Prep 9 mins
Cook 20 mins
Taught to me by a good friend over late nights in front of old movies on the tube. The wonderful thing about this recipe, in my opinion, is that it is as versatile as a set of Lego blocks. It's a ton of fun to tinker with the ingredients. Use whatever you have lying around - the only essential thing is the egg-coated ramen with one-half pack of seasoning. Multiply it for friends, or double it for yourself - because if you add another egg and a sausage link it's even great for breakfast. Oh, and I don't have a wok, so I use an 4-quart cooking pan when I multiply this for my kids.
- Drop ramen into boiling water for*exactly* two minutes.
- Scramble egg in a small bowl.
- Drain ramen and rinse twice with cold water.
- In the largest skillet you have, saute ginger, garlic and onion briefly in sesame and vegetable oil.
- Add meat and around a tablespoon of soy sauce to the skillet and cook thoroughly.
- Add egg to cold ramen and toss to coat.
- Add one half (trust me, only half) of the ramen flavor packet to the ramen and toss it some more.
- Add ramen/egg mixture to skillet and stir quickly to cook the egg coating.
- Add vegetables and continue cooking, stirring/tossing constantly until vegetables are thawed.
- Add a dash or two more of soy sauce and serve.
I love the simplicity and ease of this recipe. You could definitely make many variations. I tripled the recipe, used 2 cups of chopped chicken, chicken flavored ramen..1/2 the amount, and darned if it wasn't pretty good. I also want to point out how wonderfully inexpensive this could be to make! This is not gourmet...but is sure to please as a last minute meal, or even just because you like it meal!