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Ramen Noodles Elevated: Ver 2. Chow Mein Style
(((For Ramen Noodles Elevated: Ver 5. Laap Lettuce Wrap Style, Click here.)))
(((For Ramen Noodles Elevated: Ver 4. Egg Foo Young Style, Click here)))
(((For Ramen Noodles Elevated: Ver 3. Egg Roll Style, Click Here)))
(((For Ramen Noodles Elevated: Ver 1. Classic Soup Style, Click Here.)))
(For an amazing low cost dish using the affordable Ramen Noodle package and leftovers)
**Easy Difficulty**Optional Alcoholic Ingredient**
Serves 2
2 square packages of Instant Ramen (Preferred Brand)
Some Leftover cooked Meat (In this case Mussels)
Some Leftover raw Veggies (In this case Japanese Eggplant, and Carrots), sliced
4 cups Water
3 Tbsp Extra Virgin Olive Oil
2 tsp Garlic, minced
1 tsp Lemongrass, minced
1 tsp Ginger, minced
2 large Eggs, beaten
1 Tbsp Fish Sauce
1 Tbsp Sweet Dark Soy sauce
(optional) ½ Tbsp Tsao Tsing Rice Wine
Sprinkle of chopped Green Onions and Jalapeno slices for Garnish
Pinch of Sugar
Pinch of White pepper
1) Heat water in a pot on high, and bring to a rolling boil. Turn off heat and place Instant Ramen Noodles into hot water for 3 min. Drain into strainer, and run under cold water to cool Noodles fully. Shake out excess water, and then pour Olive Oil over noodles and mix so they don’t clump. Set aside.
2) Beat eggs, then add in Fish Sauce and a pinch of White Pepper, and continue to beat until everything is mixed well. Then, in a large pan (preferably a wok or you could use a wide, shallow pot if you like) set on medium heat with some vegetable oil, scramble the Eggs until they are browned nicely. With your spatula, break up the eggs into small pieces. Remove Eggs from pan when fully cooked, and set aside.
3) Using the same pan, raise heat to medium high, then add in minced Garlic, Lemongrass, and Ginger, and stir fry quickly for about 1 min.
4) Then add in Leftover Vegetables (In this case, Japanese Eggplant and Carrots) and Leftover Meat (In this case, Mussels), and stir fry quickly. Add in Tsao Tsing Rice Wine, and cook for about 1 min. Remove from pan and set aside (you can put them right on top of the eggs. They’ll all get mixed in together eventually)
5) Keeping the pan still hot, toss in the Ramen Noodles. You won’t need more oil because the noodles are already coated with Olive Oil from before. Stir continuously so the noodles don’t burn. Add in only half of a single package of the Package Soup Powder mixture to the dry stir fry noodles, at first. Stir and taste. Add in more of the Soup Powder if the noodles is not salty enough to your liking. Be careful because that Soup Powder has concentrated salt and you can easily over salt your dish.
6) Add in Sweet Dark Soy Sauce and mix well for beautiful dark brown color. Add in Eggs, Pinch of Sugar and Leftovers from earlier, and mix well. Cook for 1 min then turn off heat. Place Noodles on plate and garnish with chopped Green Onions and Jalapeno slices.
7) Enjoy another great meal with exotic flavors and is easy on the wallet.
Extra Info: Some call this style Chow Mein. Some call the style Lo Mein. Dish label depends on the region you are in. Either way, it’s a good recipe to use if you find yourself once a again, not sure what to do with that leftover meat, and those leftover veggies. You don’t want to have them spoil and go to waste. That’s money down the trash!
You could easily use spinach, green beans, peapods, or even potatoes. Just cut the potatoes Allumette and stir fry them like any other vegetable. I find Julienne cut for potatoes in stir fry makes them too limp and it can get mushy. Al Dente is always a good idea to aim for when it comes to cooked veggies.
For Leftover meats, what’s nice about Shrimp, Calamari, and Mussels is that they are usually already bite sized. However, for leftover cooked beef, chicken, or pork, just slice them thinly. If you have a raw ground meat you don't want to go bad, make meat balls!
You can add in:
1 Tbsp of Chinese Five Spice
1 large Egg,
2 Tbsp Cornstarch (approx),
½ Tbsp Garlic Powder,
And 1 tsp Soy Sauce,
to every 1 lbs of ground meat you have. Roll up some meat balls and fry, bake, or how ever you like to prepare your meatballs. I like to roll them in Panko and Deep Fry my meat balls.
