Crispy Pan Fried Ramen Pesto Salad

Turn a popular humble noodle into a quick, economical, nutritious, vegan gourmet meal with pan-fried ramen.

Gourmet Ramen Noodles

Ramen noodles: To many people, they are an inexpensive meal. Drop the wheat-based dried noodles into boiling water with a handful of vegetables; add the bullion flavor packet, and in three minutes, you can be slurping soup.

I accept the challenge to transform this humble noodle into a gourmet meal. You can embellish this vegan-vegetarian-friendly dish with available vegetables or animal protein if you desire.

Pan-frying al dente noodles adds appealing texture to the meal. While this is happening, sauté fibrous veggies. Then add the bold flavor of a zesty pesto sauce. This tasty dish has been made a few times since its first critique. In the second version, the acidic element and protein were added to balance the oils.

Ingredients

As a main entrée, measurements serve one. As a side dish, it can be portioned for two. Scale ingredients accordingly.

Starches and Pasta

3 oz. pkg Top Ramen noodles

Produce

¼ cup Cabbage, chopped (one large leaf or three thin slices through the head)
¼ cup Green Kale, chopped (remove large stem and center vein)
¹⁄₈ cup Onion (or one scallion), chopped
4 Snap peas, chopped
1 clove Garlic, minced
2 Cherry tomatoes, halves
1 Tbs Lemon juice (or rice vinegar)
2 Thin slices Serrano or jalapeño pepper (optional)

Protein

2 Vegetarian chicken strips, sliced (Beyond Meat), or leftover real chicken

Oils and Spices

5 Tbs Olive oil
2 Tbs Sesame oil
1 tsp Vegetable broth paste (Smart and Final)
¹⁄₈ tsp Turmeric (optional)
2 Basil fresh leaves (optional)

Recipe

By overlapping preparation, this dish can be completed within 35 minutes.

Fill a small pot about halfway with water. Add a third of a teaspoon of vegetable broth paste and a teaspoon of sesame oil. (Alternatively, you can use organic low-sodium vegetable broth.) Turn the burner past medium until it boils rapidly.
Chop enough cabbage, kale, fresh snow peas, and onion to fill a skillet, along with one minced garlic clove. (It will shrink as it warms.)
Add the veggies to a hot non-stick pan with a tablespoon of sesame oil and 2 tablespoons of olive oil (eyeball it) on medium heat. Stir occasionally until cabbage wilts. Pour into an interim bowl while the greens remain vibrant.
Break ramen noodles into quarters before opening the bag. Discard the flavor packet with all its monosodium glutamate and preservatives. Lower the heat beneath the boiling water to a simmer and add the noodles. Just cook them long enough to be al denté.
Wipe out the non-stick skillet and add a tablespoon of sesame oil and 2 tablespoons of olive oil as you did before. Turn the burner past medium to get the oil hot.
Drain ramen noodles. Sprinkle with turmeric (optional). Mix well, then slide into hot oil, spreading it out flat. For smaller portions, fry half of the noodles.
While crisping the noodles, make the pesto sauce. Add a few tablespoons of the sautéed veggies to a food processor. (I used a NutraBullet.) Drop in a couple of fresh basil leaves and a few slices of Serrano or jalapeño pepper if desired. Then add an eighth of a teaspoon of vegetable paste. (The paste has salt in it, so it is the seasoning.) The pesto needs liquid to blend, so drizzle with sesame oil and olive oil. It doesn’t need to be perfectly smooth. Pulse the blender a few times until the ingredients break down and are well mixed.
Flip the noodles that are frying in the skillet and lower the heat. It only needs about a minute or two more. It should have a golden color.
Taste the pesto sauce. It’s all right if it seems salty. It is a seasoning for all the noodles and vegetables, and extra can be used in other dishes. Toss sautéed veggies with 2 tablespoons of pesto and a squeeze of lemon. Then set aside.
Remove crispy noodles from the pan with a spatula and place on a paper towel. Blot to absorb oil.
For the protein, I used thin-sliced Beyond Meat grilled “chicken” strips. They can be thawed for a minute in the microwave, or if removed from the freezer at the beginning, they can thaw at room temperature.
Warm 6 fluid ounces of water with an eighth of a teaspoon of veggie paste and two tablespoons of pesto.
Place the crispy noodles on the bottom of a large bowl or deep plate. Pile sautéed veggies in the center. Arrange chicken strips. Slice two cherry tomatoes into thirds for contrasting color. Sprinkle with sesame seeds (optional). If this is a side dish to another main entrée, you can omit the chicken.
Serve with remaining diluted pesto broth (not the paste) to pour over center of the salad just before eating. This will slightly soften the crisp noodles.

Variations

Seems like quite a few steps, but each averages 1 to 3 minutes as you keep busy while waiting for something else to complete. Everything cooks really fast. With more servings, boil more packages of noodles at once and sauté more vegetables; depending on the size of your pan, you may need to do this in batches.

Since it is a salad, it is fine to eat at room temperature even though the veggies are sautéed. The broth is warm. Aesthetically, the dish looks better with a few strips of protein; a full serving of six strips is actually what I ate.

The turmeric was added for contrasting color and nutrition. Turmeric has a gingery pepper taste and is vibrant yellow. It also reportedly improves circulation. The dish works fine without it if unavailable. I like my noodles crispy with a soft interior; you can experiment with your desired texture.

Will it work with other noodles? Pan-fried noodle is a real dish in Chinese restaurants. Asian egg noodle combines flour for a slightly chewier texture. Try it out and let me know what you think is most nutritious.

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Kevin RR Williams writes and programs with decades of experience in anatomical studies, clinical science graphics, and digital publishing. His work explores the intersection of creativity, health, and technology across multiple disciplines.