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
- 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
- In a mixing bowl, add the cooked noodles, cabbage, carrot, scallions, flour, salt, and pepper and stir well.
- 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
- 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.
- Fry for 2-3 minutes on each side or until it is golden brown. Repeat until the batter has finished.
Step 4: Serve
- Place the pancakes on a plate and dust the curry instant noodle seasoning over them. Flip over and dust again.
- Serve with chilli sauce or ketchup on the side.