Best 8 Chinese Noodle Pancakes Recipes

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Chinese noodle pancakes, also known as Jianbing, are a delicious and versatile street food that can be enjoyed for breakfast, lunch, or dinner. Made from a simple batter of wheat flour, water, and salt, these pancakes are then filled with a variety of savory or sweet ingredients and cooked on a hot griddle until crispy. With their unique texture and flavor, Chinese noodle pancakes are a popular choice for those looking for a quick and easy meal that is both delicious and satisfying.

Here are our top 8 tried and tested recipes!

CHINESE MANDARIN PANCAKE



Chinese Mandarin Pancake image

Chinese Mandarin Pancake

Provided by Elaine

Categories     staple food

Time 50m

Number Of Ingredients 4

2 cups all-purpose flour
1/2 cup boiling water
1/2 cup cold water
3 tablespoon sesame oil or other vegetable oil

Steps:

  • Pour the flour into a large bowl. Prepare boiling water and a pair of chop stickers. Slowly pour the water in, at the meantime stir the flour in one direction immediately. Then pour the cold water with the same process.
  • Wait for the flour to cool down to room temperature. Then knead the dough until smooth (around 6-10 minutes, you can use a stand mixer to help this process). Cover with wet towel and set aside for 20 to 30 minutes.
  • Transfer the dough into a floured surface. Roll the dough into a long strip and then cut into 10 equal sections. Press each a little bit to a thick wrapper.
  • Prepare two wrappers. Brush some oil on top of one wrapper, and also the bottom of the other one. Press the two together. Roll the overlapped pancake to a large circle.
  • Brush some oil in your pan and then fry the pancake over middle heat until one side becomes slightly browned, turn over to fry the other side until slightly browned too.
  • Tear one pancake from the other one.

Nutrition Facts : Calories 128 kcal, Carbohydrate 19 g, Protein 2 g, Fat 4 g, Sodium 1 mg, ServingSize 1 serving

MANDARIN PANCAKES



Mandarin Pancakes image

Serve these Mandarin Chinese pancakes with mu shu pork, Peking duck or filled with sweet red bean paste to satisfy the taste buds.

Provided by Rhonda Parkinson

Categories     Dinner     Lunch     Ingredient

Time 1h5m

Number Of Ingredients 3

2 cups all-purpose flour
3/4 to 1 cup boiling water (as needed)
2 to 3 teaspoons sesame oil (or as needed)

Steps:

  • Gather the ingredients.
  • In a large bowl, combine the flour and boiling water, starting with 3/4 cup. Begin stirring it immediately, adding a little more water at a time until a shaggy dough forms.
  • Knead the warm dough for about 6 minutes, or until you have a smooth dough. If the dough sticks to your hands or the counter, add a sprinkle of flour.
  • Cover the dough and let it rest for 30 minutes.
  • Turn the rested dough out onto a lightly floured surface. Cut the dough in half to form 2 balls. Use a lightly floured rolling pin to roll each half out until it is 1/4-inch thick.
  • Use a cookie cutter or trace a glass or mug with a knife to cut out 3-inch circles of dough.
  • Use a pastry brush to brush 1/4 to 1/2 teaspoon of sesame oil over the top of 2 dough circles. Lay one pancake on top of the other, so that the oiled sides are together. (Don't worry if one of the edges hangs over the other.)
  • Roll out the pancakes together to form a 6-inch circle. Continue with the remainder of the pancakes. Use a damp towel to cover the prepared pancakes and keep them from drying out while preparing the remaining dough.
  • Heat a nonstick or cast-iron frying pan over medium heat. Add one of the pancake pairs and cook until browned on both sides-about 3 minutes altogether; the second side will cook more quickly than the first side.
  • Remove the paired pancakes from the pan and pull them apart while they are still hot. Cover to keep warm. Continue with the remainder of the pancakes. Serve immediately.

Nutrition Facts : Calories 172 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 0 g, Fat 3 g, ServingSize 12 to 15 servings, UnsaturatedFat 0 g

PAN-FRIED CHINESE PANCAKES



Pan-Fried Chinese Pancakes image

A delicious brunch snack that can be found in many Chinese breakfast shops. Its various names include 'cong you bing,' 'jiu cai bing,', 'scallion pancakes,' 'green onion pancakes,' etc. This particular recipe is passed down through my mother's family, and brings back many good, yummy memories! Can serve with hot-sour sauce, or your favorite Chinese sauce.

