Curry Instant Noodle Pancakes

by ShareFood Writer
written by ShareFood Writer
Curry Instant Noodle Pancakes
Print Recipe
Servings Prep Time
6 pancakes 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 pancakes 10 minutes
Cook Time
10 minutes
Curry Instant Noodle Pancakes
Print Recipe
Servings Prep Time
6 pancakes 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 pancakes 10 minutes
Cook Time
10 minutes
Ingredients
  • 1 pck Myojo Chicken Curry
  • 2 large cabbage leaves shredded
  • 1 medium carrot shredded
  • 2 stalks scallions chopped
  • 2 large eggs beaten
  • 3 tbsp flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp oil
Instructions
Step 1: Prepare the instant noodles
  1. Break up the noodles into quarters and keep the seasoning packet aside. Boil the noodles for 3 minutes or until cooked then drain them.
Step 2: Prepare the pancake batter
  1. In a mixing bowl, add the cooked noodles, cabbage, carrot, scallions, flour, salt, and pepper and stir well.
  2. Add the beaten eggs and mix well. If the batter is too dry, add some water as needed to dilute.
Step 3: Fry the pancakes
  1. Heat up some oil in a pan over medium-high heat. Add pancake batter to the pan and press it down with a spatula to hold its shape. #Tip: use a 1/3 measuring cup to dole out the batter and ensure that each pancake has an even shape.
  2. Fry for 2-3 minutes on each side or until it is golden brown. Repeat until the batter has finished.
Step 4: Serve
  1. Place the pancakes on a plate and dust the curry instant noodle seasoning over them. Flip over and dust again.
  2. Serve with chilli sauce or ketchup on the side.