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How to Make Stir-Fried Instant Noodles

This is the most successful attempt after exploring improved directions for traditional boiled instant noodles. It significantly enhances the deliciousness of instant noodles and is simple to make. Let's start stir-frying!

Estimated Cooking Difficulty: ★★

Essential Ingredients and Tools

  • Instant noodles
  • Eggs
  • Ham sausage (optional)

Calculation

Determine how many servings to prepare before each cooking session. One serving is sufficient for 1 person.

Total quantities:

  • Instant noodles: 1 pack per person.
  • Eggs: 1 per person.
  • Ham sausage: 1 per person.
  • Cooking oil: 10 - 18 ml per person.

Use the above conditions to calculate the ratio of raw materials to be used.

Procedure

Ham Sausage Pre-processing

  • Remove the ham sausage from its packaging and cut it into small pieces with a width of 1 cm.

Noodle Pre-processing

  • Add 1200 ml of water to the pot, ensuring the water level covers the noodle block. Bring to a full boil; do not add noodles before boiling.
  • Add the instant noodle block and boil for 45 seconds. Stir during boiling to separate the noodles.
  • Turn off the heat immediately after the noodles are separated. Do not overcook!
  • Ladle out 80 ml of hot noodle broth and set aside.
  • Separate the noodles from the broth. Rinse the noodles with cold water.
  • Drain the noodles. Do not soak the noodles in water for a long time.

Sauce Pre-processing

  • Prepare a small bowl and squeeze the seasoning packets from the instant noodles into it.
  • Squeeze in all the vegetable packets.
  • Squeeze in all the sauce packets.
  • Squeeze in 50% - 80% of the powder packet. (Adding all the powder packet will make it too salty.)
  • Pour all 80 ml of the hot noodle broth from the previous step into the small bowl and stir well to create the seasoning bowl.

Egg Pre-processing

  • Take the calculated number of eggs and crack them into a small bowl. Do not add salt! (The eggs will eventually mix with the saltiness of the ingredients in the pot.)
  • Heat the pan for 20 seconds, then add oil: servings * 8 ml.
  • Add the prepared bowl of eggs. Stir-fry for about 20 seconds until the eggs solidify.
  • Remove the fried eggs and set aside. No need to wash the pan. Generally, there won't be much oil residue left.

Final Steps

  • Reheat the pan for 20 seconds, then add oil: servings * 10 ml.
  • Add the ham sausage processed in the first step. Stir-fry for 10 seconds.
  • Add the noodles processed in the second step. Stir-fry for 30 seconds.
  • Add the seasoning bowl from the third step. Stir-fry for 30 seconds.
  • Add the fried eggs from the fourth step. Stir-fry for 30 seconds.
  • Turn off the heat and serve.

Additional Content

  • In Beijing, you can consider adding sesame paste after plating. If the sesame paste is too thick, dilute it with water in a 1:1 ratio.
  • You must rinse the noodles with cold water! Cold water instantly strips the gelatinized starch from the surface of the noodles and forcibly interrupts the residual heat cooking inside. This is the core principle that ensures the noodles won't clump or stick to the pan when stir-fried, while maintaining a chewy texture.

If you encounter any issues or have suggestions for improvement while following the preparation process in this guide, please open an Issue or submit a Pull request.