Noodle Pancake

A noodle pancake makes a nice alternative to rice in stir-fries, and tastes great topped with a fried egg.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 8 oz. rice vermicelli noodles
  • 2 tsp. sesame oil
  • 2 large eggs, beaten
  • 2 scallions, thinly sliced
  • 5 Tbsp. vegetable oil
  • 2 Tbsp. chopped fresh cilantro


  • Soak noodles in very hot water for 10 minutes. Drain thoroughly and toss with sesame oil, egg, and scallions.
  • Add 3 tablespoons oil to a preheated wok or medium skillet. When oil is hot, add noodles. Use a spatula to press down on the noodles and form into a pancake shape. Cook until a thin brown crust forms on the bottom—this will take at least 5 minutes. Slide the pancake out of the pan onto a plate.
  • Add 2 tablespoons oil to the wok. Turn the noodle pancake over, put back in the wok, and cook until the other side is browned. Remove from the wok. Top with cilantro.