BACON AND NOODLE OKONOMIYAKI PANCAKES WITH SUNNY SIDE EGGS AND SRIRACHA MAYO
I was selected as 1 of 50 bloggers to #cooklikeawokstar and compete in the Fortune Noodle Stir-Fry Blogger Recipe Challenge. Fortune sent each blogger several packages of their Yakisoba Stir Fry Noodles to create inventive and out of the box recipes for stir-fry dishes and hearty breakfast dishes – YUP – noodles for breakfast!! I couldn’t resist whipping up a some ‘pancakes and eggs’ as soon as I received the samples.
Okonomiyaki is a traditional savory Japanese pancake that is commonly made with cabbage and some type of protein. I elevated this dish (and threw it on its ear) by adding the Soy and Ginger flavored Yakisoba Noodles into the batter and cooked bacon into the top of the pancake. Topped with a sunny side up egg and a drizzle of sriracha mayonnaise, this dish is truly the breakfast of champions!!
Scroll to the bottom for the full recipe or click any of the photos for a link to the recipe on the blog! Or, follow these step by step instructions. Here’s what you need to get started.
Combine 1 cup of flour, 1 teaspoon of salt, 1 teaspoon of baking powder, and the flavor packet from 1 package of soy and ginger flavored yakisoba noodles in a large bowl and whisk to combine. Add ¾ cup of water and 1 tablespoon of soy sauce. Whisk until smooth.
Separate the noodles with your hands and add them to the batter, along with 1 small chopped onion, 2 cups chopped savoy cabbage, and 2 chopped scallions. Stir to combine so everything is coated and evenly distributed.
Crack 3 eggs into the bowl and fold them gently into the mixture. Do not overmix but stir until they are woven throughout. This will keep your pancakes fluffy!
Heat 3 tablespoons of olive oil in a large non-stick skillet over medium heat.
Using a measuring cup, scoop out heaping half-cups full of the batter into the hot oil. This recipe will make about 6 pancakes, so you will cook them in 2 batches. Do NOT press the pancakes down, but just evenly distribute the filling into 6” pancakes. Cook for 3-4 minutes on the first side until golden brown. While they are cooking (on the first side) place the raw bacon strips over the raw batter (on top) to cover each pancake.
Flip the pancakes over and cook for 4-5 minutes more on the second side until bacon is crispy and pancakes are lightly puffed and cooked through in the center. Remove from the pan and tent with foil to keep warm while you make your sunny side eggs.
Add 2 tablespoons of the butter to the drippings in the skillet. When the butter is bubbly, add 3 eggs and cook for 2-3 minutes until the whites are almost set. Baste the eggs, over the whites with the butter around them to finish cooking. Season with the salt. Repeat with the other 3 eggs.
To make your sriracha mayo, whisk the mayo, sriracha sauce, and soy in a small bowl until smooth. I like to put the sauce into a squeeze bottle for pretty presentation, but this is optional.
Serve pancakes, topped with a sunny side egg and drizzled with sriracha mayo and topped with more scallions.
BACON AND NOODLE OKONOMIYAKI PANCAKES WITH SUNNY SIDE EGGS AND SRIRACHA MAYO
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1, 7.7-ounce package Fortune Yakisoba Stir Fry Noodles – Soy Ginger Flavor
¾ cup water
1 tablespoon soy sauce
1 cup sweet onion, chopped
2 cups savoy or Napa cabbage, thinly sliced and rough chopped
4 scallions, chopped
9 eggs
3 tablespoons olive oil
½ pound raw bacon slices, cut into 3” pieces
4 tablespoons butter
¼ teaspoon salt
Sriracha Mayo:
½ cup mayonnaise
2 teaspoons sriracha sauce
2 teaspoons soy sauce
Combine the flour, salt, baking powder, and the flavor packet from the noodles in a large bowl and whisk to combine. Add the water and soy sauce and whisk until smooth.
Separate the noodles with your hands and add them to the batter, along with the onions, cabbage, and half of the scallions. Stir to combine so everything is coated and evenly distributed.
Crack 3 of the eggs into the bowl and fold them gently into the mixture. Do not overmix but stir until they are woven throughout. This will keep your pancakes fluffy!
Heat the olive oil in a large non-stick skillet over medium heat.
Using a measuring cup, scoop out heaping half-cups full of the batter into the hot oil. This recipe will make about 6 pancakes, so you will cook them in 2 batches. Do NOT press the pancakes down, but just evenly distribute the filling into 6” pancakes. Cook for 3-4 minutes on the first side until golden brown. While they are cooking place the raw bacon strips over the top (on the raw batter) to cover each pancake.
Flip the pancakes over and cook for 4-5 minutes more on the second side until bacon is crispy and pancakes are lightly puffed and cooked through in the center. Remove from the pan and tent with foil to keep warm while you make your sunny side eggs.
Add 2 tablespoons of the butter to the drippings in the skillet. When the butter is bubbly, add 3 eggs and cook for 2-3 minutes until the whites are almost set. Baste the eggs, over the white with the butter around them to finish cooking. Season with the salt. Repeat with the other 3 eggs.
To make your sriracha mayo, whisk the mayo, sriracha sauce, and soy in a small bowl until smooth. I like to put the sauce into a squeeze bottle for pretty presentation, but this is optional.
Serve pancakes, topped with a sunny side egg and drizzled with sriracha mayo and topped with more scallions.
Check out Fortune Yakisoba Noodles at jslfoods.com and follow them at:
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