Stir-Fried Instant Noodles

Stir-Fried Instant Noodles

By Chef Cannon

Cuisine: Chinese

Instant noodles is what defines Stir-Fried Instant Noodles, a home staple dish.

Difficulty

2 / 5

★★☆☆☆

Easy
Estimated Calories

789 kcal

Ingredients

  • Instant noodles
  • Eggs
  • Ham sausage (optional)

Steps

Prepare the ham sausage

  1. Unwrap the ham sausage and cut into 1 cm pieces.

Prepare the noodles

  1. Add 1200 ml water to a pot, enough to cover the noodle block. Bring to a full boil; don't add the noodles before it boils.
  2. Add the noodle block and cook for 45 seconds, stirring to loosen the noodles.
  3. Turn off the heat as soon as the noodles are loosened. Don't cook them through!
  4. Scoop out 80 ml of the hot noodle water and set aside.
  5. Separate the noodles from the water. Rinse the noodles under cold water.
  6. Drain the noodles well. Don't leave them soaking in water for long.

Prepare the sauce

  1. Get a small bowl and squeeze the noodle seasoning packets into it.
  2. Squeeze in all the vegetable packets
  3. Squeeze in all the sauce packets
  4. Squeeze in 50% - 80% of the powder packets. (Using all of them will be very salty)
  5. Pour the 80 ml of hot noodle water from earlier into the bowl and stir to make the sauce.

Prepare the eggs

  1. Crack the calculated number of eggs into a small bowl. Don't add salt! (The eggs will pick up saltiness from the rest of the dish)
  2. Heat the wok for 20 s and add servings × 8 ml oil.
  3. Add the bowl of eggs. Stir-fry about 20 s until the eggs set.
  4. Remove the eggs and set aside. No need to wash the wok; there usually isn't much oil left.

Final steps

  1. Reheat the wok for 20 s and add oil: servings × 10 ml.
  2. Add the ham sausage from the first step. Stir-fry 10 seconds.
  3. Add the noodles from the second step. Stir-fry 30 seconds.
  4. Add the sauce from the third step. Stir-fry 30 seconds.
  5. Add the eggs from the fourth step. Stir-fry 30 seconds.
  6. Turn off the heat and plate.

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Notes

These stir-fried instant noodles are springy and chewy, savory and well seasoned — a quick home-style dish adapted from the usual boiled noodles. Eggs and ham sausage add protein and energy. It's simple; just remember to rinse the noodles in cold water to keep the texture. Beginners can easily make it, and it takes about 15 minutes in total.

Estimated difficulty: ★★
Estimated calories: 789 kcal
Group: Stir-fried instant noodles

Calculation:
Decide how many servings to make before you start. One serving is just right for 1 person

Total:

  • Instant noodles: 1 pack per person.
  • Eggs: 1 per person.
  • Ham sausage: 1 per person.
  • Cooking oil: 10 - 18 ml per person.

Use the above to calculate the proportions of ingredients you plan to use.

  • In Beijing, you might add sesame paste after plating. If the sesame paste is too thick, dilute it 1:1 with water.
  • You must rinse the noodles with cold water! Cold water instantly strips the gelatinized starch from the surface and stops the residual heat from cooking the inside. This is the key to noodles that don't clump or stick in the wok and stay springy.
  • Another way to prepare the noodles also keeps them chewy. It takes longer overall, so you can prepare the other ingredients at the same time:
  • Soak: put the noodle block in cold water for 2 minutes until fully moistened, then drain (it doesn't need to soften).
  • Steam: put the wet noodle block in a steamer and steam over high heat for 8 minutes after the water boils, then shake loose and set aside (steaming locks in moisture and keeps the noodles springy).

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Cuisine: Chinese