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Check out our spiciest noodles ever! New Hot & Spicy Fire Wok Volcanic Mongolian Beef!
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Cup Noodles Stir Fry Rice with Noodles General Tso’s Chicken
Cup Noodles Stir Fry Rice with Noodles Japanese Teriyaki Chicken
Cup Noodles Stir Fry Rice with Noodles Korean Spicy Beef
Cup Noodles Stir Fry Rice with Noodles Thai Yellow Curry
Cup Noodles Stir Fry Rice with Noodles General Tso’s Chicken
Cup Noodles Stir Fry Rice with Noodles Japanese Teriyaki Chicken
Cup Noodles Stir Fry Rice with Noodles Korean Spicy Beef
Cup Noodles Stir Fry Rice with Noodles Thai Yellow Curry
Appetizers
TOP RAMEN® SPRING ROLLS
Shrimp, cucumber, ramen noodles and a deliciously savory peanut dipping sauce … this really is the (spring) roll of a lifetime.
30 min
Prep Time
2
Servings
Top Ramen Shrimp
Ingredients
- 1 package of Top Ramen® Shrimp
- Rice Paper
- Cucumber
- Cilantro
- Shrimp (can be already cooked)
- ¼ cup peanut butter
- ½ cup hoisin sauce
- 1 tbsp rice vinegar
- ¼ cup water
Instructions
Cook noodles and drain (reserve a few tbsp of water). Toss noodles in seasoning and set aside.
Pan fry shrimp until pink and opaque.
Wash and prep the cucumber.
One at a time, dip the rice paper wrappers into warm water for 5 seconds. Remove and place on a clean towel.
Place the shrimp, noodles, cucumbers and cilantro in the center of the rice paper. Wrap & tuck the sides, then the bottom flap, and then carefully roll until the wrapper is tightly closed.
Mix together dipping sauce ingredients and serve.
Entrees
East “Meats” West Hot & Spicy FIRE WOK Screamin’ Sichuan Beef – (Staten Island) FDNY EMS 22
8 hours
Prep Time
4
Servings
Entrees
Hot & Spicy FIRE WOK Torches Teriyaki Chicken Bronx Banh Mi – (Bronx) Engine 68/Ladder 49
30 min
Prep Time
2
Servings