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

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:

• Tofu masala sandwich
• Vegan Yoghurt Toast – Spicy
• Baked Aloo Tikki – Crispy and Healthy