There are infinite ways to enjoy homemade ramen noodles and Ramen Noodle Stir Fry is one of them! This one is loaded with vegetables, herbs and shrimp and comes together in minutes. Easy enough to serve on a weeknight!
If you follow Lorraine’s blog, Not Quite Nigella, it won’t surprise you that she makes her own ramen noodles. She goes to monumental lengths to educate, entertain and frighten. Well, not really frighten. But who goes to this much trouble for a Halloween party? Lorraine, that’s who.
Anyway, I wasn’t up for making an Armadillo Road Kill Cake, but ramen noodles from scratch? Yes!
The downside of making your own ramen noodles is you’ll never look at the packaged stuff in the same way. The upside is the noodles are absolutely delicious and no more difficult than making homemade pasta. Did you just roll your eyes?
The trick to making homemade ramen noodles is the texture of the dough. It’s important that it’s neither too sticky nor too dry. After getting the combination wrong a few times (aka passing it through the pasta cutter only to come out the other side as a big blob), I realized that I had to have accurate flour weight and liquid volume for a reliable recipe. (See this recipe for exact instructions on making your own ramen noodles.)
Once you’ve made the ramen noodles, they cook very quickly, just a minute or two. And then you’ll have to decide what to do with them; will it be soup, salad, stir fry?
There are a lot of fantastic recipes out there for ramen soups, like this Pork Belly Ramen. So I decided to try a ramen noodle stir fry instead and this one with bacon and shrimp from Todd and Diane looked amazing, because bacon and shrimp. What makes this dish special (other than the ramen from scratch!), is the variety of fresh herbs that add spunk to all of its buttery richness. You can make this with packaged ramen noodles of course. But if you’re up for a little challenge, it’s well worth making your own.
Ramen Noodle Stir Fry
- 1/4 recipe Homemade Ramen Noodles or 2 instant ramen packages, seasoning packets discarded
- 1 teaspoon sesame oil
- 2 teaspoons fish sauce
- 1 tablespoon chili garlic sauce
- 3 pieces bacon cut into 1/2-inch pieces
- 1/2 medium onion thinly sliced
- 1/4 pound medium shrimp peeled and deveined
- 1 egg lightly beaten
- 2 tablespoons thai basil
- 2 tablespoons mint
- 2 tablespoons cilantro
- If using homemade ramen noodles, you'll cook them in boiling water for one to two minutes (until cooked through and springy) and then drain and rinse with cool water. Otherwise, cook instant ramen noodles according to package; drain and rinse with cool water.
- In a small bowl whisk together sesame seed oil, fish sauce and chili garlic sauce.
- Heat a large skillet over medium-high heat. Add bacon; cook and stir until fat has rendered and bacon is golden brown, 3-5 minutes. Stir in onions; cook and stir 3-5 minutes more, until onions are soft and translucent. Add shrimp; cook and stir until pink throughout. Stir in the egg; cook and stir one minute more.
- Add drained ramen noodles and sauce mixture to pan. Cook and stir until combined and heated through. Remove from heat and transfer to serving bowl. Sprinkle with fresh herbs and serve.