Vegetable noodle pancake

A complete meal in a frying pan, this easy vegetable and noodle pancake is great for lunch, brunch or dinner. In February 2023, this recipe was costed at an average of 97p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place the flour and salt in a large bowl. Add the eggs and 150ml/5fl oz water and whisk to make a fairly smooth batter.

Step 2

Stir in the noodles, cabbage, carrot and most of the spring onions, mixing gently until evenly coated in the batter.

Step 3

Heat the oil in a 28cm/11in non-stick frying pan. Tip in the pancake mixture and cook over a medium heat for 6–8 minutes until golden. Carefully invert the pancake onto a plate then return to the pan and cook for a further 6–8 minutes, until completely cooked through.

Step 4

Slide onto a serving plate and drizzle some hot sauce or brown sauce across the top, if preferred. Scatter with the remaining spring onions and slice into wedges to serve.

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