• Course

    Main Course

  • Prep time

    15 Mins

  • cook time

    15 Mins

  • servings


  • Author




  • 1 cup all-purpose flour
  • ½ tsp salt
  • ¼ tsp baking powder
  • ¾ cup homemade kombu dashi/ice cold water
  • 2 tsp mirin
  • 6 tbsp chickpea water

Simple Sauce

  • 3 tbsp BBQ sauce
  • 1 tsp rice vinegar
  • vegan mayo

product used in the recipe

  • 1

    Mix batter ingredients together until well combined.

  • 2

    Take ½ cup batter and mix with some of the veggies. In a heated nonstick pan with ½ tsp oil, pour in mixture and spread it out evenly, making a 6-inch circle. Pan fry each side until thoroughly cooked by pressing each side lightly with a spatula.

  • 3

    Cook noodles per directions on package. Stir fry with a little oil, leftover veggies from above, and season with soy sauce.

  • 4

    Mix BBQ sauce with rice vinegar until well combined

  • 5

    Place stir fried noodles on a plate and top with a pancake.

  • 6

    Slather with sauces, and top with a handful of chopped scallions, toasted nori sheets and sesame seeds.

product used in the recipe