How to Fry Noodles (like they do on the street)

Ingredients

• 200 g Ramen Noodles (Japanese style fresh ramen, can substitute dried alkaline noodles or angel hair pasta)
• 2 Tbsp Vegetable Oil (for coating noodles)
• 100 g Ham (thinly sliced)
• 1 small Onion (thinly sliced)
• 1 medium Carrot (julienned)
• 2 heads Baby Bok Choy (sliced lengthwise)
• 2 cloves Garlic (minced)
• 1 Fresh Chili (sliced, optional for heat)
• 0.125 tsp Salt
• 0.125 tsp MSG
• 0.125 tsp Five Spice Powder
• 0.125 tsp Chicken Bouillon Powder
• 0.125 tsp Cumin Powder
• 1 Tbsp Light Soy Sauce
• 0.5 Tbsp Dark Soy Sauce
• 0.5 Tbsp Oyster Sauce
• 1 Egg (optional fried egg for topping)

Instructions

1. Boil the Noodles

   Bring a large pot of water to a rolling boil, add the ramen noodles and cook until al dente, about 6‑7 minutes. Stir occasionally to prevent sticking.

   Time: PT8M

   Temperature: high

2. Drain and Cool

   Drain the noodles in a colander, then spread them on a large baking tray.

   Time: PT2M

3. Oil and Fan the Noodles

   Drizzle 2 Tbsp vegetable oil over the noodles, toss with chopsticks to coat evenly, and place the tray in front of a box fan. Continuously jiggle the noodles for about 5 minutes until they are dry and slightly crisp.

   Time: PT5M

4. Prep Add‑ins

   Thinly slice the ham, onion, carrot, and baby bok choy. Mince the garlic and slice the fresh chili.

   Time: PT10M

5. Mix Dry Seasoning

   Combine 1/8 tsp each of salt, MSG, five‑spice powder, chicken bouillon powder, and cumin powder in a small bowl.

   Time: PT2M

6. Mix Seasoning Sauce

   In another bowl, whisk together 1 Tbsp light soy sauce, 1/2 Tbsp dark soy sauce, and 1/2 Tbsp oyster sauce.

   Time: PT1M

7. Heat the Wok

   Place the wok over high heat until it is smoking hot, then shut off the flame, add 1 Tbsp oil, and swirl to coat the surface.

   Time: PT2M

   Temperature: high

8. Fry Noodles – First Side

   Add the pre‑cooked noodles to the wok, spreading them in a single layer. Let them sit undisturbed for about 1 minute to develop a light brown crust.

   Time: PT1M

   Temperature: high

9. Fry Noodles – Second Side

   Flip the noodles and fry the other side for another 1 minute.

   Time: PT1M

   Temperature: high

10. Add Ham

    Stir in the sliced ham and cook for about 30 seconds.

    Time: PT30S

    Temperature: high

11. Add Aromatics

    Add the minced garlic and sliced chili, stir‑fry for another 30 seconds until fragrant.

    Time: PT30S

    Temperature: high

12. Add Vegetables

    Toss in the onion, carrot, and baby bok choy. Stir‑fry for about 1 minute until the vegetables are just wilted but still crisp.

    Time: PT1M

    Temperature: high

13. Season and Finish

    Sprinkle the dry seasoning mix over the noodles, drizzle the prepared sauce, and stir‑fry everything together for 2 minutes, ensuring the sauce coats every strand.

    Time: PT2M

    Temperature: high

14. Optional Fried Egg

    In a separate pan, fry an egg sunny‑side up and place it on top of the noodles before serving.

    Time: PT2M

    Temperature: medium

15. Serve

    Transfer the fried noodles to a serving plate, garnish with extra chili if desired, and enjoy immediately.

    Time: PT0S

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

70 g

Fat

15 g

Fiber

4 g