Japanese Pancake with Noodles

This Japanese dish is packed with vegetables. The golden-brown pancake is made from egg and finely sliced pointed cabbage. I serve it alongside rice noodles with crunchy vegetables, mushrooms, and fresh herbs.

Pointed cabbage, oyster mushrooms, carrot, edamame beans (young soybeans), green beans, pak choi, bean sprouts, daikon, spring onion, lime juice, fresh coriander, mint, lemongrass, ginger, galangal, peanuts, sesame oil, pasteurised free-range egg, rice noodles, wheat flour, chilli sauce, gluten-free soy sauce, tamarind, baking powder, pickled white ginger, pepper and salt, sunflower oil.

Allergens: ei, gluten, pinda, soja.

Microwave

Heat the noodles and pancake loosely covered for 3-5 minutes (1 person) or 4-8 minutes (2 or more persons).

Oven — 200°C, 15-25 minMarleen's choice

Remove the pancake from the dish and heat the noodles covered for 15-20 minutes (1 person) to 25 minutes (2 or more persons). In the last 5 minutes, heat the pancake as well. Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy146,66 kcal

Protein5,05 g

Fat5,25 g

of which saturated0,92 g

Carbohydrates18,22 g

Dietary fibre2,33 g

Salt0,66 g

Average weight: 540 g

On the menu next week

Wednesday 5 August

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