Maggie Masala Egg & Noodle Pancakes with Cucumber Ribbons

1.Bring 1 cup of water to a boil in a small saucepan.

2.Add the Maggi noodles and cook for 2 minutes until softened. Drain and set aside to cool slightly.

3.In a mixing bowl, whisk together the eggs, milk, black pepper, and salt until well combined.

4.Add the cooked noodles and the contents of the Maggi seasoning packets to the egg mixture, stirring until everything is evenly coated.

5.Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil, swirling to coat the pan.

6.Pour a ladleful of the noodle and egg mixture into the skillet, spreading it out to form a pancake about 5-6 inches in diameter.

7.Cook for 3-4 minutes until the edges are set and the bottom is golden brown. Carefully flip and cook for another 2-3 minutes until the other side is golden.

8.Repeat with the remaining mixture, adding more oil to the skillet as needed.

9.While the pancakes are cooking, prepare the cucumber ribbons by using a vegetable peeler to create thin strips of cucumber. Toss them with lemon juice and a pinch of salt.

10.To serve, stack the pancakes on a plate, top with cucumber ribbons, and garnish with fresh coriander leaves.