A delightful twist on traditional fried rice, this recipe combines ramen noodles with a medley of fresh ingredients for a quick and flavorful meal.
Break the ramen noodles into smaller pieces and place them in a bowl.
Breaking the noodles helps them cook evenly and makes them easier to stir-fry.
Pour boiling water over the noodles to cover and let them soak until softened.
Soaking the noodles ensures they are soft and ready for stir-frying.
Rinse the peas under warm water in a colander to defrost.
Rinsing with warm water quickly defrosts the peas without overcooking them.
In a small bowl, whisk together the eggs, sesame oil, and white pepper.
Whisking the eggs thoroughly ensures a uniform texture when cooked.
Heat the vegetable oil in a wok over medium-high heat.
Ensure the wok is hot before adding ingredients to achieve a good stir-fry texture.
Add the garlic and green onions to the wok and stir-fry for 30 seconds until fragrant.
Stir-frying the aromatics releases their flavors into the oil.
Add the shrimp, tofu, and peas to the wok and stir-fry until heated through.
Cook the shrimp until they turn pink and opaque for the best flavor.
Drain the noodles and add them to the wok, stirring constantly for 2 minutes.
Stirring constantly prevents the noodles from sticking to the wok.
Pour the soy sauce over the noodles and mix well to coat evenly.
Adding the soy sauce at this stage ensures it coats all the ingredients evenly.
Pour the egg mixture into the wok and stir until the eggs are fully cooked.
Cook the eggs gently to avoid overcooking and maintain a soft texture.
Serve the stir-fry immediately, garnished with additional green onions if desired.
Serving immediately ensures the dish is hot and fresh.
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