Five instant noodles recipes: luxurious stir-fried instant noodles. Ingredients: 2 packages of instant noodles, 200 grams of carrots, pork, half a cabbage, some mushrooms, pepper, chili, garlic, a little green onion, and 2 duck eggs.

Method: 1. Pour water into the pot, just enough to cover the instant noodles. When it is about to boil, add the instant noodles and scoop them up as soon as they are soft.

2. Cut the meat into shreds, pat a head of garlic, two or three dried chili peppers, a little pepper, knead evenly with your hands, marinate and set aside.

3. Heat the pot, first fry the eggs and put them on a plate, add oil, fry the carrot shreds, put them on the plate for about 30 seconds, then fry the cabbage, pick it up when it turns green, add oil, add the mushrooms and stir-fry until fragrant.

Add pork and stir-fry until slightly charred.

Pour in all the vegetables you just fried and toss together.

4. Then add salt and the oil bag of instant noodles, add the water-controlled instant noodles, and stir-fry evenly.

Instant noodle hamburger, ingredients: Master Kong shrimp and fish noodles, eggs, lettuce leaves, tomatoes, cheese, oil, ice water.

Method: 1. Put the noodles into the pot and cook for about 2 minutes until the noodles are soft and loose. Then put the vegetable packets inside into the pot and cook until soft and take them out.

2. Immediately rinse the noodles with ice water and drain the water after taking them out. This can maintain the elasticity of the noodles. Add all the seasonings and eggs, and stir evenly with chopsticks.

If you find it troublesome, you can just wear gloves and mix it with your hands.

3. Brush the pan with oil, place the dough in the mold, and fry into pancakes.

4. After one side is fried, flip to the other side.

Remember to be patient when frying pancakes, and fry quickly over medium-low heat.

5. Cut the tomatoes and add cheese and lettuce.

6. You can add some more sauce if you like.

Tip: Don’t cook instant noodles for too long, otherwise they won’t taste good.

Be sure to drain the cooked noodles.

When frying, be sure to use a non-stick pan and grease the mold with oil.

Curry fish ball instant noodles, ingredients: Anji energy spicy curry, instant noodles, fish balls, fish cakes, eggs.

Method: 1. Wash the eggs, boil them in cold water, turn to low heat and simmer for eight minutes and turn off the heat.

2. Rinse the eggs with cold water, peel off the shell, and cut them into two pieces.

3. Boil the fish balls and fish cakes in water.

4. Open Anji Energy Hot Curry and take out the desired amount.

5. Put An Kee curry into the pot.

6. Bring to a boil, stir well and add instant noodles.

7. Boil for one minute and then take it out.

8. Put in a bowl and top with soft-boiled eggs.

9. A bowl of fragrant, quick and simple curry noodles is completed.

10. A bowl of curry fish ball noodles only takes about ten minutes to make. The key is that it is delicious. The instant noodles with curry taste great and the aroma is very rich.

Tips: Any brand of instant noodles can be used. After boiling the eggs over high heat, cook them over low heat so that the shells are not easily broken when cooked.

Cook until the yolk is slightly runny for six to eight minutes. If you like the egg yolk to be solid, cook it for a few more minutes.

Instant noodle fried rice cake, ingredients: instant noodles, vegetable oil, rice cake, Korean hot sauce.

Method: 1. Boil a large bag of instant noodles in water for a small portion, and take it out when it is chewy.

2. Add a little oil, heat the pan, stir-fry the chili sauce for a few times, add the rice cakes and stir-fry again.

3. Add appropriate amount of water and fry until the rice cake is soft.

4. Add the blanched noodles and stir-fry quickly.

Scallion oil instant noodles, ingredients: instant noodle cakes, scallions, green onions, dark soy sauce, seafood soy sauce, aged vinegar, sugar, salad oil.

Method: 1. Cut the green onions and green onions and set aside.

2. After the water boils, put the dough into the pot and bring to a boil.

3. Take a bowl, put one spoonful of light soy sauce, one spoonful of seafood soy sauce, one spoonful of vinegar, two spoons of sugar, and add a little water.

spare.

4. Pour oil into the pot, add the onions and green onions into the pot, and stir-fry over low heat until fragrant.

5. Turn to high heat and fry until brown.

6. Pour the previously prepared seasoning into the pot.

7. Remove the juice over high heat.

8. Put the previously cooked noodles into the pot and stir-fry evenly.

9. Remove from the pot and plate.