Ramen is a traditional Japanese dish even though some believe the noodles originated in China. Regardless, this instant noodle soup is comforting on a chilly day and downright delicious any day of the week. That’s why I always have a supply of instant ramen noodles on hand.
Instant ramen is a fast, inexpensive meal. There are a variety of brands and flavors available, and all are good in their own rights. Maruchan brand ramen has always been a staple in my pantry. It’s the OG, and cheapest, of instant noodles that I came to love just like every other cash-strapped college student back in the day. Now that I’m an adult — or at least act like one on most days — you’ll find Sapporo Ichiban Ramen in the pantry.
Regardless of which brand, instant ramen noodles give me a solid head start for creating quick, must-go meals. I often look to see what leftovers I may have in the fridge to make a quick and yummy meal with ramen. In the past, I’ve tossed in leftover potatoes, fries, spaghetti sauce, and chili among other things in my ramen. This recipe is no exception.
For last night’s dinner, I took a quick inventory of what I had in the fridge. Leftover cilantro from guacamole I made earlier in the week. Check. Some green onions and shredded carrots. Check. Check. Tuna steaks in the freezer. Check.
Voilà, stir fried noodles!
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Worry-Free Cooking |
- If you’re cooking on a gas stove, I highly recommend using a Cast Iron Grill Pan for the stovetop. That’s what I used to sear the tuna steaks. It’s the ideal tool to sizzle, sear, and grill right in the kitchen. Brilliant!
- The intensely heated area at the bottom of a concaved pan is perfect for pan frying the noodles in this recipe, plus the shape helps to avoid burning the noodles while frying. I use a Stainless-Steel Stir Fry Pan, which works great for this dish and many others, like paella and teriyaki.
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Menu Planning |
- While you really don’t need to serve anything else to complete this meal, an extra side of veggies never hurt anyone. Try a bowl of edamame. It’s the perfect complement to an Asian-inspired dish like this one.
- Store any leftovers in an airtight container in the fridge for up to three days. Always check the tuna for any signs of spoilage before reheating and eating leftovers.
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Helping Hand |
- Tossing the stir fry is easier when using a wok or pan with a handle. If you don’t have a handle, toss by using tongs or by flipping the ingredients using a large flat wooden spoon. The idea is to keep the shape of the tender noodles without smashing them.
- Instead of Ahi tuna, add grilled chicken, pork, or steak instead. Or, for my vegetarian friends, try a slice of grilled tofu or skip the protein altogether. Whichever way you choose, this is a might tasty dish.
- If you don’t have a grill pan, you can just as easily sear your tuna on an outdoor grill. An ordinary fry pan works well, too, though you won’t get the fancy grill lines.
- For more veggies, you can easily add broccoli and mushrooms to this dish. Add a little extra oil and fry them up with the carrots until tender.
- This recipe only uses one flavor packet included in the instant ramen noodles. I recommend beef, chicken, or pork flavor ramen. Don’t toss the unused flavor packets, though. Save and use them to make a quick broth, add to meat rubs, or use anywhere a recipe calls for broth.
- Keep in mind that you’re not creating a soupy broth as originally intended with Ramen noodle packets. Start with a half cup and add more water to your stock if you want a little more wetness to your noodles.
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Grocery & Gourmet |
- Ingredients can sometimes make all the difference in taste, which is why I always trust in the flavors of Kadoya Sesame Oil. It’s the only one I use and highly recommend it.
- Fresh ginger always tastes best; however, I don’t always have it on hand for quick recipes such as this one. A bottle of Spice World Squeeze Minced Ginger is a staple in my fridge because it’s a handy, fresh-tasting alternative.
- Mirin Rice Wine is a must-have for Japanese cooking, and it adds an unmistakable flavor to foods.
