Crispy, cheesy & spicy pancakes made with instant ramen! Learn how to turn a package of instant noodles into a delicious savory pancake.
SAVE IT FOR LATER! ↓
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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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Finally found time to make this, and it’s so good!!! I omitted the Nagaimo and used all purpose flour instead of cake flour. I do recommend adding a whole seasoning packet for more salt flavor, otherwise, another easy and excellent recipe!
Amazing! I topped it with some okonomi sauce I found in my local asian store.
Can this be made without the cheese, or with vegan cheese?
Vegan cheese!
So easy to make and absolutely delicious! Topped it with the vegan Kewpie Mayo-so flippin good!
THIS RECIPE IS AMAZING!
Simple – but very special!
Made this with the „Samyang Black Bean“ Noodles 😍
PLEASE TRY THIS OUT!
My husband was impressed too ♡
BTW: I really love your recipe videos ♥️🥢
This was freakin delicious. I used pastry flour instead of cake flour bc I wasn’t sure if there was a difference but it worked out. I also loaded the veggies into it, it was almost half noodle half veggies- yum! The first one I forgot to throw in the mozzarella and it was totally delicious with or without it. The naigamo aids in the creaminess anyway. Five stars!!!
Delicious! I used “pastry flour” instead of cake flour but they may be the same thing…? I also was too meek about the seasoning packet- I think I could have used way more. Use her recipe for homemade kewpie Mayo- it’s way better than store bought! Also for one of the pancakes I forgot the mozzarella and it was still delicious.
So excited to try this! How do you make Japanese mayo?
the recipe is on my blog 🙂
C’était vraiment bon! J’ai adoré la faire! Délicieux, facile et ça ne prend pas trop d’ingrédients. Je recommande fortement.
Tried this recipe for breakfast a few days ago and it came out so dang good! It reminded me mostly of okonomiyaki but easier and without too much cabbage!