Noodle Okonomiyaki (Cabbage and Egg Pancakes)
Recipe: https://recipestripper.com/recipes/a37f3ca5-e11c-47f8-9285-a36a3b70398a
Original source: https://cooking.nytimes.com/recipes/1026711-noodle-okonomiyaki-cabbage-and-egg-pancakes?art=100000010004804

These hearty, vegetarian main-meal pancakes have it all: noodles, eggs and big umami flavors. Loosely inspired by Hiroshima-style okonomiyaki, this weeknight-friendly recipe is a shortcut version, with cabbage and instant noodles tossed with seasoned eggs to make a thick, satisfying pancake. It provides a good chance to use up that leftover wedge of cabbage in your fridge, as a little cabbage goes a long way here. There’s room to experiment with other vegetables, too, such as carrots, bean sprouts, potato or broccoli. The egg seasonings — soy sauce, scallions and sesame oil — are also flexible: Try adding a dab of miso paste, a drizzle of chile crisp, Maggi seasoning or a spice paste like gochujang. For a gluten-free alternative, opt for glass noodles. This recipe shows that the best weeknight recipes are the ones that work with what’s available in your pantry.
Yield: 4 servings
Prep time: PT10M
Cook time: PT40M
Total time: PT50M

Ingredients
- 2 (3-ounce) instant-ramen noodle packages (seasoning packets discarded)
- Boiled water
- 8 large eggs
- 4 teaspoons soy sauce or tamari
- 4 teaspoons toasted sesame oil
- 4 scallions, thinly sliced
- Salt and pepper (preferably white pepper)
- ½ medium green, red or savoy cabbage (1 ¼ to 1 ½ pounds), halved, core removed and thinly sliced crosswise
- Vegetable or sunflower oil
- Sriracha, for serving
- Mayonnaise (preferably Kewpie brand), for serving
- White sesame seeds, for serving

Instructions
1. Place the instant noodles into a large, heatproof bowl, top with about 6 cups just-boiled water, and soak for 7 to 8 minutes.
2. Meanwhile, place the eggs into a large bowl and whisk to combine. Add the soy sauce, sesame oil and ¾ of the scallions (keep some for garnish); season with about 1 teaspoon each of salt and pepper and whisk to combine.
3. Drain the noodles and loosen them up with tongs or your hands. Add the cabbage and the noodles to the eggs and toss well to make sure everything is coated.
4. Heat a small 6-inch or 8-inch nonstick skillet on medium-high. When hot, drizzle with vegetable oil and add ¼ of the cabbage and noodle mixture. Use a spatula (a flexible fish spatula works well here) to tuck in the sides around the skillet. Reduce heat to medium and cover (if you don’t have a lid, use a large skillet or sheet pan) and leave to cook for 3 to 4 minutes, until the bottom is golden. Uncover and top the skillet with a plate that is slightly bigger than the skillet, then confidently flip the pancake so that the cooked side is facing up. Slide the pancake back into the skillet to cook the other side. Leave to cook on medium, uncovered, for another 3 to 4 minutes.
5. Transfer the pancake to a plate and continue cooking the other three pancakes, wiping the pan clean and adding another drizzle of vegetable oil between batches.
6. To serve, drizzle each pancake with Sriracha and mayonnaise, and scatter over the sesame seeds and remaining scallions. (Pancakes can be cooked ahead and stored in the fridge for up to 24 hours in an airtight container. Reheat in the skillet or microwave.)