Okonomiyaki Instant Ramen Recipe

Prep:

15 minutes

Cook:

15 minutes

Serves:

people

Ingredients

1 packet (120g) Spicy Seafood Neoguri Ramen (use both noodles and seasoning packets)
3.5 tablespoons (28g) potato starch
2 tablespoons (25g) all-purpose flour
1 whole egg
¼ cup (59g) water
1 carrot, finely julienned
½ cup (64g) kimchi, finely chopped
½ cup (64g) thinly sliced Napa cabbage
2 green onions, thinly sliced, plus more for garnish
1 tablespoon (15g) vegetable oil
2 teaspoons (9g) toasted sesame oil
Okonomiyaki sauce for serving, store bought or homemade
Kewpie mayonnaise for serving
Bonito flakes for serving

Cook ramen to package directions then drain.
In a separate large mixing bowl whisk together flour, potato starch, water, and egg. Mix in green onions, kimchi, cabbage and carrots. Add in the ramen noodles and using tongs mix well.
Heat a large non-stick pan over medium-high heat, add vegetable oil. Once hot, add the pancake mixture, pressing down to cover the pan and evenly distribute the vegetables, cook 2-3 minutes.
Carefully slide the cooked side of the pancake onto a plate, cooked side down, and then flip back into the pan, uncooked side down into the pan.
Drizzle sesame oil down the sides and continue to cook until browned about 2-3 minutes.
Plate and serve with nice drizzles of okonomiyaki sauce and kewpie mayo. Finish with bonito flakes and green onions and enjoy.

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