A gentle miso broth with tofu and wakame. Serve with rice if you like.
Real food photography · Serving details may varyJapanese-inspired
Cabbage & noodle pancake
A vegetable pancake layered with cabbage, noodles, and a golden egg topping.
◷ 35 minutes*Serves 2Vegetarian
A simplified home-cooking adaptation. *Timing is an estimate; this recipe has not yet been kitchen-tested.
RECIPE DECISION NOTES
Is this the right meal for today?
Choose this for a layered skillet meal with cabbage, noodles, and egg rather than a bowl of stir-fried noodles. Turning the pancake adds handling work that the short ingredient list does not reveal.
Plan the method before you start
Have a plate ready for turning before heating the skillet. This version specifies vegetarian sauce; substituting a sauce containing fish would change its dietary status.
Published by MealWhirl · Preparation guidance from the listed method, not a cooking-test report. Editorial standards & corrections ↗
Make something good
- 01
Cook noodles according to the packet and drain. Mix flour with water to make a thin batter.
- 02
Heat a little oil in a nonstick skillet. Spread half the batter into a thin round, top with half the cabbage and noodles, then cover and cook for 5 minutes.
- 03
Use a plate to turn the pancake over and cook for another 4–5 minutes, until the cabbage is tender.
- 04
Cook one beaten egg in a lightly oiled skillet, place the pancake onto it, and cook until the egg is set. Turn onto a plate, add vegetarian sauce and spring onion. Repeat for the second pancake.
A little room to make it yours.
Season to your taste and check ingredient labels, including stocks, sauces, and bread. Dietary labels describe this listed recipe; they do not verify packaged products or allergen safety.
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A few more good possibilities.
Soft scrambled eggs and juicy tomatoes, ready for a warm bowl of rice.
A warming, brothy curry with chunky vegetables.