- 4 cakes Lotus Foods Organic Millet & Brown Rice Ramen
- 2-3 cups shredded veggies Chinese cabbage, purple cabbage, carrots
- chopped scallions toasted nori sheets and sesame seeds
- 1 cup all purpose flour
- ½ tsp salt
- ¼ tsp baking powder
- ¾ cup homemade kombu dashi/ice cold water
- 2 tsp mirin
- 6 tbsps chickpea water
- 3 tbsps BBQ sauce
- 1 tsp rice vinegar
- vegan mayo
mix ingredients together until well combined.
Take 1/2 cup of batter and mix with some of the veggies. In a heated nonstick pan with 1/2 teaspoon 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.
Cook ramen as per package instructions. Stir fry with a little oil, leftover veggies from above and season with soy sauce.
Mix 3 tablespoons of BBQ sauce with 1 teaspoon of rice vinegar until well combined
Place stir fried ramen on a plate and top with 1 pancake.
Slather with sauces, top with a handful of chopped scallions, toasted nori sheets and sesame seeds.