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Isabel Cutler | all galleries >> Recipes > Crispy Rice Noodle Pancake
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Crispy Rice Noodle Pancake

Crispy Rice Noodle Pancake

I first encountered these at SaiGon Fast Food in Greenville, South Carolina:
Very simple to make - to use as an accompaniment to a saucy stirfried dish, instead of rice. Just place the stirfried ingredients + sauce over the wedges. Thin rice noodles are boiled as per directions on package or softened in warm water for about 20 minutes,drained. Then placed to about 1/4" depth of noodles in a small preheated skillet with a tablespoon or more oil on it. It will spatter when you add the cold-water-drained noodles. They have to fry on medium high heat for about 7 minutes, until the outside looks very crispy - then turn and try the other side equally long. When you place a spatula under the "pancake" it shouldn't bend (or at least not much) A pizza cutter is super for cutting the wedges. Note: I tend to be impatient and these took a long time to brown - I didn't brown them long enough - they'd be prettier is I fried them a couple of minutes more.

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Olympus E-PL1
1/20s f/4.6 at 28.0mm iso800 full exif

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