In a pot of boiling water cook instant noodles without adding the seasoning. Drain water and set aside to let the noodles dry.
In a bowl, mix together cake flour, cornstarch, water and eggs until there are no lumps.
Add the noodles and cabbage to the batter mixture and stir until noodles and cabbage are fully covered.
Heat up oil in a frying pan over low to medium heat.
Using a laddle or measuring cup scoop up okonomiyaki mixture and pour it at the center of the preheated pan and try to form into a round shape (tip: you can add ½ cup more of the okonomiyaki mixture if you want to create a bigger okonomiyaki).
Place 3 slices of pork liempo or bacon on top of the okonomiyaki. Using a spoon, drizzle a small amount of the batter mixture on top of the pork to hold the meat in place. Let it cook for 5 to 7 minutes then flip to cook the other side for another 5 to 7 minutes.
Repeat procedure until all the okonomiyaki mixture is consumed.
To serve okonomiyaki, drizzle or spread sauce on top, then with Japanese mayonnaise, creating a criss-cross pattern. Sprinkle spring onions, Aonori, bonito flakes and pickled ginger on top. Serve.
In a microwaveable bowl, mix well all ingredients and put inside the microwave and cook it for 30 to 40 seconds. Mix it again and now you can use it to your okonomiyaki.
Yield 2-3 servings
Prep time: 15-20 minutes
Cooking time 10 to 15 minutes