Crispy Soba Noodle Pancakes with Sesame Ginger Slaw

Ingredients

• •6 ounces soba noodles
• •2 large eggs, lightly beaten
• •2 tablespoons soy sauce
• •1 tablespoon sesame oil
• •1/4 cup scallions, thinly sliced
• •2 cups shredded cabbage
• •1 medium carrot, julienned
• •1 tablespoon rice vinegar
• •1 teaspoon honey
• •1 teaspoon freshly grated ginger
• •1 tablespoon sesame seeds
• •2 tablespoons vegetable oil for frying
• •Salt and pepper to taste

Instructions

1. 1

   Cook the soba noodles according to the package instructions. Drain, rinse under cold water, and set aside to cool completely.

2. 2

   In a large mixing bowl, combine the cooled soba noodles, lightly beaten eggs, soy sauce, sesame oil, scallions, salt, and pepper. Mix well to evenly coat the noodles.

3. 3

   Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat. Add a portion of the noodle mixture to the pan, pressing gently to form pancake shapes. Cook for 3-4 minutes on each side until golden brown and crispy. Repeat with the remaining noodle mixture, adding more oil as needed.

4. 4

   While the pancakes are cooking, prepare the sesame ginger slaw. In a bowl, whisk together rice vinegar, sesame oil, soy sauce, honey, and freshly grated ginger to create the dressing.

5. 5

   In a large mixing bowl, toss the shredded cabbage and julienned carrot with the sesame ginger dressing until well coated. Sprinkle in sesame seeds and adjust seasoning with salt and pepper to taste.

6. 6

   Serve the crispy soba noodle pancakes hot, topped with a generous portion of the sesame ginger slaw. Garnish with additional scallions, sesame seeds, or a drizzle of chili oil or sriracha for extra flavor, if desired.

7. 7

   Enjoy immediately for the best texture and flavor. Leftovers can be stored in the fridge and reheated in a skillet to regain crispiness.