Kimchi Noodle Pancake

After seeing Mario Batali make a Pad Thai Noodle Pancake on The Chew, I was inspired to create my own noodle pancake using the ever versatile & gluten free Miracle Noodles.  For this easy recipe, the  Miracle Noodles are combined with lentils, egg, and a few tasty Asian ingredients like scallions, chili paste, soy sauce, and fresh ginger to create one enormous and delicious pancake.  To cook the pancake, all you have to do is sear it on one side, then transfer the skillet to the oven for a few minutes to cook through. Once the skillet comes out of the oven, flip the pancake (with the help of a plate) and sear it on the final side. Transferring the pancake to oven  for a few minutes prior to attempting to flip it allows the pancake to set and pretty much cook through which make the flipping process much easier! After the noodle pancake is perfectly golden and crisp on all sides, simply top with a spoonful of kimchi for a tasty dish that is the perfect mix of spicy, hot, and sour.

Kimchi Noodle Pancake
Gluten Free
Serves One
Click Here for a Printable Version of Recipe



Ingredients:
Noodle Pancake--
1.5  packages (7 ounces per package) of Miracle Noodles ( available online or in international section of many major grocery stores)
1/4 cup cooked lentils
1/4-1 teaspoon Sambel Oelek Chili Paste ( I used one teaspoon but adjust according to preferred heat level)
1 tablespoon scallions, chopped
1/4 cup liquid egg substitute (like the kind by Egg Beaters)
2 teaspoons fresh ginger root, finely grated
1.5 teaspoon gluten free soy sauce
1 teaspoon rice wine vinegar
2 teaspoons gluten free cornstarch (like the kind by Bob's Red Mill )
Salt & Pepper
Toppings--
1/4 cup kimchi ( Kimchi is common Korean condiment, you can use your favor store-bought variety or make it yourself; I used this recipe from Candice Kumai which is quite delicious)
1- 2 tablespoons fresh scallions, chopped
Additional Chili Paste, Sriracha, or Hot Sauce for Garnish (Optional)

1. Drain  and rinse the Miracle Noodles thoroughly (you can save the remaining half bag of noodles in a container in the refrigerator for about 2-3 days). Wrap noodles in a couple layers of paper towels and dry thoroughly before placing  in a microwave-safe bowl. Use kitchen shears to chop noodles into smaller pieces, then season with salt and pepper. Microwave noodles for 1 minutes, then set aside.



2. Add lentils and chili paste to a small mixing bowl. Cover bowl and microwave for 15-20 seconds or until warm. Use the back of a spoon to mash until a chunky puree is formed.



3. Add microwaved noodles, and remaining pancake ingredients ( scallions, egg substitute, ginger, soy sauce, rice wine vinegar, and cornstarch) to mixing bowl with lentil puree. Stir to combine all ingredients.


4. Preheat oven to 350 degrees. Spray a medium oven safe skillet with nonstick spray and heat to medium- high. Add noodle mixture to skillet and spread into a even layer.



5. Cook pancake for about 4-6 minutes, or until browned on the bottom. Transfer skillet to oven and cook for 10 minutes.



6. After 10 minutes, remove skillet from oven. Carefully place a large plate on  top of skillet, then holding the bottom of the plate, flip so that pancake is transferred to the plate, cooked side facing up. Respray skillet with nonstick spray, then gently slide pancake back into skillet, leaving the cooked side facing up.  If pancake falls apart slightly, don’t freak out, just try to mash it back together.



7. Continue to cook pancake on stovetop over medium heat, until golden on both sides and crisp around the edges (4-5 minutes more).



8. Carefully slide pancake onto serving plate. Top with kimchi, scallions, and hot sauce (optional).  Enjoy!





Nutrition Information--approximately 145 calories per serving (entire recipe)