Ramen Stir-Fry


– 2 pkgs. pre-cooked Ramen noodles
– 2-3 eggs
– half a Chinese cabbage, thinly sliced
– 1 clove garlic, crushed
– 1 or 2 carrots, coarsely grated
– soy sauce

Whisk the eggs and make an omelet. Cook it slowly so that it does not brown and remains a little runny. Once it is ready, cut it into small pieces and set aside.

Get a Wok heated up – before putting the oil in! This is important in that it keeps the oil from burning. Test how hot the pan is by putting one to two drops of water; it if sizzles away immediately, it is hot enough.

Put in about 1 tablespoon oil – just enough to cover the pan (or Wok) bottom and sides. Put Chinese cabbage in oil stirring constantly. Add garlic and then carrots. Put soy sauce to taste. After five minutes everything should be cooked quite nicely.

Turn the heat down a little and dd the ramen noodles stirring constantly. Mix in the omelet. Add soy sauce if necessary and serve immediately.


3 thoughts on “Ramen Stir-Fry

  1. You explain nicely how to do the egg separately. When I’ve tried this style of recipe in the past, I’ve tried to put the egg in directly with the vegetables, and it doesn’t taste so good. Now I know to do it separately first.

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