Chinese Fried Noodles

Chinese Fried Noodles

"This is a quick, easy, and delicious recipe that all will enjoy. Try adding cooked, cubed pork or chicken, bean sprouts, water chestnuts, sliced almonds, or any of your favorite vegetables for versatility."
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Ingredients

40 m servings 161 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 294 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside.
  2. Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.
  3. In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
  4. Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.

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Reviews

Read all reviews 106
  1. 130 Ratings

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Most helpful positive review

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 me...

Most helpful critical review

This was an easy dish and basically a variation of fried rice using ramen instead. It was alright but needed a lot more flavor. I used plain onion instead of green as it came already diced in a ...

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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 me...

This was really good. A lot like the stir fried noodles from the Chinese restaurant, but not as oily. I skipped the red pepper and added, instead, pea pods, bean sprouts,and water chestnuts. I a...

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 b...

Yum! I used one package of Oriental and one of pork, but I only used the Oriental seasoning packet and that was enough seasoning. I used maybe 1/4 cup diced white onion, 6 baby carrots (julienne...

This was really easy and good. I added shrimp which I wouldn't recommend...it made it a bit too rich; veggies would be just perfect. I also took a shortcut by stir frying all the veggies toget...

This turned out better than I expected. I used 3 packs of ramen for 3 people and there was enough left for my daughter to take to school the next day. I only used about 1/3 of one of the season...

This is a great base recipe. I kept the initial ingredients the same. To make it better, I added minced garlic, chopped water chestnuts, bean sprouts, ground ginger and Thai Chili Sauce The...

Only used 1 packet of the seasoning and a sprinkle of ginger. Also cooked the noodles only 1 minute. this way they keep their curly shape.

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. Goo...

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