How To Make Chinese Fried Noodles

Equipment:
Chopping board, sharp knife, non-stick frypan or wok

Ingredients
2 (3 ounce) packages Oriental flavored ramen noodles
3 eggs, beaten
vegetable oil
4 green onions, thinly sliced
1 small carrot, peeled and grated
1/2 cup green peas
1/4 cup red bell pepper, minced
2 tablespoons sesame oil
soy sauce

1. Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve
flavor packets. Drain noodles, and set aside.
2. Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil
until firm. Set aside.
3. In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions
in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat
another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas,
and bell peppers separately in the same manner, setting each aside when done.
4. Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet
or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly.
Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets
over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently,
for another 5 minutes.
 How To Make Indonesian Fried Noodles

Equipment:
Chopping board, sharp knife, non-stick frypan or wok

Ingridients
3 (3 ounce) packages ramen noodles (without flavor packets)
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves, cut into strips
1 teaspoon olive oil
1 teaspoon garlic salt
1 pinch ground black pepper, or to taste
1 tablespoon vegetable oil
1/2 cup chopped shallots
5 cloves garlic, chopped
1 cup shredded cabbage
1 cup shredded carrots
1 cup broccoli florets
1 cup sliced fresh mushrooms
1/4 cup soy sauce
1/4 cup sweet soy sauce (Indonesian kecap manis)
1/4 cup oyster sauce
salt and pepper to taste

1. Bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. Plunge
the noodles into cold water to stop the cooking, drain in a colander set in the sink, and
drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
2. Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper.
Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is
no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until
they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook
and stir until the vegetables are tender, about 5 minutes.
3. Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the
noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer,
sprinkle with salt and pepper, and serve hot.