Provided by Jade

Categories     Bread     Quick Bread Recipes

Time 1h10m

Yield 8

Number Of Ingredients 9

¼ teaspoon salt
¾ cup warm water
1 cup all-purpose flour
¼ teaspoon vegetable oil
¼ cup all-purpose flour
1 tablespoon vegetable oil
1 tablespoon Asian (toasted) sesame oil, or as needed
½ cup finely chopped green onion
1 tablespoon vegetable oil, or as needed

Steps:

  • Dissolve salt in warm water, and mix in 1 cup of flour to make a soft dough. Turn the dough out onto a well-floured work surface, and knead until slightly springy, about 5 minutes. If the dough is sticky, knead in 1/4 teaspoon of vegetable oil. Divide the dough into 8 equal-size pieces, and keep the pieces covered with a cloth.
  • In a bowl, mix 1/4 cup of flour with 1 tablespoon vegetable oil to make a mixture like fine crumbs.
  • On a floured work surface, roll a piece of dough out into a thin square about 5x7 inches in size, brush the dough with toasted sesame oil, and sprinkle lightly with about 1 1/2 teaspoon of the flour-oil mixture. Sprinkle about 1 tablespoon of chopped green onion onto the dough, and spread the onion out evenly. Starting with a long end, roll the dough up into a rope shape, and pinch the seam and the ends closed. Roll the rope shape into a flat spiral, and press lightly with your hands to compact the spiral and keep it from unrolling.
  • Place the spiral down onto the floured work surface, and gently roll it out into a pancake with the onions folded inside, turning the pancake over often as you roll it out. Roll gently and turn often to avoid making holes in the pancakes. Finished pancakes should be about 5 inches in diameter. Repeat with the rest of the dough pieces, making 8 onion pancakes.
  • Heat a non-stick skillet over medium heat, and brush with vegetable oil. Pan-fry each pancake in the hot skillet until golden brown on both sides, about 5 minutes per side. Cut into wedges and serve warm.

Nutrition Facts : Calories 120.1 calories, Carbohydrate 15.4 g, Fat 5.5 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 74.8 mg, Sugar 0.2 g

CHINESE SCALLION PANCAKES



Chinese Scallion Pancakes image

Scallion pancakes are a popular dish in China, and available from restaurants and street vendors. There are many different regional variations. My version is Shanghai-style and is my grandmother's recipe. These can be frozen after step 3, and thawed and finished cooking when ready to eat.

Provided by Mei

Categories     Appetizers and Snacks

Time 1h45m

Yield 4

Number Of Ingredients 6

2 cups all-purpose flour
1 tablespoon salt, divided
¾ cup boiling water
½ cup cold water, or as needed
vegetable oil, or as needed, divided
1 bunch green onions (scallions), minced

Steps:

  • Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
  • Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
  • Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
  • Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 51.8 g, Fat 14.3 g, Fiber 3.2 g, Protein 7.5 g, SaturatedFat 2.2 g, Sodium 1756.6 mg, Sugar 1.5 g

CRISPY NOODLE PANCAKE



Crispy Noodle Pancake image

Categories     Onion     Pasta     Side     Fry     Quick & Easy     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 4

6 ounces fresh chow mein noodles
4 green onions, chopped
1 teaspoon plus 1 1/2 tablespoons vegetable oil
1 1/2 tablespoons oriental sesame oil

Steps:

  • Cook noodles in large pot of boiling water 1 1/2 minutes, stirring occasionally. Drain. Rinse with cold water. Drain well. Toss with green onions, 1 teaspoon vegetable oil, and pepper in bowl.
  • Heat 1 1/2 tablespoons vegetable oil and sesame oil in a heavy 9-inch nonstick skillet over medium heat. Add noodles and flatten slightly. Cook without stirring until light brown, about 6 minutes. Turn and cook second side until light brown, 6 minutes. Drain on paper towels. Cut into wedges.

