Asian Style Noodle Pancakes

• 1 package (3 Oz. Package) Ramen Noodle Soup Mix, Any Flavor
• 1 whole Zucchini, Medium Size, Shredded
• 1 whole Carrot, Shredded
• 2 whole Scallions Or Green Onions, Thinly Sliced
• 2 Tablespoons Flour
• 1 Tablespoon Lemon Juice
• 2 whole Large Eggs, Beaten
• 3 Tablespoons Vegetable Oil, Divided
• 3 Tablespoons Soy Sauce
• 3 Tablespoons Rice Vinegar
• 1 pinch Red Pepper Flakes

1. Break up the ramen noodles into 4 sections. Reserve the seasoning packet. Cook noodles according to package directions with one exception: boil for 2 minutes only. Drain.
2. Place cooked noodles in a medium mixing bowl, add shredded zucchini and carrot, scallions, flour, lemon juice and seasoning packet. Stir well. Add beaten eggs and mix well.
3. In a nonstick skillet, heat 2 tablespoons oil over medium-high heat.
4. Using a 1/3 cup measuring cup, place noodle mix in the cup and press down lightly with a spoon. Place noodles in the frying pan, press down slightly with a spatula, to help the pancake hold together. Fry 2-3 minutes on each side.
5. Repeat steps using remaining oil as needed.
6. Serve with dipping sauce.
7. For the dipping sauce, mix together soy sauce, vinegar, and red pepper flakes.

ramen, zucchini, carrot, scallions, flour, lemon juice, eggs, vegetable oil, soy sauce, rice vinegar, red pepper

Taken from tastykitchen.com/recipes/sidedishes/asian-style-noodle-pancakes/ (may not work)