Prep 7 mins
Cook 20 mins
This is one of my favorite recipe inventions. It is easy to make and I like to eat it with ham, so I often have it for Christmas dinner.
- 1 1⁄2 lbs fresh green beans
- 2 (3 ounce) packages Top Ramen noodles
- 1⁄2 cup vegetable oil
- 1⁄3 cup toasted almond
- salt, as needed
- black pepper, as needed
- Wash the green beans, cut off the ends, and cut the green beans into 3-4" lengths.
- Steam until just tender.
- In a large nonstick frying pan put the oil and the powder from the two Top Ramen seasoning packets.
- I like to use the oriental flavored seasoning.
- Mix the oil and seasoning powder together.
- Do not turn on the heat yet, or the powdered spices might stick to the bottom of the pan.
- Next crumble one packet of the noodles into small pieces and stir into the oil mixture.
- Save the other noodles for soup or some other recipe.
- After the dried noodles are well coated with oil, stir in the cooked green beans.
- Turn the heat on medium, and stir the green beans occasionally, until heated through.
- Add salt and pepper when half heated, and then stir in the toasted almonds just before you turn off the heat.
- Serve at once.
My family thought this was OK but I probably won't make again. Some of this might have been my fault - I didn't know what to expect with the noodles. When I broke them up, there were some tiny separate pieces and some chunks. I thought the chunks would "cook" but they didn't - the tiny pieces were getting very brown,while the chunks weren't, and it was impossible to break up the chunks once they were in the pan. I don't think my family liked this enough for me to try the recipe again with breaking the pieces up smaller and more uniformly.
I blanched the beans in the pan I later used. I then left them in the colendar and prepared the recipe using beef flavor ramen noodles. I didn't add any other seasoning and I eyeballed the oil. Thanks for an easy and different recipe.
Oh, these are delicious. And interesting! I love 'em. I halved the recipe and was generous with the toasted almonds (1/4 cup), for the protein. I enthusiatically recommend this dish!