Asian Fried Noodles Recipes

Steps:

• Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside.
• Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.
• In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
• Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.

Steps:

• 1.Boil ramen noodles for 3 minuets, or until softened, WITHOUT flavor packets. Reserve the flavor packets Drain noodles. Rinse with cold water and set aside.
• 2.Heat 1 tsp oil in a medium skillet. scramble eggs in a bowl. cook and stir in hot oil until firm. remove to clean bowl.
• 3.heat 1 tsp of oil and add vegetables. cook for 3 minuets over medium heat until tender and heated. add to the cooked eggs.
• 4.add remaning vegetable oil in skillet. add noodles and fry for 3 minuets over medium heat, turning regularly.
• 5. add vegetables, eggs, ONE packet of ramen seasoning packets,and soy sauce. continue cooking for another 3 minuets, turning frequently.

Steps:

• Heat 2 teaspoons oil in a large skillet over high heat. Whisk eggs together in a bowl. Pour into the skillet and stir-fry quickly until lightly set, about 2 minutes. Remove from heat and transfer to a large plate. Set aside.
• Heat 3 tablespoons oil in a wok over high heat. Add green beans, mushrooms, bell pepper, and carrot; stir-fry for 2 to 3 minutes. Remove from heat and transfer to a large plate; set aside.
• Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until they are just starting to soften, but are still pretty firm, about 4 minutes. Drain and rinse cooked noodles under cold running water. Drain and separate. Transfer to a bowl and add just enough oil to coat the noodles so they won't clump together.
• Whisk water, light soy sauce, soybean paste, oyster sauce, dark soy sauce, and sesame oil together in a bowl until sauce is well combined.
• Combine cooked noodles, vegetables, eggs, and sauce in the same wok and stir fry over medium-high heat until everything is warmed through and noodles and vegetables are cooked to your liking, 1 to 2 minutes. Serve immediately sprinkled with spring onions.

Steps:

• To start you will need a good quality wok or non stick pan, and only use a wooden spatula, so you don't scratch it and break the seal. It is helpful to use a wooden spatula that is square and has a point so you can gently separate the noodles while stirring.
• Let the udon noodles thaw a bit. If you can't wait to thaw, put them in the microwave for one minute each side.
• Put the butter, garlic and grape seed oil into the wok and slowly heat the wok no higher than medium heat. **Do not let your garlic burn** The reason to use grape seed oil is because its very neutral and has a high smoke point so it doesn't burn easily.
• When the noodles are thawed gently pull them apart with your fingers.
• When the garlic starts to sizzle and just before it starts to turn golden brown add the udon noodles into the wok.
• After the noodles have been moved around and thoroughly coated in butter, garlic and grape seed oil, turn the heat up to almost high. (only for a few minutes).
• If you don't like garlic, just leave it out.
• *stay with it constantly and gently stir the noodles or they will burn*.
• Gently stir and flip the noodles, after each flip, spread them out gently again.
• The noodles should begin to turn golden brown (not burnt but crispy looking) and when they begin to look this way ad in a few twists of the pink sea salt and 2 Tbsp's of soy sauce.
• Keep stirring it gently.
• Turn the heat back down to just below medium and cook for 1 more minute just until the salt and soy sauce have evenly spread, then turn off burner.
• During this process if you feel the heat get too hot or are afraid its burning, lift the pan off the heat.
• If you want it spicy, add it in now and be subtle.

Steps:

• Heat a wok over medium heat until very hot and pour vegetable oil into hot wok. Let oil heat until the surface shimmers. To test heat, lower the tip of a wooden chop stick into the oil; if it bubbles vigorously, oil is heated enough.
• Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.

Steps:

• Cook noodles according to package instructions.
• Heat prepared sambal tumis in a wok or large skillet for about 5 minutes over medium heat. Add cooked noodles, tofu or tofu puffs and bok choy and stir to make sure everything is mixed with the sambal. (If the noodles start to stick together, add a splash or two of water until they loosen.)
• Heat the canola oil in a large frying pan over medium heat. Add the shrimp; season with salt and cook for about 5 minutes, or until pink and opaque. Transfer shrimp and any juices to the sambal mixture in the wok; add the tomato wedges, bean sprouts and a drizzle of sweet soy sauce to taste. Stir for 1 minute over medium heat, and season with salt to taste.
• Remove the lemongrass, heap the mee goreng onto a platter and serve immediately, or at room temperature, with lime wedges, sliced red Serrano or Fresno chiles and dried shallots or fried onions.