Nowadays pretty much every meal. **** sucks, brah.
add Oil.. Apply Heat
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OK, I've tried frying ramen soooo many times in the past and always wind up with an inedible greasy gelatinous mush ball of echh. Tried adding less oil, tried lower heat, tried different types of pans. Nothing ever works. It's like cooking eggs without them sticking to the pan. Everyone says it's possible, but I'll be dammed if I can make it happen.
Hahaha...
Secret to Chinese Stirfry .. Super high heat... Short cooking time..
This way.. the noodles gain the fry-scent, without drying out in its center..
Incidentally, it is also speculated that the high rate of lung cancer in non-smoking Asian house-wives is precisely due to the inhalation of grease smoke due to traditional high-heat cooking method..
---but, you don't gotta worry about that, as long as you don't become a house-wife..