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.
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.
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, healthy instant noodle pancakes and I would love to see what you pair them with. Tag @beextravegant on 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:
Maggi Noodle Pancakes
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.
Great I am going to try this today
Very good 👍
Hi Muskan, thank you for your message and I’m so glad you appreciate my work!!❤️
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!❤️