Ramen-breaded Cutlets
I tried a variation using salt-flavored ramen for a recipe contest.
I thought the rich taste of the soup powder would be a good marinade for the chicken, and using crushed noodles would make the fried chicken crispy, so I decided to try it.
Finely crushing the ramen noodles makes it easier to eat.
The soup powder is the only seasoning. Rub it in evenly and well.
The crumbs stick better if you make the flour and water mixture a bit thick.
Deep fry the chicken twice to make it extra crispy.
Serve it freshly fried. Recipe by happymiina
Ramen-breaded Cutlets
I tried a variation using salt-flavored ramen for a recipe contest.
I thought the rich taste of the soup powder would be a good marinade for the chicken, and using crushed noodles would make the fried chicken crispy, so I decided to try it.
Finely crushing the ramen noodles makes it easier to eat.
The soup powder is the only seasoning. Rub it in evenly and well.
The crumbs stick better if you make the flour and water mixture a bit thick.
Deep fry the chicken twice to make it extra crispy.
Serve it freshly fried. Recipe by happymiina
Cooking Instructions
- 1
Remove the sinews from the chicken tenders and put the chicken in a plastic bag.
- 2
Add the soup powder from the salt-flavored ramen to the chicken and rub it in well.
- 3
Seal the bag tightly and put it in the refrigerator for some time to absorb the flavor. This time I left it overnight.
- 4
Prepare the ramen crumbs for coating while the chicken is in the fridge.
- 5
Break up the ramen noodles lightly and put them in a plastic bag. Wrap a towel around a rolling pin and crush the noodles.
- 6
When the noodles are somewhat crushed, roll the rolling pin over the bag as if rolling out cookie dough.
- 7
It should look like this. All crushed up.
- 8
Take out the chicken tenders. Mix the sesame seeds that come with the ramen noodles, and the flour dissolved in water, to make a batter. Dip the chicken in the batter and roll in the ramen noodle crumbs.
- 9
Deep fry. If you fry them twice, they'll be nice and brown and crisp. The ones in back in the photo were fried twice, and the ones in front were fried once.
- 10
Deep fry any leftover ramen crumbs. They'll taste like Baby Star Ramen. Season as you wish.
- 11
Ready to serve.
- 12
Crispy Crunchy Enjoy freshly fried, with beer.
- 13
This is another variation using salt-flavored ramen. ID: 2231013 Omelette with Salt-Flavored Fried Noodles Using Instant Ramen.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Crispy Pan-Fried Leftover Ramen Fritters Crispy Pan-Fried Leftover Ramen Fritters
I had leftover ramen noodles that I didn't know what to do with. For 2 servings. Recipe by a violet
-
-
Chicken Ramen Chicken Ramen
I wanted to modify the normal chicken ramen noodles completely.Chicken ramen noodles are already well flavoured, so add hot water to your liking! I like extra miso in my soup. Recipe by Katoni-ra -
Chicken Ramen Okonomiyaki with Ankake Sauce Chicken Ramen Okonomiyaki with Ankake Sauce
I saw a TV program where they were showing different ways to use instant chicken ramen in cooking. While I was watching it, I was inspired to create a dish like this one.If you cook the noodle side until the noodles are very crispy, you can enjoy a crispy deep fried noodle type texture. Recipe by kokoro3856 -
Pan-Fried Instant Ramen Pan-Fried Instant Ramen
My daughter can't eat steaming hot food, so I thought this would be OK for her.I plan to try it out with different kinds of ramen.If you add the whole soup packet, it will be too salty. I used shio (salt-flavored) ramen. If you use 200 ml of water, the noodles will be very plump, and if you use 250 ml the finished dish will be soupy. Please adjust the amount of water to your liking. For 1 serving. Recipe by Supikaka -
Simple Pan Fry Ramen Simple Pan Fry Ramen
This is an invention of necessity. I had dental work done leaving my jaw aching and mouth still slightly numb. I was getting hungry, but knew I'd need something soft so I went to our "Oh crap we forgot to buy groceries today" Ramen stash. I cooked mine a little longer tonight becsuse I needed it extra soft for my jaw.And yes, I use the store-bought "bad for you" Ramen from time to time. It's a lazy guilty pleasure. Shh. 😂
-
Chicken Ramen-Flavored Rice Chicken Ramen-Flavored Rice
When I was in elementary school my friend said "we have chicken ramen-flavored rice at home," so I tried it and it was delicious. I modified the recipe to include eggs and green onions.Don't break up the ramen noodles, just scatter on top as-is. If you break them up, the noodles dissolve into the rice and you end up with a strange texture...Use more water than you usually would for cooking the rice. Recipe by jkyo -
Simple Chicken Ramen Simple Chicken Ramen
Getting tired of plain ramen but not ready to kick it up to top chef levels yet? Welcome to my club. If you can fry chicken and cook ramen, you can make this.
Terence Highsmith -
Fried Chicken Karaage Just Like The Ramen Shop's Fried Chicken Karaage Just Like The Ramen Shop's
I created this recipe because I wanted to eat delicious karaage (deep-fried chicken), which tastes just like the kind you get at a ramen shop!I always eyeball the amount of katakuriko, but when I measured it, it was about 90 g!Letting the marinade sit makes the batter settle and makes the meat absorb the flavour better.Do the preparation a night before, and deep-fry the chicken the next day. It makes your life easier.I sometimes add 1 teaspoon of doubanjang for adults. Recipe by Ayu mama -
Ramen Noodles Ramen Noodles
I make my own ramen noodles since there aren't any good ramen restaurants where I live.If you're not cooking the noodles right away, dust with plenty of corn starch and store in a Tupperware container. It'll keep for 3 days in the refrigerator. If you want to use these noodles for a yakisoba dish, rinse them quickly in ice water after boiling. (Recipe by Ctsango) -
Baked Chicken Breast and Chicken Ramen with Mayonnaise Baked Chicken Breast and Chicken Ramen with Mayonnaise
I've been eating this dish often, since I was a child.It's super easy but delicious.When you microwave the meat, lots of fat renders out, so I don't recommend using a flat dish.The cooking time varies on the microwave, so adjust it accordingly. You don't need plastic wrap microwaving. Recipe by UKI -
Pork Miso Ramen Pork Miso Ramen
Here’s the ingredients, prep and cooking instructions for my take on a rich ramen.
More Recipes
Comments