RICE NOODLE PANCAKES WITH CHILI SAUCE RECIPE BY TASTY



Rice Noodle Pancakes With Chili Sauce Recipe by Tasty image

Here's what you need: water, vinegar, sugar, salt, garlic, serrano peppers, cornstarch, water, rice noodle, water, shredded carrots, scallion, grated ginger, sesame oil, eggs

Provided by Tasty

Categories     Snacks

Yield 5 pancakes

Number Of Ingredients 15

¾ cup water
¼ cup vinegar
½ cup sugar
½ tablespoon salt
3 cloves garlic
2 serrano peppers, deseeded
1 tablespoon cornstarch
2 tablespoons water
2 servings rice noodle
5 cups water, boiling
1 cup shredded carrots
½ cup scallion, chopped
1 teaspoon grated ginger
1 tablespoon sesame oil
2 eggs, beaten

Steps:

  • In a blender or food processor, blend all of the sweet chili sauce ingredients together.
  • Pour into a saucepan and bring to a boil. Add the cornstarch slurry (dissolve 1 Tbsp. of cornstarch in 2 Tbsp. of water), stir and remove from heat. Set aside until ready to use.
  • Place a colander over a large mixing bowl. Add the rice noodles, pour the boiling water over and let it sit and soften for 10 minutes.
  • Drain, discard water and add the noodles to mixing bowl.
  • Using a pair of kitchen scissors, cut the noodles so they are easier to manage.
  • Add the carrots, scallions, ginger, sesame oil, beaten eggs. Mix well.
  • Grab a handful of noodles and place into your heated pan.
  • Using your spatula, flatten the noodles. Pan-fry until both sides are golden brown and crispy.
  • Serve with the sweet chili sauce.
  • Enjoy!

Nutrition Facts : Calories 464 calories, Carbohydrate 90 grams, Fat 5 grams, Fiber 2 grams, Protein 9 grams, Sugar 15 grams

RAMEN NOODLE PANCAKES



Ramen Noodle Pancakes image

I'm going through a bunch of old magazines and wanted to keep this recipe from Womans Day. It's good all by itself for a quick lunch or pair with a salad for dinner.

Provided by Sharon123

Categories     Lunch/Snacks

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

1 (3 ounce) package oriental flavor noodle soup mix (such as Top Ramen or Maruchan)
1 medium zucchini, shredded
2 scallions, cut in long, narrow strips
1 medium carrot, shredded
2 large eggs, beaten
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons fresh lemon juice

Steps:

  • Break the package of noodles into 4 sections. Cook as package directs(boil in 2 cups of water for 3 minutes), then drain. Reserve seasoning packet.
  • Put noodles in a bowl. Stir in zucchinik, scallions, carrot, eggs, flour and 1/2 teaspoons seasoning from mix(you may leave this out if you don't like or can't use-just add in some salt and pepper).
  • Heat 1 tbls. oil in a large nonstick skillet over medium high heat. Using 1/2 of the mixure, make 4 pancakes.
  • Fry 2-3 minutes on each side. Repeat, using remaining oil.
  • Mix soy sauce and lemon juice. Serve with pancakes. Or serve with whatever sauce you enjoy(honey mustard is good, or mayo mixed with Thai sweet chili sauce).

NOODLE PANCAKES



Noodle Pancakes image

Make and share this Noodle Pancakes recipe from Food.com.

Provided by SarahG.

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups cooked egg noodles
3 eggs, whisked
1/2 cup ham, diced (about 3 slices)
1/2 cup swiss cheese, shredded
1/3 cup corn (I used frozen corn that I defrosted first)
1/3 cup red bell pepper, diced
1/2 teaspoon salt
olive oil

Steps:

  • 1. Place all the ingredients (except for the olive oil) in a bowl and stir to combine.
  • 2. Heat 1 tbsp of olive oil in a large saute pan over medium heat.
  • 3. Pour about 1/4 cup of the noodle mixture per pancake in the pan and cook for 3 minutes (you can pour as many pancakes at once as fit comfortably in your pan).
  • 4. Flip the pancakes and cook an additional 3 minutes. Continue making the pancakes with the remaining mixture.

Nutrition Facts : Calories 260.5, Fat 10.3, SaturatedFat 4.3, Cholesterol 203.3, Sodium 641, Carbohydrate 25.3, Fiber 1.6, Sugar 1.7, Protein 16.5

Tips:

  • To make the dough, use a combination of all-purpose flour and cornstarch. This will give the pancakes a chewy and tender texture.
  • Be sure to knead the dough until it is smooth and elastic. This will help to develop the gluten in the flour and make the pancakes more chewy.
  • When rolling out the dough, use a lightly floured surface to prevent the dough from sticking. You can also use a pasta machine to roll out the dough.
  • Be careful not to overcook the pancakes. They should be cooked until they are just set, but still slightly chewy.
  • Serve the pancakes immediately with your favorite toppings. Some popular toppings include shredded pork, scallions, and a dipping sauce.

Conclusion:

Chinese noodle pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized with a variety of toppings. So next time you're looking for a quick and easy meal, give Chinese noodle pancakes a try!

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