Noodle Pancakes with Shiitake Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you're not sensitive to sodium, you can substitute a 4.23-ounce package of udon (Oriental-style noodles) for the spaghetti. Discard the seasoning packets; you won't need them. Ingredients:
1 cup boiling water |
1 (1-ounce) package dried shiitake mushrooms |
3 cups water |
4 ounces uncooked spaghetti |
1/2 cup dry breadcrumbs |
1/2 cup coarsely shredded carrot |
1/2 cup thinly sliced green onions |
1/2 cup finely chopped water chestnuts |
1 tablespoon cornstarch |
1 tablespoon low-sodium soy sauce |
1 teaspoon grated peeled gingerroot |
1/2 teaspoon pepper |
3 egg whites, lightly beaten |
1 garlic clove, minced |
1 tablespoon vegetable oil, divided |
asian black bean sauce |
Directions:
1. Combine 1 cup boiling water and mushrooms in a bowl; cover and let stand 30 minutes or until softened. Drain mushrooms, and finely chop.
2. Bring 3 cups water to a boil in a large saucepan. Add spaghetti, and cook 20 minutes or until very tender. Drain spaghetti (do not rinse); let cool to room temperature.
3. Combine spaghetti, mushrooms, breadcrumbs, and next 9 ingredients (breadcrumbs through garlic) in a large bowl; stir well. Divide mixture into 8 equal portions, shaping each into a 3 1/2-inch cake.
4. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 4 cakes, and cook 6 minutes or until golden, turning cakes carefully after 3 minutes. Repeat procedure with remaining oil and cakes. Serve with Asian Black Bean Sauce.
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