Another long work day. For a quick salad meal, I opted to my favorite dish. Ramen. Instead of making it as a soup, I decided to stir fry it over lots of cabbage.
For this, you can use even the Maruchuan instant noodle package. With those, I like to use the package sauce it comes with instead of oyster sauce. It’s quite salty. But it tastes so good!
Ingredient
- 3 large leaves of napa cabbage, chopped
- 1 beet, chopped
- 1 package of your favorite ramen bag
- 1 clove garlic, minced
- 1 egg
- 1/3 cup of cooked shredded chicken
- 1 tbsp oyster sauce
- pinch of sugar
- olive oil, to cook
1. Soak the noodle in lukewarm water for about 5 minutes. Just until it’s pliable.
2. Heat up a wok with oil on medium high heat. Crack the egg and scramble as it’s cooking. Before it solidifies, take it out and set aside.
3. With the same wok, add a bit more oil. Wait until it’s heated and put in garlic. Add a pinch of sugar. Roast until golden.
4. Add ramen and oyster sauce. Stir well.
5. Once sauce is mixed well into the ramen, add egg and chicken.
6. Turn off heat and add veggies.
You’ll see that I saved some extra raw ramen on the side to use on top of the serving dish. Don’t forget your hot sauce! Or you can just use the hot pepper already packed in your ramen noodle bag, if it comes with it.