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  Home > Japanese Recipes > Fried Noodles
 


Fried Noodles

  
   
   
   
Ingredients -  
   
2 to 3 medium-size Dried Shititake Mushrooms
8 ounces Fresh Ramen, or 6 ounces Dried Noodles
3 tablespoons Vegetable Oil
2 pieces Fish Cake Tempura
1 small to medium-size Onion, chopped
2 teaspoons Minced Gingerroot
2 cups coarsely chopped Green Cabbage leaves
1 tablespoon Mirin
2 to 3 teaspoons Soy Sauce
2 to 3 dashes Ground Sansho Pepper or Black Pepper
Salt, to taste
  
   
Preparation:  
   

Soak mushrooms in a bowl of warm water 30 minutes. Squeeze dry; cut off stems. Slice mushrooms thinly. Bring 3 quarts water to a boil in a large pot; add ramen. Cook 1 to 2 minutes or until tender yet firm to the bite. Rinse ramen quickly; drain well. Toss with 1 tablespoon of the oil; set aside.

2 Cut fish cakes in half, then into thin strips. Heat remaining 2 tablespoons oil in a wok or large skillet over medium-high heat. Add onion and gingerroot and stir-fry 2 minutes. Add cabbage and mushrooms; stir-fry 3 minutes. Add fish strips. Sprinkle with mirin. Stir-fry 1 minute more. Add ramen; toss until hot. Season with soy sauce, pepper, onions and salt.