Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 2 people
Estimated cost per serve is 8.3 dollar
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
2
- 120grams mild instant ramen noodles
- 2tablespoons cornflour
- 2 free range eggs
- 125grams corn kernels, rinsed, drained
- 1 spring onion
- 1/4 green cabbage, finely shredded
- 2tablespoons vegetable oil
- 2tablespoons Japanese mayonnaise
Nutrition per serving
3000kJ / 720Cal
3000 Kilojoules or 720 Calories
35% of daily energy intake*
Protein
14.8grams
Fat
49.4grams
Carbs
54.0grams
Sugars
6.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
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.
Method
Step 1 of 4
Break noodles in half. Cook noodles, reserving flavour sachets, in a small saucepan of boiling water for 3 minutes or until just tender. Drain.
Step 2 of 4
Combine cornflour, eggs and reserved sachets in a large bowl. Add corn, white part of onion, cabbage and noodles, then stir to combine.
Step 3 of 4
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.
Step 4 of 4
Transfer pancake to a plate. Top with mayonnaise and green part of onion.
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