Featured Recipe

Pan Fried Ramen

Serves 2
Prep time: 5 minutes
Cook time: 25 minutes

 

Ingredients:

  • 2 packages Sapporo Ichiban Original Ramen
  • 1 green onion, sliced
  • 1 cup mixed frozen stir-fry vegetables (we used carrots, mushrooms, water chestnuts and snow peas)
  • 6 ounces frozen scallops
  • 4 tablespoons potato starch
  • Vegetable oil for frying

Directions

 

 

STEP 1

In a pan, heat 1 tablespoon of vegetable oil over medium.
Add green onions and fry gently for 2 minutes. Transfer to a plate.

 

 

STEP 2

Add another tablespoon of vegetable oil to your pan.
Add stir-fry vegetables and scallops and sauté until vegetables are tender and scallops are golden brown on the outside and opaque.

 

 

STEP 3

Add 2 ½ cups of water and powder from attached seasoning packets and bring to a boil.

 

 

STEP 4

Mix potato starch with 4 tablespoons of water and add to your pan.
Once the broth has thickened, add the green onions. Remove from heat and set aside.

 

 

STEP 5

In a pot, bring 4 cups of water to a boil.
Add ramen and cook for 3 minutes. Drain noodles.

 

 

STEP 6

Generously oil a griddle and heat over medium.
Spread ramen out flat on the griddle by pressing with a spatula and fry until ramen is lightly browned, approximately 8 minutes.
Gently flip your ramen and cook for another 5-7 minutes.

 

 

STEP 7

Transfer ramen to a platter.
Pour sauce over ramen, and garnish with spices from attached packet.