| Ramen Noodle Basket Chicken Clam w/Sauce Crab Franks Long Life Vegetables Meat Platter |
| Ramen Noodle Baskets ~ For a great Chinese food presentation...Ramen noodles baskets are only limited by your imagination. Ramen (noodle) baskets can be filled with many different Chinese dishes. Basically if it won't leak it can be served. Equipment needed small colanders (the type that fit into each other) ( small strainers may also be used ~ take care when holding the baskets in the hot oil wok or deep fryer ) ladle * * * Ramen noodles - You won't need the spice packet oil for deep frying 1. Cook the noodles (al dente), you do not want them to soft, as they tend to fall apart. Place the cooked noodles in cold water, to stop the cooking process, drain. Add a little oil to the noodles and gently stir them. Fold 5 or 6 noodles, in half over your index finger. 2. Place the strands of noodles in a small metal colander (about 4 - 6 inches across and about 3 inches deep) The loops should drape over the sides about 1 inch. Continue to place the folded noodle strands (about 5 or 6 in a group) around the colander. Separate the ends of the noodles that fall into the middle of the colander ( somewhat fan shaped). The ends of the noodles should be intertwined to form a woven pattern. This will make the noodle basket stronger and the noodles will not separate during deep frying. 3. Place the remaining noodles in the center of the colander or wherever needed to reinforce the center of the weave pattern. Depending on the size of the colander used, you may or may not have a lot of extra noodles. You may have to experiment with the colander you have. 4. Place another colander on top of the noodles. Set the colanders in a wok or deep fryer containing hot oil. (careful as it may boil up quickly - depending on the amount of water in the noodles) Use a ladle with a long handle to hold the top colander in place. Evenly deep-fry the noodles until golden brown and stiff; remove the noodle basket; drain. |
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