Crispy Ramen Fritters with Cucumber, Radish and Mixed Lettuce Salad

Bring a pot of water to boil. Add ramen noodles and cook for 4-5 minutes. Drain noodles and rinse under cold water. Roughly cut the noodles using scissors, and set aside.

Finely shred cabbage. Slice spring onions, keeping the green and white parts separate. Finely dice mushrooms. Slice radishes. Slice cucumber. Slice chilli (remove seeds if you prefer less spice).

Tip! If you add protein to this recipe; this step is a good place to prepare and properly cook your protein ensuring it's safe to eat.

In a large bowl, whisk eggs, soy sauce and flour together. Add cabbage, mushrooms, white parts of spring onion, noodles and ¹⁄₂ chilli to the egg mix and stir until all ingredients are coated in the egg mix.

Tip! If you prefer less spice or want to make the dish child friendly, leave out the chilli.

Heat a large pan on medium high heat and add a drizzle of oil to coat the bottom of the pan. Using a 1/3 cup, scoop batter gently into the pan and press batter down with a spatula to flatten the fritter. Repeat with the rest of the batter and cook fritters for 2 minutes each side, or until cooked through and golden.

Tip! You may have to cook these in batches depending on the size of your pan, making sure to keep the cooked fritters warm while cooking the rest of the batter.

Combine mixed lettuce, radish, and cucumber in a bowl. Drizzle with Japanese dressing to taste, keeping some for step 6.

Divide fritters between plates and serve with salad on the side. Top fritters with the remaining Japanese dressing (to taste). Garnish with remaining chilli and green parts of spring onions. Enjoy!

Bring a pot of water to boil. Add ramen noodles and cook for 4-5 minutes. Drain noodles and rinse under cold water. Roughly cut the noodles using scissors, and set aside.

Finely shred cabbage. Slice spring onions, keeping the green and white parts separate. Finely dice mushrooms. Slice radishes. Slice cucumber. Slice chilli (remove seeds if you prefer less spice).

Tip! If you add protein to this recipe; this step is a good place to prepare and properly cook your protein ensuring it's safe to eat.

In a large bowl, whisk eggs, soy sauce and flour together. Add cabbage, mushrooms, white parts of spring onion, noodles and ¹⁄₂ chilli to the egg mix and stir until all ingredients are coated in the egg mix.

Tip! If you prefer less spice or want to make the dish child friendly, leave out the chilli.

Heat a large pan on medium high heat and add a drizzle of oil to coat the bottom of the pan. Using a 1/3 cup, scoop batter gently into the pan and press batter down with a spatula to flatten the fritter. Repeat with the rest of the batter and cook fritters for 2 minutes each side, or until cooked through and golden.

Tip! You may have to cook these in batches depending on the size of your pan, making sure to keep the cooked fritters warm while cooking the rest of the batter.

Combine mixed lettuce, radish, and cucumber in a bowl. Drizzle with Japanese dressing to taste, keeping some for step 6.

Divide fritters between plates and serve with salad on the side. Top fritters with the remaining Japanese dressing (to taste). Garnish with remaining chilli and green parts of spring onions. Enjoy!