Dave's Sri Lankan "Egg Hopper" Content

Our Spicy Chili Noodles remind me of Southeast Asian flavors, like those found in Sri Lankan cuisine. I’m no expert in Sri Lankan food, but I do love to eat it. So I made a very loose interpretation of Hopper, a popular street food pancake. It’s not traditional at all, but it’s a fun way to eat our noodles differently and it’s deliriously delicious.

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Start with 2 packets of our Momofuku Spicy Chili Noodles. Set the sauce packets aside for later. Crush the noodles into small pieces by squeezing the packets between your hands. 

Add the crushed noodles into a medium-sized bowl. Pour milk over the crushed noodles and let it soak, ideally for about 30 minutes. 

Spoon the soaked noodles into a blender. Add coconut milk and blend until a smooth batter forms. This is nothing like a traditional Hopper because the dish is usually made with a fermented batter. 

Crack 2 eggs in a small bowl and set aside. Grab a pan or saucier with tall sides and add a neutral oil to it. Pour the batter directly into the center then turn the pan’s handle in large, circular motions so that an even, thin tall wall of batter forms around the edges. Briefly cover with a lid. 

Add the eggs to the pan and cover again. I like using a lid when making eggs with runny yolks because the steam is a consistent way to cook the whole egg. 

When the eggs are cooked, use a spatula to move the Hopper from the pan onto a plate. Grab the Spicy Chili Noodle sauce from before and pour it over the Hopper. Serve and enjoy. 

Learn more about the Sri Lankan Egg Hopper from Hungry Lankan and National Geographic.