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Monday, June 24, 2013

Asian Noodles Pancakes

You already know one of my best buddies, who was a star of Guest Dish a few days back on Food Court! Here comes the other bestie of mine - D2, who has developed herself to be a great home-cook but her culinary activities are on pause mode these days (Courtesy: her 5+ months old baby) :) Met her last weekend and she handed over a pack of Rice Vermicelli which she was not going to use in near future...!!!

Honestly, I never think of buying a pack of 'Rice Vermicelli' as I always feel that I can't do any magic with that! But while flipping through the pages of 'Small Food - A book of Snack-sized Bites' (Murdoch Books), I found a crispy pancakes (Page-14) to which I added SJ elements and tried out a simple, quick and kids-friendly dish :)

Makes: 10-12


50 gm Rice Vermicelli
2 tsp Finely chopped coriander
2 tsp Shredded Onion
1/4 tsp Black pepper powder
Salt, to taste
Oil, to shallow-fry


- Place rice vermicelli in a bowl of boiling water and cover it for 3-4 mins. 
- Drain excess water, pat dry with paper towel and transfer it to a big bowl.
- Add rest of all ingredients into it and mix well. 
- Heat 2 tsp oil in a heavy-bottom pan and shallow-fry 2-3 pancakes at a time. 
- Press gently with a flat spatula and cook them till golden-brown and crisp on both sides.
- Follow the same process for all the pancakes. 
- Place Smoky Veggies  in a serving plate and serve these pancakes on top of it.


- Alternatively, chinese 5-spice can be added for serving them as an appetizer! 

Special linking to Runner Girl in the kitchen and Foodelicious.


  1. Lovely fusion recipe...Thanks for linking it

  2. Interesting one.. Thanks for linking to my event.


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