Savory Ramen Cake Recipes

SWEET AND SAVORY RAMEN NOODLES

Sweet and Savory Ramen Noodles image

A broke college student who is on the ramen diet, I needed more flavor so I started experimenting and made this recipe.

Provided by Arran_Jones

Categories Main Dish Recipes Bowls

Time 17m

Yield 1

Number Of Ingredients 7

Ingredients

2 cups water
1 (3 ounce) package ramen noodles (such as Maruchan® Instant Lunch), seasoning packet discarded
¼ cup maple syrup
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon ground paprika

Steps:

Bring 2 cups of water to a boil in a saucepan. Remove from heat and add ramen. Let stand until softened, about 2 minutes. Drain excess water.
Mix maple syrup, cumin, garlic powder, Italian seasoning, and paprika together in a bowl. Mix in noodles using 2 forks.

Nutrition Facts : Calories 593.8 calories, Carbohydrate 108 g, Fat 15.1 g, Fiber 2 g, Protein 9.3 g, SaturatedFat 7.2 g, Sodium 406.6 mg, Sugar 47.9 g

RAMEN CAKE

Ramen Cake image

Crushed ramen noodles take the place of breadcrumbs in this fun take on a kid favorite. For dipping, combine pineapple preserves with teriyaki sauce for a perfect mix of sweet and spicy.

Provided by Food Network Kitchen

Categories side-dish

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Soak three 3-ounce packages instant ramen noodles in hot water, 5 minutes. Drain; pat dry. Toss with 1 tablespoon sesame oil and 1 teaspoon salt. Heat 3 tablespoons peanut oil in a nonstick skillet over medium-high heat. Spread the noodles in the pan and cook 6 to 8 minutes per side. Drain on paper towels. Top with scallions and/or cilantro.

SAVORY RAMEN PANCAKE (RAMEN CHIJIMI)

Savory Ramen Pancake (Ramen Chijimi) image

Provided by Lisa Kitahara

Categories entree

Time 20m

Yield 2 servings

Number Of Ingredients 18

Ingredients

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
corn
shredded cabbage
chopped kimchi
thinly sliced shiitake mushrooms
thinly sliced carrots
shimeji mushrooms
thinly sliced oyster mushrooms
bean sprouts

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!

Nutrition Facts : ServingSize 1 serving

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