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)

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5 from 22 reviews

  • Author: Lisa Kitahara
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
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Ingredients

Units Scale

Ramen Pancake

  • 1 bag (120g) instant noodles
    • dried noodles
    • seasoning packet
    • dried vegetable packet
  • 3 tbsp (30g) potato starch
  • 1–2 tbsp (7-14g) cake flour*
  • 4–5 tbsp (60-75ml) water (1:1 ratio of flour)
  • 1/3 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

  1. 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.
  2. 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.
  3. 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). 
  4. 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 tbsp 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). 
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: entree
  • Method: stove top
  • Cuisine: korean, japanese, vegan

Nutrition

  • Serving Size: 1 serving

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Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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31 Comments

  1. 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 🙂



    Reply

  2. 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.



    Reply

  3. 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.



    Reply

  5. 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.

    Reply

    1. 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 👌



      Reply