Ramen Noodle Pancake

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Ramen Noodle Pancake

Ingredient Notes

Ramen packet:

The seasoning sachets are what flavours the batter. I use Shin Ramen or any ramyeon with a bold, deep soup base. The noodle broth becomes the liquid in your batter, so the stronger and more savoury the seasoning, the better the pancake. Avoid mild or lightly flavoured packets here as the batter will taste flat.

Plain flour:

The flour binds the batter and gives the pancake structure. Plain (all-purpose) flour is what I use. Self-raising will give you a slightly puffier result, which works, but it changes the texture from the crispy-chewy contrast you are going for. Once the flour is in, mix until just combined and do not overwork it or the pancake can turn tough.

Kewpie mayo:

Kewpie is a Japanese mayo made with rice vinegar and egg yolks only, which gives it a richer and slightly tangier flavour than regular mayo. It is widely available in Asian grocery stores and most supermarkets now. Bulldog sauce is a Japanese Worcestershire-style sauce with a sweet, tangy depth. Both are worth having in the fridge if you cook Japanese-inspired food regularly. In a pinch, regular mayo and Worcestershire sauce are the closest substitutes.

Ingredients

1 packet ramen
8 raw prawns, peeled
1 spring onion, sliced, white and green parts separated
100g (⅔ cup) plain flour
1 tbsp olive oil
kewpie mayo and bulldog sauce, to serve

Equipment

Chopping board
Chef’s knife
Small saucepan
Sieve
Large mixing bowl
25cm (10in) frying pan
Spatula or fish slice

Directions

Place 500ml water in a small saucepan over high heat and bring to a boil.
Empty all the seasoning packets from the ramen noodles packet into the water. Stir to combine until water comes to a simmer.
Add noodles and cook for 45 seconds, then stir to break up the noodles a little.
Strain the noodles through a sieve, reserving the broth. Set the broth aside for 10 minutes to cool.
Stir the spring onion whites through the broth, then the flour. Mix until well combined, then stir through the drained noodles.
Heat the oil in a 25cm (10 in) frying pan over a high heat. Pour in the noodle batter and spread to an even thickness. Add the prawns on top and reduce heat to medium.
Cook for 2 minutes or until the under side is browned, then carefully flip over to cook the other side. Cook for a further 2 minutes, then invert onto a serving plate.
Drizzle the kewpie and bulldog sauce over the top then garnish with the green of the spring onion.

Notes

Chef Tips

Cool the broth before adding the flour

If the broth is too hot when you add the flour, it can start to cook the starch and make the batter gluey and difficult to work with. Let it cool until it is just warm to the touch before you stir in the flour and noodles. The batter should pour easily into the pan, not plop.

Shake the pan while it cooks

After pouring in the batter, give the pan a gentle shake every 30 seconds or so while the pancake cooks. This stops it sticking to the base and helps it slide freely when you go to flip it. If you force the flip before the pancake releases naturally, it will break apart. The shake is your early warning system: if the pancake moves freely, it is ready to turn. If it resists, give it another 30 seconds.

Storage

Best eaten fresh while it is still crispy. If you have leftovers, store in an airtight container in the fridge for up to 2 days. Reheat in a dry frying pan over medium heat to bring back some of the crispness. It won’t be as good as fresh but it is still worth eating.

FAQs

Can I make this ahead of time?

Not really. Once the flour and noodles are mixed into the broth the batter should go straight into the pan. You can cook the pancake a couple of hours ahead and reheat it in a dry pan, but the texture is best when it goes from pan to plate.

Can I make it vegetarian?

Yes. Leave out the prawns and press tofu, sliced mushrooms, or chopped vegetables into the top of the batter before the flip. Broccoli florets, baby corn, and sliced capsicum all work well.