This was so tasty! I used 4 packs of the noodles (Itchiban as we don't have ramen brand here) it was just enough for 3 people! I added some broccoli, pork and peas as well.

it was okay, but it felt like something was missing.

For what it is, I give it 5 stars! However, I was expecting the dish to be similar to Chow Mein and it was actually not. Even so, this recipe was very very good. I used Shin Ramen (Ramen noodles carried by Asian Grocers) and added shrimp and it was soooo good. I will definitley make this dish again!

This was a simple and easy delicious dish but i only used what i had on hand.I used celery fresh garlic carrots and brocoli.i sauteed the garlic and onion first and then i add the rest i season it with black pepper complete seasoning and a little accent.I had my water boiling for the ramen noodles cook them for 3 minutes drain them.And then fried them in a tsp of olive oil for about 1 or 2 minutes then added my vegetable,I used the rosemary chicken with orange maple glaze from this site.and drizzle the rest of the glazed on the noodle.We ate dinner at 5:oo we just couldn't wait to try it .And yes it was so delicious.My kids loved it even my picky oldest son .Thanks

The kids really liked this dish. I ended up adding only 1 seasoning packet and used the same amount for all other ingredients! Will make again but attempt to get a crispier noodle by boiling for less time and stir frying longer.

This was really good and fast too! I stirred all the vegetables in together with the onions though. The missing star is because I thought it would be "fried" but it was more like boiled and stirred in oil. But it was really tasty nonetheless and I would definitely make over and over again. I have been making these noodles for six months now and I enjoy eating them every time! I don't use sesame oil bcoz I couldn't find it in the grocery store, and I also use stir-fry frozen vegetable mix which cooks faster, i also cook them without the eggs. Thanks for a great addition to my recipe list!

Quick, easy and tasty. Husband enjoyed it.

I really did like this recipe. I took the advice of others and cooked the vegetables together. The only two things that I really didn't like was the noodles when I fried them, I was hoping they would be crispier but they were really soft. The other thing was the seasoning. I added two packs and (because I used 3 packs of ramen noodles) and I wish I would have added more because it was pretty bland. Otherwise, very goood will definetly make again.

I made numerous changes to this recipe. I used some broccoli instead of carrot, white onion instead of green, and peanut oil instead of sesame, since that's what I had. I also added some garlic and ginger puree to the oil before I cooked the vegetables. I didn't know how much soy sauce to use, so I put in about 4 tablespoons or so. Also, I added a little tofu in lieu of meat. I'm rating this a 3 because without the extra spices I added, it would have been very bland. I will definitely make this again, though with my improvements--and maybe with some ground black pepper, too.

Excellent Recipe! I used green pepper instead of red. The sesame oil gives a good favor. I used a partial packet of seasoning and that was plenty. I was able to cook all veggies together in the oil as well. Will be making this again!

I would cut back ont he sesame oil next time. Also while everything is in the wok- i made a small sauce with cornstarch, chicken broth, and soy sauce- poured it over the noodles and veggies. Good starting recipe, definetly can build off this one. Thanks!

This is a very good recipe. I had to use angel hair pasta because my ramen noodles had weavils in them, grrrr! Also, I used frozed chinese vegetable mix instead of the fresh veggies to save time. I also used stirfry sauce in place of the soysauce along with the seasoning packets from the ramen noodles. My entire family enjoyed it. That doesn't happen very often!

Great easy recipe that looks like you did something really special. - I pre fried the eggs, stir fried the veggies (I would recommend using way more veggies than the original recipe)and boiled the noodles the night before so the day I served it I just had to fry the noodles with the sesame oil and soy sauce and add everything else in - That way it was fresh but minimal work when company was coming. It got rave reviews from all of my guests.

This recipe is great. I used spaghetti noodles and used leftover egg roll mixture (ground beef, cabbage, carrots, bean sprouts) and added the egg. It was great.

Everyone who was over for dinner loved the noodles along with my family, including a picky 4-year old and a baby! I did alter the recipe slightly: I cooked the veggies all at once as suggested by previous reviewers, and instead of using ramen noodles, I used "A taste of Thai" rice noodles according to package directions. They are a bit more filling and have no sodium, fat, or cholesterol. They went well with a grilled tenderloin, marinated and smothered in sweet and sour sauce.

So good, but no need to take so many separate steps. Just cook the carrots and pepper first, push to the outsides of the pan and add meat. Boil noodles at the same time, then add to pot when meat is cooked. Add green onions and stir. Make a hole in the center and pour in the beaten eggs, scrambling as they cook. Stir it all together, add desired seasoning and you're done.