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.
Ingredients
- 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
Method
- Break noodles in half. Cook noodles, reserving flavour sachets, in a small saucepan of boiling water for 3 minutes or until just tender. Drain.
- Combine cornflour, eggs and reserved sachets in a large bowl. Add corn, white part of onion, cabbage and noodles, then stir to combine.
- 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.
- Transfer pancake to a plate. Top with mayonnaise and green part of onion.
