Vietnamese

Vietnamese pancake

Name: Vietnamese pancake
Prep time: PT5.00M
Cook time: PT5.00M
Total time: PT13.00M
Yield: 2.00
Cuisine: Vietnamese

(0)

13Min

Easy

Ingredients

2 portions

1 pkt

( 70 g )

Maggi 2 Minute Noodles Chicken Wholegrain

1 tbsp

Vegetable Oil

( 120 g )

Carrots

0.5

( 100 g )

Red capsicum, sliced

4 Sprigs

( 100 g )

Spring onions

150 g

Cabbage

150 g

Bean Sprouts

Egg, lightly beaten

1 tbsp

Fish Sauce

1 tbsp

Japanese Mayonnaise

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Nutrition Value

Energy

384.7 kcal

Carbohydrates

35.58 g

Protein

16.02 g

Fats

19.47 g

Information per serving

Step 1
2 Min

Cook MAGGI 2 Minute Noodles in boiling water for 2 minutes, drain, mix with flavour sachet and keep warm.
Step 2
3 Min

Heat frying pan, add oil, carrot, capsicum, onions, and cabbage; cook for 3 minutes or until softened.
Step 3
5 Min

In a separate pan cook eggs to make a thin omelette
Step 4
3 Min

Spoon vegetables and noodles over half the omelette, fold other half of noodles over filling. Slide omelette onto serving plate, drizzle with sweet soy sauce and mayonnaise.

Step 1 of 4

Cook MAGGI 2 Minute Noodles in boiling water for 2 minutes, drain, mix with flavour sachet and keep warm.

Step 2 of 4

Heat frying pan, add oil, carrot, capsicum, onions, and cabbage; cook for 3 minutes or until softened.

Step 3 of 4

In a separate pan cook eggs to make a thin omelette

Step 4 of 4

Spoon vegetables and noodles over half the omelette, fold other half of noodles over filling. Slide omelette onto serving plate, drizzle with sweet soy sauce and mayonnaise.

Recipe PDF

With pictures

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