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Vietnamese

Vietnamese pancake

(0)
13Min
Easy

Ingredients

2 portions

This dish was made for 2

ingredient_quantity
recipe ingredient
1  pkt
  ( 70 g )
Maggi 2 Minute Noodles Chicken Wholegrain
1  tbsp
Vegetable Oil
1 
  ( 120 g )
Carrots
0.5 
  ( 100 g )
Red capsicum, sliced
4  Sprigs
  ( 100 g )
Spring onions
150  g
Cabbage
150  g
Bean Sprouts
2 
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

Instruction

13 Minutes
  • 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.
Vietnamese pancake

Step 1 of 4

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

Vietnamese pancake

Step 2 of 4

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

Vietnamese pancake

Step 3 of 4

In a separate pan cook eggs to make a thin omelette

Vietnamese pancake

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

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