Ramen Noodle Delight

Submitted by teresas

"Add what ever veggies you have on hand and want to use up. Example, celery, cabbage, green peppers. This is my attempt to be creative in the kitchen with the contest challenge. Please let me know what your taste buds say!"

 

• Ready In: 45mins
• Ingredients: 15
• Serves: 4

ingredients

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

directions

1. Cook ramen noodles according to package directions, with out the seasoning packet. Drain and set aside.
2. While noodles are cooking combine in a small bowl the ¼ cup finely.
3. 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.
4. Slice 1 carrot into diagonal and ½ red bell pepper into large chunks. Set aside.
5. 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.
6. 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.
7. Heat pan then add the oil for frying. Deep-fry egg roll wrappers over medium heat until golden. Drain on paper towels.
8. 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.
9. Serve at once with egg roll wrappers on top.
10. Sprinkle with sesame seeds and red pepper flakes if desired.

Reviews

[Tinkerbell]

I think this recipe has a lot of potential. The flavors work very well together, there just isn't enough of it. I wasn't sure if the recipe was for a main course or an appetizer, so I doubled the wontons & their filling & served as a main, but it was still not enough to feed the 3 of us. (I had to sub a green pepper for the red pepper & I added some green onions.) It took at least an hour to prepare & less than 5 minutes to eat. I'm afraid the return on the investment just wasn't enough. If I made this exact recipe again I would wait to cook the ramen until I am frying the wontons becuase by the time we got around to using the ramen it was dried out & in one big clump in the pan. My family agreed that the wontons would be awesome served as an appetizer with some soy or sweet & sour dipping sauces. In that case I would adjust the filling by adding about 2 ounces cream cheese & running it all through the food processor so that the filling is a mixture that will adhere to the wontons & allow you to fill them with more of it. I didn't feel that the contest ingredient, the ramen noodles were a prominent part of the meal. It felt that the main attraction were the wontons & the ramen wasn't really necessary. Like I said in the beginning, this recipe has a lot of potential but it just needs a bit of tweaking. Thank you for sharing your creation! Made for Hidden Gems - Winter 2008.