Using Leftovers in new ways is a great skill to learn. Your wallet will thank you, and so will your tummy. Happy Eating!
(((For Ramen Noodles Elevated: Ver 5. Laap Lettuce Wrap Style, Click here.)))
(((For Ramen Noodles Elevated: Ver 4. Egg Foo Young Style, Click here)))
(((For Ramen Noodles Elevated: Ver 3. Egg Roll Style, Click Here)))
(((For Ramen Noodles Elevated: Ver 1. Classic Soup Style, Click Here.)))
(For an amazing low cost dish using the affordable Ramen Noodle package and leftovers)
**Easy Difficulty**Optional Alcoholic Ingredient**
Serves 2
2 square packages of Instant Ramen (Preferred Brand)
Some Leftover cooked Meat (In this case Mussels)
Some Leftover raw Veggies (In this case Japanese Eggplant, and Carrots), sliced
4 cups Water
3 Tbsp Extra Virgin Olive Oil
2 tsp Garlic, minced
1 tsp Lemongrass, minced
1 tsp Ginger, minced
2 large Eggs, beaten
1 Tbsp Fish Sauce
1 Tbsp Sweet Dark Soy sauce
(optional) ½ Tbsp Tsao Tsing Rice Wine
Sprinkle of chopped Green Onions and Jalapeno slices for Garnish
Pinch of Sugar
Pinch of White pepper
1) Heat water in a pot on high, and bring to a rolling boil. Turn off heat and place Instant Ramen Noodles into hot water for 3 min. Drain into strainer, and run under cold water to cool Noodles fully. Shake out excess water, and then pour Olive Oil over noodles and mix so they don’t clump. Set aside.
2) Beat eggs, then add in Fish Sauce and a pinch of White Pepper, and continue to beat until everything is mixed well. Then, in a large pan (preferably a wok or you could use a wide, shallow pot if you like) set on medium heat with some vegetable oil, scramble the Eggs until they are browned nicely. With your spatula, break up the eggs into small pieces. Remove Eggs from pan when fully cooked, and set aside.
3) Using the same pan, raise heat to medium high, then add in minced Garlic, Lemongrass, and Ginger, and stir fry quickly for about 1 min.
4) Then add in Leftover Vegetables (In this case, Japanese Eggplant and Carrots) and Leftover Meat (In this case, Mussels), and stir fry quickly. Add in Tsao Tsing Rice Wine, and cook for about 1 min. Remove from pan and set aside (you can put them right on top of the eggs. They’ll all get mixed in together eventually)
5) Keeping the pan still hot, toss in the Ramen Noodles. You won’t need more oil because the noodles are already coated with Olive Oil from before. Stir continuously so the noodles don’t burn. Add in only half of a single package of the Package Soup Powder mixture to the dry stir fry noodles, at first. Stir and taste. Add in more of the Soup Powder if the noodles is not salty enough to your liking. Be careful because that Soup Powder has concentrated salt and you can easily over salt your dish.
6) Add in Sweet Dark Soy Sauce and mix well for beautiful dark brown color. Add in Eggs, Pinch of Sugar and Leftovers from earlier, and mix well. Cook for 1 min then turn off heat. Place Noodles on plate and garnish with chopped Green Onions and Jalapeno slices.
7) Enjoy another great meal with exotic flavors and is easy on the wallet.
Extra Info: Some call this style Chow Mein. Some call the style Lo Mein. Dish label depends on the region you are in. Either way, it’s a good recipe to use if you find yourself once a again, not sure what to do with that leftover meat, and those leftover veggies. You don’t want to have them spoil and go to waste. That’s money down the trash!
You could easily use spinach, green beans, peapods, or even potatoes. Just cut the potatoes Allumette and stir fry them like any other vegetable. I find Julienne cut for potatoes in stir fry makes them too limp and it can get mushy. Al Dente is always a good idea to aim for when it comes to cooked veggies.
For Leftover meats, what’s nice about Shrimp, Calamari, and Mussels is that they are usually already bite sized. However, for leftover cooked beef, chicken, or pork, just slice them thinly. If you have a raw ground meat you don't want to go bad, make meat balls!
You can add in:
1 Tbsp of Chinese Five Spice
1 large Egg,
2 Tbsp Cornstarch (approx),
½ Tbsp Garlic Powder,
And 1 tsp Soy Sauce,
to every 1 lbs of ground meat you have. Roll up some meat balls and fry, bake, or how ever you like to prepare your meatballs. I like to roll them in Panko and Deep Fry my meat balls.
