Savory Ramen Pancake
Savory Ramen Pancake
I knew when I came across a recipe for a Ramen Pancake from Lisa ( Okonomi Kitchen) that I had to recreate it right away! Let’s just say I’m here for it. I love a good Noodle Pancake (see my Udon Gyoza recipes here on The Yummy Vegan site). This recipe is incredibly easy and actually fun to make. It’s the perfect blend of crispy and chewy all at the same time. Lisa’s version uses 1/3 cup Vegan Cheese which I’ve tried and can testify that it is delicious. I decided to add a plant protein in this version which happens to be a Vegan Pork but you can certainly try Tofu, Tempeh, Plant Based Chicken or simply go all Veggie and Cheese. Use the Vegetables in the ingredients list or feel free to add whatever you like.
Serves 1-2 (double ingredients to make 1 entire pancake per person)
Ingredients
1 package (120 g) of Instant Veggie Ramen with Seasoning and Veggie packets
3 Tbsp (45 g) of Cornstarch
2 Tbsp (30 g) Flour
5 Tbsp (45 ml) of Water
1/3 cup (50g) Vegan Kimchi chopped (I really like Nasoya brand)
1 Green Onion sliced
1 small Carrot julienned
2 Shiitake Mushrooms sliced thin
3 oz (85g) Vegan Pork Strips ( I used the new Omnipork)
1 Tbsp (15 ml) Toasted Sesame Oil
Serve with Japanese style Mayo. ( I used 1/3 cup (82 g) Vegan Mayo mixed with 2 tsp (10 ml) of Rice Vinegar to make my own)
Note: For the Vegan Pork you can substitute any plant based protein such as Tofu, Tempeh, Chicken or just keep it all Veggies.
Directions
1. Break the ramen in half and boil for 3-4 minutes or just under the recommended cooking time on the package. Drain, rinse and set aside.
2. In a large bowl mix together the cornstarch, flour and water until well combined. Then add in the seasoning packet ( I used about 1/2) and dried veggies and mix well.
3. Add in the kimchi, veggies and vegan pork and mix well. Lastly add in the cooked ramen and make sure that everything is well coated and forms something resembling a batter.
4. Heat a large skillet on med heat with the toasted sesame oil. Pour the ramen noodle mixture into the pan and using a spatula flatten into a large pancake. Cook for 3-5 minutes or until the bottom is golden brown.
5. Flip the pancake over onto a large plate and slide the uncooked side down carefully back into the pan ( If you have the confidence you can try flipping in the pan). Add a little more oil to the sides if needed and cook for another 3-5 minutes until that side is golden as well.
6. Cut into small pieces and serve with Japanese style mayo.
