Ginger and coriander noodle pancake

This ramen pancake is a fun recipe – flavoured by a lively ginger-coriander oil, the noodles are pan-fried until a crispy crust forms.

Ginger and coriander noodle pancake Credit: Hetty Lui McKinnon

• serves

  4

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Easy

"It is interesting what manifests from scarcity, or the threat of scarcity. I spent the first two months of lockdown in Brooklyn devising all the ways I could use instant noodles; dishes that were an extension of the package instructions. I saw instant noodles as my ultimate quarantine food; inexpensive, with an unlimited shelf life and, most importantly, accessible – with the supermarkets cleaned out of canned beans and pasta, instant noodles remained in ample supply. I made kimchi noodle soups, peanut butter noodles, cacio e pepe noodles, noodle fry-ups, noodle salads and, most memorable of all, instant noodle cakes."

Ingredients

• 3 packets instant ramen noodles (about 250 g), soaked in warm water for 10 minutes
• 1¼ tbsp soy sauce or tamari
• 3 tsp rice vinegar
• 2 tbsp toasted white sesame seeds
• A big handful of coriander leaves
• 2.5 cm piece ginger (20 g), peeled and finely julienned

Ginger–coriander oil

• 7.5 cm piece of ginger (60 g), peeled and finely chopped
• ½ cup (tightly packed) coriander, leaves and stems finely chopped
• 1 tsp sea salt
• 80 ml (⅓ cup) neutral oil

Instructions

1. To make the ginger–coriander oil, place the ginger, coriander and salt in a small heatproof bowl. Heat the oil in a saucepan over medium–high heat for 2–4 minutes, until a wooden chopstick or spoon sizzles immediately when you place it in the oil. When it's ready, very carefully pour the oil over the ginger and coriander mix – stand back, as it will spit and sizzle violently. Stir and set aside.
2. Drain the noodles in a colander, shaking it to remove excess water. Toss the noodles with your hands or tongs to loosen them. Transfer to a large bowl and add three-quarters of the ginger–coriander oil (reserve the rest for topping), the soy sauce or tamari, rice vinegar and sesame seeds. Toss to combine.
3. Heat a large frying pan that is approximately 23–25 cm in diameter over medium-high heat. When hot, add the noodles and cook, undisturbed, for 2–3 minutes to give the base a good sear and enough time to turn crispy (this helps the noodles hold together). Reduce the heat to medium and cook, again undisturbed, for another 5–7 minutes, until the base is golden all over. Using a spatula, lift parts of the noodle pancake to ensure that it is not burning – if the noodles get darker in one spot, move your pan around over the heat to ensure even browning. When it is ready, place a plate about the same size as the pan over the noodle pancake and swiftly flip it over. Slide the pancake, uncooked-side down, back into the pan and tuck the edges of the noodles in so that it is a neat circle. Cook, undisturbed, for 4–5 minutes, until golden and crispy. Slide onto a plate.
4. To serve, cut into wedges and top with the remaining ginger–coriander oil, coriander leaves and ginger strips.

Note

• For a vegan version of this recipe, substitute egg noodles with vegan noodles.

• Coriander can be substituted for green onions (shallots). 

Images and recipes from Tenderheart by Hetty Lui McKinnon, published by Plum, (RRP $59.99). Photography by Hetty Lui McKinnon.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

"It is interesting what manifests from scarcity, or the threat of scarcity. I spent the first two months of lockdown in Brooklyn devising all the ways I could use instant noodles; dishes that were an extension of the package instructions. I saw instant noodles as my ultimate quarantine food; inexpensive, with an unlimited shelf life and, most importantly, accessible – with the supermarkets cleaned out of canned beans and pasta, instant noodles remained in ample supply. I made kimchi noodle soups, peanut butter noodles, cacio e pepe noodles, noodle fry-ups, noodle salads and, most memorable of all, instant noodle cakes."