Abrahms' Family Recipes Noodle Okonomiyaki (Cabbage and Egg Pancakes) Meal plan
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Noodle Okonomiyaki (Cabbage and Egg Pancakes)

  1. Place instant ramen noodles 170 g into a large, heatproof bowl, top with about water 1.4 l, and soak for ⏲ 7.5 minutes.
  2. Meanwhile, place eggs 8 into a large bowl and whisk to combine. Add soy sauce 20 ml, sesame oil 20 ml, and 3/4 of the scallions 4. Season with salt and white pepper and whisk to combine.
  3. Drain the noodles and loosen with tongs or your hands. Add cabbage 600 g and the noodles to the eggs and toss well to coat everything.
  4. Heat a small nonstick skillet on medium-high. When hot, drizzle with vegetable oil and add 1/4 of the cabbage-noodle mixture. Tuck in the sides around the skillet with a spatula. Reduce heat to medium, cover, and cook ⏲ 3.5 minutes until the bottom is golden. Uncover, top with a plate slightly bigger than the skillet, and flip the pancake so the cooked side faces up. Slide back into the skillet to cook the other side, uncovered, for another ⏲ 3.5 minutes.
  5. Transfer the pancake to a plate and repeat with the remaining 3 pancakes, wiping the pan clean and adding another drizzle of oil between batches.
  6. To serve, drizzle each pancake with sriracha and mayonnaise, and scatter over sesame seeds and the remaining scallions.

Serves 4