Chinese Chicken Noodle Pancakes

*recipe yields 4 pancakes


  • 2 oz fine Asian rice noodles or 1 pkg ramen noodles
  • 3 eggs
  • 1/4 cup flour
  • 1  6 1/2 oz cooked boneless chicken breast, cut into slivers or diced (or 1-10 oz canned chicken breast)
  • 1/2 cup fresh corn kernels, frozen ok
  • 1/4 cup chopped fresh cilantro
  • 2 t reduced sodium soy sauce
  • Peanut or vegetable oil for brushing pan

Sauce ingredients:

  • 2 T plum sauce
  • 2 t reduced sodium soy sauce


You will need a non-stick stove top grill or large non-stick frying pan for this recipe. If it is not already cooked, the chicken breast can be brushed with oil and grilled on the stove top until cooked through.

Combine the plum sauce and 2 t soy sauce in a small bowl. Microwave 10 or 15 seconds just to warm and set aside.

Soak the noodles in boiling water for 5 minutes or until soft. Drain, cool, chop into small pieces. In a large bowl, beat the eggs, then fold in the flour, followed by the noodles, chicken, corn, cilantro and soy sauce.

Heat the pan or grill to high and brush with oil. Pour in ¼ of the mixture and cook until browned underneath and set on top. Turn and brush with plum/soy sauce mixture. Cook until browned underneath. Transfer to a plate and keep in 170 degree oven while making the rest. Serve hot with any remaining sauce spooned over.

Source: Adapted from Fresh & Healthy by Sally James