Noodle Okonomiyaki (Cabbage and Egg Pancakes)
Recipe by Hetty Lui McKinnon | Total time: 50 minutes These hearty, vegetarian main-meal pancakes have it all: noodles, eggs and big umami flavors. Loosely inspired by Hiroshima-style okonomiyaki, this weeknight-friendly recipe is a shortcut version, with cabbage and instant noodles tossed with seasoned eggs to make a thick, satisfying pancake. It provides a good chance to use up that leftover wedge of cabbage in your fridge, as a little cabbage goes a long way here. There’s room to experiment with other vegetables, too, such as carrots, bean sprouts, potato or broccoli. The egg seasonings — soy sauce, scallions and sesame oil — are also flexible: Try adding a dab of miso paste, a drizzle of chile crisp, Maggi seasoning or a spice paste like gochujang. For a gluten-free alternative, opt for glass noodles. This recipe shows that the best weeknight recipes are the ones that work with what’s available in your pantry. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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