 |
Prep Time: 9 Minutes Cook Time: 20 Minutes |
Ready In: 29 Minutes Servings: 1 |
|
Taught to me by a good friend over late nights in front of old movies on the tube. The wonderful thing about this recipe, in my opinion, is that it is as versatile as a set of Lego blocks. It's a ton of fun to tinker with the ingredients. Use whatever you have lying around - the only essential thing is the egg-coated ramen with one-half pack of seasoning. Multiply it for friends, or double it for yourself - because if you add another egg and a sausage link it's even great for breakfast. Oh, and I don't have a wok, so I use an 4-quart cooking pan when I multiply this for my kids. Ingredients:
1 package ramen noodles, flavor to match meat if possible |
1 teaspoon sesame oil |
2 teaspoons vegetable oil |
1 teaspoon soy sauce |
1 green onion |
1 ounce fresh ginger, minced |
2 cloves garlic, minced |
3 ounces meat (chicken, pork, steak, shrimp, even ground beef will do) |
1/2 cup frozen mixed vegetables |
Directions:
1. Drop ramen into boiling water for*exactly* two minutes.
2. Scramble egg in a small bowl.
3. Drain ramen and rinse twice with cold water.
4. In the largest skillet you have, saute ginger, garlic and onion briefly in sesame and vegetable oil.
5. Add meat and around a tablespoon of soy sauce to the skillet and cook thoroughly.
6. Add egg to cold ramen and toss to coat.
7. Add one half (trust me, only half) of the ramen flavor packet to the ramen and toss it some more.
8. Add ramen/egg mixture to skillet and stir quickly to cook the egg coating.
9. Add vegetables and continue cooking, stirring/tossing constantly until vegetables are thawed.
10. Add a dash or two more of soy sauce and serve.
|
|