Hiroshima Style Noodle Okonomiyaki
Ingredients
- 2 tablespoons avocado oil
- 1/4 cabbage, about 400 grams
- small bunch of spring onions
- 1 cup bean sprouts (optional)
- 1 cup chickpea flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground ginger
- 1 tablespoon nutritional yeast (optional)
- 3/4 cup water
- 2 servings of fresh or par-boiled yakisoba noodles
Toppings
- vegetarian oyster sauce or vegetarian okonomiyaki sauce
- sriracha
- dried seaweed (I used smoked dulse)
- pickled ginger
- additional chopped spring onions
- sesame seeds and chilli flakes
Preparation
Shred the cabbage as thinly as possible using a vegetable peeler.
Finely chop the spring onions.
In a mixing bowl, combine the chickpea flour, smoked paprika, ground ginger, nutritional yeast (if using), and water.
Whisk the mixture until smooth.
Add the shredded cabbage, chopped spring onions, and bean sprouts (if using) to the chickpea mixture and mix until well combined.
Let the batter sit for 15 minutes to thicken.
Heat oil in a frying pan over medium heat.
Add half of the cabbage batter to the pan and shape it into a pancake.
Cover the pan with a lid and reduce the heat to low.
Cook for 5 minutes.
Add 1 serving of noodles on top of the okonomiyaki and press down with a spatula.
Cook for another couple of minutes.
Flip and cook for an additional 7-10 minutes on the other side.
Repeat the process with the remaining batter and noodles.
To serve, drizzle the sauce and sriracha on top.
Sprinkle with dried seaweed, sesame seeds, and chilli flakes.
Garnish with additional chopped spring onions and pickled ginger.
Enjoy immediately.
