Ramen Noodle Delight

Recipe by teresas
READY IN: 45mins


  • 1
    (3 ounce) package ramen noodles (any flavor)
  • 14
    cup finely chopped cooked chicken breast
  • 2
    tablespoons carrots, finely shredded
  • 2
    tablespoons cabbage, finely shredded
  • 2
    tablespoons sambal oelek, divided
  • 12
    red bell pepper, chopped in large chunks
  • 1
    carrot, sliced in the diagonal
  • 3
    teaspoons sesame oil, divided
  • 1 12
    teaspoons rice wine vinegar
  • 12
    teaspoon sugar
  • 4
    egg roll wraps, cut in quarters
  • 12
    cup cooking oil
  • 1
    tablespoon sesame seeds (optional)
  • 12
    teaspoon red pepper flakes (optional)


  • Cook ramen noodles according to package directions, with out the seasoning packet. Drain and set aside.
  • While noodles are cooking combine in a small bowl the ¼ cup finely.
  • chopped cooked chicken breast, 2 tablespoons of finely shredded carrots, 2 tablespoons of finely shredded cabbage and the 1 tablespoon of sambal olek. Mix well and set aside.
  • Slice 1 carrot into diagonal and ½ red bell pepper into large chunks. Set aside.
  • In small bowl mix together, 1 teaspoon sesame oil, 1 ½ teaspoons rice wine vinegar, 1 teaspoon low sodium soy sauce and the ½ tsp sugar. Mix well and set aside.
  • Cut egg roll wrappers in quarters. Fill each quarter with ½ teaspoon of the chicken mixture. Fold in half, diagonally from corner to corner and seal with flour and water paste. (mix 1 tablespoon flour with 1 tablespoon water) Brush edges with paste to seal. Set aside.
  • Heat pan then add the oil for frying. Deep-fry egg roll wrappers over medium heat until golden. Drain on paper towels.
  • Meanwhile heat another pan with 2 teaspoon sesame oil, add the carrots and peppers and saute till crisp tender. Add the drained ramen noodles. While sauteing add 1 tablespoon sambal olek and mix well. Stir in soy sauce mixture.
  • Serve at once with egg roll wrappers on top.
  • Sprinkle with sesame seeds and red pepper flakes if desired.