Try This Cheesy Ramen Noodle Egg Pancake Hack

Ingredients

• 1 packet Instant Ramen Noodles (approximately 85 g, discard the seasoning packet)
• 2 large Eggs (beaten)
• 1 pinch Salt
• 1 pinch Black Pepper
• 1 pinch Paprika
• 2 tablespoons Green Onions (chopped)
• 1 teaspoon Black Sesame Seeds (optional, for topping)
• 1/4 cup Cheddar Cheese (shredded)
• 1 teaspoon Parsley (fresh, chopped, optional garnish)
• 2 tablespoons Cooking Oil (vegetable or canola oil)
• 1 teaspoon Sriracha (optional, for drizzling)

Instructions

1. Crush the Ramen Noodles

   Open the instant ramen packet, discard the seasoning, and crush the dry noodles into bite‑size pieces directly into a mixing bowl.

   Time: PT1M

2. Beat the Eggs

   Crack the two eggs into the bowl with the crushed noodles and beat with a fork or whisk until fully combined.

   Time: PT1M

3. Add Seasonings and Green Onions

   Add a pinch of salt, black pepper, paprika, and the chopped green onions. Mix everything together until the noodles are evenly coated.

   Time: PT1M

4. Heat the Pan

   Place the non‑stick skillet over medium‑high heat and add the cooking oil. Heat until the oil shimmers (about 350°F).

   Time: PT1M

   Temperature: 350°F

5. Form and Cook the Pancake – First Side

   Pour the noodle‑egg mixture into the hot pan, spreading it into a roughly 8‑inch circle. Sprinkle black sesame seeds on top if using. Cook for 3–5 minutes until the bottom is golden and crispy.

   Time: PT5M

   Temperature: 350°F

6. Flip and Add Cheese

   Carefully flip the pancake with the spatula. Sprinkle the shredded cheddar over the cooked side, then cook another 3–5 minutes until the cheese melts and the second side is crisp.

   Time: PT5M

   Temperature: 350°F

7. Finish and Serve

   Slide the pancake onto a plate, sprinkle fresh parsley, drizzle with sriracha if desired, and cut into 4 pizza‑like slices. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

425

Protein

26 g

Carbohydrates

46 g

Fat

47 g

Fiber

2 g