Sesame Fried Ramen Recipes

SESAME GARLIC RAMEN NOODLES

Steps:

• Cook the ramen noodles without the seasoning packet as directed on package. Drain and set aside.
• Heat the sesame oil in a small skillet or saucepan over medium heat.
• Cook the garlic, stirring constantly for 2 minutes.
• Remove the pan from the heat and whisk in the soy sauce, brown sugar, and sriracha until combined.
• Toss the noodles with the sauce.
• Garnish with green onions if desired.

CHINESE FRIED NOODLES

Steps:

• Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside.
• Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.
• In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
• Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.

QUICK RAMEN NOODLE STIR FRY - PAGE 3 OF 14 RECIPE - DAMN DELICIOUS

Steps:

• In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
• In a medium bowl, whisk together beef stock, oyster sauce, rice wine vinegar and Sriracha.
• Heat sesame oil in a large skillet over medium heat. Add ground beef and onion, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
• Stir in garlic and ginger until fragrant, about 1 minute.
• Stir in beef stock mixture, scraping any browned bits from the bottom of the skillet.
• Stir in ramen noodles until heated through and evenly coated in sauce, about 1-2 minutes.
• Serve immediately, garnished with green onions and sesame seeds, if desired.

TOFU RAMEN (WITH CRISPY TOFU!)

Steps:

• Remove the tofu from the package and drain liquid. Cut tofu into half lengthwise and place it in a large bowl. Microwave on high for 2 minutes, which helps to extract liquid. Drain off excess liquid released in the microwave. Place the two pieces on a towel; place another folded towel on top and add a cutting board and a heavy object. Allow to press for 15 minutes until the water is drained.
• Slice the onion. Slice the mushrooms. Thinly slice the cabbage. Thinly slice the green onions. Thinly slice the garlic. Slice carrots into matchsticks.
• Cut the tofu into bite-sized cubes. Heat 1 tablespoon toasted sesame oil and 1 tablespoon olive oil over medium high heat. Add the tofu and cook for about 10 minutes until lightly browned and crisp on all sides, turning occasionally. Meanwhile, stir together 2 tablespoons miso, 1 tablespoon soy sauce and 1 tablespoon water. When the tofu is browned, turn off heat and carefully pour sauce over tofu (be careful, it splatters!). Stir sauce onto tofu and cook additional minute over medium heat until fragrant.
• Cook the noodles (while you make the broth): Heat large pot of water to a boil and cook noodles to al dente. Drain and set aside. If necessary, refresh the noodles under some hot tap water before serving.
• In a large pot or Dutch oven, heat 1 tablespoon sesame oil and 1 tablespoon olive oil over medium high heat. Add the onion and cook 4 minutes until lightly browned on the edges. Add the garlic and cook for 30 seconds until just browned, stirring constantly. Add the vegetable broth and bring to a simmer.
• Add the mushrooms, carrots, mirin, and 3 tablespoons miso paste and cook about 10 minutes until the mushrooms are tender. Add the remaining 1 tablespoon soy sauce and the coconut milk, green onions, cabbage, spinach and cook until the spinach is just wilted, about 1 minute. Taste and add about 1 tablespoon more miso paste to taste.
• To serve, place the noodles into four bowls. Top with the broth, tofu, and vegetables. Store leftovers with the broth and noodles in separate containers (to avoid the noodles soaking up all of the broth).

SESAME RAMEN NOODLES

Steps:

• Boil ramen noodles 3 minutes or just until tender, drain well. Do not overcook. Meanwhile, whisk sauce ingredients in a small bowl. Set aside.
• Heat oil over medium-high heat. Add ginger, garlic and whites of green onions. Cook just until fragrant, 1-2 minutes.
• Add remaining sauce ingredients and ½ of the remaining green onions. Simmer 1 minute.
• Stir in ramen, cook 1-2 minutes or until heated through. Top with remaining green onions and sesame seeds.

HOMEMADE RAMEN SEASONING

Steps:

• Combine all the ingredients in a bowl or jar and mix them together. Crumble the bouillon cubes with your fingers if necessary.
• Store in an airtight container in a cool dry place for up to 6 months.

SESAME FRIED RAMEN

Steps:

• Cook the noodles in water as directed on the package. Drain. Transfer cooked noodles into a small skillet that already has the sesame oil waiting. Then just lightly stir-fry. Finally, sprinkle about half of the seasoning packet onto the noodles and toss them in the skillet until well mixed. (You don't need the entire seasoning packet as the flavor is strong since you're not dilluting it with water.) Plate and serve!