Ginger, Chilli and Lemongrass Noodle Pancakes

Serves Preparation Cooking Difficulty
4 15 min 18 min Easy
  • 350g Fantastic Fresh Singapore Noodles*
  • ⅓ cup peanut oil
  • 2 cloves garlic, peeled and crushed
  • 4cm piece ginger, peeled and grated
  • 1 long red chilli, halved, deseeded and finely chopped
  • 1 tbsp finely chopped lemongrass
  • 1 kaffir lime leaf
  • 1 spring onion, finely chopped
  • ⅓ cup fresh coriander leaves, chopped
  • 3 eggs, lightly beaten
  • 2 tsp soy sauce
Sweet Chilli Dipping Sauce
  • ⅓ cup sweet chilli sauce
  • 2 tbsp lime juice
  • 1 tsp soy sauce
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  1. Step 1

    Prepare the noodles according to pack instructions, drain and chop using a pair of kitchen scissors. Set aside until required.

  2. Step 2

    For the dipping sauce, combine sweet chilli sauce, lime juice and soy together in a small bowl. Set aside for later.

  3. Step 3

    Heat 1 tablespoon of oil in a wok over a medium-high heat. Add garlic, ginger, chilli, lemongrass, kaffir lime and spring onion, stir-fry for 2 minutes until fragrant. Remove from pan and place into a large mixing bowl.

  4. Step 4

    Add prepared noodles, coriander, soy sauce and egg, stirring until well combined.

  5. Step 5

    Heat 2 tablespoons of oil in a non-stick frying pan over a medium heat. Drop ½ cup portions into the pan, in batches and cook for 3 minutes on each side or until noodles become golden and crisp. Repeat process with remaining oil and noodle mixture, there should be 8 pancakes in total.

  6. Step 6

    6. Serve noodle pancakes with sweet chilli dipping sauce. *Note: The image taken was using Fantastic Chow Mein Fresh Noodles which are no longer available.

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