Steps

1. Break the instant ramen noodles into small pieces inside the packet.
   🕒 00:45
2. Place 150ml of water in a microwave-safe container and heat for 1 minute 30 seconds at 600W.
   🕒 00:53
3. Add the broken noodles to the hot water, stir briefly, cover with a plate, and let the noodles rehydrate. (Key Tip!) Rehydrating the noodles with a small amount of water to a firm consistency will allow them to absorb the moisture from the cabbage later, resulting in the perfect texture.
   🕒 01:03
4. Finely shred 150g of cabbage.
   🕒 01:10
5. Once the noodles are rehydrated, transfer them to a bowl. Add the shredded cabbage, 2 eggs, 1/2 packet of the instant ramen soup powder, and 2 tsp of sesame oil. Mix thoroughly until the egg is beaten and everything is well combined. (Key Tip!) Using only half of the soup powder ensures the seasoning is just right.
   🕒 01:31
6. Heat vegetable oil (to taste) in a frying pan over medium heat.
   🕒 01:56
7. Once the pan is hot, pour the mixed ingredients into the pan, forming a circular shape.
   🕒 02:11
8. Cover with a lid and steam-fry over medium-low heat for 3 minutes 30 seconds.
   🕒 02:20
9. When the bottom is browned and the entire mixture has solidified enough to move smoothly in the pan, carefully transfer it to a plate.
   🕒 02:32
10. Drizzle the remaining oil in the pan, cover the plate with the pan, flip it over, and return the pancake to the pan.
    🕒 02:45
11. If the shape is uneven, round it out.
    🕒 02:58
12. Cover with a lid and steam-fry again over medium-low heat for 3 minutes.
    🕒 03:05
13. Once the bottom is browned and the entire pancake is cooked through, it's ready.
    🕒 03:16
14. Transfer to a cutting board, cut into your desired serving size, and plate.
    🕒 03:23