Ginger and Cilantro Noodle Pancake
Ingredients
- 3 packages of instant ramen noodles
- 5 teaspoons of soy sauce or tamari
- 1 tablespoon of rice vinegar
- 2 tablespoons of toasted white sesame seeds
- 1 big handful of cilantro leaves
- 1 1-inch piece of ginger
- 3 3-inch piece of ginger
- 1 cup of cilantro
- 1 teaspoon of sea salt
- 1/8 cup of neutral oil
Instructions
- To make the ginger-cilantro oil, place the ginger, cilantro and salt in a small heatproof bowl. Heat the oil in a saucepan over medium-high heat for 2-4 minutes, until a wooden chopstick or spoon siles immediately when you place it in the oil. When it's ready, very carefully pour the oil over the ginger and cilantro mix — stand back, as it will spit and sizzle violently. Stir and set aside.
- Drain the noodles in a colander, shaking it to remove excess water. Toss the noodles with your hands or tongs to loosen them. Transfer to a large bowl and add three-quarters of the ginger-cilantro oil (reserve the rest for topping), the soy sauce or tamari, rice vinegar and sesame seeds. Toss to combine.
- Heat a large skillet that is approximately 9-10 inches in diameter over medium-high heat. When hot, add the noodles and cook, undisturbed, for 2-3 minutes to give the bottom a good sear and enough time to turn crispy. Reduce the heat to medium and cook, again undisturbed, for another 5-7 minutes, until the bottom is golden all over.
- Using a spatula, lift parts of the noodle pancake to ensure that it is not burning— if the noodles get darker in one spot, move your pan around over the heat to ensure even browning. When it is ready, place a plate about the same size as the pan over the noodle pancake and swiftly flip it over. Slide the pancake, uncooked-side down, back into the pan and tuck the edges of the noodles in so that it is a neat round. Cook, undisturbed, for 4-5 minutes, until golden and crispy. Slide onto a plate.
- To serve, cut into wedges and top with the remaining ginger-cilantro oil, cilantro leaves and ginger strips.