Ramen Noodle Pancakes

Savory pancakes made from cooked ramen noodles, eggs, and vegetables. A unique and delicious way to use leftover ramen!

Prep Time

15 minutes

Total Time

45 minutes

Calories

475

Level

Easy

Yields

4 servings

Cost

£0.75

Season:

☀️ Summer•❄️ Winter

Meal Type:

Breakfast•Dessert

Cuisine:

Asian•American•Japanese

Main Ingredient:

Eggs

Ingredients

Servings

2packagesRamen Noodles(Any flavor, discard seasoning packet for this recipe. Cooked according to package directions and drained well.)

£1.20

3Eggs(Lightly beaten. Use egg substitute for vegan version.)

£0.75

0.5mediumOnion(Finely chopped)

£0.15

0.5mediumCarrot(Grated)

£0.10

1cupCabbage(Shredded)

£0.25

2Green Onions(Chopped)

£0.30

1tablespoonSoy Sauce

£0.05

1teaspoonSesame Oil

£0.10

0.3teaspoonSalt(To taste)

0.3teaspoonBlack Pepper(To taste)

2tablespoonsCooking Oil(For frying)

£0.05

To tasteSoy Sauce(For serving)

£0.05

Total Cost

£3.00

£0.75 per serving

The Method

1
Cook ramen noodles according to package directions. Drain thoroughly and let cool slightly.
2
In a large bowl, combine the cooked ramen noodles, eggs, chopped onion, grated carrot, shredded cabbage, green onions, soy sauce, sesame oil, salt, and pepper.
3
Mix well until all ingredients are evenly distributed.
4
Heat cooking oil in a frying pan or griddle over medium heat.
5
For each pancake, scoop about 1/2 cup of the ramen mixture into the hot pan and flatten slightly with the back of a spoon.
6
Cook for about 5-7 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.
7
Remove pancakes from the pan and place on a plate lined with paper towels to drain excess oil.
8
Serve warm with soy sauce or your favorite dipping sauce.

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My Notes

Nutrition Information

Nutrition per serving (250g)

475 kcal / 1987 kJ

Carbs

45g

17% of RDA

Fat

27g

39% of RDA

Protein

16g

32% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

5 g

6% of RDA

Sodium

1350 mg

59% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Get creative with your vegetables! Add mushrooms, spinach, bell peppers, or any other vegetables you like.

For a spicier kick, add a pinch of red pepper flakes to the batter.

Make sure to drain the cooked ramen noodles very well to prevent soggy pancakes.

If the batter seems too wet, add a little flour or cornstarch to help bind the ingredients together.

If the batter is too dry, add a little water or more beaten egg.

Cooking Equipment

Large Bowl

Frying Pan or Griddle

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Get creative with your vegetables! Add mushrooms, spinach, bell peppers, or any other vegetables you like.

For a spicier kick, add a pinch of red pepper flakes to the batter.

Make sure to drain the cooked ramen noodles very well to prevent soggy pancakes.

If the batter seems too wet, add a little flour or cornstarch to help bind the ingredients together.

If the batter is too dry, add a little water or more beaten egg.

Ramen Noodle Pancakes

Ingredients

The Method