Pro-Style Instant Noodles
Pro-Style Instant Noodles
Ingredients
- 3 packs instant noodles, unexpired
- 4 eggs
- 3 teaspoons red chili pepper, chopped
- 30 g onion, sliced
- 2 teaspoons garlic, chopped
- 100 g luncheon meat, sliced
- 100 g bok choy
- 50 g bean sprouts
- 50 g carrot, shredded
- 1/3 teaspoon salt
- 1/3 teaspoon chicken bouillon
- 3 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon green onion, chopped
- as needed oil, for cooking
Instructions
- 1
Bring a pot of water to a rolling boil. Carefully place the 3 packs of instant noodles into the boiling water.
⏱️ 1 min
- 2
Cook the instant noodles for 3 minutes. After 3 minutes, use chopsticks to gently separate the noodles, ensuring they are not clumping together. Drain the noodles and set aside.
⏱️ 3 min
- 3
Heat a wok over high heat and add a small amount of oil. Crack the 4 eggs directly into the hot wok. Continuously stir the eggs with a spatula or chopsticks until they are well cooked and form hard-scrambled pieces.
⏱️ 2 min
- 4
Add the chopped red chili pepper, sliced onion, chopped garlic, sliced luncheon meat, bok choy, bean sprouts, and shredded carrot to the wok with the scrambled eggs.
⏱️ 1 min
- 5
Stir-fry all the ingredients over high heat, continuously tossing and stirring, until the vegetables begin to soften, about 2-3 minutes.
⏱️ 3 min
- 6
Add the cooked and drained instant noodles to the wok with the stir-fried ingredients.
⏱️ 1 min
- 7
Season the noodles and vegetables with salt, chicken bouillon, light soy sauce, and dark soy sauce.
⏱️ 1 min
- 8
Using a single hand (or two for better control), vigorously mix and stir-fry everything together over high heat. Continue to toss and stir until all ingredients are evenly coated with the seasonings and heated through, about 2 minutes.
⏱️ 2 min
- 9
Sprinkle the chopped green onion over the noodles just before serving.
⏱️ 1 min
- 10
Dish up the instant noodles onto serving plates and serve immediately.
⏱️ 1 min
Kitchen Tools
Pro-Style Instant Noodles
- 3 packs instant noodles, unexpired
- 4 eggs
- 3 teaspoons red chili pepper, chopped
- 30 g onion, sliced
- 2 teaspoons garlic, chopped
- 100 g luncheon meat, sliced
- 100 g bok choy
- 50 g bean sprouts
- 50 g carrot, shredded
- 1/3 teaspoon salt
- 1/3 teaspoon chicken bouillon
- 3 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon green onion, chopped
- as needed oil, for cooking
Instructions
- 1
Bring a pot of water to a rolling boil. Carefully place the 3 packs of instant noodles into the boiling water.
⏱️ 1 min - 2
Cook the instant noodles for 3 minutes. After 3 minutes, use chopsticks to gently separate the noodles, ensuring they are not clumping together. Drain the noodles and set aside.
⏱️ 3 min - 3
Heat a wok over high heat and add a small amount of oil. Crack the 4 eggs directly into the hot wok. Continuously stir the eggs with a spatula or chopsticks until they are well cooked and form hard-scrambled pieces.
⏱️ 2 min - 4
Add the chopped red chili pepper, sliced onion, chopped garlic, sliced luncheon meat, bok choy, bean sprouts, and shredded carrot to the wok with the scrambled eggs.
⏱️ 1 min - 5
Stir-fry all the ingredients over high heat, continuously tossing and stirring, until the vegetables begin to soften, about 2-3 minutes.
⏱️ 3 min - 6
Add the cooked and drained instant noodles to the wok with the stir-fried ingredients.
⏱️ 1 min - 7
Season the noodles and vegetables with salt, chicken bouillon, light soy sauce, and dark soy sauce.
⏱️ 1 min - 8
Using a single hand (or two for better control), vigorously mix and stir-fry everything together over high heat. Continue to toss and stir until all ingredients are evenly coated with the seasonings and heated through, about 2 minutes.
⏱️ 2 min - 9
Sprinkle the chopped green onion over the noodles just before serving.
⏱️ 1 min - 10
Dish up the instant noodles onto serving plates and serve immediately.
⏱️ 1 min