Crispy Fried Ramen Noodles

Matt's Marvelous Mouthwatering Morsels on a Monday:
Crispy Fried Ramen Noodles

Look at those fresh green onions! Yum!
If there's one thing that this blog has helped me come to terms with it's that I miss PF Chang's. That's reaching of course, because with just a few ingredients on board I can come pretty darn close and it's cheap too! So I can have PF Chang's on the boat, in the Bahamas while saving money. Win, win and win!

And this brings to mind another win: A tip from the Boat Galley has literally changed my life. Green onions are one of my favorite ingredients. They always went bad in a few days :( But then, The Boat Galley told me that if I just leave them in a cup of water and trim them, they just keep growing! Talk about the perfect boat veggie! We bought this bunch of greens in Rock Sound two weeks ago, and they are going strong! Another win!
Working on my green thumb!
So without further adeu, the recipe!

2 packages Ramen noodles (noodles only, reserve flavor packet for future use or discard)
vegetable or peanut oil
1/4 cup chopped onion or white part of green onion/scallions
1/4 cup chopped bell pepper
1/4 cup chopped green beans or mushrooms or both
2 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons soy sauce
2 tablespoons water
2 tablespoons brown sugar
1/4 cup chopped green onions/scallions
Stir Fry: It's all about prep work!
  1. Soak noodles in warm water and set aside. Don’t boil them. We don’t want them to get too soggy, so keep an eye on them. Once they are soft drain in a colander and squeeze out as much water as possible. Toss with a little oil and set aside.
  2. Cook the veggies: heat 1 tablespoon oil in a wok or non-stick skillet until very hot. Fry the veggies to desired doneness and then set aside. Note: if using dehydrated veggies, omit oil and add 1 part veggies and 2 parts water to pan. Heat until nearly all of the water has boiled off and veggies are soft. Set aside.
  3. Make the sauce: heat another 1 tablespoon of oil in the wok, fry the garlic and ginger until aromatic. Add soy sauce, water and sugar and boil until slightly reduced. Set aside.
  4. Fry the noodles: heat a final 1 tablespoon of oil until very hot in wok. Add noodles, press down into a flat layer and fry. Once browned, flip noodles and cook other side. Add a drizzle of oil if needed. Once noodles are crispy, add veggies and stir. Add sauce and stir. Plate and top with green onions.

    Get those noodles crispy people!

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  1. It looks delicious. Unfortunately the only ingredient from the list that we have is water. We're reaching the bottom of the pantry.

  2. Great sounding recipe! Once I recover from my dentist appointment, I'm going to try it!


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