Noodle Okonomiyaki (Cabbage and Egg Pancakes)

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Serves 4

Ingredients

• 170 g instant ramen noodles (seasoning packets discarded; Instant-Ramen-Nudeln)
• 1.4 l water (just-boiled; Wasser)
• 8 eggs (large; Eier)
• 20 ml soy sauce (Sojasauce)
• 20 ml sesame oil (toasted; Sesamöl)
• 4 scallions (thinly sliced, keep some for garnish; Frühlingszwiebeln)
• salt (Salz)
• white pepper (weißer Pfeffer)
• 600 g cabbage (1/2 medium green, red or savoy, halved, core removed and thinly sliced crosswise; Kohl)
• vegetable oil (or sunflower oil; Pflanzenöl)
• sriracha
• mayonnaise (preferably Kewpie brand)
• sesame seeds (white; Sesam)

Steps

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.