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!
*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.