Mike's Pan Fried Ramen Noodles

Name: Mike's Pan Fried Ramen Noodles
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 Top Ramen Oriental Noodles + Seasoning Packets; 1 box 32 oz Beef Broth; 1 cup Water; 1 tbsp Hoisin Sauce; 1 tbsp Minced Garlic; 2 tbsp Thai Kitchen Premium Fish Sauce; 2 tsp Pickled Ginger [fine chop]; 1 tsp Onion Powder; 1/4 tsp Chinese 5 Spice [or more but be careful with this spice - don't exclude - it makes the dish]; 10 Twists Cracked Black Pepper; 1 tbsp Siracha Garlic Chile Sauce; 1 tsp Soy Sauce; 3 cup Fresh Cabbage; 1 cup Fresh Mushrooms; 2/3 cup Fresh Cilantro; 2/3 cup Purple Onions [thin sliced]; 1/2 cup Green Onions [sliced]; 2 large Jalapeños [round slices]; 1/4 cup Sesame Oil

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Ah, Ramen Noodles! Foods little black dress! They go with just about anything and have so many possibilities!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Ah, Ramen Noodles! Foods little black dress! They go with just about anything and have so many possibilities!

Saved

Ingredients

20 mins

4 servings

Pan Fried Ramen Noodles
4Top Ramen Oriental Noodles + Seasoning Packets
1box 32 oz Beef Broth
1 cupWater
1 tbspHoisin Sauce
1 tbspMinced Garlic
2 tbspThai Kitchen Premium Fish Sauce
2 tspPickled Ginger [fine chop]
1 tspOnion Powder
1/4 tspChinese 5 Spice [or more but be careful with this spice - don't exclude - it makes the dish]
10Twists Cracked Black Pepper
1 tbspSiracha Garlic Chile Sauce
1 tspSoy Sauce
3 cupFresh Cabbage
1 cupFresh Mushrooms
2/3 cupFresh Cilantro
2/3 cupPurple Onions [thin sliced]
1/2 cupGreen Onions [sliced]
2large Jalapeños [round slices]
1/4 cupSesame Oil

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Steps

20 mins

1

Add beef broth, packet seasonings, water and all spices to a pot and bring to a boil. Get ready for your entire house to smell like a Chinese restaurant!
2

Boil noodles for 3 minutes. Remove noodles immediately and place in a separate bowl with 1/4 cup of your seasoned broth. Cover and set to the side. Seal them tightly so they can sweat and absorb that flavor. Save the rest of your broth for later.
3

Add sesame oil to your frying pan and heat well. Add your purple onions and jalapeños to the pan and fry for 3 minutes. You can add additional vegetables to this dish. Just know that if you do, you need to fry your more dense vegetables first [i.e., carrot strips, water chestnuts, eggplants, etc.] with your onions and jalapeños.
4

Add your cabbage and other soft vegetables to the pan and fry for about 1 minute longer with 1/4 cup of your broth.
Don't overcook. You'll definitely want some crisp to this dish and your cabbage is your best indicator. Cabbage will soften up first - so keep a good eye on that for, "cooked but still crisp," and you'll have absolute success.
5

Add your cooked noodles to the pan with your remaining broth and heat for 1 minute longer. Again, keep watching that cabbage.
6

Top with sesame seeds and serve with additional Soy and Sweet Chile Sauce with lime wedges to the side.
A great serving tip is to place some Siracha Garlic Chile Sauce in a Chinese soup spoon and rest it upon the top of your guests noodle dish.
Pot Stickers and Egg Rolls go great with this spicy noodle dish as well - although sides aren't necessarily required.
7

Attached below is a recipe that offers you countless additional stir fry options. From varied noodle ideas, to vegetables, to broths, to meats and seafoods and numerous seasonings.
https://cookpad.wasmer.app/us/recipes/353001-mikes-mongolian-stir-fry

Mike's Mongolian Stir-Fry

Linked Recipes

Mike's Mongolian Stir-Fry

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Cooksnaps

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MMOBRIEN @cook_2891564

on June 29, 2014 00:28

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!