Chicken And Noodle Pancakes - cooking recipe

Ingredients

1 tsp peanut oil
1 clove garlic, minced
3 None spring onions, sliced
2 tbsp sesame oil
2 tbsp soy sauce
None None Chicken and Noodle Pancakes
6 None eggs, lightly beaten
7 oz ground chicken
3.5 oz shiitake mushrooms, thinly sliced
2.5 oz rice vermicelli noodles, soaked in boiling water for 10 mins, drained
1/4 cup peanut oil

Preparation

To make the dipping sauce, heat oil in a small frying pan over medium heat. Saute garlic and onions for 30 seconds. Remove from heat and mix with sesame oil and soy sauce. Set aside.
For the pancakes, combine eggs, ground chicken, mushrooms and noodles. Working in batches, heat 1 tbsp peanut oil in a nonstick frying pan over medium heat. Add 3-4 greased egg rings in pan. Fill with chicken mixture and cook for 2-3 mins per side, until set. Repeat with remaining mixture.
Serve with dipping sauce.