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.
Yield: 4 servings (serving size: 2 pancakes and about 1/3 cup sauce)
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Amount per serving
- Calories: 408
- Calories from fat: 12%
- Fat: 5.5g
- Saturated fat: 1g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 2.3g
- Protein: 18.4g
- Carbohydrate: 70.4g
- Fiber: 7.6g
- Cholesterol: 0.0mg
- Iron: 4.8mg
- Sodium: 652mg
- Calcium: 87mg
- 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
- 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.
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