Instant Noodle Okonomiyaki: Cabbage and Egg Pancakes with Sriracha Mayo
Inspired by techniques from NYT Cooking.
Crispy, eggy pancakes filled with instant noodles and shredded cabbage, finished with spicy mayo and sesame seeds.
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Method
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Equipment
- large heatproof bowl
- large bowl
- colander
- tongs
- 15-20 cm non-stick frying pan with a lid
- flexible spatula
- large plate
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 576 kcal |
| Protein | 21.3 g |
| Carbohydrate | 43.7 g |
| of which sugars | 6.9 g |
| of which free sugars | 0.1 g |
| Fat | 35.5 g |
| of which saturates | 6.4 g |
| Fibre | 6 g |
| Salt | 3.29 g |
Protein per 100 kcal
3.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Pancakes
- 2 packets instant ramen noodles (about 85 g each), flavour sachets thrown away
- 1.4 l just-boiled water
- 8 large eggs
- 4 tsp soy sauce or tamari
- 4 tsp toasted sesame oil
- 4 spring onions, thinly sliced
- 6 g fine sea salt or table salt about 1 tsp
- 1 tsp ground white pepper (or black)
- 600 g green, red or savoy cabbage (about half a medium head), cored and thinly sliced
- 40 ml vegetable or sunflower oil, for frying
To serve
- 2 tbsp sriracha or other chilli sauce
- 4 tbsp mayonnaise (Japanese-style if you have it)
- 1 tbsp white sesame seeds
- 1
Soften noodles. Put the instant ramen noodles (discarding the flavour sachets) into a large heatproof bowl, pour over 1400 ml of just-boiled water and leave them to soak for 7–8 min.
- 2
Mix batter. Whisk the large eggs in a large bowl with soy sauce (or tamari), toasted sesame oil, three quarters of the sliced spring onions, salt and ground white pepper.
- 3
Combine. Drain the softened noodles well and loosen them with tongs, add them to the egg mixture along with the thinly sliced cabbage and toss everything together until well coated.
- 4
Fry. Heat the small non-stick frying pan over medium-high, add a little oil and a quarter of the mixture, tucking in the edges with a flexible spatula, turn the heat to medium, put a lid on and cook for 3–4 min until the underside turns golden.
- 5
Flip. Remove the lid, place a slightly larger plate over the pan and in one confident move turn the pan and plate upside down together, then slide the pancake back into the pan with the cooked side now facing upwards and cook uncovered for another 3–4 min until the egg is set completely through to the centre.
- 6
Keep warm. Set this one aside and repeat the frying process with the remaining three portions, wiping out the pan and adding a little fresh oil each time.
- 7
Dress. Drizzle with sriracha and mayonnaise in zigzag lines and scatter over the white sesame seeds and the reserved spring onion slices.
Storage
Make up to 1 day ahead and reheat gently in the non-stick pan over medium heat until warmed through. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
