Crispy Instant Noodle Pancake

Name: Crispy Instant Noodle Pancake
Prep time: 4 min
Cook time: 10 min
Total time: 14 min
Yield: 1 serving
Ingredients: 85g Instant noodles; 100g Egg; 15g Spring onion; 40g Cabbage; Soy sauce; Cooking oil

€1.10 / serving€1.10 total1 serving14 minbeginner

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Steps

1
Boil the noodles for 2 minutes, drain well, and leave to steam dry for 1 minute.
2
Beat the eggs with shredded cabbage, spring onion, and a pinch of the flavour sachet. Stir in the noodles.
3
Heat 1 teaspoon oil in a small pan, press the mixture in flat, and cook on medium for 4 minutes until golden underneath.
4
Slide onto a plate, flip back into the pan, and cook 3 minutes more. Serve with soy sauce for dipping.

Easy substitutions

No Cabbage?

Try Grated carrot or Frozen peas.

Storage & leftovers

Best eaten straight away. Refrigerate leftovers for up to 1 day and reheat until steaming hot.

Student tip

Press the pancake down firmly with a spatula. More contact with the pan means more crispy bits.

Prices are estimates and vary by shop and location. Recipe content is user-submitted and not reviewed for allergens or dietary accuracy — check ingredients yourself before cooking.