Savory Ramen Noodle Pie

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 1

Nutritional value per serving:

Calories 1475, total fat 115 G., saturated fats 28 G., proteins 44 G., carbohydrates 68 G., fiber 5 G., cholesterol 627 mg, sodium 4324 mg, sugar 12 G.

This recipe was inspired by the Japanese dish okonomiyaki, a savory pancake typically made with shredded cabbage. Here, the cabbage was replaced with instant noodles, creating a crispy base filled with ingredients featuring sweet, savory, creamy, spicy, and umami flavors.

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.

Ingredients for the recipe:

3 large eggs, 2 whole and 1 lightly beaten
3 thick strips bacon, cut into 2cm pieces.
One pack of instant noodles (80 g)
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 chopped Chinese cabbage
1/4 tbsp. grated daikon
1/4 cup bean sprouts
2 green onions, thinly sliced
1/4 cup chopped seaweed snacks
1 teaspoon togarashi or red chili flakes
1 tbsp. pickled ginger
1 chili pepper (or any medium hot pepper), thinly sliced

Ingredient Substitution Suggestions

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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 lower 2 whole eggs (in their shells) into the boiling water and cook for 8 minutes. Drain and immediately transfer the eggs to the bowl of ice water. Once cool enough, peel, slice, and set aside.
Add water to the same small saucepan 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 aside.

Preheat oven to 175°C.
Bring another small pot of water to a boil over high heat. Add the noodles and cook for 30 seconds. Drain immediately and combine the noodles with the beaten egg in a medium bowl.
Oil a large cast-iron skillet and coat the entire inside surface. Place the noodles in a mound in the center of the skillet. Place a smaller skillet, about 6 inches in diameter, on top of the noodles and press firmly. Let sit for 5 minutes. Remove the skillet from the noodles and place the skillet on a burner over medium heat. Cook, shaking the skillet occasionally to prevent sticking, until golden and crispy on the bottom, about 5 minutes.
Turn the noodles over with a spatula. Remove the pan from the heat and top the noodles with mayonnaise, tonkatsu sauce, and hot sauce. Top the sauces with cabbage, radishes, 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. Top with the seaweed snack, togarashi, eggs, pickled ginger, bacon, and hot chili pepper. Slice and serve immediately.

Categories:

recipe / Calorie content of prepared meals / Recipes for one / Breakfast / Main courses / Pasta / Eggs and dairy products / Food Network - recipes

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