Everyone will love this quick, simple, and delicious recipe for fried noodles. Consider including cooked, cubed chicken or pork. Any of your preferred vegetables, bean sprouts, water chestnuts, sliced almonds, or other ingredients can be included in this adaptable dish.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 2 (3 ounce) packages soy sauce-flavored ramen noodles with seasoning packets
- 2 tablespoons vegetable oil, divided
- 3 large eggs, beaten
- 2 teaspoons vegetable oil, divided
- 4 green onions, thinly sliced
- 1 small carrot, peeled and grated
- ½ cup green peas
- ¼ cup red bell pepper, minced
- 2 tablespoons sesame oil
- 1 teaspoon sesame oil, or to taste
- 1 teaspoon soy sauce, or to taste
Instructions
- Bring a medium pot of water to a boil. Cook ramen noodles, reserving seasoning packets, in boiling water until softened, about 3 minutes. Drain noodles and set aside.
- Heat 1 tablespoon vegetable oil in a small skillet. Cook and stir beaten eggs in hot oil until scrambled and firm. Set aside.
- Heat 1 teaspoon vegetable oil in a large skillet over medium heat. Cook and stir green onions in hot oil until softened, 2 to 3 minutes. Remove green onions to a plate; set aside.
- Heat remaining 1 teaspoon vegetable oil in the same skillet over medium heat. Cook and stir carrots, peas, and bell pepper separately until softened, removing each to the plate with green onions when done.
- Combine 2 tablespoons sesame oil with remaining 1 tablespoon vegetable oil in the same large skillet or a wok over medium heat. Fry cooked noodles in hot sesame-vegetable oil, tossing frequently, until golden, 3 to 5 minutes. Season with desired amounts of sesame oil, soy sauce, and reserved ramen seasoning packets; toss to coat. Stir in cooked vegetables, tossing frequently, until heated through, about 5 more minutes.
Nutrition Facts
| Calories | 161 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 294 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Easy. Pretty quick to prepare. Nicely flavored..can add additional vegetables if you want for a filling meal.
I enjoyed the meal, but I made a few changes to the type of oil and omitted the flavor pack due to salt restriction. I also used vegetable oil in place of place of peanut oil due to nut sensitivity and olive oil.
I use thin spaghetti, thin linguini, or angel hair for this recipe and my kids love it. A good way to get them to eat their veggies!
I believe it would be less time consuming to make the veges together but other than that it was very good
This was very good! I added chicken, mushrooms, and water chestnuts. I also used pea pods instead of peas. This is one of those recipes that you can add your personal touch to or adjust based on what you have in the refrigerator!
This was a hit with everybody, even my 8 year old daughter who never eats anything! I changed the veggies to red onion, green beans, carrots, celery, and mix of orange, red and yellow peppers, just because that’s what I had in the fridge. I, also, added one chicken breast thinly sliced. In a wok, I cooked the eggs first and set them aside. Then boiled the noodles separately while I cooked all the veggies for few minutes in sesame oil, then added the chicken with some soy sauce and Asian seasoning. Once the chicken was cooked through, I added the drained noodles with seasoning packet and some more oil and cooked it all together for maybe 5 mins.Then added the egg back and stirred it in for another few minutes. Thanks for the versatile recipe!
Made this last night and it was delicious! I went vegetarian with yellow onion, red and green peppers, carrots, mushrooms, cabbage, ginger, garlic and lime zest. I would have liked to add snow peas, water chestnuts and bean sprouts but didn’t have any on hand. No need for so many pans, just removed veggies and scrambled 4 eggs and removed them as well. I used 3 packages of ramen noodles that I cooked at the end for 1 minute and immediately transferred to same sauté pan. I stirred the noodles with a little more sesame oil and 1 1/2 packets of seasoning and added back in the veggies and eggs. Added 1 Tbsp low sodium soy sauce that I stirred prior to cooking with 3 Tbsp Sambal Oelek, juice of 1 lime and 1 1/2 tsp of sugar. Topped our bowls with cilantro and peanuts. Hubby loved it and we have enough for lunch today! As long as the seasoning profile is right, the veggies don’t matter, just have some variation of color and crunch to go with the soft eggs and noodles.
Easy basic recipe. Customize as you wish!
Would def make again. W eused soy sauce flavored ramen and added tofu. I suggest to add a crunchy veggie in like snow peas or water chestnuts
Family loved. Made 8 servings according to this recipe and family of 4 finished it off. Will be making again, but larger portion. I also added ginger and cooked all veggies & eggs in the same pan. Only had chicken flavored ramen packet, but was still very good.
Quick. Easy. OK, but not ‘delicious.’
Quick. Easy. OK, but not ‘delicious.’
I made this instead of my fried rice to servie with the Seseme Chicken, also great. I liked it even better than the rice.
I followed the recipe exactly and it turned out just fine. It will become a favorite side dish for my crew!
I did not use the seasoning package and it tasted great with the sweet and sour pork tenderloin!
I added in chicken thighs the second time making this.
I’m Cook now.
made this with leftover udon noodles I had and added a serrano+corn. very good, cooks in like 3 min!
Was very good. Used one spice pack but it was tooo salty.
So good! I used Thai Kitchen stir fry rice noodles instead of ramen noodles though as they are much healthier and more hardy (I’m a big eater). I kept the other ingredients the same, but increased the amounts of everything since I made more noodles. I used the whole box of noodles and it made enough for 2 big meals (again, big eater so this would probably give those who eat less 3 or 4 meals). I still only used one packet of the ramen noodle seasoning and it worked fine. Highly recommend!
There is no need to saute’ all the veggies separately and I omitted the eggs and didn’t see that it made any difference. I used raw shrimp and cooked them in crab boil until they just turned pink then drained. I broke the Ramen noodles up slightly as well which made eating them a bit easier. I would use about half a dozen green onions next time though and a little more than 1/4 cup red bell pepper. I also added about 1/4 cup of a sweet asian chili sauce at the last minute which added a little more zip. It’s an excellent dish.