Four-ingredient instant-noodle omelette—al dente pancit canton bound with eggs, pan-fried till crisp. Serve with ketchup or sweet-sour dip.
Prep time
5 min
Cook time
10 min
Total time
15 min
Servings
2
Chef's Tips
Undercook noodles slightly so they keep a bite when fried.
Use the seasoning only; skip extra salt as noodles are already salty.
Press the patty gently to brown; avoid flipping too early to prevent breaking.
For extra crunch, cook in small patties rather than one large omelette.
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Ingredients
Ingredients
Servings
2 servings1×
Scale
Ingredient amounts update instantly.
Base Omelette
Optional Add-Ins
Instructions
Cook Noodles
- 1
Boil water and cook noodles just shy of al dente (about 1 minute less than pack time).
- 2
Drain well; toss with the seasoning powder only. Let cool 2 minutes to dry slightly.
Mix & Season
- 1
Beat eggs with black pepper in a bowl.
- 2
Add seasoned noodles (and any add-ins) and fold until evenly coated.
Pan-Fry
- 1
Heat oil in a nonstick pan over medium heat.
- 2
Spoon the mixture to form small patties (or one large omelette). Press lightly.
- 3
Fry 2–3 minutes per side until deep golden and crisp at the edges.
- 4
Transfer to a rack or paper towel to keep crunch.
Serve
- 1
Serve hot with banana ketchup or sweet-sour dip. Add spring onions on top if desired.
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Why You'll Love This
Why You'll Love This
Got leftover pancit canton or just a random pack in the cupboard? This recipe turns it into a golden, crispy omelette that’s budget-friendly and deeply satisfying. With just a handful of ingredients, it delivers crunch, chew, and comfort in every bite. Serve it with banana ketchup and you’re golden.
Ingredients
Ingredients
Base Omelette
- 65g (2.3 oz) instant pancit canton noodles with seasoning (use seasoning only)
- 2 large eggs
- ¼ tsp freshly ground black pepper
- 30ml (2 tbsp) neutral cooking oil, for shallow frying
Optional Add-Ins
- 2 tbsp sliced spring onions
- 30g (1 oz) grated cheese
- 60g (2 oz) cooked minced pork or chicken, seasoned and drained
- 2 tbsp banana ketchup or sweet-sour dipping sauce, for serving
Instructions
Instructions
Cook Noodles
- Bring water to a boil and cook noodles just under al dente—about 1 minute less than package time.
- Drain well and toss with the seasoning powder only. Let cool slightly so they dry out a bit.
Mix & Season
- Beat the eggs with black pepper in a mixing bowl.
- Add the seasoned noodles and any optional add-ins. Fold gently to coat everything evenly.
Pan-Fry
- Heat oil in a nonstick pan over medium heat.
- Scoop the mixture into small patties (or make one large omelette) and press gently.
- Fry each side for 2–3 minutes until golden and crisp at the edges.
- Transfer to a rack or paper towel to keep the texture crisp.
Serve
- Serve immediately with banana ketchup or sweet-sour sauce. Sprinkle spring onions on top if desired.
Tips for Success
Tips for Success
- Slightly undercook the noodles so they retain bite and don’t turn mushy.
- Avoid overmixing; you want the strands to hold their shape.
- Fry in batches and don’t overcrowd the pan.
- Rest on a rack after frying to preserve crunch.
FAQs
FAQs
Can I use other instant noodles?
Yes! Ramen or other types work fine. Just undercook them slightly before mixing.
Why not add extra salt?
The seasoning powder already adds enough saltiness. Add more only if needed after tasting.
How do I keep it crispy?
Drain noodles well, don’t flip too soon, and always cool the patties on a rack—not a plate.
Nutrition Facts
Nutrition Facts
Serving Size: 1 patty (½ recipe)
Calories 38019%
% Reference Intake*
Total Fat 22g31%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol 210mg
Sodium 950mg
Total Carbohydrates 34g13%
Dietary Fiber 2g
Sugars 2g2%
Protein 16g32%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Can I use other instant noodles?
Yes—ramen or other instant noodles work. Keep them slightly undercooked before mixing with eggs so the patties hold together and stay springy.
Why no extra salt?
Instant noodle seasoning is already salty; pepper is enough. Add salt only after tasting.
How do I keep it crispy?
Drain noodles well, don’t overcrowd the pan, and rest the fritters on a rack—not a plate—after frying.
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Aileen
· 12 Nov 2025Great midnight snack. Undercooking the noodles first really helps them keep a bounce.
Ken
· 12 Nov 2025Used spicy pancit canton and added cheese—legit comfort food. Next time I’ll try with minced pork.
Mara
· 12 Nov 2025Super tipid and sarap! Small patties turned out extra crispy—banana ketchup on the side is perfect.
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