As I have mentioned a lot here, I am a huge fan of pasta in general, and instant ramen in specific. I’ve been reading a lot about how to upgrade instant ramen past the poor-student-fare stage. I’ve decided to try going with my instincts this time, and see if I can come up with some Chinese style stir-fry noodles with instant ramen.
Chinese style stir-fry instant ramen
Serves 2 (or 1 very hungry person)
2 packets instant ramen, any flavor
2-3 cloves garlic, finely chopped
1 small or medium onion, chopped
1 cup grated carrots
4 stalks baby corn
(optional) 1/2 to 1 cup dried mushrooms, reconstituted in water (save soaking water), slice thinly into inch-long strips
1 tbs soy sauce
2 tbs oyster sauce
salt and pepper to taste
olive oil for frying
1. Boil the baby corn in enough water to just cover. Keep in boiling water for about 5 minutes. Drain, slice diagonally, and set aside.
2. Cook the ramen noodles (and any dried vegetable packets) and set aside. Do not use the flavorings.
3. In a wok or frying pan, saute the garlic and onions in the oil until limp.
4. Add the carrots, baby corn, and the optional mushrooms. Saute for about a minute.
5. Pour in about half a cup of the mushroom soaking liquid, or half a cup of water if mushrooms weren’t used. Simmer for about 5-10 minutes until the vegetables are cooked and liquid almost gone.
6. Add the cooked ramen noodles and the soy sauce and oyster sauce. Toss until everything is fully coated in sauce. Season with salt and pepper.
It came out tasting like many chinese style noodle dishes I’ve had before. I like the fact that there are so many variations I can do on this recipe, and that it’s chock-full of veggie goodness. The only disadvantage here is the increased time of preparation, but I think the increased nutrition might be worth it. What do you think?