1 medium zucchini, shredded
2 scallions (green onions), finely sliced
1 medium carrot, shredded
(no need to peel the carrot first, just wash well)
2 large eggs, beaten
2 Tbsp. flour
1 Tbsp. lemon juice
2-3 Tbsp. oil, divided
SAUCE:
3 Tbsp. soy sauce
3Tbsp. rice vinegar
pinch red pepper flakes (optional)
Mix together soy sauce, vinegar, and red pepper flakes. Break up the ramen noodles, into 4 sections. Reserve the seasoning packet. Cook according to package direction with one exception. Boil for 2 minutes only. Drain. Place cooked noodles in a medium mixing bowl, add shredded zucchini and carrot, scallions, flour, and seasoning packet. Stir well. Add beaten eggs and mix well. In a non-stick skillet, heat oil over medium-high heat. Using 1/3 c. measure, place noodle mix in cup, and press down lightly with a spoon. place noodles in frying pan, press down slightly with a spatula, to help the pancake hold together.