Ingredients for Ramen Noodle Pancakes
- 1/2 teaspoon ramen seasoning packet
- 1 cup shredded zucchini
- 1/4 cup chopped scallions
- 1/4 cup shredded carrot
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 0 units olive oil
- 2 tablespoons soy sauce
- 1 tablespoon fresh lemon juice
- 1 (3 ounce) package ramen noodles
- 2 tablespoons vegetable oil, divided
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How to Make Ramen Noodle Pancakes
- Cook ramen noodles according to package directions. Drain and set aside.
- Roughly chop the cooked noodles into smaller pieces.
- In a medium bowl, combine the cooked noodles, zucchini, scallions, carrot, beaten eggs, flour, and 1/2 teaspoon of the ramen seasoning packet.
- Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat.
- Using about half of the noodle mixture, form four small pancakes (about 1/4 cup each).
- Cook for 2-3 minutes per side, or until golden brown and crispy.
- Repeat with the remaining noodle mixture and oil.
- In a small bowl, whisk together soy sauce and lemon juice to make a dipping sauce.
- Serve the ramen noodle pancakes immediately with the soy-lemon dipping sauce, or your favorite dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
10g
Fat
8g
Carbs
2g
