A crispy, savory Japanese pancake with ramen noodles, cabbage, and all the best toppings.
Hey you!
If you’ve never made Okonomiyaki, this version is a super fun place to start.
We’re swapping the usual batter for ramen noodles—yes, ramen!—which gives this savory pancake a chewy, crispy texture that’s ridiculously satisfying.
Toss in shredded cabbage, a few pantry staples, and you’ve got something that’s part snack, part dinner, and totally crave-worthy.
Let’s make it!
🥢 What You’ll Need
- 1 pack instant ramen noodles (discard seasoning)
- 2 eggs
- 1 1/2 cups shredded cabbage
- 2 green onions, chopped
- 1/4 cup all-purpose flour
- 1 tbsp soy sauce
- 1 tbsp neutral oil (for cooking)
- Okonomiyaki sauce (store-bought or homemade)
- Japanese mayo
- Optional toppings: bonito flakes, extra green onions, pickled ginger
🧡 Why I Love This Recipe
I first tried ramen okonomiyaki in a tiny kitchen apartment when I was living on noodles and vibes. It was an instant favorite. It’s quick, filling, and you can change it up depending on what you’ve got in the fridge.
- Crispy, chewy texture from the noodles
- Totally customizable with any toppings
- Comes together in under 30 minutes
- Tastes like Japanese street food at home
- Feels fancy, but it’s not fussy
🍽️ Makes & Time
- Makes: 2 servings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: ~25 minutes
🔬 Macros (Per Serving – Estimated)
- Calories: 375
- Protein: 12g
- Carbs: 38g
- Fat: 18g
- Fiber: 3g
- Sugar: 3g
👩🔬 Why This Recipe Works (Quick Science)
- Ramen noodles crisp up beautifully in a pan, giving the pancake structure and texture.
- Eggs act as the binder to hold everything together.
- Cabbage stays tender but adds moisture and crunch.
- Flour helps lock everything in place and prevents it from falling apart.
- Soy sauce brings umami and color to the base.
❌ Common Mistakes
- Using wet noodles – Let your ramen cool and dry slightly before mixing.
- Overstuffing the pan – Make one pancake at a time so it cooks evenly and crisps up.
- Flipping too soon – Wait until the bottom is set and golden brown.
- Not seasoning the mix – The pancake base needs a little soy sauce or it can taste flat.
🍱 What to Serve With
- A side of miso soup
- Steamed edamame
- Japanese pickles or kimchi
- A cold beer or green tea
- Rice if you want a bigger meal
❓ FAQ
Q: Can I make this gluten-free?
A: Use gluten-free ramen and flour. Tamari instead of soy sauce works too.
Q: What can I use instead of okonomiyaki sauce?
A: Mix ketchup, Worcestershire, and soy sauce—it’s not exact but close!
Q: Can I add protein?
A: Yes! Shrimp, bacon, or even tofu are great. Cook them first and stir them in with the batter.
🧰 Tools You’ll Need
- Large mixing bowl
- Medium nonstick skillet
- Spatula (for flipping)
- Cutting board and knife
- Measuring cups and spoons
👩🍳 Step-by-Step Instructions
Step 1: Cook the Ramen
Boil 1 pack instant ramen noodles (discard the seasoning) and cook just until soft (about 2 minutes), then drain and let cool.
Step 2: Mix the Batter
In a large bowl, combine:
- Cooked, cooled ramen noodles
- 2 eggs
- 1 1/2 cups shredded cabbage
- 2 chopped green onions
- 1/4 cup all-purpose flour
- 1 tbsp soy sauce
Mix everything with a fork until well coated.
Step 3: Heat the Skillet and Add Oil
Heat:
- 1 tbsp neutral oil
In a nonstick skillet over medium heat.
Step 4: Cook the Okonomiyaki
Scoop in half the batter and spread it into a circle (about 6 inches wide).
Cook for 3–4 minutes per side, or until golden and crisp. Flip carefully.
Step 5: Top and Serve
Remove from pan and top with:
- Okonomiyaki sauce
- Japanese mayo
- Extra green onions, bonito flakes, or pickled ginger (optional)
🧊 Leftovers & Storage
- Fridge: Store in an airtight container up to 2 days
- Reheat: In a skillet or air fryer to keep it crispy
- Freezer: Not ideal—it gets soggy
💬 Wrap Up
That’s your ramen okonomiyaki—crispy, chewy, saucy, and so dang good. If you make it, drop a comment and let me know how it turned out or what toppings you tried. This one’s easy to riff on, so make it your own. 🍜🥢