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I recognise that in dire times like these—especially for foodies who aren’t as adept in the kitchen as we wish we were—much of our meals are dependent on either our partners’, parents’, grandparents’ cooking, or us resorting to ordering in or getting take-away. Our previous recipes (Bak Chor Mee, Spicy Korean Fried Chicken, 5-Ingredient Shrimp Wanton Noodles and One-Pot Chicken & Mushroom Rice) have varying degrees of cooking difficulty, so it may not be for everyone.
But I say, it’s the best time to get crafty with your culinary skills, and learn to improvise with basic pantry items you most likely already have stocked.
This Ramen Pancake recipe is so simple, it’s crazy to think more people aren’t making it already! It’s a great way to utilise your stock instant ramen (or even instant noodles) to create an alternative carb dish to accompany a protein. Plus, this recipe is perfect for sharing amongst your household members. If you’re curious enough to see what the recipe looks like in a flash, here’s the TikTok video we did for it!
Ingredients
- 1 packet of instant ramen (complete with seasoning packet)
- ⅙ of a head of cabbage (shredded)
- 1 medium carrot (julienned, thinly sliced, or shredded)
- 2 scallions (finely chopped)
- 2 eggs
- 2 tbsp flour or cornflour
Tools
- Chopping board
- Knife
- Small pot
- Pan (preferably flat)
Recipe Preparation
Preparation time: 15 minutes; Cooking time: 10 minutes
Feeds two to three
- Cook instant ramen in a boiling pot of water as per packet instructions, and set aside seasoning packets.
- After rinsing the vegetables, finely chop the scallions, shred the cabbage, and thinly slice the carrots.
- Once the ramen has cooked, drain the water and transfer the cooked ramen noodles into a large bowl.
- Mix in the chopped and sliced ingredients into the bowl.
- Crack the 2 eggs into the bowl, and add in the 2 tablespoons of flour.
- Add in the instant ramen seasoning, and stir everything together. Mix well.
- In a heated pan, add just enough oil to coat the pan, and flip all the mixed ingredients onto the pan.
- Make sure to flatten the noodles and the other ingredients, and check every 30 seconds to see if the underside has browned.
- Flip over the ramen pancake after the underside has browned.
- Once both sides have cooked, slide the entire ramen pancake on to a serving plate, and enjoy while warm.
Recipe (In Pictures)
Step 1: Cook instant ramen in a boiling pot of water as per packet instructions, and set aside seasoning packets.
Step 2: After rinsing the vegetables, finely chop the scallions, shred the cabbage, and thinly slice the carrots.
Step 3: Once the ramen has cooked, drain the water and transfer the cooked ramen noodles into a large bowl.
Step 4: Mix in the chopped and sliced ingredients into the bowl. Crack the 2 eggs into the bowl, and add in the 2 tablespoons of flour.
Step 5: Add in the instant ramen seasoning, and stir everything together. Mix well.
Step 6: In a heated pan, add just enough oil to coat the pan, and flip all the mixed ingredients onto the pan.
Step 7: Make sure to flatten the noodles and the other ingredients, and check every 30 seconds to see if the underside has browned.
Step 8: Flip over the ramen pancake after the underside has browned. Once both sides have cooked, slide the entire ramen pancake on to a serving plate, and enjoy while warm.
It was a slight challenge to make sure the sizeable pancake didn’t break while getting it out of the pan, but I was successful! What I enjoyed, but didn’t expect, was the noodles to retain its springy texture. The carrots and cabbage still had crunch to them, which was a nice touch.
For me, the instant ramen brand I bought came with kimchi, so that also added a hint of heat to the pancake, which really made this simple side dish pop. You are most welcome to add sauces as condiments if you wish, but either way, this is a comfort dish that you’ll want to make a lot more often from now on.
Expected Damage: S$2 – S$3 per portion
