These golden pancakes are made of three key ingredients: eggs, chives, and vermicelli (glass noodles). Just mix and season. Pan fry individual pancakes and enjoy with a bowl of rice! Dipping sauce is optional but will make it extra tasty.
Looking for a simple homemade lunch? This will do the trick ^_^
I wish I could think of a more clever name than Chive Vermicelli Egg Pancakes, but that's exactly what this is. These simple pancakes/patties are comfort food, best with rice and the optional dipping sauce.
It's quick to pull together and immensely satisfying.
Eggs, chives, and vermicelli noodles are a classic combination for Chinese Chive Pockets (which you might have tried at dim sum).
This recipe uses those same filling ingredients. But instead of stuffing them into a pocket, we turn them into savory pancakes!
This recipe is also similar to another popular dish called Chinese Chive Pancake. Main difference is that we omit the flour and add vermicelli noodles.
Why This Recipe Works
This recipe consists of three key ingredients (egg, chives, and vermicelli). And four seasoning ingredients (soy sauce, fish sauce, sesame oil, and white pepper).
These ingredients are kitchen staples. We usually have them all sitting around except for the chives. For that, we visit a nearby Chinese or Japanese market.
The dish comes together in 20 minutes. You can make a small portion just for yourself or double the recipe for a larger group. It reheats well and everyone comes back for seconds.
Ingredients
Here's what you'll need:
- Eggs
- Chinese chives (or regular chives) - The Chinese chives are also called garlic chives. These chives are flat and have a nice garlicky flavor. If you're at a Japanese market, these chives will be labeled as nira. If you can't find Chinese chives, use regular chives (pictured in this post).
- Mung bean vermicelli noodles - These noodles are also called cellophane, glass, or bean thread noodles. Make sure you get clear noodles (not the solid white noodles).
- Soy sauce
- Fish sauce (nuoc nam)
- Sesame oil
- Ground white pepper - I double the white pepper when making this for myself, so feel free to use more. We love white pepper ^_^
Dipping Sauce (Optional)
This dipping sauce is optional. The pancakes will be delicious without, but it will be extra delicious with the sauce.
If this sauce ingredient list looks familiar, it's because it's a simplified version of our Dumpling Dipping Sauce.
There's just three ingredients:
Mix all these ingredients together in a small bowl and you're done!
Jazz it up with minced garlic, chili flakes, green onions, and sesame seeds if you'd like. But this base sauce is all you really need ^_^
Step by Step Directions
Prepare the noodles.
Soak the vermicelli noodles in hot water for 10 minutes. Drain and then cut the noodles (use scissors) into 2 to 3-inch pieces.
Prepare the chives.
Wash and chop the chives into small ¼-inch pieces.
Mix the ingredients.
In a mixing bowl, beat the eggs. Add the chives and noodles and mix well. Use a fork or chopstick for easy mixing.
Season.
Season the mixture with soy sauce, fish sauce, sesame oil, and ground white pepper.
Heat the pan.
Lightly grease a saucepan and turn the heat to medium-high.
Pan fry the pancakes.
Using a large spoon, scoop out a potion of the mixture and pan fry the pancake for 2-3 minutes until the bottom is a deep golden color. Gently flip and pan fry the other side for 2-3 minutes.
Repeat till you've used up all the mixture.
Mix the dipping sauce.
Optional Step: While the pancakes are cooking, making the dipping sauce by mixing the soy sauce, sesame oil, and rice vinegar together in a small bowl. Set aside.
Serve and enjoy.
Slide the finished pancakes onto a plate and serve! Enjoy with rice and the optional dipping sauce.
FAQs and Tips
It's best fresh but will keep in the fridge for 2-3 days.
Heat them up in the pan. Just add a little oil to the pan and warm the pancakes up on medium heat for a few minutes on each side.
Rice! Always rice ^_^
Just a bowl of rice and the pancakes (with the dipping sauce) makes sure a great and simple meal.
If you want to add on other dishes for a larger meal, consider:
- Steamed Ginger Chicken
- Simmered Kabocha
- Garlic and Fish Sauce Ong Choy
- Kalua Pork and Cabbage
- Braised Daikon, Pork, and Mushroom
Sometimes we like to add diced fresh shrimp into the mixture.
You can also add in a bit of oyster sauce for more flavor.
Feel free to also use more or less chives. You can also change up the amount of vermicelli noodles. This is a flexible and forgiving recipe.
The only thing I would advise is to add more of all the seasoning ingredients if you're increasing the chives and/or vermicelli noodles.
It depends on how big your spoon is! Our pancakes usually end up being 2-3 inches wide.
You can make a giant pancakes (be careful when flipping it) and then cut it into wedges. Or you can make lots of mini pancakes. There's no right or wrong about it.
Chive Vermicelli Egg Pancake Recipe
See below and enjoy ^_^
Chive Vermicelli Egg Pancake
These golden pancakes are made of three key ingredients: eggs, chives, and vermicelli (glass noodles). Just mix and season. Pan fry the individual pancakes and enjoy with a bowl of rice! Dipping sauce is optional but will make it extra tasty.
Ingredients
- 3 eggs
- 1 bunch Chinese chives (also called garlic chives). Use regular chives if you can't find Chinese chives.
- 1 bundle mung bean vermicelli noodles (also called cellophane, glass, or bean thread noodles)
- 2 teaspoons soy sauce
- 2 teaspoons fish sauce (nuoc nam)
- 2 teaspoons sesame oil
- 1 teaspoon ground white pepper
Dipping Sauce (optional)
Instructions
- Soak the vermicelli noodles in hot water for 10 minutes. Drain and then cut the noodles (use scissors) into 2 to 3-inch pieces.
- Wash and chop the chives into small ¼-inch pieces.
- In a mixing bowl, beat the eggs. Add the chives and noodles and mix well. Use a fork or chopstick for easy mixing.
- Season the mixture with soy sauce, fish sauce, sesame oil, and ground white pepper.
- Lightly grease a saucepan and turn the heat to medium-high.
- Using a large spoon, scoop out a potion of the mixture and pan fry the pancake for 2-3 minutes until the bottom is a deep golden color. Gently flip and pan fry the other side for 2-3 minutes. Repeat this step until you've used up all the mixture.
- Optional Step: While the pancakes are cooking, making the dipping sauce by mixing the soy sauce, sesame oil, and rice vinegar together in a small bowl. Set aside.
- Slide the finished pancakes onto a plate and serve! Enjoy with rice and the optional dipping sauce.
Mahalo for Reading!