I want to share another way you can cook an Instant ‘Soy Sauce’ Ramen. An extra effort is required, but it is worth it. Crispy Noodles with Stir-fry is my favourite dish and this is an attempt to create it using an Instant Ramen. If you are served this dish at a casual eatery, you won’t notice this is actually an Instant Ramen.

Makes

1 Serving

Ingredients

1 serving Instant ‘Soy Sauce’ Ramen

2 tablespoons Oil *I used Canola Oil
80g thinly sliced Meat OR Seafood *Today I used Pork, cut into bite-size pieces
1/2 teaspoon grated Garlic *optional
1/2 teaspoon grated Ginger *optional
About 100g Vegetables of your choice
*Note: Today I used Onion, Carrot, Shiitake Mushrooms, Cabbage.
Salt & Pepper
1 cup Water
1/2 of Soup and Seasonings that are included in the Instant Ramen package
1 tablespoon Potato Starch OR Corn Starch *mixed with 1 tablespoon Water

Method
  1. Prepare all ingredients. Cut all Vegetables into the strips and slices in the size that is easy to eat. In a small bowl, mix Potato Starch (OR Corn Starch) and Water.
  2. Bring enough water in the saucepan to the boil and cook Ramen Noodles until firmly cooked, then drain very well.
  3. Heat Oil in a frying pan over medium heat, non-stick pan preferred, spread the firmly cooked Noodles, cook until nicely golden, turn over, and cook the other side as well until nicely golden and crispy. You can turn over a few times. Drain the Oil and transfer to a serving plate.
  4. Remove excess Oil if required, and cook Meat (OR Seafood). Add Vegetable, add Garlic and Ginger as well if you add them, and stir. Season lightly with Salt & Pepper.
  5. When the Vegetables are nearly cooked, add Water and 1/2 of Soup and Seasonings that are included in the package. Taste the soup, and add more Soup and Seasonings if required.
  6. Add Potato Starch mixture and stir until the soup is thickened. Pour the mixture over the crispy Noodles, and enjoy immediately.