Noodle Pancakes with Shiitake Mushrooms

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.


4 servings (serving size: 2 pancakes and about 1/3 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 408
Caloriesfromfat 12 %
Fat 5.5 g
Satfat 1 g
Monofat 1.4 g
Polyfat 2.3 g
Protein 18.4 g
Carbohydrate 70.4 g
Fiber 7.6 g
Cholesterol 0.0 mg
Iron 4.8 mg
Sodium 652 mg
Calcium 87 mg


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


Combine 1 cup boiling water and mushrooms in a bowl; cover and let stand 30 minutes or until softened. Drain mushrooms, and finely chop.

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.

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.

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.

Steven Petusevsky,

Cooking Light

January 1996
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