FRIED RAMEN NOODLE (ASIAN-STYLE)
I stumbles across this recipe and had to try it, just because it was so outrageous! To my surprise it was a nice crunchy twist on regular Ramen Noodles. The best part is you can use any flavor Ramen and any type of oil or sauce you like.
Provided by Christine Schnepp
Categories Other Main Dishes
Time 10m
Number Of Ingredients 3
Steps:
- 1. Fill a medium-sized (large enough to fit the ramen block with 1-2 inches of space around it) non-stick frying pan with water, half-way. Heat the pan with the water to a boil.
- 2. Place ramen block and sprinkle the soup base (if you like it) too. Let the ramen soften, flip it if it's still solid so that it is evenly moistened. Use a fork to loosen it up. Let the ramen soften some more, and if the water evaporates, great!
- 3. If there is still water in the pan after 3 minutes of cooking, drain the water. Slide the noodles off the pan and into a clean plate.
- 4. Drizzle some oil in the pan and let it heat up at Maximum heat. Once the pan is hot, slide back the noodles into the pan. Evenly distribute the noodles over the pan.
- 5. Drizzle 2-3 tablespoons of sauce. Let it fry. Occasionally lift the ramen to check the underside. If it's brown, use a spatula to flip it and let the other side cook. Let the other side fry. Again, lift and check. If it's brown, slide it off the pan and into your plate.
FRIED RAMEN NOODLE PATTIES
I have taken this recipe to potlucks -made it vegetarian when needed, used chicken, seafood- changed dipping sauces- but one thing stays the same- they get eaten first off the table and I have learned to bring printed copies of the recipe so I don't spend the night writing !
Provided by Joan kelley
Categories Other Appetizers
Time 50m
Number Of Ingredients 11
Steps:
- 1. Cook ramen noodles (without seasoning) according to normal instruction,drain, dump into a large bowl. Add to noodles the beaten eggs,chopped green onions,chopped water chestnuts, 2 packages of seasoning from the noodles,soy sauce, hoisin sauce, and any meats or fish as desired (must be in small pieces)
- 2. Heat oil in frying pan, add afew drops of the sesame oil to the regular oil- then drop noodles by forkful into pan-(I use tongs and grab about 2 tablespoons of noodle mixture to form each patty). Fry until brown (about 4 minutes on med high) then turn over and brown other side- Remove from pan and place on paper towel lined dish until drained. Serve on a platter-warm (they like them cold also) with dipping sauces such as hoisin,sweet and sour, ranch dressing- (you pick it and they can dip it-whatever you have available but an oriental taste seems to fit best.) Hint: To make for a larger crowd just double everything and add to 3 /6/9 additional ramen noodle packages- add pkgs by 3 and just double the ingredients.
STIR-FRY RAMEN
This is a great way to couple vegetables that must be used with ramen noodles. A quick and easy after-work meal bursting with flavor.
Provided by Shelley Lima
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 51m
Yield 4
Number Of Ingredients 17
Steps:
- Whisk hoisin sauce, water, cornstarch, sugar, ginger, red pepper flakes, salt, and black pepper together in a bowl to make sauce.
- Bring water to a boil in a large pot. Add ramen noodles. Cook, stirring occasionally, until tender, about 3 minutes. Drain.
- Heat peanut oil in a nonstick skillet over medium-high heat. Add asparagus, carrots, onion, and garlic; saute until slightly tender, 3 to 5 minutes. Add chicken; toss until warmed through, about 2 minutes. Add cabbage and mushrooms. Pour in sauce; toss until coated. Reduce heat to low, cover, and cook until flavors combine, 3 to 5 minutes more.
- Serve sauteed asparagus mixture over noodles.
Nutrition Facts : Calories 423.4 calories, Carbohydrate 55.3 g, Cholesterol 28.3 mg, Fat 15.3 g, Fiber 5.5 g, Protein 18.2 g, SaturatedFat 5.4 g, Sodium 867.5 mg, Sugar 15.7 g
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