Friday, February 4, 2011

#276_Ramen Noodles/Pancit Ramen

This is not just Ramen Noodles...... it's gourmet Ramen noodles!

That's right! you can turn this regular 10-cents-a-pack noodles
a not-so-boring-to-eat noodles.
And the best part of this is that you can
make this dish
in under 30 minutes.

My secret of quick cooking is using rotisserie chicken from Costco and frozen veggies. I always make sure I have some frozen veggies such as the one pictured above or stir fry veggies. This will eliminate chopping or slicing different kinds of veggies, but as I mentioned in one of my posts, nothing's better than fresh vegetables. If you have plenty of time and don't mind peeling, slicing and chopping vegetables, that's better. If pressed with time though, frozen veggies and store-bought cooked chicken will be your best friends.

This recipe takes the same procedure as making most kinds of pancit (noodles) such as pancit canton or pancit bihon. The main difference is that the ingredients here do not use liquid to cook in except the liquid from the patis or soy sauce.

The ingredients below are just approximate as I just eye ball everything when I make this.The only accurate thing here is the 5 packages of noodles. You can't go wrong with this dish. This is one of those simple and super easy dishes to make. BTW, I picked up this idea of cooking Ramen Noodles this way from a dear friend of mine, Aida who is a very creative cook herself.

Here's the recip
5 packages of Chicken flavor Ramen noodles

Canola oil
1 small onion, finely chopped
4 cloves garlic, minced

2 cups cooked chicken

1/2 a head of cabbage, sliced

2 medium size carrots, julienned
Green beans, cut french style
Patis (fish sauce) or soy sauce

1) Heat some canola oil in a wok or large saute pan and saute the garlic until fragrant.

2) Stir in onions and continue to saute until onions are limp.
3) Stir in the cooked chicken, saute for a few minutes then add in the vegetables.
4) Add some soy sauce or patis (fish sauce). Continue to saute until the vegetables are halfway done then stir in the blanched noodles.

5) Stir until everything is well blended together.

How to blanch the noodles:
Bring about 2 cups of water to a boil with 2 envelopes of bouillon powder which is included in the noodle package. Drop the noodles in the boiling broth. As soon as the noodles become soft take them out with a slotted spoon and stir them in with the vegetable/meat stir fry.

Ramen noodles with chicken.

Ramen Noodles with Shrimps.


Note from MaMely:

I used some anatto oil (achuete) in the stir fry. To make anatto oil, click here.

1 comment:

  1. Thanks for sharing this! It's a great idea for ramen noodles! I'll have to make this and serve it with my vegetable manchurian balls (recipe here: