Pan Asian Frugal Noodles
Discover the perfect balance of flavor, affordability, and speed with Pan Asian Frugal Noodles, a savory stir-fry that elevates everyday ingredients into a restaurant-quality meal. This dish features tender ramen noodles tossed in a rich yet simple sauce made from soy sauce, sesame oil, and optional oyster sauce for a subtle umami boost. Fresh vegetables like julienned carrot and shredded cabbage add vibrant color and crunch, while aromatic garlic and ginger deepen the dish's Asian-inspired flavors. Customize it with your favorite protein—be it tofu, cooked chicken, or shrimp—and a hint of spice with sriracha or chili sauce for heat lovers. Ready in just 25 minutes and perfect for two, this budget-friendly recipe is topped with sesame seeds and green onions for an enticing garnish. Whether you're looking for a quick weeknight dinner or a flavorful meal on a budget, these noodles deliver on taste and simplicity! Keywords: Pan Asian noodles recipe, ramen stir-fry, budget-friendly noodle dish, quick Asian dinner, customizable noodle recipe.
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Recipe Information
Ingredients
- 200 grams dried ramen noodles (or any thin noodle)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional for added umami)
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 stalks green onions, chopped
- 1 carrot, julienned
- 1 cup cabbage, shredded
- 1 teaspoon sriracha or chili sauce (optional for heat)
- 100 grams optional protein (tofu, cooked chicken, or shrimp)
- 2 tablespoons water
- 1 teaspoon sesame seeds (for garnish)
Instructions
Bring a pot of water to boil and cook the ramen noodles according to the package instructions. Drain and set aside.
In a small bowl, mix together soy sauce, oyster sauce (if using), sesame oil, and 2 tablespoons of water. Adjust seasoning based on your taste preference, such as adding sriracha for spiciness.
Heat vegetable oil in a large skillet or wok over medium heat.
Add the minced garlic and ginger to the hot oil and sauté for 1 minute until fragrant.
Add julienned carrot and shredded cabbage to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
If using a protein (tofu, cooked chicken, or shrimp), add it now and stir-fry for an additional 2 minutes to heat through.
Add the cooked noodles to the skillet and toss everything until combined.
Pour the prepared sauce over the noodles and vegetables. Toss to evenly coat and let it cook for 1-2 minutes to absorb flavors.
Transfer the noodles to serving plates, garnish with chopped green onions and sesame seeds, and serve immediately.
Nutrition Facts
Calories |
1323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5548 mg | 241% | |
| Total Carbohydrate | 151.5 g | 55% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 13.0 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 517 mg | 40% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 998 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
