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Chinese Fried Noodles

Rated as 4.42 out of 5 Stars

"This is a quick, easy, and delicious recipe that all will enjoy. Try adding cooked, cubed pork or chicken, bean sprouts, water chestnuts, sliced almonds, or any of your favorite vegetables for versatility."
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40 m servings 161
Original recipe yields 6 servings


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  1. Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside. Watch Now
  2. Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside. Watch Now
  3. In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done. Watch Now
  4. Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes. Watch Now

Nutrition Facts

Per Serving: 161 calories; 13 6.9 4.3 69 294 Full nutrition

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Read all reviews 153
  1. 199 Ratings

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Most helpful positive review

So good, but no need to take so many separate steps. Just cook the carrots and pepper first, push to the outsides of the pan and add meat. Boil noodles at the same time, then add to pot when me...

Most helpful critical review

This was an easy dish and basically a variation of fried rice using ramen instead. It was alright but needed a lot more flavor. I used plain onion instead of green as it came already diced in a ...

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Least positive

So good, but no need to take so many separate steps. Just cook the carrots and pepper first, push to the outsides of the pan and add meat. Boil noodles at the same time, then add to pot when me...

This was really good. A lot like the stir fried noodles from the Chinese restaurant, but not as oily. I skipped the red pepper and added, instead, pea pods, bean sprouts,and water chestnuts. I a...

Everyone who was over for dinner loved the noodles along with my family, including a picky 4-year old and a baby! I did alter the recipe slightly: I cooked the veggies all at once as suggested b...

Yum! I used one package of Oriental and one of pork, but I only used the Oriental seasoning packet and that was enough seasoning. I used maybe 1/4 cup diced white onion, 6 baby carrots (julienne...

This was really easy and good. I added shrimp which I wouldn't made it a bit too rich; veggies would be just perfect. I also took a shortcut by stir frying all the veggies toget...

This is a great base recipe. I kept the initial ingredients the same. To make it better, I added minced garlic, chopped water chestnuts, bean sprouts, ground ginger and Thai Chili Sauce The...

This turned out better than I expected. I used 3 packs of ramen for 3 people and there was enough left for my daughter to take to school the next day. I only used about 1/3 of one of the season...

I would cut back ont he sesame oil next time. Also while everything is in the wok- i made a small sauce with cornstarch, chicken broth, and soy sauce- poured it over the noodles and veggies. Goo...

Only used 1 packet of the seasoning and a sprinkle of ginger. Also cooked the noodles only 1 minute. this way they keep their curly shape.