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Pancake Noodles With Chestnut Mushrooms

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“A bit of a change from normal noodles.”

Ingredients Nutrition

  • For the pancake noodles
  • 100 g plain flour
  • 1 egg
  • 55 ml milk
  • 1 12 teaspoons chives, chopped
  • salt & freshly ground black pepper
  • 1 tablespoon vegetable oil, to grease
  • For the sauce
  • 1 tablespoon olive oil
  • 12 onion, chopped
  • 150 g chestnut mushrooms, cleaned and halved
  • 1 garlic clove, chopped
  • 2 tablespoons double cream
  • 1 tablespoon white wine
  • 1 tablespoon fresh chives, to garnish


  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.

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