Instant Fried Ramen/Chow Mein

This was one of my favorite things to make during my teeny and early twenties.  Why? Because instant RAMEN was cheap and quick to make!

Ingredients:

  • 4 packages of dried instant ramen/chow mein (3-4 Servings)
  • Cabbage (2 Cups)
  • Sprouts (1 Cup)
  • 2 Celery Stalks
  • Optional: Meat, I used 1 lb. of Dark Grounded Chicken (85/15*) * = fat, you can you use any type of meat
  • Optional: Egg

Steps:

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  • Drop the dried ramen/chow mein into a pot of boiling water
  • Cook until al dente (avoid mushy at all cost!)
  • Remove from heat and strain and immediately pour cold water over the cooked noodles, this will help it stay nice and firm

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  • Add 2 dried seasoning packs to the cold noodles or your preferred level of saltiness (taste)

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  • Marinate your meat with about 1 and half seasoning packages
  • Cut celery into tiny parts
  • Rinse sprout with cold water
  • Slice cabbage into thin parts

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  • Grease your wok with some olive oil
  • Cook celery for a minute under medium heat
  • Add cabbage and turn heat to medium-high
  • Cook until vegetables are semi-crisp and soft
  • Set vegetables aside
  • Add a tablespoon of oil to wok and add the chicken
  • Turn heat to medium-high
  • Cook chicken until excess liquid evaporates (some liquid is ok)
  • Add the noodles with the chicken and cook for 3-4 minutes under medium-high
  • Add the vegetables and cook for 2 more minutes
  • Serve on a plate with a fried egg (optional)

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Bon Apetite!


Spinach Bacon Crispy Cheese Gyoza

Thanks to Ochikeron I was able to make this tasty creation! Perfect App for any Party!

~Kurdy

Ingredients:

  • Bacon (use HALF from a store bought package)
  • Taiwanese Spinach or Regular (rinse in cold water)
  • White Onion (cut into 1/2, chop into tiny squares)
  • Gyoza Wrappers
  • Oil
  • Salt (3 pinches)
  • Black Pepper (3 pinches)
  • Cheese (1/4 cup of Cheddar or anything you like (shredded or sliced))
  • Pan with Lid

Directions:

  1. Rinse SPINACH in cold water
  2. Boil SPINACH in HIGH temperature for 3 minutes or until cooked
  3. Drain and wash SPINACH in COLD water
  1. Cut the bottom stem of SPINACH off
  2. Cut SPINACH into 1/3 inch pieces

  1. Chop ONIONS (set aside in a bowl)
  2. Take HALF a batch of BACON STRIPS and CUT into tiny slices (set aside)
  3. Place OIL into heated pan
  4. When ready, TOSS in ONIONS and BACON slices
  5. TURN to until ONIONS lightly brown and BACON slightly crisped or cooked
  6. TOSS in SPINACH, ADD 2 pinches of Salt and Pepper
  7. Cook for another 2 minutes, set aside ONION-BACON-SPINACH batch until cooled, should have even ratio, but if you like more SPINACH, simply add more!

  1. Add WATER into small bowl
  2. Place 1 tablespoon full of the ONION-BACON-SPINACH to a Gyoza wrapper
  3. Dip finger into bowl of water and wipe around the edge of the wrapper (180 degree/top half)
  4. See picture to follow the CREASE pattern, try to do 5 or 6 CREASES, makes sure to  close the wrapper completely without any fillings spilled

  1. Add 3 TABLESPOON of Shredded Cheese (or 2 slices) to a small bowl
  2. Boil 2 CUPS of WATER
  3. ADD and STIR water into the bowl until cheese is melted
  4. The RESULT will be CHEESY WATER, not MELTY CHEESE, its OK if there are clumps on the bottom

  1. Add OIL to a heated pan
  2. When ready, arrange your GYOZAS into the PAN without overcrowding, leave alone
  3. COOK until one side of GYOZA is lightly browned
  4. POUR liquid cheese only (no clumps) into PAN, don’t drown the gyoza, just enough to see it BOIL all around the pan
  5. PLACE lid over until LIQUID evaporates and GYOZA slightly crisped

FINAL PRODUCT

Dip GYOZA into a small bowl of Balsamic Vinegar

Bon Apetit, Mon Ami! ^_~ Enjoy!


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