Asian Noodle Pizza
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
If you're craving something unusual and original, try this Asian-style pizza made with instant noodles. This appetizer features all the traditional ramen toppings, only in pizza form. Boiled noodles are fried in a cast-iron skillet until they resemble a golden, crispy pancake, then topped with toppings and baked in the oven to warm through. For the sauce, use Japanese mayonnaise and tonkatsu sauce, and for the toppings, try shredded cabbage, bean sprouts, daikon, green onions, boiled eggs, seaweed chips, bacon, pickled ginger, and chili peppers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 large eggs, 2 whole and 1 lightly beaten
- 3 thick slices bacon, cut into 2cm pieces.
- 1 package (85 g) of instant noodles
- 2 tablespoons of vegetable oil
- 2 tablespoons Japanese mayonnaise, such as Kewpie
- 2 tablespoons tonkatsu or teriyaki sauce
- 1 tablespoon Asian hot sauce, such as Sriracha
- 1/3 cup finely shredded Chinese cabbage
- 1/4 tbsp. grated daikon
- 1/4 cup bean sprouts
- 2 green onions, thinly sliced
- 1/4 cup crushed seaweed chips
- 1 teaspoon togarashi or red pepper flakes
- 1 tbsp. pickled ginger
- 1 medium hot chili pepper, thinly sliced
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Recipes with similar ingredients: noodles, eggs, bacon, teriyaki sauce, seaweed, ginger root, daikon radish, Chinese cabbage (Napa), red pepper flakes, green onions, bean sprouts
Cooking the dish according to the recipe:
- Bring a small saucepan of water to a boil over high heat; have a bowl of ice water ready. Carefully add 2 whole eggs (in their shells) to the boiling water and cook for 8 minutes. Drain and immediately transfer the eggs to the bowl of ice water. Once they have cooled slightly, peel, chop, and set aside.
- Fill the same small saucepan with water and bring to a boil over high heat. Add the bacon and cook until some of the fat has rendered, about 4 minutes. Drain and set the bacon aside.
- Preheat oven to 175°C.
- Fill the same small saucepan with water again and bring to a boil over high heat. Add the instant noodles and cook for 30 seconds. Drain immediately and combine the noodles with the beaten egg in a medium bowl.
- Grease the inside of a large cast-iron skillet with vegetable oil. Place the noodles in the center of the skillet. Place a smaller skillet, about 6 inches in diameter, on top and press the noodles firmly into place. Let sit for 5 minutes. Remove the smaller skillet and place the cast-iron skillet with the noodles on the burner. Cook over medium heat, shaking the skillet occasionally to prevent the noodles from sticking, until the bottoms are golden and crispy, about 5 minutes.
- Turn the noodles over with a spatula. Remove the pan from the heat and coat the "crust" with mayonnaise, tonkatsu sauce, and hot sauce. Top with cabbage, daikon, bean sprouts, and green onions.
- Bake until the toppings are heated through, about 5 minutes. Transfer the pizza from the cast iron skillet to a cutting board. Sprinkle with seaweed. togarashi seasoning, eggs, pickled ginger, bacon, and chili pepper. Slice and serve immediately.
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