Ah, Chow Mein with Ramen Noodles—a super quick, easy, and budget-friendly twist on the classic Chinese takeout dish. Using instant ramen noodles gives you that chewy, slightly springy texture without boiling fresh noodles. Here’s a detailed guide:
Ingredients (serves 2–3)
- 2 packs of instant ramen noodles (discard the seasoning packets or save for another use)
- 2 tablespoons vegetable oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 cup shredded cabbage
- 1/2 cup sliced carrots
- 1/2 cup bell pepper, sliced (optional)
- 1/2 cup snap peas or green beans (optional)
- 2–3 green onions, sliced
- Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1 teaspoon sugar or honey
- 1/4 teaspoon black pepper
- Optional protein: cooked chicken, beef, shrimp, or tofu
Instructions
- Cook the Noodles:
- Boil ramen noodles for 2–3 minutes, just until soft. Drain and set aside.
- Toss noodles lightly with 1 teaspoon oil to prevent sticking.
- Cook the Vegetables:
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add onion, garlic, and carrots. Stir-fry 2–3 minutes.
- Add cabbage, bell pepper, snap peas, or any veggies you like. Cook another 2–3 minutes until tender-crisp.
- Add Noodles and Sauce:
- Add the drained ramen noodles to the skillet.
- Pour in the sauce (soy sauce, oyster sauce, sesame oil, sugar, pepper).
- Toss everything together to coat evenly and heat through, about 2–3 minutes.
- Add Protein (Optional):
- If using pre-cooked chicken, beef, shrimp, or tofu, add now and toss to combine.
- Finish:
- Garnish with green onions.
- Serve hot, optionally with a sprinkle of sesame seeds or a drizzle of sriracha for heat.
💡 Tips & Variations:
- Use leftover roasted or grilled vegetables—this makes it even faster.
- Crispy noodles twist: Fry the cooked noodles in a little oil until slightly golden before adding vegetables for extra texture.
- Vegetarian version: Skip oyster sauce and add mushrooms for umami.
- Protein-packed: Add a scrambled egg or two directly to the pan before adding noodles.
If you want, I can also give a “5-minute ramen chow mein” version that uses one skillet and fully cooks everything including the sauce—perfect for quick weeknight meals.
Do you want me to make that version?
