Ramen Pancake

Ramen Pancake

Have your ramen and eat it too with this tasty noodle pancake, loaded with corn, spring onion, cabbage and spices, then drizzled with mayo for extra fun.


  • 120g mild instant ramen noodles
  • 2 tbs cornflour
  • 2 free range eggs
  • 125g corn kernels, rinsed, drained
  • 1 spring onion
  • 1/4 green cabbage, finely shredded
  • 2 tbs vegetable oil
  • 2 tbs Japanese mayonnaise
View Method Ramen Pancake


  1. Break noodles in half. Cook noodles, reserving flavour sachets, in a small saucepan of boiling water for 3 minutes or until just tender. Drain.
  2. Combine cornflour, eggs and reserved sachets in a large bowl. Add corn, white part of onion, cabbage and noodles, then stir to combine.
  3. Heat oil in a 24cm (base measurement) frying pan over medium heat. Add noodle mixture to pan, flattening slightly with a spatula. Cook for 3 minutes or until golden and set. When pancake has set and is firm enough to turn, carefully turn over (see Tip). Cook pancake for a further 3 minutes or until cooked and hot.
  4. Transfer pancake to a plate. Top with mayonnaise and green part of onion.
View Ingredients Ramen Pancake
View Method Ramen Pancake
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