Stir-fried Instant Noodles
Stir-fried Instant Noodles is a home-style staple dish at difficulty 2/5 (Easy), about 789 kcal. This stir-fried instant noodle texture is chewy and springy, savory and flavorfu. Ingredients and step-by-step instructions are below, with notes for home cooking.
2 / 5
★★☆☆☆
789 kcal
Ingredients
- Instant noodles
- Egg
- Ham sausage (optional)
Steps
- ### Pre-processing the Ham Sausage Remove the packaging from the ham sausage and cut it into small cubes, approximately 1cm in width.
- ### Processing the Noodles Add 1200 ml water to a cooking pot, enough to fully submerge the noodle cake. Bring it to a boil completely; do not add the noodles before the water reaches a rolling boil. Add the instant noodle cake and cook for 45 seconds. Stir the noodles frequently while cooking to separate them into strands. Immediately turn off the heat after separating the noodles. Do not overcook! Scoop out 80ml of hot noodle broth from the pot and set aside. Separate the noodles from the broth. Rinse the noodles briefly with cold water. Drain the water from the noodles. Do not soak them in water for too long.
- ### Processing the Sauce Prepare a small bowl and squeeze in all the instant noodle seasoning packets. Squeeze in all the vegetable packets. Squeeze in all the sauce packets. Squeeze in 50% - 80% of the powder packets. (Adding all powder packets will make it too salty). Pour the 80ml hot noodle broth from the previous step entirely into the small bowl. Stir thoroughly to make the sauce bowl.
- ### Pre-processing the Egg Take the calculated number of eggs and crack them into a small bowl. Do not add salt! (The eggs will mix with the salt flavor from the pot ingredients in the end). Heat the pan for 20s and add [Portion Count] * 8ml of oil. Add the bowl of eggs prepared in the previous step. Stir-fry for about 20s until the eggs form a solid mass. Remove the fried eggs and set them aside temporarily. There is no need to wash the pan. Generally, there won't be much residual oil left in the pot.
- ### Final Steps Reheat the pan for 20s and add oil: [Portion Count] * 10ml. Add the ham sausage processed in the first step. Stir-fry for 10 seconds. Add the noodles processed in the second step. Stir-fry for 30 seconds. Add the sauce bowl from the third step. Stir-fry for 30 seconds. Add the fried eggs from the fourth step. Stir-fry for 30 seconds. Turn off the heat and serve.
Notes
This stir-fried instant noodle texture is chewy and springy, savory and flavorful. It is a homemade fast-paced main dish, a modified version of traditional boiled noodles. Paired with eggs and ham sausage, it enriches the source of protein and energy. The method is simple; just pay attention to rinsing the noodles with cold water to maintain the texture, making it easy for beginners to complete. The entire process takes about 15 minutes to finish.
Estimated Difficulty: ★★
Estimated Calories: 789 kcal
Group: Stir-fried Instant Noodles
Calculation:
Before each cooking session, determine the number of portions you plan to make. One portion is exactly enough for 1 person.
Total Amount:
* Instant noodle usage is 1 pack/person.
* Egg usage is 1/person.
* Ham sausage usage is 1/person.
* Cooking oil usage is 10 - 18 ml/person.
Use the conditions above to calculate the ratio of raw materials used.
* In Beijing, you may consider adding sesame paste after serving. If the sesame paste is too thick, it can be diluted with an equal amount of water.
* You MUST use cold water to rinse the noodles! Cold water instantly strips the surface of the noodles' gelatinized starch and forces an interruption to the internal residual heat heating. This is the core principle to ensure the noodles don't clump, don't stick to the pan, and remain chewy when fried.
Another method for processing the noodles that also makes them bouncy and chewy. This method extends the total noodle processing time, allowing you to prepare other side ingredients simultaneously:
* Scouring/Rinsing: Soak the instant noodle cake in cold water for 2 minutes until it fully absorbs water and becomes wet, then drain (do not soak until soft).
* Steaming: Put the wet noodle cake in a steamer, boil water, then steam on high heat for 8 minutes. Remove and shake loose for use (Steaming locks in moisture, ensuring the noodles are chewy).
If you encounter problems or find areas for improvement following this guide, please submit an Issue or Pull Request.