How to Prepare Yummy Crispy Instant Ramen with Stir-fry

  • 2 min read
  • Jun 12, 2022

Crispy Instant Ramen with Stir-fry. Bring enough water in the saucepan to the boil and cook Ramen Noodles until firmly cooked, then drain very well. Heat Oil in a frying pan over medium heat, non-stick pan preferred, spread the firmly cooked Noodles, cook until nicely golden, turn over, and cook the other side as well until nicely golden and crispy. Bring enough water in the saucepan to the boil and cook Ramen Noodles until firmly cooked, then drain very well.

Crispy Instant Ramen with Stir-fry An extra effort is required, but it is worth it. Crispy Noodles with Stir-fry is my favourite dish and this is an attempt to create it using an Instant Ramen. An extra effort is required, but it is worth it. You can make Crispy Instant Ramen with Stir-fry using 11 ingredients and 6 steps. Here is how you make it.

Ingredients of Crispy Instant Ramen with Stir-fry

  1. Prepare 1 of serving Instant ‘Soy Sauce’ Ramen.
  2. Prepare 2 tablespoons of Oil *I used Canola Oil.
  3. Prepare 80 g of thinly sliced Meat OR Seafood *Today I used Pork, cut into bite-size pieces.
  4. Prepare 1/2 teaspoon of grated Garlic *optional.
  5. It’s 1/2 teaspoon of grated Ginger *optional.
  6. Prepare of About 100g Vegetables of your choice.
  7. Prepare of *Note: Today I used Onion, Carrot, Shiitake Mushrooms, Cabbage.
  8. You need of Salt & Pepper.
  9. Prepare 1 cup of Water.
  10. You need 1/2 of of Soup and Seasonings that are included in the Instant Ramen package.
  11. You need 1 tablespoon of Potato Starch OR Corn Starch *mixed with 1 tablespoon Water.

Crispy Noodles with Stir-fry is my favourite dish and this is an attempt to create it using an Instant Ramen. If you are served this dish at a casual eatery, you won't notice this is actually an Instant Ramen. Put back the cooked vegetables and beef. Then, add green onion and stir fry them a little bit.

Crispy Instant Ramen with Stir-fry step by step

  1. Prepare all ingredients. Cut all Vegetables into the strips and slices in the size that is easy to eat. In a small bowl, mix Potato Starch (OR Corn Starch) and Water..
  2. Bring enough water in the saucepan to the boil and cook Ramen Noodles until firmly cooked, then drain very well. *Note: I used this Instant Ramen that is widely available from supermarkets in Australia..
  3. Heat Oil in a frying pan over medium heat, non-stick pan preferred, spread the firmly cooked Noodles, cook until nicely golden, turn over, and cook the other side as well until nicely golden and crispy. You can turn over a few times. Drain the Oil and transfer to a serving plate..
  4. Remove excess Oil if required, and cook Meat (OR Seafood). Add Vegetable, add Garlic and Ginger as well if you add them, and stir. Season lightly with Salt & Pepper..
  5. When the Vegetables are nearly cooked, add Water and 1/2 of Soup and Seasonings that are included in the package. Taste the soup, and add more Soup and Seasonings if required..
  6. Add Potato Starch mixture and stir until the soup is thickened. Pour the mixture over the crispy Noodles, and enjoy immediately..

Chang Copycat Authentic Chicken Lo Mein Recipe made on the stove-top. You'll not go back to take-out Asian Lo mein again – guaranteed! Today's Instant Pot Ramen Stir Fry is also on the similar lines. Perfectly cooked al dente Ramen loaded with veggies and juicy bite size chicken. Put back the cooked vegetables and beef.