Ramen Noodle Pancakes Recipes

SILVER DOLLAR RAMEN APPETIZER PANCAKES

Steps:

• Mix dressing and Sriracha sauce until blended.
• Remove Seasoning packet from soup mix; discard or reserve for another use. Cook Noodles in boiling water 3 min.; drain. Place in medium bowl. Add carrots, zucchini, onions, flour, Dry Rub and egg; mix well.
• Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Drop half the noodle mixture into 8 mounds, 2 inches apart, in skillet, using 2 Tbsp. for each; flatten with back of spatula. Cook 2 to 3 min. on each side or until golden brown on both sides. Repeat with remaining oil and noodle mixture.
• Serve pancakes with dressing mixture.

RAMEN NOODLE PANCAKES

Steps:

• Break the package of noodles into 4 sections. Cook as package directs(boil in 2 cups of water for 3 minutes), then drain. Reserve seasoning packet.
• Put noodles in a bowl. Stir in zucchinik, scallions, carrot, eggs, flour and 1/2 teaspoons seasoning from mix(you may leave this out if you don't like or can't use-just add in some salt and pepper).
• Heat 1 tbls. oil in a large nonstick skillet over medium high heat. Using 1/2 of the mixure, make 4 pancakes.
• Fry 2-3 minutes on each side. Repeat, using remaining oil.
• Mix soy sauce and lemon juice. Serve with pancakes. Or serve with whatever sauce you enjoy(honey mustard is good, or mayo mixed with Thai sweet chili sauce).

SAVORY RAMEN PANCAKE (RAMEN CHIJIMI)

Steps:

• 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!

RAMEN NOODLE PANCAKES

Steps:

• Break pkg of noodles into 4 sections. Cook as pkg directs. drain; Put noodles in a medium bowl stir in zucchini,scallions,carrot,eggs and flour and 1 tsp of the reserved seasoning packet. Heat 1 tbs oil in a large nonstick skillet over med/high heat. Using 1/2 of the mixture make 4 pancakes and fry 2-3 minutes each side. Drain on paper towels. Repeat with remaining mixture to make 4 more pancakes using remaining 1 tbs oil. Sauce: Mix soy sauce and lemon juice. Drizzle over pancakes and serve.

CHEESY RAMEN NOODLES

Steps:

• Bring water to a boil in a saucepan. Add ramen noodles and cook 2 minutes until tender. Pour out water, then stir in seasoning packet and cheese to serve.

NOODLE PANCAKES

Steps:

• 1. Place all the ingredients (except for the olive oil) in a bowl and stir to combine.
• 2. Heat 1 tbsp of olive oil in a large saute pan over medium heat.
• 3. Pour about 1/4 cup of the noodle mixture per pancake in the pan and cook for 3 minutes (you can pour as many pancakes at once as fit comfortably in your pan).
• 4. Flip the pancakes and cook an additional 3 minutes. Continue making the pancakes with the remaining mixture.

CRISPY NOODLE PANCAKE

Steps:

• Cook noodles in large pot of boiling water 1 1/2 minutes, stirring occasionally. Drain. Rinse with cold water. Drain well. Toss with green onions, 1 teaspoon vegetable oil, and pepper in bowl.
• Heat 1 1/2 tablespoons vegetable oil and sesame oil in a heavy 9-inch nonstick skillet over medium heat. Add noodles and flatten slightly. Cook without stirring until light brown, about 6 minutes. Turn and cook second side until light brown, 6 minutes. Drain on paper towels. Cut into wedges.

RICE NOODLE PANCAKES WITH CHILI SAUCE RECIPE BY TASTY

Steps:

• In a blender or food processor, blend all of the sweet chili sauce ingredients together.
• Pour into a saucepan and bring to a boil. Add the cornstarch slurry (dissolve 1 Tbsp. of cornstarch in 2 Tbsp. of water), stir and remove from heat. Set aside until ready to use.
• Place a colander over a large mixing bowl. Add the rice noodles, pour the boiling water over and let it sit and soften for 10 minutes.
• Drain, discard water and add the noodles to mixing bowl.
• Using a pair of kitchen scissors, cut the noodles so they are easier to manage.
• Add the carrots, scallions, ginger, sesame oil, beaten eggs. Mix well.
• Grab a handful of noodles and place into your heated pan.
• Using your spatula, flatten the noodles. Pan-fry until both sides are golden brown and crispy.
• Serve with the sweet chili sauce.
• Enjoy!