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)
Recipe from Cooking Light

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Nutritional Information

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


  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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