This recipe has been created in collaboration with Right Foods, all opinions are my own.
Move over scallion pancakes because RAMEN scallion pancakes are here to stay! These are filled with zucchini, carrots and of course our delicious ramen to make a fun and flavorful snack!
In my opinion, pantry items and nonperishables are the most important things we can have right now. Unfortunately, they can be filled with preservatives and not the best ingredients. Thankfully, Right Foods has so many incredible products ranging in everything from noodles, to soups, to ramens, to oats and so much more. Their products are organic, non-GMO, vegan, some are gluten free and they are full of flavor. This recipe uses their incredible Miso Ramen. You can find their products at a bunch of places Whole Foods, Sprouts, Kroger, Publix, Safeway, Wegman’s and online too!
I wanted to do a fun take on scallion pancakes and these did not disappoint! They had a great flavor, texture and they are fun to eat! My whole family enjoyed them and I will definitely be making them again. You can use any vegetables you like or even leave them out and use extra scallions. I just always love to sneak extra veggies in when I can! For the egg replacer you can use a flax or chia egg or a store-bought one that is usually potato starch based. If you need to make this gluten free you can swap the flour out for chickpea flour, gluten free all purpose or rice flour.
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2 units Right Foods Miso Ramen
1 carrot, shredded (about 40g)
1/2 zucchini, shredded (about 165g)
1 vegan egg replacer
1/4 cup (30g) all purpose flour
3 large green onions, chopped (about 15g)
1/2 seasoning packet
1/2 seasoning packet
1-2 tbsp water
1 to 2 tsp gochujang or sriracha
1 1/2 tbsp maple syrup
Garnish with sesame seeds and green onion
- Cover noodles with hot water to fill line. Set aside for 7 minutes to soften.
- In a large bowl mix the flour and half of one seasoning packet. You only need 1 seasoning packet you can save the other one.
- Once ramen is soft drain from the water. Add all ingredients into the bowl and mix until well incorporated.
- Scoop 1/3 cup of batter into a non-stick fry pan. **optional lightly spray it with non-stick cooking spray before panfrying. Use a rubber spatula to spread the batter out into a circle. Cook 3 to 5 minutes per side over medium low heat. Repeat until all are made.
- Prepare the sauce by mixing together all the ingredients in a small bowl until seasoning packet has been dissolved. Add water until you have reached desired consistency.
- Cut the circle into 4 triangles, serve warm. Top with sesame seeds and green onion.
Serves 2 to 3