Okonomiyaki with Vermicelli Noodle Salad & Sweet Shoyu

Okonomiyaki

with Vermicelli Noodle Salad & Sweet Shoyu

GET RECIPES DELIVERED
dinner

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GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
710
FAT
28g
CARBOHYDRATES
104g
PROTEIN
12g

MAIN INGREDIENTS

  1. 1½ tsp flaxseed meal
  2. 1½ tsp tapioca starch
  3. 8 oz Japanese sweet potato
  4. 1¼ cups savoy cabbage
  5. ½ cup all-purpose flour
  6. ½ cup brown rice flour
  7. 2 oz vermicelli noodles
  8. 2 scallions
  9. Fresh ginger
  10. 1 tsp rice vinegar
  11. 2 tbsp Follow Your Heart Vegenaise
  12. 1 tbsp sweet soy
  13. 1 tsp sambal
  14. 1 tbsp nori spice
  15. 2 tbsp + 1 tsp vegetable oil*
  16. *Not included
  17. **Allergens: Soy, Wheat

TOOLS

  • Large pot
  • Large nonstick skillet

INSTRUCTIONS

1
Begin the batter
Rinse and dry all produce. Set a large pot of salted water onto boil. Add the flaxseed meal, tapioca starch, ¼ cup warm tap water, and 1 tsp vegetable oil to a large bowl. Whisk to combine.
2
Prepare the vegetables
Peel the Japanese sweet potato and grate using a box grater. Thinly slice 1¼ cups of the savoy cabbage. The head of cabbage will be with the Chopped Salad recipe bag. Set aside ¼ cup of sliced cabbage for the noodle salad.
3
Finish the batter
Add the all-purpose flour and brown rice flour to the large bowl with the batter. Add ¾ cups water, a pinch of salt, and whisk well. Add 1 cup sliced cabbage and grated sweet potato to the bowl and mix well.
4
Prepare the noodle salad
Add the vermicelli noodles to the pot of boiling water and cook until tender, about 2 minutes. Drain and rinse under cold water. Thinly slice the scallions. Peel and finely mince the ginger. In a large bowl, toss together the cooked noodles, scallions, ginger, rice vinegar, and remaining ¼ sliced cabbage.
5
Make the okonomiyaki
Place a large nonstick skillet over medium-high and add 1 tbsp oil. Once hot, ladle in half the vegetable batter and spread evenly over the skillet. Lower heat to medium and cook until the bottom of the pancake is browned, about 4 to 6 minutes. Flip okonomiyaki with a spatula and cook on the second side until crisp, about 2 to 3 minutes. Repeat process with 1 tbsp oil and second half of batter.
6
Prepare the sweet shoyu and serve
Mix the Vegenaise, sweet soy, and sambal in a small bowl. Place the okonomiyaki on large plates and drizzle with sweet shoyu sauce. Top with the vermicelli noodle salad and sprinkle with nori spice. Dig in!