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    Ramen Pan Fry


    Source of Recipe


    Angela Boyd

    List of Ingredients




    1 Package ramen (flavour of your choice)
    1 TBSP sesame oil (any oil will work)
    1 tsp sake
    1 tsp mirin (optional-gives a sweetish tinge)
    1 tsp House of Tsang szechuan spicy stirfry sauce
    2 TBSP Soy sauce
    1/4 Packet TyLing egg drop soup mix (chinese style)
    Lemon pepper
    Pepper
    Mrs. Dash
    Garlic powder
    Vegetables of your choice

    Recipe



    Prepare ramen as directed on package. Separate soup from noodles and set both aside. Put oil in medium sized frying pan over a medium heat. Add mirin, sake, szechuan sauce, soy sauce and vegetables. Sautee until vegetables are cooked. Pour soup into frying pan and stir, adding 1/4 of egg drop soup mix packet. Cook, stiring frequently, for 3 minutes. Add noodles to pan and add 2 shakes of peper, 3 shakes of lemmon peper, 3 shakes Mrs. Dash, and a pinch of garlic(or ginger). Cook, stiring frequently until the soup mixture has been almost completely absorbed. (add beaten egg and stir in when 3/4 soup has been absorbed.) Yield: 1-2 servings

    Note: Rainbow ramen works well with this recipie due to its more solid, pasta-like texture, but any ramen will work well. (It's nice because I can make somthing tasty with a really bad quality ramen.) You can find mirin at your local oriental market.

 

 

 

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