Crispy ramen egg pancake
Instant ramen noodles bound with eggs, green onion and cheese and fried into a crispy golden pancake, drizzled with sriracha mayo, for under two dollars a plate.
- 20 min total
- 20 min hands-on
- Anyone can make this
- Serves 2
- About $1.76 a serving
- 790 calories
- Vegetarian
Dolly says: I’d make this on a weeknight. It’s on the table in 20 minutes.
Ingredients
For 2 servings.
- 2 packages ramen noodles, seasoning packets set aside
- 4 large eggs
- 1 tsp sesame oil
- 3 green onions, sliced
- ½ cup shredded mozzarella
- 2 tbsp mayonnaise
- 1 tsp sriracha (optional)
From your pantry
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
Each serving has about 790 calories, 29 g protein, 56 g carbs and 49 g fat, and costs about $1.76 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green onions? Chives work.
- No shredded mozzarella? Provolone slices work.
- No sriracha? Hot sauce works.
Steps
Tap an underlined word for a quick explanation.
Bring a of water over high heat. Cook the noodles 2 minutes, then , under cold water and shake dry.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
High heatTimer: 2 min
Dolly’s tip: Skip the seasoning packets. Most flavor packets contain meat or chicken fat.the eggs, soy sauce and sesame oil in a large bowl. Add the noodles and most of the green onions and to coat.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Heat the oil in a 10-inch nonstick over medium heat. Pour in the noodles, press them into a flat, even cake and cook until and underneath, 4 to 5 minutes.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium heatTimer: 4 min 30 sec
Sprinkle the cheese over the top, cover and cook 2 minutes, until the top is mostly set.
Medium heatTimer: 2 min
Slide it onto a plate, put the upside down over it and flip both together. Cook 2 to 3 minutes more, until and no wet egg is left.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium heatTimer: 2 min 30 sec
Dolly’s tip: Use a plate bigger than the pan and flip over the sink the first time.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Stir the sriracha into the mayonnaise if you like. Cut the pancake into wedges, with the sauce and scatter the last green onions on top.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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