Ramen Pancakes

Crispy ramen pancakes with veggies, garlic, and ginger. Quick, savory, and satisfying—topped with mayo, chili oil, and sesame seeds.

Course Dinner

Cuisine Asian

Prep Time 10

Cook Time 15

Total Time 25

Servings serves

Calories 235kcal

¾ cup chickpea flour 85 g
½ cup water adjust as needed for a thick batter (120 g)
1 tbsp Maggi seasoning sauce or soy sauce
1 tsp sesame oil 5 g
2 cloves garlic minced (2 tsp / 6 g)
1 tsp grated fresh ginger 5 g
1 tsp chili flakes or fresh chopped chili — optional
8.8 oz cooked instant ramen noodles cooled (250 g, use included seasoning sachets)
1 cup chopped leftover green veggies such as peas, broccoli, or green beans (140 g)
2 tbsp panko breadcrumbs or use from stale bread (14 g)
Neutral oil for frying (vegetable or canola oil works best)

Chop leftover veggies into small, bite-sized pieces — about 1–2cm for larger veg like broccoli or beans, and roughly the same size as peas for everything else. This ensures they cook through quickly and distribute evenly in the batter.
Whisk chickpea flour, water, Maggi Seasoning Sauce, sesame oil, garlic, ginger, chilli, and the noodle seasoning sachets until smooth.
Fold in cold cooked noodles, chopped leftover greens, and panko, tossing until everything is coated in the batter.
Heat 1–2 tbsp oil in a large non-stick frying pan over medium-high heat. Spoon portions of the mixture into the pan, flattening slightly into small pancakes.
Cook for 3–4 minutes until the bottom is golden and crisp, then carefully flip and cook the other side for another 3–4 minutes.
Transfer to a serving plate. Drizzle with vegan mayo and chilli oil, then sprinkle with sesame seeds and spring onions. Serve immediately.