Crispy, cheesy & spicy pancakes made with instant ramen! Learn how to turn a package of instant noodles into a delicious savory pancake.
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Savory Ramen Pancake (Ramen Chijimi)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: entree
- Method: stove top
- Cuisine: korean, japanese, vegan
Ingredients
Ramen Pancake
- 1 bag (120g) instant noodles
- dried noodles
- seasoning packet
- dried vegetable packet
- 3 tbsp (30g) potato starch
- 1-2 tablespoon (7-14g) cake flour*
- 4-5 tablespoon (60-75ml) water (1:1 ratio of flour)
- ⅓ 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 tablespoon 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).
Nutrition
- Serving Size: 1 serving
Keywords: ramen pancake, instant ramen, shin ramyun
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Madi says
Yummy variation on my usual lunchtime stovetop ramen. I used wheat flour and bread flour in place of potato starch and cake flour.
Exactly how much water do you add in step 2?
★★★★★
Samantha says
This recipe was so easy and the taste is so satisfying. Came together pretty quickly and helped me use up some veggies I was struggling to feel excited about. Make this immediately!
★★★★★
Nicole North says
Don’t even THINK about making this recipe just RUN to make it. Absolutely delicious. Crispy, warm, spicy and quite quick to make!
★★★★★
Jess says
How much water did you use i cant find it
Lisa Kitahara says
the ratio if the same amount of flour! so if you use 4 tbsp of flour use 4 tbsp of water 🙂
Lauren says
Loved this recipe!! For starters I love how easy the instructions were to follow. I swapped the nagaimo for some flax egg and used leeks and whatever veggies I had on hand. Absolutely delicious and quick recipe. Made it for breakfast!
★★★★★
J says
This recipe was not only simple to make but also so savoury and delicious! Full of flavour and so filling. I added some perilla leaves in it and it tasted amazing. Thanks for sharing this awesome recipe 💚
★★★★★
Fran Galaz says
So good! this recipe is perfect when you need to cook something fast and tasty. I cooked it as soon as I saw the recipe and my family loved it!
★★★★★
Suru says
Made this with Samyang's 2x spicy noodles and some sad looking vegetables from the back of my fridge- a fantastic, yum lazy-day meal!
★★★★★
Daniel says
Another killer recipe, Lisa! I had to make some adjustments since I only had plain instant noodles without seasoning packets, but it was so delicious. I used rehydrated and chopped wood ear mushrooms, shredded carrots, chopped (homemade) kimchi with juices, corn, and scallions.
★★★★★
Gorbz says
I've combined ramen with many other items, but I think this pancake idea is my favourite! Really easy to make, tastes great. I used carrot, spinach and corn so I guess you can use most veggies. Highly recommend this and really easy to make!
★★★★★
Bre says
Just when you think you’ve got your ramen addiction under control, then bam! This recipe is super easy.
I subbed corn starch for potato starch. Also used about a cup of noodle water. Watching the TikTok/Instagram post helped to know what consistency it should be.
Added corn, Kehoe’s Kimchi, and carrots.
The only regret I have is not finding this recipe sooner!
★★★★★
Hannah says
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!
★★★★★
Karyne Robidas says
C'était vraiment bon! J'ai adoré la faire! Délicieux, facile et ça ne prend pas trop d'ingrédients. Je recommande fortement.
★★★★★
Ashland says
So excited to try this! How do you make Japanese mayo?
Lisa Kitahara says
the recipe is on my blog 🙂
Juliet says
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.
Juliet says
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!!!
★★★★★
ANTONELLA says
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 ♥️🥢
Taryn B says
So easy to make and absolutely delicious! Topped it with the vegan Kewpie Mayo-so flippin good!
★★★★★
Fifi says
Can this be made without the cheese, or with vegan cheese?
Lisa Kitahara says
Vegan cheese!
Roel Goossens says
Amazing! I topped it with some okonomi sauce I found in my local asian store.
★★★★★
Tam says
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!
★★★★★
PJ says
I also skipped the nagaimo and followed the rest of the recipe. BF and I loved it and can’t wait to make it again. Used my current favorite ramen, Nongshim shin ramyun.
Lucie.hlk says
Did it without the nagaimo, and it was so tasty ❤️ we really enjoyed this recipe. We did it with shin ramyun, half of the seasoning because of my poor spicy tolerance. It will become a classic meal 👌
★★★★★
Satinel says
I try this recipe with homemake kimchi and without cheese (maybe neext time), OMG, so goood!!!
★★★★★
Ardell says
I love this recipe. I've made it at least 3 times for my family. My 8 year old loves it.
I use the whole packet of spice. In the UK we don't have cake flour so I always use plain flour instead.
Tastes great and I really filling. Easy and quick to make.
★★★★★
Ardell says
Also I dont use the nagaimo either as I don't have it.
★★★★★
Ardell says
I've made this recipe at least 3 times for my family. It's amazing..
I'm in the UK and we don't have cake flour so I subbed for plain flour. I also don't add the nagaimo as I don't have that.
Lately I have been making without the cheese as vegan mozzarella is hard to find in the uk & my 8 yo doesn't like cheese much.
Easy to make, tastes amazing and lived by all of us.
★★★★★
aly says
I made this but for veggies i just added cabbage and it was so good! my brother, who is a skeptic of vegan food, really enjoyed this too 🙂
★★★★★