China · Home-style
Stir-Fried Instant Noodles
Instant noodles par-cooked and then fried with egg, ham and their own seasoning packet, richer than a bowl of instant noodles.
This is what to do when the noodle cake is still within reach of the packet: par-cook it for less than a minute, drain, and give it a proper stir-fry. A little of the packet powder dissolved in the reserved noodle broth becomes the sauce, which is why the broth is scooped out before the noodles are rinsed. Each stage is short and has to happen in order, so the whole thing comes together faster than boiling a pot of water.
Ingredients
- amount of instant noodles1 g
- amount of eggs1 pieces
- amount of ham sausage1 pieces
- amount of cooking oil8 ml
Directions
- 1
Tear the wrapper off the ham sausage and cut it into pieces about one centimeter wide.
- 2
Add the noodle cakes and cook for forty-five seconds, moving them apart as they cook so the strands separate.
- 3
Turn off the heat as soon as the strands separate. Do not cook them through.
- 4
Lift out about eighty milliliters of the hot broth and set it aside.
- 5
Separate the noodles from the broth and rinse the strands briefly under cool water.
- 6
Drain them well and do not leave them soaking.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.