Easy Chinese Fried Noodles Recipe

This was really good. A lot like the stir fried noodles from the Chinese restaurant, but not as oily. I skipped the red pepper and added, instead, pea pods, bean sprouts,and water chestnuts. I also used 3 packages of noodles and only 1 packet of seasoning. The seasoning was just right. More than that would have been too salty. I don't know where they came up with it being 6 servings. It was just enough for me and my boyfriend and he's a big eater (and he would have like it if there had been more!) It serves probably more like 1 person per packet of noodles. Next time I'll use 4 packets and have leftovers! It was so yummy!

Everyone who was over for dinner loved the noodles along with my family, including a picky 4-year old and a baby! I did alter the recipe slightly: I cooked the veggies all at once as suggested by previous reviewers, and instead of using ramen noodles, I used "A taste of Thai" rice noodles according to package directions. They are a bit more filling and have no sodium, fat, or cholesterol. They went well with a grilled tenderloin, marinated and smothered in sweet and sour sauce.

Yum! I used one package of Oriental and one of pork, but I only used the Oriental seasoning packet and that was enough seasoning. I used maybe 1/4 cup diced white onion, 6 baby carrots (julienned), and I added about ½ cup sliced celery and 1/4 cup broccoli florets. I used vegetable oil instead of sesame, and I omitted the red pepper. It turned out really well! I saved time by cooking all the vegetables together. My daughter loved this, my husband enjoyed it, and I thought it was excellent. And cheap! Thanks Karen!

This is a great base recipe. I kept the initial ingredients the same. To make it better, I added minced garlic, chopped water chestnuts, bean sprouts, ground ginger and Thai Chili Sauce The Thai sauce makes it spicy. YUM! A fabulous recipe to be made to whatever you want to add to it.

This was really easy and good. I added shrimp which I wouldn't recommend...it made it a bit too rich; veggies would be just perfect. I also took a shortcut by stir frying all the veggies together instead of separate. Good recipe!

This turned out better than I expected. I used 3 packs of ramen for 3 people and there was enough left for my daughter to take to school the next day. I only used about 1/3 of one of the seasoning packs and it didn't need more. We ran out of sesame oil so I used more vegetable oil proportionally and it still tasted great. But it did take a long time to start getting crispy. Next time I will use more than one carrot.

Made this last night and it was delicious! I went vegetarian with yellow onion, red and green peppers, carrots, mushrooms, cabbage, ginger, garlic and lime zest. I would have liked to add snow peas, water chestnuts and bean sprouts but didn’t have any on hand. No need for so many pans, just removed veggies and scrambled 4 eggs and removed them as well. I used 3 packages of ramen noodles that I cooked at the end for 1 minute and immediately transferred to same sauté pan. I stirred the noodles with a little more sesame oil and 1 1/2 packets of seasoning and added back in the veggies and eggs. Added 1 Tbsp low sodium soy sauce that I stirred prior to cooking with 3 Tbsp Sambal Oelek, juice of 1 lime and 1 1/2 tsp of sugar. Topped our bowls with cilantro and peanuts. Hubby loved it and we have enough for lunch today! As long as the seasoning profile is right, the veggies don’t matter, just have some variation of color and crunch to go with the soft eggs and noodles.

Only used 1 packet of the seasoning and a sprinkle of ginger. Also cooked the noodles only 1 minute. this way they keep their curly shape.

I would cut back ont he sesame oil next time. Also while everything is in the wok- i made a small sauce with cornstarch, chicken broth, and soy sauce- poured it over the noodles and veggies. Good starting recipe, definetly can build off this one. Thanks!

Wow, this was terrific. I will never order fried rice in a restaurant again. I liked the ramen noodles better than rice. Break up noodles & boil for 3 minutes, drain and then coat with sesame and veg oil immediately, before setting aside - so it doesn't clump while it sits I used 1.5 cups defrosted frozen peas, 1.5 cups frozen corn, 1 cup chopped white onion, 1 carrot, 1/2 cup red bell pepper, 1/2 cup chopped srooms, 1/2 cup celery, ginger and chopped garlic. Sauted it all at same time on high FOR JUST 2-3 MINUTES. They MUST be undercooked so they are still crunchy when served. Put it aside. Scrambled 4 eggs until still wet and put aside. Fried the 2 pkts cooked ramen in 2 T sesame oil, 1 T EVOO for 4-5 minutes (stir frequently) sprinkled with soy sauce & 2 packs seasoning. Add vegs, stir and cook for 1 minute, add eggs, stir and cook for 1 minute. I ate 3 big helpings! Only 1 helping left over :( Equally good with OR without adding meat

We LOVED this!!! I agree, you don't need so many steps. You can just push your veggies aside, scramble the egg; and then push the egg aside to stir fry the noodles. I used one packet of the seasoning mix and about 3 tbsp of soy sauce. I did not have vegetable or sesame oil. I used sunflower oil for the whole thing and it was wonderful! One thing I seriously disagree about; this was not six servings. I'd say four servings, tops! My family of three ate every bite!

Quick and easy to make. These are going to save many last minute dinners and they're a great way to use up the vegetables you have on hand.

Next time I'll add mushroom and more noodles

I can’t believe how delicious this turned out. It’s comforting, flavorful, and surprisingly easy to make. My whole family enjoyed it, and it was gone in no time. Definitely a recipe I’ll make again.

We loved it! Its quick and easy to make. I adjusted it to use the veggies we had available. Orange bell pepper, celery, green onion, mushrooms...delicious! There are so many options! Did I say Its easy to make. Next time we will add shrimp, leftover pork or leftover rotisserie chicken.

If I followed recicipe as written. Family loved it!

Easy. Pretty quick to prepare. Nicely flavored..can add additional vegetables if you want for a filling meal.

I enjoyed the meal, but I made a few changes to the type of oil and omitted the flavor pack due to salt restriction. I also used vegetable oil in place of place of peanut oil due to nut sensitivity and olive oil.

I use thin spaghetti, thin linguini, or angel hair for this recipe and my kids love it. A good way to get them to eat their veggies!

I believe it would be less time consuming to make the veges together but other than that it was very good