Pan Fried Noodles Recipes

Steps:

• In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
• In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
• In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, spinach or edamame if using, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.

Steps:

• Cook and drain noodles according to directions on package SET ASIDE 2 FLAVOR PACKETS!
• Keep third packet for another use.
• set noodles aside.
• In a wok heat oil then stirring constantly Saute garlic,onions& green peppers, for apx.
• two minutes then add frozen veggies.
• cook until onions are almost translucent.
• (about 3-5 minutes) Add in oyster sauce stir, next add prepared noodles then 2 flavor packets stir well.
• Finally add crab meat cook and stir for two more minutes or until crab meat is warm thru.
• and frozen veggies are warmed as well.

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:

• Boil water. Add noodles and cook for about 1 minute, until al dente. Add cold water to the pot and drain noodles in a strainer. Return them to pot, add cold water, drain again. Repeat once again. Allow noodles to drain for 2 hours, turning them occasionally so they are completely dry.
• Marinate pork for 1 hour and reserve. Make the sauce and reserve.
• Pour 4 tablespoons of the peanut oil into a cast-iron frying pan over high heat. Heat for 40 seconds. When a wisp of white smoke appears, place noodles in an even layer in the pan, covering the entire bottom. Cook for 2 minutes, moving pan about the burner to insure that noodles brown evenly. Invert noodles using dish placed over fry pan. Cook the other side for 2 minutes. If more oil is needed at this point, pour 1 additional tablespoon into pan, but only if needed.
• As noodles are cooking, heat a wok over high heat for 40 seconds. Add two tablespoons peanut oil and coat the wok. Add ginger, stir. Add garlic, stir. When garlic browns, add pork and marinade, spread in a thin layer, and cook for 2 minutes. Turn over and mix well.
• Add all vegetables, stir together. When vegetables have softened slightly, make well in the center and add the sauce. Stir together. When sauce thickens, turn off heat.
• Place noodles in a dish, pour contents of wok over them and serve immediately.