My father likes to tell this tale of when he made fried spaghetti because he was a poor student and his buddy liked it so much that he asked how to make them. My father replied “Like normal spaghetti. But you fry them in a pan.”
That’s what he did. Instead of cooking he fried the dry spaghetti in a pan.
It’s not that it’s difficult, it’s easy to drop frozen peas in hot oil. It’s just that doing so would explode hot oil (and peas) all over yourself and your kitchen.
Going in another direction, but ramen is great if you fry it after boiling it. Just drain the water (save it if it’s a broth type as you can add the noodles back after frying), then drop them in a pan with heated oil, fry them for a few minutes, just to the point where the noodles on the bottom start to burn a bit (don’t stir them before this but do stir after to interrupt the burning) and your ramen will have a satisfying crunch.
Buldak ramen is intended to be prepared like that and comes with a thick sauce you add during the fry instead of the boil. Their curry flavour one is amazing, though hard to find.
My father likes to tell this tale of when he made fried spaghetti because he was a poor student and his buddy liked it so much that he asked how to make them. My father replied “Like normal spaghetti. But you fry them in a pan.”
That’s what he did. Instead of cooking he fried the dry spaghetti in a pan.
tbf this exsists
https://bakinghermann.com/spaghetti-allassassina-italian-killer-spaghetti/
…and is awesome.
Ok I’m going to attempt that
My dad tried frying frozen peas once. Turned the kitchen into Viet goddamn Nam. I still have flashbacks.
I actually love frozen peas because they can easily be thrown into whatever I’m currently making. Especially something like fried rice.
Of course, just frying them alone is probably pretty difficult.
It’s not that it’s difficult, it’s easy to drop frozen peas in hot oil. It’s just that doing so would explode hot oil (and peas) all over yourself and your kitchen.
Going in another direction, but ramen is great if you fry it after boiling it. Just drain the water (save it if it’s a broth type as you can add the noodles back after frying), then drop them in a pan with heated oil, fry them for a few minutes, just to the point where the noodles on the bottom start to burn a bit (don’t stir them before this but do stir after to interrupt the burning) and your ramen will have a satisfying crunch.
Wait, so these are noodles fried, boiled, and then fried again?
Buldak ramen is intended to be prepared like that and comes with a thick sauce you add during the fry instead of the boil. Their curry flavour one is amazing, though hard to find.
Italians also do it. Although they put tomatoes in and smash them first.