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.