Pancake Noodles With Chestnut Mushrooms

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 100 g plain flour
• 1 egg
• 55 ml milk
• 1 1/2 teaspoons chives, chopped
• salt & freshly ground black pepper
• 1 tablespoon vegetable oil, to grease
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 150 g chestnut mushrooms, cleaned and halved
• 1 garlic clove, chopped
• 2 tablespoons double cream
• 1 tablespoon wine
• 1 tablespoon fresh chives, to garnish

Recipe

• 1 for the noodles, whisk together the noodle ingredients (except the vegetable oil) in a bowl to make a batter that is the consistency of double cream.
• 2 heat a small frying pan and grease with oil-soaked kitchen towel.
• 3 pour half of the batter into the pan, swirling around to cover the base and then tipping out the excess. cook for 1-2 minutes per side and slide onto a warm plate. repeat this process with the remaining batter.
• 4 layer the pancakes neatly on top of each other. roll them up as a group and cut into 1cm/½in slices then set aside.
• 5 for the sauce, heat the oil in a deep frying pan and add the onion, mushrooms and garlic. stir and cook for 2-3 minutes, until the onions are softened.
• 6 add the rest of the sauce ingredients and bring to the boil. reduce the heat and simmer for five minutes.
• 7 place the pancake noodles into a large bowl. add the sauce and toss with the noodles.
• 8 serve warm, garnished with whole chives.