- 2 package (254g) Nongshim Chapagetti Jjajang Noodles (use all the noodles plus 1-2 seasoning packets, to taste)
- 1 shallot, thinly sliced
- 1 carrot, finely diced
- 2 green onion, thinly sliced, reserve some for garnish
- 2 garlic cloves, thinly sliced
- ½ inch knob (8g) ginger, grated
- Sesame oil, to taste
- 1 Tbsp (15ml) mirin
- 1 egg, beaten
- 1-2 Tbsp (15-30g) vegetable oil for stir frying
- Soy sauce, to taste
Fried Rice-Style Instant Noodles
Joshua Weissman thinks outside the box (literally) when it comes to instant ramen.
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Prep:
10 minutes
Cook:
10 minutes
Serves:
1
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Ingredients
Directions
- Bring a pot of water to a boil, cook ramen according to the package minus the seasoning. Drain and set aside.
- To a large wok over high heat, add 2 tablespoons vegetable oil and swirl to coat the pan. Add the shallots, carrots, green onion, ginger, garlic, and salt to taste, and stir fry 2-3 minutes.
- Add the beaten egg and scramble. Add in cooked noodles, toss, season with 1-2 seasoning packets, sesame oil and soy sauce to taste. Garnish with more green onion, serve and enjoy.
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