Pan-Fried Ramen

One of my favorite Chinese dishes ever is the ever delicious pan-fried noodles. I don't care what is mixed into it, just as long as it has the crispy noodles, I'll be happy. That's my favorite part. Just the crunch when I bite into it. So good. Sure you've got your "mix ins" but really...who eats pan-fried noodles for the "mix-ins"? I'm one of those who likes to bite crunchy stuff, just like I prefer to eat the bottoms of a muffins and cupcakes first before the top. Save the good stuff for last. More on that later.

This is a pretty cheap filling meal, too. You can use thin egg noodles or angel hair pasta, too. I used 2 ramen packs. Those 50 cent noodles really do some in handy, don't they? I guess this can be considered boy choy noodle take 2. But cooked and simmered the bok choy in a teriyaki sauce. A simple blend of oyster sauce, soy sauce, brown sugar, garlic and tomato ketchup. You can omit the oyster sauce if you don't have any or don't like the taste of it.

It's pretty easy to pan-fry the noodles. For years, I wondered...how did they do that? It's basically boiled noodles cooked in a pan until nice and crisp. Simple. I suggest boiling them until they are al dente then cooling with cold water before putting them in a hot pan. The noodles may stick to the pan at first, but just put a good drizzle of oil and a quick scrap and stir until is it looks like it's one big moveable piece then leave it alone for a minute or two until the noodles gets a bit brown on the surface. Do the same for the other side. Place it on the plate and scoop whatever filling you decide right at the center. Be sure to leave the edges untouched. Those are the prized parts. To me, at least.

Serves 2-3



Pan-Fried Ramen

2 ramen packets (minus seasoning)
4 medium bok choy
1/2 head Cabbage (optional)
1 chicken breast - cut into cubes (optional)
salt
pepper
Extra Virgin Olive Oil

teriyaki sauce:
1 tbsp oyster sauce (optional)
3-4 Tbsp soy sauce
1 Tbsp brown sugar
1 garlic clove (minced)
1 Tbsp tomato ketchup

Combine the ingredients on the teriyaki sauce together and set aside in a bowl.

Season the chicken cubes with some salt and pepper. Cut the bok choy (and cabbage) to appropriate sizes.

Boil some water and cook the ramen noodles until al dente. Roughly 2-3 min. Be sure to season the water with a little salt and stir to keep them from sticking together. Then drain and cool them off with some running cold water. Mix in a drizzle of olive oil.

In a large skillet or wok, heat 3-4 tablespoons of olive oil. When the oil is hot, add in the noodles. Cook on both side for roughly 3-5 min or until the noodles start to brown and crisp up. Do a scrap and stir to avoid from sicking to the pan. Remove from the wok and onto a plate.

In the same skillet or wok, add around another 3 Tbsp of olive oil and cook the chicken for about 3-5 min. The chicken will release some of their juices then add in the teriyaki sauce mixture. Stir occasionally. Then add the bok choy (and cabbage). Again stir occasionally so that the sauce coast the vegetables as well. When the bok choy wilts it is ready.

Pour the stir-fry over the noodles serve immediately to preserve the crunchiness of the noodles.