I like to have fried rice as a side dish when I make something Oriental. Since hubby doesn’t really care for rice, I often make this dish instead. Use your favorite ramen noodle flavor in this.
Like all recipes for fried rice, you can use whatever veggies that you want in this dish or whatever you happen to have in the fridge. I rarely make this exactly the same way twice in a row. I do almost always use onion and red pepper. This particular time I used carrots and snow peas. I also sometimes add chopped nuts.
Although I include eggs when I make this, they can be left out, and almost any kind of cooked meat (even bacon) can be used to make it more of a main dish.
The recipe is loosely based on a recipe I found at - http://busycooks.About.com a number of years ago.
Oriental Fried Ramen
2 pkgs. Ramen noodles, flavor of choice
3 c. boiling water
1 T. vegetable oil
1 t. sesame oil (optional)
1/2 c. chopped onion (regular or green)
1/2 c. chopped red pepper
1/2 c. carrots, peeled and cut into 1-inch matchsticks
1 clove garlic, minced
1/2 c. frozen peas (or chopped snow peas or sugar snap peas)
2 T. soy sauce
2 eggs, beaten
1 to 2 c. chopped cooked meat or poultry
Break ramen noodles into six or eight pieces and place in a medium mixing bowl. Sprinkle with the contents of the seasoning packets. Pour boiling water over noodles and let set while preparing rest of ingredients. Heat vegetable oil and sesame oil in a medium skillet. Add onion, red pepper, carrots and garlic. Cook over medium heat, stirring often, until tender-crisp, about 7 minutes. Drain noodles well and add to skillet. Add soy sauce and mix until well blended. Cook and stir noodles 1 or 2 minutes. Push noodles to the side of the skillet and pour eggs into the center. Cook eggs, scrambling and cutting into small pieces as the eggs cook. Mix eggs with noodles. Add meat or poultry if using and heat through. Serve as a side or main dish as desired. Makes 4 servings.
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