Using Leftovers in new ways is a great skill to learn. Your wallet will thank you, and so will your tummy. Happy Eating!
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 722px
File Size 223.6 kB
Thank you. You should try it at home! It's great, easy, and it's affordable, but with lots of flavor. I've served this dish to a few food snob friends of mine before , and they thought it was a high end meal from a fancy Chinese Restaurant, so it just goes to show you, any food, even the cheap ones, can taste amazing if prepared right. Let me know how yours comes out. I'd love to see any variations to my dishes.
Nothing wrong with eating something simple. It's often the simplest of ingredients that really dazzles the pallet. next time you try this recipe out with your own left overs, let me know how it goes! Like I said to Ouji, I'd love to see what other food lovers do with their dishes. Happy Eating!
I didn't have any vegetables or meats to throw in. Well, there was two slices of Polish loaf left, but I didn't wanna use the last of it on this. I also did two pinches of sugar instead of one because my hands are tiny. Did the wine make it sweeter when you made it? Also, is fish sauce essential? I don't think I've ever seen that stuff around.
The Tsao Tsing wine gives it another layer of flavor you can't mimic with anything else since that type of wine is unique to Asia, but it's completely optional. You can use red wine if you like, or exclude the alcoholic ingredient all together.
As for the fish sauce in the eggs, it's not essential either, but it’s very tastey! It's there to enhance the egg’s taste and to bridge the layers of flavors into one cohesive pallet when mixed into the other ingredients. You could skip the Fish Sauce and just use Soy Sauce if you like. Any Soy Sauce wil do. Light, Dark, regular, low sodium. Any.
Oh! Here’s a fun trick: save all your Soy Sauce, duck sauce, and hot mustard packages from Take Out restaurants you eat from and TaDa, you have a great (and free) flavoring agent to use when you feel like. Don’t be afraid of old Soy Sauce packages that have been kept in storage for a few months. They keep for a very long time, and age actually enhances the fermented flavor. Just make sure to cook it well.
As for the fish sauce in the eggs, it's not essential either, but it’s very tastey! It's there to enhance the egg’s taste and to bridge the layers of flavors into one cohesive pallet when mixed into the other ingredients. You could skip the Fish Sauce and just use Soy Sauce if you like. Any Soy Sauce wil do. Light, Dark, regular, low sodium. Any.
Oh! Here’s a fun trick: save all your Soy Sauce, duck sauce, and hot mustard packages from Take Out restaurants you eat from and TaDa, you have a great (and free) flavoring agent to use when you feel like. Don’t be afraid of old Soy Sauce packages that have been kept in storage for a few months. They keep for a very long time, and age actually enhances the fermented flavor. Just make sure to cook it well.
there's no alcoholic beverages are ever in the house... It sucks for me because I really wanna try beer batter.
How fishy does it taste? I only like fish when it's raw. Cooked, it kinda makes me gag. Also, thanks for the help with the soy sauce.
Oh. I know this well. I take packets from everywhere. Subway is a good place for me to stock up on olive oil, then we get Taco Bell with all it's special flavor packs, and the new ones, which I love in sandwiches or with canned meat. And the Chinese places... SO AWESOME. It's like the only place I can get half that stuff. Didn't know the thing about soysauce getting better with age. Thank you.
How fishy does it taste? I only like fish when it's raw. Cooked, it kinda makes me gag. Also, thanks for the help with the soy sauce.
Oh. I know this well. I take packets from everywhere. Subway is a good place for me to stock up on olive oil, then we get Taco Bell with all it's special flavor packs, and the new ones, which I love in sandwiches or with canned meat. And the Chinese places... SO AWESOME. It's like the only place I can get half that stuff. Didn't know the thing about soysauce getting better with age. Thank you.
Fish sauce is very salty and fishy. It's a very strong Fish taste, so I don't recommend just eating it alone. lol You definitely need to cook it with something. But fish sauce isn't mandatory in Asian cuisine. It just really helps the dish along. If you want to buy a small bottle at your local Asian Grocery Store to experiment with it, that might be a good idea if you're interested. If not, like I said, Fish Sauce doesn't make or break the dish.
I'll try to remember this if I'm ever up there again. I only know of one Asian market and it's pretty far from here. Yeah. I like going there. So many things I never heard of before. Everything's dirtcheap up there too. It's awesome, and then they got all those weird asian sodas and stuff. I love that place.
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