お節に飽きたらウマウマB級グルメ、セロリと挽肉の汁なしチキンラーメンの作り方　　How to make fried noodle from instant soup noodle

egg

🥗Healthier: tofu

💰Cheaper: none

Tofu provides protein while being plant-based.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: none

Tamari is gluten-free soy sauce.

bell pepper

🥗Healthier: zucchini

💰Cheaper: none

Zucchini is a low-calorie vegetable option.

Boil water in a pot and cook instant noodles until just tender, about 3-4 minutes.

Drain noodles and rinse under cold water to stop cooking; set aside.

Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.

Add minced garlic and diced onion; sauté until fragrant, about 1-2 minutes.

Add sliced bell pepper, carrot, and cabbage; stir-fry until vegetables are tender, about 3-4 minutes.

Push vegetables to one side of the skillet and crack an egg into the empty space; scramble until cooked through.

Combine the cooked noodles with the vegetables and egg in the skillet.

Add soy sauce and sesame oil; toss everything together to coat evenly, about 2-3 minutes.

Season with pepper and salt to taste; add chili flakes if desired.

Stir in chopped green onions and bean sprouts; cook for an additional minute.

Remove from heat and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens