Crispy Instant Ramen with Stir-fry



1 serving Instant ‘Soy Sauce’ Ramen

2 tablespoons Oil *I used Canola Oil

80 g thinly sliced Meat OR Seafood *Today I used Pork, cut into bite-size pieces

1/2 teaspoon grated Garlic *optional

1/2 teaspoon grated Ginger *optional

About 100g Vegetables of your choice

*Note: Today I used Onion, Carrot, Shiitake Mushrooms, Cabbage

Salt & Pepper

1 cup Water

1/2 of Soup and Seasonings that are included in the Instant Ramen package

1 tablespoon Potato Starch OR Corn Starch *mixed with 1 tablespoon Water


1- Prepare all ingredients. Cut all Vegetables into the strips and slices in the size that is easy to eat. In a small bowl, mix Potato Starch (OR Corn Starch) and Water.

2- Bring enough water in the saucepan to the boil and cook Ramen Noodles until firmly cooked, then drain very well. *Note: I used this Instant Ramen that is widely available from supermarkets in Australia.

3- Heat Oil in a frying pan over medium heat, non-stick pan preferred, spread the firmly cooked Noodles, cook until nicely golden, turn over, and cook the other side as well until nicely golden and crispy. You can turn over a few times. Drain the Oil and transfer to a serving plate.

4- Remove excess Oil if required, and cook Meat (OR Seafood). Add Vegetable, add Garlic and Ginger as well if you add them, and stir. Season lightly with Salt & Pepper.

5- When the Vegetables are nearly cooked, add Water and 1/2 of Soup and Seasonings that are included in the package. Taste the soup, and add more Soup and Seasonings if required.

6- Add Potato Starch mixture and stir until the soup is thickened. Pour the mixture over the crispy Noodles, and enjoy immediately.

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