Pasta Pancakes with Gravy 

Serves: 4 

2 Packages chicken ramen noodle soup mix (3 oz.) 

¼ C Vegetable oil, divided 

2 T. Flour, all purpose 

3 Eggs, beaten 

1 Onion, diced 

½ C Parsley, Chopped 

2 T Soy sauce 

1 Garlic clove, minced 

Cook soup according to package directions; drain noodles, and set aside, reserving 

broth. Whisk together 2T oil and flour in a saucepan over medium-high heat, cook, 

stirring constantly, 1 min.  Add reserved broth, and cook, stirring constantly, 2 to 3 

min or until thickened. Set gravy aside, and keep warm.  Stir together cooked noodles, 

eggs, and next 4 ingredients. Heat 1 T. oil in a large skillet over medium high heat.  

Spoon noodle mixture by 1/2 cupfuls into hot skillet, and cook, in batches, 1 to 2 min. 

each side or until golden brown, adding remaining 1 T oil as needed.  Serve with 

warm gravy.  

Recipe highlights: 

Onion & Garlic – Fresh onions and garlic are members of the Allium family, and both 

are rich in powerful sulfur-containing compounds that are responsible for their 

pungent odors and for many of their health-promoting effects. 

Parsley - Parsley contains two types of unusual components that provide unique health 

benefits. The first type is volatile oil components - including myristicin which has been 

shown to inhibit tumor formation in animal studies . The second type is flavonoids 

which have been shown to function as anti-oxidants and help prevent damage to cells. 

Non-optimum ingredients/techniques: 

Ramen noodles – high in sodium, very processed, low in nutrients 

Vegetable oil – Oils labled “vegetable oils” are often canola based which is not an oil 

that the body recognizes as energy producing, and is often rancid because of over 

processing 

All purpose flour – All purpose flour usually refers to a bleached, bromated, nutrient 

void flour that does nothing but “gum” up the system 

Soy sauce – Soy sauce should be a raw, unpasteurized variety for added nutrition 

Chef Ken’s Recommendations: 

Millet and Veggie Cakes with Miso Gravy 

2 C Vegetable Stock, Pacific brand 

1 C Water, filtered 

2/3 C  Millet 

1 Red Onion, medium, diced 

½  Red pepper, diced 

½ C Parsley, Italian flat leaf, chopped 

2 T Nama shoyu soy sauce 

½ t Ume plum vinegar 

3 T Sesame oil 

¼ C  White wine 

1 Garlic cloves, chopped 

1/8 C Whole wheat flour 

2 t White miso 

2 t Dark miso 

1 T Nutritional yeast 

1 T Coconut oil, refined for heat cooking 

5 Mushrooms, sliced 

Bring 1 C stock and 1 C water to a boil, add millet. Reduce heat to simmer, cover, 

and cook for 15 minutes until all water is absorbed. Cool millet by spreading on a 

plate, and placing in refrigerator or freezer for a few minutes to chill. While chilling the 

millet, make the gravy. In a food processor, combine wine, 1 C stock, garlic, flour, 

misos, and nutritional yeast and buzz into a paste. Saute the rest of the onion with the 

mushrooms in 1 T sesame oil, and 1 T coconut oil over medium heat until browned 

slightly. Add the miso paste and stir as not to create clumps. Raise the heat and allow 

to simmer for 1-2 minutes to thicken. In a bowl, combine millet with ½ of the onion, 

red pepper, parsley, soy, and ume. Mix well so a “dough forms”. Patty into 8 cakes 

using an ice cream scoop or a spoon.  Saute the millet cakes in 2 T sesame oil until 

browned on both sides, serve with warm gravy. 

Optimizations: 

Millet – Replacing the processed noodles with a whole, protein rich, high fiber grain 

like millet brings an astronomical amount of nutrition to the table!  

Nama shoyu and Ume plum vinegar – Using these sauces as our source of sodium for 

flavor brings a host of nutritional benefits as well. 

Miso – Using miso in the gravy as a thickener reduces the amount of flour necessary 

for a thick gravy, and brings nutrition.. 

These ingredients are listed on the Where do I get …? page