Ramen Chow Mein

Method6 steps · about 30 min

1. 1

   Step 1: Boil enough water (About 6 cups) to submerge the noodles, about 6 cups. Add all 3 blocks of Vite Ramen Naked Noods and cook about 2–3 minutes, separating them gently, until loosened and suitable for stir-frying; follow the package if its directions differ. Drain, immerse in cold water for about 1 minute to stop further cooking, then drain well.

   Cook noodles · 3 minUses 3 blocks Vite Ramen Naked Noods · About 6 cups water, enough to submerge the noodles · Cold water for a 1-minute cooling dip

   
2. 2

   Step 2: Wash the vegetables. Slice the celery (1 piece) and red onion (1/2). Cut the yellow chives (1 oz) and green onion (1 piece) into 1-inch lengths, cut the carrot (1 oz) into thin matchsticks, and cut the king oyster mushrooms (2 oz) diagonally into thin slices or matchsticks. Rinse the bean sprouts (2 oz) and leave them whole.

   Uses 1 piece celery · 2 oz bean sprouts · 1/2 red onion · 1 oz yellow chives · 1 oz carrot · 2 oz king oyster mushroom · 1 piece green onion · Water for washing vegetables

   
3. 3

   Step 3: Mix 1 tbsp oyster sauce, 1½ tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar and the separate 2 tbsp sauce water. Taste this clean sauce and adjust to your liking before cooking.

   Uses 1 tbsp oyster sauce · 1 1/2 tbsp light soy sauce · 1 tbsp dark soy sauce · 1 tsp sugar · 2 tbsp water for sauce

   
4. 4

   Step 4: For a carbon-steel wok, heat over high heat about 1–3 minutes until a faint wisp of smoke appears. With nonstick cookware, heat according to its manufacturer without overheating an empty pan. Add the 1 tbsp corn oil, swirl to coat the wok, and pour the excess into a heatproof bowl for reuse.

   Uses 1 tbsp corn oil, divided

   
5. 5

   Step 5: Add the prepared celery, carrot and king oyster mushrooms to the coated wok, followed by the green onion and red onion. Stir-fry about 1½–2 minutes, then transfer these vegetables to a bowl. Turn the heat off, return some of the reserved corn oil to the wok and add the drained noodles; stir and turn them continuously. Turn the heat back to high and stir-fry the noodles about 2 minutes, adding the remaining reserved oil halfway through as needed. Turn the heat off, return the cooked vegetables and add the bean sprouts. Keep stirring off the heat about 1 minute, then return to high heat. Cook everything together about 5 minutes, adjusting the heat and time for your cookware: add all the prepared sauce about 2 minutes into this final cooking period, then add the 1 tsp sesame oil and prepared yellow chives about 1 minute before finishing. Cook until the noodles and vegetables are tender and the bean sprouts are cooked through. If necessary, use a little optional extra corn oil for a glossy finish; no additional measured dose is specified.

   Uses Drained, cooled ramen noodles · Prepared celery, carrot, mushroom, green onion and red onion · Prepared bean sprouts and yellow chives · Prepared chow-mein sauce · Reserved excess corn oil from coating the wok · 1 tsp sesame oil · Extra corn oil, as needed for stir-frying

   
6. 6

   Step 6: Taste the finished chow mein, adjust the seasoning if needed, and plate for serving.

   Uses Finished ramen chow mein