Best Ramen Noodle Chinese Fried Rice Recipes

Ramen Fried

Provided by spatchcock

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

1 (3 ounce) package pork-flavored ramen noodles (or smoked ham flavor or oriental flavor)
1/2 cup frozen peas
2 eggs, beaten
1 teaspoon sesame oil
1 pinch white pepper
1 tablespoon peanut oil
4 green onions, finely chopped
1 teaspoon chopped garlic
1/2-1 cup shrimp (I use tofu if I include this at all, optional, optional) (optional) or 1/2-1 cup tofu (I use tofu if I include this at all) (optional)
1 tablespoon soy sauce

Steps:

Break the noodles into about 6 pieces into a bowl, sprinkle with the contents of the seasoning packet and pour boiling water over to cover.
Stir a bit and let soak while you prepare the rest of the recipe.
Rinse peas with hot water in a colander to defrost.
Mix together the eggs, sesame oil, and pepper and set aside.
Heat a wok or large skillet and add the oil.
Add the garlic and green onions and stir-fry for 30 seconds.
Add optional meat and peas and stir fry until hot, about 1 minutes.
Drain the noodles well, add to the skillet and stir fry for another 2 minutes, stirring constantly.
Stir in the soy sauce until well distributed.
Pour the eggs into the skillet and continue to cook and stir, until the bits of egg are cooked.
Serve at once.

Nutrition Facts : Calories 97.1, Fat 7, SaturatedFat 1.5, Cholesterol 93, Sodium 307.5, Carbohydrate 4.1, Fiber 1.2, Sugar 1.4, Protein 4.8

Ramen Noodle- Chinese Fried

Provided by bmcnichol

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

2 (3 ounce) packages oriental-flavor instant ramen noodles
1 cup mixed peas and carrots (I use canned but I have used frozen and at times, fresh)
2 eggs
1 tablespoon olive oil
2 tablespoons soy sauce (or more to taste)

Steps:

Nutrition Facts : Calories 558.7, Fat 25.5, SaturatedFat 9.1, Cholesterol 186, Sodium 2904.9, Carbohydrate 64.4, Fiber 4.5, Sugar 1.9, Protein 19.7

Chinese Chicken Salad W/Rice Noodles - Non Top Ramen Recipe image

Provided by STK FD WIFE

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken, cooked
1 head cabbage, sliced
1 bunch green onion, sliced
3/4 cup almonds (slivered or sliced)
2 tablespoons sesame seeds
2 ounces rice sticks (Asian section in grocery store)
4 tablespoons sugar
2 teaspoons salt
6 tablespoons vinegar
1 teaspoon black pepper
1/2 cup peanut oil
2 tablespoons sesame oil
4 tablespoons peanut oil, for frying rice noodles and roasting almonds
1/2 head lettuce, can be added to cabbage for added flavor

Steps:

Heat to desolve in a small sauce pan sugar, salt and vinegar.
Add to liquid pepper, peanut oil and sesame oil. Mix well and refrigerate until just before serving.
Slice cabbage and lettuce into 1/4 inch slices, if you decide to use cabbage and lettuce. In this instance you will probable want to use half lettuce and half cabbage - 1 head total. Place in a large bowl.
Add to bowl bite size chicken chunks and sliced onions.
Heat 1 tsps oil to small skillet and roast almonds. Drain on paper towel and set aside.
Heat 2 - 3 tbsp oil in same skillet until hot. Break rice noodles into 1 - 1 1/2 pieces and slowly add in extra small batches (perhaps 5 or 6 at a time) to hot oil. The noodles will only take a couple of seconds before they expand in size and puff out. Watch these very closely.
Once the noodles are fried remove immedately with slotted spoon remove immediately and drain on paper towel. Noodles will start to brown if they as they cook. You want the noodles to remain white, if at all possible.
Once the noodles are all cooked, whisk the refrigerated dressing until mixture is thoroughly mixed. Since everyone has different tastes add half the salad dressing to the salad. Add additional dressing as you deem fit. (My daughters like double dressing so I will often mix up double the salad dressing.).
Toss salad with dressing.
Top salad with fried noodles and sesame seeds.
Serve salad immediately.