Ramen Noodle Pancakes Recipe - Food.com (2024)

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4

Submitted by Sharon123

"I'm going through a bunch of old magazines and wanted to keep this recipe from Womans Day. It's good all by itself for a quick lunch or pair with a salad for dinner."

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Ready In:
22mins

Ingredients:
9
Serves:

4

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ingredients

  • 1 (3 ounce) package oriental flavor noodle soup mix (such as Top Ramen or Maruchan)
  • 1 medium zucchini, shredded
  • 2 scallions, cut in long, narrow strips
  • 1 medium carrot, shredded
  • 2 large eggs, beaten
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lemon juice

directions

  • 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).

Questions & Replies

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Reviews

  1. Yum! Something really different and interesting that all came together perfectly, I served along with soy and lemon as suggested which was great with them.

    Peter J

  2. Loved this quick and easy week night meal right down to the sauce! Next time I will add bean sprouts and mushrooms, and maybe a protein like diced chicken.

    See Also
    Cheesy Hasselback Potato Gratin Recipe

    Cook4_6

  3. Oh man, these were delicious! I started making these when I realized I was out of green onion, which was sad :( I went ahead and chopped up yellow onion though and threw those in, and it worked great, although the green onion would probably be better. They were perfectly seasoned lightly with half the packet when going along with a salty soy sauce dip. I added to the lemon/soy mixture sriracha, ginger, sesame oil and red pepper flakes. A delicious combo and went amazing with the ramen cake :)

    mommyluvs2cook

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RECIPE SUBMITTED BY

Sharon123

Murphy, 73

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<p><br /><br />I live in the mountains of N.C. and love it here. I love to cook and try new recipes. I quilt, crochet, do rug hooking, and dabble at oil painting.I am a vegetarian,well, almost, I do eat a little fish. I have traveled alot and am glad to settle down.I have 5 children and 5 grandchildren.I am into herbs, for cooking and for healing. I used to take care of a 97 yr. old lady, who taught me so many things about cooking and life. I am a Seventh Day Adventist and my passion is learning more about my Saviour, Jesus Christ! <br />I have recently undergone radiation and chemotherapy for cancer. My wonderful friends here at Zaar held a cookathon for me. Here is a link to the cookbook of all the recipes they made. Thanks guys, you're the best! Oct. 2011. Update: I am now&nbsp;6 &nbsp;years cancer free! :D <br />I was the host of Newest Zaar Tag in the game room. Please do come by and check it out!&nbsp; Now I am a host in the TOTM forum(Topic of the Month).<a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/?action=view?t=NewestZaarTag_InTheKitchen.gif target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/NewestZaarTag_InTheKitchen.gif border=0 alt=Photobucket /></a>&nbsp;<br /><br /><a href=http://www.recipezaar.com/cookbook.php?bookid=123948>Sharon123's Cook-a-Thon Cookbook</a></p><p><br /><br /><object width=750 height=400 data=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 type=application/x-shockwave-flash><param name=data value=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 /><param name=bgcolor value=#372060 /><param name=src value=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 /><param name=quality value=high /></object><br /><br /><br /><a href=http://www.travbuddy.com/travel-widgets><img 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FAQs

What kind of flour do you use for ramen? ›

High-protein flour: Flour with a high protein content contains more gluten, which gives the noodles a chewier texture. Bread flour, which is higher in protein than all-purpose flour, is best for ramen noodles.

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Can I add raw egg to noodles? ›

Yes, it is possible to put a raw egg in instant ramen. One popular way to do this is to crack the raw egg into the bowl of hot instant ramen noodles and broth, then stir it quickly so that the egg cooks from the heat of the noodles and broth.

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What are ramen noodles made out of? ›

But all ramen noodles are commonly made from wheat flour, water, salt, and kansui, an alkaline mineral. Kansui gives noodles their elasticity and chewiness. It also gives ramen its yellow color. For this reason, ramen noodles may sometimes be thought to have egg as an ingredient, but they do not.

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Can you use all-purpose flour to make ramen noodles? ›

These bouncy ramen noodles have a delightfully chewy texture and can be made with little more than all-purpose flour and baking soda.

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Can you use all-purpose flour for ramen noodles? ›

What do you need to make good ramen noodles? bread flour – all-purpose flour also works, but it has less wheat protein, so you'll need to supplement with more of ingredient #2.

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What are the eggs in ramen called? ›

Known as Ajitsuke Tamago or Ajitama in Japanese, Ramen Eggs are delicious as a topping on ramen or enjoyed as a snack.

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Are fried eggs good in ramen? ›

Eggs are undoubtedly one of the best ramen toppings of all time, and sometimes we like to spice it up with a little extra zhuzh. What better pairing than furikake and a fried egg? This 3-ingredient recipe is easy enough to make in 10 minutes and flavorful enough to satisfy your tastebuds.

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Should I crack a raw egg into my ramen? ›

You most certainly can add a fresh egg to your ramen; it's delicious. But don't do it over heat while the broth is at a boil unless you beat it first. If you want the egg whole, crack it in as soon as the boiling stops, and gently baste it with spoonfuls of hot broth.

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How to make Kylie Jenner ramen? ›

You just cook your ramen like normally, then just beat up an egg, add it to your noodles with some garlic powder, the seasoning packet that came with your noodles, and a stick of butter. Give it a little stir for a minute. Little confession. I have actually never had an egg in my noodles before.

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How to cook an egg into ramen? ›

Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds. Remove the pan from the heat and carefully add the egg. Do not stir; pull the noodles over the egg and let sit for one minute to poach.

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Are ramen noodles made of pork bones? ›

Most ramens are tonkotsu, made by boiling pork bones, pork fat, collagen, and other umami-rich ingredients like kombu (kelp), mushrooms, and katsuobushi (tuna flakes) for hours until it's rich, creamy, and an absolute umami bomb.

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What does ramen mean in Japan? ›

The word "ramen" is a Japanese borrowing of the Chinese word lamian (拉麵), meaning "pulled noodles", but the dish evolved from southern Chinese noodle dishes, reflecting the demographics of Chinese settlers in Yokohama. Ramen gained popularity in Japan, especially during food shortages following World War II.

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Is ramen made from pork bones? ›

Pork bones are the most commonly used ingredient to make ramen soup broth. There are five types of pork bones: knuckle, rib and spine, leg and head but even within the same pig, the appearance of each bone can differ. With these ingredients a lot of different soups can be made by various combinations.

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What is the best flour for Japanese noodles? ›

Commonly, hakurikiko (soft flour) is used for sweets and tempura batter, churikiko (medium flour) is for udon noodles, jun-kyorikiko (semi-hard flour) is for ramen noodles, and kyorikiko (hard flour) is used for bread.

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What flour is in ramen in Japan? ›

In Japan, ramen noodles are typically made from wheat flour that is low in protein, such as a blend of hard and soft wheat flours. This results in a chewy, springy texture that is ideal for soaking up the flavorful broth.

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What flour is used in Japanese cooking? ›

Rice Flours (米粉/komeko)

Rice flours in Japan are either made of non-glutinous rice (used for dishes such as sushi and oyakodon) and glutinous rice (used for mochi in Japanese cooking and often seen in the US as the main ingredient for mango sticky rice at Thai restaurants).

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Do you use bread flour or all purpose flour for noodles? ›

Dough made with softer flour won't even work in the extruder. It'll just squish. If the only flours you have on hand are cake flour, AP flour and bread flour, use bread flour. If all you have is AP, use that to make fresh pasta, but be VERY careful about overcooking it.

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