Recipe by Karen
"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."
Watch video tips and tricks
2 (3 ounce) packages
Oriental flavored ramen noodles
green onions, thinly sliced
carrot, peeled and grated
red bell pepper, minced
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.
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 fajita blend veggie mix of diced onion and red and green peppers. I also used frozen mixed vegetables that I microwaved before stir frying. Not bad, but not memorable either. This was quick and easy.
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 also used 3 packages of noodles and only 1 packet of seasoning. The seasoning was just right. More than that would have been too salty. I don't know where they came up with it being 6 servings. It was just enough for me and my boyfriend and he's a big eater (and he would have like it if there had been more!) It serves probably more like 1 person per packet of noodles. Next time I'll use 4 packets and have leftovers! It was so yummy!
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.
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 together instead of separate. Good recipe!
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 (julienned), and I added about ½ cup sliced celery and 1/4 cup broccoli florets. I used vegetable oil instead of sesame, and I omitted the red pepper. It turned out really well! I saved time by cooking all the vegetables together. My daughter loved this, my husband enjoyed it, and I thought it was excellent. And cheap! Thanks Karen!
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 seasoning packs and it didn't need more. We ran out of sesame oil so I used more vegetable oil proportionally and it still tasted great. But it did take a long time to start getting crispy. Next time I will use more than one carrot.
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 Thai sauce makes it spicy. YUM! A fabulous recipe to be made to whatever you want to add to it.
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Fried Noodles
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 117
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Find just the right recipes for your holiday get-togethers.
A quick chicken stir-fry with loads of crisp, colorful vegetables.
A fantastic use for leftover rice, this is one restaurant quality dish!
This easy fried rice goes with just about any entrée.