• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Privacy Policy
  • About
  • Portfolio
  • Let’s Work Together

BeExtraVegant

  • Home
  • Blog
    • Main course
      • Breakfast
      • Lunch
      • Dinner
    • Side dishes
      • Dips
    • Dessert
    • Snacks
    • Drinks
    • Gluten Free
  • Weekly Newsletter and spice guide
  • Cooking Courses
  • About Me

April 20, 2022 Breakfast

Maggi Noodle Pancakes: How To Make Instant Noodle Pancakes (Vegan)

Jump to Recipe Print Recipe

These instant noodle pancakes are a healthier and wholesome take on an otherwise low-on-nutrition dish. If you find Maggi noodles, or any instant noodles too strong or salty, this is the recipe for you! It’s crispy on the outside and soft and flavourful on the inside.

Maggo pancakes sliced and topped with ketchup

Inspiration for Maggi noodle pancakes?

As I manoeuvre through adult life, I find my salt intake to have reduced a lot more than what I was used to back in my teens. I used to eat a lot of processed foods that were usually pretty high in salt. I recently tried the Maggi noodles to relive my university-time memories but found them too salty. So I decided to make a dish that provided veggies and a good amount of fibre to make it balanced while also toning down the salt. If you still prefer salty foods, you can definitely add some salt to this! I’m too vanilla.

Sliced Maggi pancakes topped with chopped scallions

Add-ins for instant noodle pancakes

So, I added flour, corn starch, vegan cheese, red onion, mushrooms, carrots, bell pepper, minced ginger and garlic and chopped coriander/cilantro.

You can choose to add some corn, green chillies, scallions, shredded cabbage etc.

Let me know if you try these simple, healthyĀ instant noodle pancakes and I would love to see what you pair them with. Tag @beextravegant onĀ Instagram.

If you don’t follow me there, I think it’s time you do that. I post yummy reels about vegan recipes and everything that is edible

Try other quick recipes from the blog:

  • Tofu masala sandwich
  • Vegan Yoghurt Toast – Spicy
  • Baked Aloo Tikki – Crispy and Healthy
Maggi pancakes sliced and topped with ketchup

Maggi Noodle Pancakes

Try this easy and wholesome twist to an otherwise low-in-nutrition dish. These Maggi pancakes come in under 5 minutes and makes your Maggi cravings balanced and fun!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Main Course
Cuisine Indian
Servings 2

Ingredients
  

  • 2 packs Instant Maggi noodles with seasoning pack or any other instant noodles
  • 1 Carrot grated
  • 1 cup Bell pepper diced
  • 1 cup Oyster mushroom diced
  • 1 cup Red onion diced
  • 3 tbsp Corn starch
  • 1/2 cup All-purpose flour
  • 5-6 tbsp Water
  • 1/2-1/3 cup Shredded vegan cheese Optional
  • Salt Optional
  • 1 tbsp Oil plus more for adding after flipping the pancakes

Instructions
 

  • Cook the noodles according to the instructions, without the season mix, then drain and rinse under cold water.
  • Add the noodles to a bowl with the seasoning mix, carrot, bell pepper, onions, mushrooms flour, cornstarch, cheese and water and mix well
  • Heat a pan with oil, keep it at medium heat and pour half the noodle batter into the pan and press down until it's about half an inch thick and forms a round shape.
  • Cook on one side until crispy (about 3-4 minutes) and flip. Add a more oil from the sides and move the pancake over it. It should slide easily on the pan when you move it with the handle.
  • Cook the other side as well (another 3-4 minutes) and take it off the heat. Then, repeat for the other half of the batter.
  • Slice and garnish with fresh scallions/green onion, ketchup or vegan mayo.
Keyword Instant noodle pancakes, Maggi pancakes
Tried this recipe?Let us know how it was!

Related

Categories: Breakfast Tags: instant noodle pancakes, maggi noodle pancakes, maggi noodle recipe, noodle pancake

Previous Post: « Best Sambar Recipe – How To Make Sambar
Next Post: Healthy Vegan Gulab Jamun (No-fry, dairy-free) »

Reader Interactions

Comments

  1. Rekha says

    April 24, 2022 at 11:59 am

    5 stars
    Great I am going to try this today

    Reply
  2. Rekha says

    April 24, 2022 at 12:00 pm

    5 stars
    Very good šŸ‘

    Reply
  3. Beextravegant says

    July 16, 2022 at 8:57 am

    Hi Muskan, thank you for your message and I’m so glad you appreciate my work!!ā¤ļø
    Maggie noodles itself does not contain milk solids, but since they are prepared in manufacturing facilities that also produce dairy-based products, you could have “traces” of milk solids. This is a common phenomenon in many products that are vegan. They are required to disclose this for people with fatal allergies. For regular people it’s okay to consume it. of course, I’m not asking to eat Maggie every day which isn’t healthy at all haha. But it’s okay if it’s just once a while (in my case, once in a year or two :P). I hope this answers your doubts!ā¤ļø

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

about me

I’m a full time Instagram/TikTok/YouTube content creator, recipe developer, and freelance food videographer and photographer, specializing in short format videos (reels, tiktok, shorts etc).

Featured

Edamame pasta on a white plate with a fork on the side, front shot

Quick & Creamy Edamame Pasta (Vegan, High Protein, 15 Minutes!)

chickpea broccoli nuggets stacked on a plate, top shot

Crispy Chickpea Broccoli Nuggets – Healthy, High-Protein & Addictive!

Copyright © 2025 BeExtraVegant on the Cookd Pro Theme