There are infinite ways to enjoy homemade ramen noodles and 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!
This recipe serves two, so you'll need one-quarter of the homemade ramen noodle recipe. Freeze the other half, uncooked, for later use. Be sure the noodles are well-floured and frozen in a single layer. The rest of the recipe is slightly adapted from this one from White on Rice Couple.
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.