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Ramen Supreme: Cheesy Ramen Rolled in a Four-Egg Pancake

Recipe by The Cozy Bowl Kitchen

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  • Total Time45 minutes
  • Yield2 servings (1 large roll) 1x

Seasoned ramen noodles, melting cheddar and crispy onions rolled inside a soft four-egg pancake and cut into thick slices, with crisp fried potatoes on the side. Our home version of Ramen Supreme at The Cozy Bowl.

Ingredients

Scale

For the crispy sliced potatoes

  • 300 g Maris Piper potatoes, peeled and cut into 5 mm rounds
  • 1 tsp salt, for the cooking water
  • 2 tbsp vegetable oil
  • Fine sea salt and black pepper, to season

For the seasoned noodles

  • 200 g fresh ramen noodles, or 140 g dried ramen nests
  • 1 tbsp light soy sauce
  • 2 tsp mirin
  • 1 tsp toasted sesame oil
  • 1 small pinch caster sugar
  • 1 spring onion, thinly sliced

For the egg pancake roll

  • 4 large free-range eggs
  • 1 tbsp cold water
  • 1 pinch fine sea salt
  • 1 tsp vegetable oil, for the pan
  • 60 g mild or medium cheddar, coarsely grated
  • 3 tbsp crispy fried onions
  • 1 tbsp shredded crispy seaweed or finely snipped nori (optional)

To serve

  • 1 tsp toasted sesame seeds
  • Chilli oil (optional)

Instructions

  1. Put the potato rounds in a pan of cold water with 1 tsp salt, bring to the boil and cook for 6 minutes until a knife tip meets slight resistance. Drain and leave in the colander for 5 minutes to steam dry.
  2. Heat the vegetable oil in a frying pan over a medium-high heat. Fry the potato slices in a single layer for 3 minutes undisturbed, then turn and fry for 3 to 4 minutes more until deep golden. Season and set aside on kitchen paper.
  3. Mix the soy sauce, mirin, sesame oil and sugar together in a large bowl.
  4. Cook the noodles in unsalted boiling water, draining a full minute before the packet time. Tip them straight into the bowl of sauce and toss immediately until glossy and separate. Stir through the sliced spring onion. Leave behind any liquid pooling in the bowl.
  5. Grate the cheese, measure out the crispy onions and seaweed, and clear a board. Everything must be ready before the egg goes in the pan.
  6. Beat the eggs with the cold water and salt until completely uniform with no streaks of white.
  7. Heat a 28 cm non-stick frying pan over a low-medium heat with a thin film of oil. Pour in all the egg at once and immediately tilt and swirl so it reaches the edges. Leave undisturbed for 2 to 3 minutes, until the surface has just set and lost its shine. Do not flip it and do not let the underside go past pale gold.
  8. Scatter the cheese evenly over the surface and leave on a low heat for 30 seconds, then take the pan off the heat.
  9. Pile the seasoned noodles in a line across the middle third of the pancake, leaving a clear 4 cm border at each end. Scatter over the crispy onions and seaweed.
  10. Using a wide spatula, lift the near edge of the pancake up over the noodles, then roll away from you, using the curve of the pan to help. Roll firmly without squeezing.
  11. Slide the roll seam-side down onto the board and rest for 2 minutes.
  12. Cut across into 4 or 5 thick slices with a sharp knife, wiping the blade between cuts. Scatter with sesame seeds, add chilli oil if you like, and serve with the crispy potatoes alongside.

Notes

Make ahead: Par-boil the potatoes up to a day ahead. The noodles can be cooked and dressed a few hours ahead and left at room temperature. The egg pancake must be made and rolled just before serving.

The mistake to avoid: Do not overfill. More than about 150 g of cooked noodles per four-egg pancake will split the roll along the top. It is better to have noodles left over than a burst roll.

Variations: Add 2 to 3 slices of cooked chicken or beef in a narrow strip before rolling, toss the noodles with a teaspoon of chilli oil for heat, or spread a few tablespoons of thick cheese sauce on the pancake instead of grated cheese for a richer, messier version.

Equipment: A 28 cm non-stick frying pan, a second frying pan, a saucepan, a wide flexible spatula, a box grater, a colander, a sharp knife and a board.

Allergen note: Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.

Take particular care with the eggs, noodles (wheat, egg), cheese (milk), soy sauce (soya, wheat), crispy fried onions (often wheat flour), sesame oil and seeds (sesame) and seaweed (may contain fish or crustacean traces). Allergen information must be confirmed by The Cozy Bowl before it is relied upon.

This is a home recipe inspired by a dish or flavour available at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.

Find it online: https://thecozybowl.co.uk/ramen-supreme-cheesy-egg-pancake-roll/