Ingredients
- 2 packages Nongshim Chapagetti Jjajang Noodles
- 1 seasoning packet (from the noodles)
- 1/2 cup shallots, thinly sliced
- 1/2 cup carrot, finely diced
- 2 scallions, thinly sliced, greens and whites separated
- 2 cloves garlic, thinly sliced
- 1/2-inch piece fresh ginger, grated
- 1 large egg, beaten
- 2 tablespoons neutral oil
- 1 tablespoon mirin
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon toasted sesame oil
First, Cook the Noodles and Prep the Aromatics
This dish comes together very quickly, so the most important step is to have everything ready before you start cooking.
Bring a pot of water to a boil and cook the ramen noodles according to the package directions, but do not add the seasoning packet. Drain the noodles and set them aside.
While the noodles are cooking, have all your other ingredients chopped and ready to go by the stove.
Next, Make the Stir-Fry
Heat the neutral oil in a large wok or skillet over high heat until it is just about to smoke.
Add the sliced shallots, diced carrots, the white parts of the scallions, ginger, and garlic to the wok. Stir-fry for ~2-3 minutes, until the vegetables are slightly softened and fragrant.
Push the vegetables to one side of the wok and pour the beaten egg into the empty space. Scramble the egg until it’s just cooked through, then break it up and toss it with the vegetables.
Add the cooked noodles to the wok. Sprinkle the contents of one seasoning packet over the noodles, then add the mirin, low-sodium soy sauce, and toasted sesame oil.
Toss everything together over high heat for another minute, until the noodles are well-coated in the sauce and everything is heated through.
Turn off the heat, stir in the green parts of the scallions, and serve immediately.
Fried Rice-Style Noodles
Ingredients
- 2 packages Nongshim Chapagetti Jjajang Noodles
- 1 seasoning packet from the noodles
- 1/2 cup shallots thinly sliced
- 1/2 cup carrot finely diced
- 2 scallions thinly sliced, greens and whites separated
- 2 cloves garlic thinly sliced
- 1/2-inch piece fresh ginger grated
- 1 large egg beaten
- 2 tablespoons neutral oil
- 1 tablespoon mirin
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon toasted sesame oil
Instructions
- Boil noodles according to package directions, drain and set aside.
- Heat neutral oil in wok over high heat until nearly smoking.
- Add shallots, carrots, scallion whites, ginger, and garlic. Stir-fry 2-3 minutes until softened.
- Push vegetables aside, add beaten egg and scramble until just set.
- Add cooked noodles, 1 seasoning packet, mirin, soy sauce, and sesame oil.
- Toss everything together over high heat for 1 minute until well combined and hot.
- Stir in scallion greens and serve immediately.
