Woman shows how she creates a perfect crispy coating with crushed up instant noodles

The finished rolls (Picture: From the Pantry to the Table)

A homecook has revealed her secret to a perfect crispy coating – crushed up instant noodles.

Gail, who posts on From the Pantry to the Table, shared her recipe for crispy potato, chilli and parmesan rolls, which are very cheap to make.

They need just a free ingredients and can be whipped up in minutes.

After cooking and mashing the potato filling, Gail is able to roll it into shape, dip it in a batter and then dip it in the crushed up noodles.

Once she fries it, the noodles become a delicious coating and it’s a great alternative to breadcrumbs.

Gail says: ‘Party food or just a snack, even as a side dish, these little potato rolls are delicious. I teamed it with the Spicy Tomato Dipping Sauce, and it was just perfect. Recipe inspiration was from Maggi.’

She uses instant noodles from Maggi which aren’t sold in the UK but Super Noodles or supermarket own brand ones will work just as well.


  • 3 medium potatoes, peeled and chopped
  • 1/2 a small brown onion finely diced
  • 2 tbsp finely grated Parmesan cheese
  • 1 tsp red chilli flakes
  • 3 tbsp rice or potato flour
  • Salt and black pepper to season
  • 1 tbsp finely chopped chives
  • 2 packets Maggi Chicken 2 minute noodles
  • 1/4 cup flour
  • 1 cup water
  • Oil for frying


  1. Dice potatoes and place in a pot of cold water.Bring to the boil and cook until tender, mash well. Allow to cool
  2. Place in a bowl with onion, Parmesan, chives, chilli flakes and potato/rice flour.
  3. Mix well until all is incorporated. Taking a tablespoon full, press and form into a cylinder shape. Repeat until all mixture is used.
  4. Use a rolling pin and crush noodles well, tip into a shallow bowl. Reserve seasoning sachets.
  5. In another shallow bowl add flour and seasoning sachets. Mix to combine.
  6. Gradually add water until you have a smooth pancake like batter.
  7. Dip potato rolls into the batter then roll in crushed noodles. Repeat until all mixture is used.
  8. Place potato rolls on a tray and refrigerate for 1 hour at least.
  9. Heat oil in a deep pan and fry until golden and crisp. Serve.

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