FRYING NOODLES RECIPES
FRIED RAMEN NOODLES | JUST A PINCH RECIPES
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 @SuperMom77
Categories Pasta
Cook Time 10 minutes
Yield 1
Number Of Ingredients 3
Steps:
- 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.
- 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!
- 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.
- 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.
- 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.
MAMAK STYLE MEE GORENG (MALAYSIAN FRIED NOODLES)
Malaysian Fried Noodles (Mamak Style Mee Goreng) features yellow noodles, potato, and bean sprouts stir-fried in spicy chili sambal balanced with a sweet sauce mixture. Amazing texture and over-the-top flavor.
Provided by Wok & Skillet
Categories Weeknight Dinners Pescatarian Vegetarian Quick Dairy-Free Shellfish-Free Spicy Full Meal Food Processor Fish-Free Stove Tree Nut-Free Sugar-Free
Total Time 2700S
Yield 4
Number Of Ingredients 18
Steps:
- Boil the Yukon Gold Potato (2) in water for 10 minutes or until soft. Drain the water and set the potatoes aside.
- Soak Dried Red Chili Pepper (1 cup) in 1 cup of Water (1 1/2 cup), and Tamarind Pulp (1 tablespoon) in the remaining 1/2 cup of warm water for about 10 minutes.
- Gently squeeze the tamarind pulp with your fingers to draw out as much of the tamarind juice as possible. Discard the tamarind pulp and seeds.
- Cut the soaked dried chilies into 1-inch pieces, removing the seeds as you cut them.
- Pour the tamarind juice into a food processor, along with the dried chili pepper, Red Chili Pepper (2) and Chopped Roasted Peanuts (1/4 cup). Blend all the ingredients until it forms a thick sambal paste.
- In a separate small bowl, combine Ketchup (1/2 cup), Light Soy Sauce (2 tablespoon), and Sweet Soy Sauce (1/4 cup).
- Pour Cooking Oil (3 tablespoon) into a wok (do not heat up the wok yet), then add Shallot (2) to the oil. Turn on the heat to medium-high.
- When the shallots turn slightly brown, pour the sambal paste into the wok. Stir-fry for about 2 minutes.
- Add the potatoes to the wok, followed by the Extra Firm Tofu (1 cup). Gently stir-fry to coat the tofu and potatoes in the sambal.
- Add Yakisoba Noodles (1 pound) to the wok, then pour the sauce mix over the noodles. Toss until all the noodles are evenly coated in the sauce.
- Separate the noodles to make a well in the middle of the wok, then pour Egg (2) into the well. Stir-fry to distribute the eggs in the noodles evenly.
- Add Bean Sprouts (1 1/2 cup) to the noodles. Stir to combine all the ingredients.
- Transfer the noodles to a serving dish. Top with Chopped Roasted Peanuts (1/4 cup), Lettuce (1 cup), and Lime (2). Enjoy!
Nutrition Facts : Calories 272 calories, ProteinContent 7.5 g, FatContent 11.4 g, CarbohydrateContent 34.1 g, FiberContent 4.2 g, SugarContent 12.0 g, SodiumContent 567.0 mg, SaturatedFatContent 3.2 g, TransFatContent 0.0 g, CholesterolContent 22.8 mg, UnsaturatedFatContent 3.5 g
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