Curry Instant Noodle Pancakes
Servings Prep Time
6pancakes 10minutes
Cook Time
Servings Prep Time
6pancakes 10minutes
Cook Time
  • 1pck Myojo Chicken Curry
  • 2large cabbage leavesshredded
  • 1medium carrotshredded
  • 2stalks scallionschopped
  • 2large eggsbeaten
  • 3tbsp flour
  • 1/2tsp salt
  • 1/2tsp pepper
  • 2tbsp oil
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.