Now reading Ramen Scallion Pancakes

Ramen Scallion Pancakes

Your favorite scallion pancake, now with your favorite instant noodles.

Serve these as an appetizer, or top them with poached eggs, ham, and hollandaise and call it ramen scallion Benedict. You may as well; you’ve already come this far.


Makes 2–4 servings
  • 1 3-oz package ramen noodles, seasoning packet discarded
  • 1 C flour
  • 1 C tepid water
  • 3 scallions, white and green parts, sliced (about 1 C)
  • 1 T sugar
  • + salt
  • + oil for frying
  • 1/4 C soy sauce
  • 1 t sesame seeds, toasted


  1. Cook the noodles according to package directions; drain and set aside. In a medium bowl, stir the flour and water together, then add the scallions, noodles, sugar, and a pinch of salt, and stir again to combine.

  2. Heat 2 tablespoons of oil in a sauté pan over medium-high heat; when the oil shimmers, add 1/4-cup blobs of the batter to the pan. Work in batches so the pancakes have room to cook. Fry the pancakes until golden-brown, about 2–3 minutes, then flip and cook 2 minutes more, pressing down gently on the pancakes as they cook.

  3. Once the pancakes are golden-brown on both sides, transfer them to a paper-towel-lined plate while you fry the remaining batter.

  4. Stir together the soy sauce and sesame seeds, and serve alongside the pancakes.