Crispy, cheesy & spicy pancakes made with instant ramen! Learn how to turn a package of instant noodles into a delicious savory pancake.
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Savory Ramen Pancake (Ramen Chijimi)
- Total Time: 20 minutes
- Yield: 2 servings 1x
Ingredients
Ramen Pancake
- 1 bag (120g) instant noodles
- dried noodles
- seasoning packet
- dried vegetable packet
- 3 tbsp (30g) potato starch
- 1–2 tbsp (7-14g) cake flour*
- 4–5 tbsp (60-75ml) water (1:1 ratio of flour)
- 1/3 cup (30g) shredded mozzarella cheese
- 40g nagaimo, optional*
- 2 (30g) scallions
- 1 tbsp sesame oil
Add-ins (up to 100g)
- corn
- shredded cabbage
- chopped kimchi
- thinly sliced shiitake mushrooms
- thinly sliced carrots
- shimeji mushrooms
- thinly sliced oyster mushrooms
- bean sprouts
Instructions
- Bring a pot of water to a boil. Break the instant noodle in half and cook for 3 minutes (slightly under). Drain and rinse with cold water.
- Into a bowl, whisk together the cake flour, potato starch and water. Grate in the nagaimo, add in the instant noodle seasoning packet (desired amount, I used a little over half a packet) and whisk together. Fold in the cheese, vegetable add-ins, scallions and dried vegetable packet. Add the drained noodles and fold it into the batter.
- Heat a pan over medium and add oil to coat the entire surface of the pan. Transfer the mixture onto the pan and flatten with the back of a turner. Cook until the sizzling sound softens (about 3-4 minutes). Place a plate over the pan and flip. Carefully slide the pancake back onto the pan. Drizzle sesame oil along the sides and cook until other side is crispy and browned (about 3 minutes).
- Transfer to a cutting board and cut into bite size pieces. Serve with some Japanese mayonnaise and enjoy!
Notes
- *adding more cake flour will make it more pancake-like in texture.
- **Nagaimo can be omitted, add additional 1-2 tbsp of water for a batter consistency.
- Helpful Equipment: spatula, mixing bowls, whisk
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: entree
- Method: stove top
- Cuisine: korean, japanese, vegan
Nutrition
- Serving Size: 1 serving
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Just when you think you’ve got your ramen addiction under control, then bam! This recipe is super easy.
I subbed corn starch for potato starch. Also used about a cup of noodle water. Watching the TikTok/Instagram post helped to know what consistency it should be.
Added corn, Kehoe’s Kimchi, and carrots.
The only regret I have is not finding this recipe sooner!
I’ve combined ramen with many other items, but I think this pancake idea is my favourite! Really easy to make, tastes great. I used carrot, spinach and corn so I guess you can use most veggies. Highly recommend this and really easy to make!
Another killer recipe, Lisa! I had to make some adjustments since I only had plain instant noodles without seasoning packets, but it was so delicious. I used rehydrated and chopped wood ear mushrooms, shredded carrots, chopped (homemade) kimchi with juices, corn, and scallions.
Made this with Samyang’s 2x spicy noodles and some sad looking vegetables from the back of my fridge- a fantastic, yum lazy-day meal!
So good! this recipe is perfect when you need to cook something fast and tasty. I cooked it as soon as I saw the recipe and my family loved it!
This recipe was not only simple to make but also so savoury and delicious! Full of flavour and so filling. I added some perilla leaves in it and it tasted amazing. Thanks for sharing this awesome recipe 💚
Loved this recipe!! For starters I love how easy the instructions were to follow. I swapped the nagaimo for some flax egg and used leeks and whatever veggies I had on hand. Absolutely delicious and quick recipe. Made it for breakfast!
Don’t even THINK about making this recipe just RUN to make it. Absolutely delicious. Crispy, warm, spicy and quite quick to make!
How much water did you use i cant find it
the ratio if the same amount of flour! so if you use 4 tbsp of flour use 4 tbsp of water 🙂
This recipe was so easy and the taste is so satisfying. Came together pretty quickly and helped me use up some veggies I was struggling to feel excited about. Make this immediately!
Yummy variation on my usual lunchtime stovetop ramen. I used wheat flour and bread flour in place of potato starch and cake flour.
Exactly how much water do you add in step 2?