Quick Ramen Okonomiyaki

O-ko-no-mi-yaki is a traditional Japanese cold weather treat
Our version is quick and easy with packaged ramen

2 packages low fat ramen (dried noodle dinner)
1 C whole wheat flour
C of water
2 T EnerG egg-replacer mixed with 4 T water
C okonomiyaki sauce (see hint below)
head (about 1 C) cabbage (any kind) shredded
small onion. finely chopped
package Mori-Nu Lite tofu
C corn, canned, frozen or fresh cooked
C green onion, chopped
1 T (or more) of diced pickled ginger (optional)
C nori flakes (optional)

Cook the ramen according to the packet instructions, but drain the water and then add the flavor packet and t of soy sauce, but not the oil packet, if enclosed. Keep warm.

While ramen is cooking, mix flour, water and egg replacer to make a batter and then add all other ingredients except the okonomiyaki sauce, the green onions and the nori flakes, mixing well.

Heat a large non-stick pan or griddle and pour in half of the mixture. Cook a few minutes until the bottom edge is beginning to brown, then flip the panckake over carefully. Add half of the still warm ramen, nori flakes and 2 T okonomiyaki sauce on top, speading evenly. When fully cooked, sprinkle on nori flaskes and green onion, transfer on to a dinner plate and repeat the process for the second pancake. Serve additional okonomiyaki sauce to taste.

4 servings, each 249 calories: 8% from fat (2.4 g), 74% from carbohydrates (47.8 g), 18% from protein (11.4 g). Sodium 459 mg, Fiber 5 g.

Healing Heart Hint:

Okonomiyaki is prepared in Japan on a griddle that is part of the counter-top serving bar, with customers sitting on stools and sliding their pancake from the hot griddle onto the serving area as they eat. On a cold day, the griddle warms the diners while they eat. This cabbage pancake has many regional variations and may be served with seafood, meat or mochi, as well as various vegetables.

For variety, add a slice of Yves (vegetarian) Canadian Bacon, some soy 'bacon' bits, green peas, thin slices of mochi, or your favorite vegetables or leftovers to the pancake just before you flip the pancake to cook on the second side.

Okonomiyaki sauce can be found in many Asian markets, especially those featuring Japanese foods. If you can't find it, mix C soy sauce with 3 T sweetener and 1 T cornstarch and heat until as thick as maple syrup.

Nori, thin sheets of toasted seaweed (commonly used to wrap sushi) can be crumbled into small flakes or bought ready flaked. This adds a fresh seafood taste and is often used in regional okonomiyaki.

Ramen comes in many styles. Avoid the brands where the noodles are fried in oil - buy only those with baked noodles and show no oil in the list of ingerdients. Some come with separate oil and spice packets. If the spice packet is combined with oil, discard it.

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©2000 Dr. Neal Pinckney Healing Heart Foundation