Bacon And Cabbage Ramen Food

BACON, CABBAGE AND NOODLES

Steps:

• Cook egg noodles according to package directions. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. , Add cabbage to drippings; cover and cook on low for 20 minutes or until cabbage is tender, stirring occasionally. Drain noodles. Stir into skillet. Add bacon, salt and pepper; heat through.

KIMCHI AND BACON RAMEN

Steps:

• Bring a large pot of unsalted water to a boil.
• Heat 1/2 cup of the oil in a small saucepan until hot but not smoking. Turn off the heat. Add half of the scallions and ginger. Let cool for 5 minutes. Pour the mixture into a blender and add the cabbage kimchi, sesame seeds and rice vinegar. Blend until coarsely chopped. Transfer the kimchi pesto to a small bowl and set aside. Rinse the blender carafe with hot water.
• Cook the bacon with the 2 remaining teaspoons oil in a large skillet over medium heat, turning occasionally, until brown and crisp, about 12 minutes. Remove the bacon to a paper-towel-lined plate and crumble 2 of the slices. Discard all but 1 tablespoon of the drippings from the skillet. Increase the heat to medium high. Add the garlic and the remaining scallions and ginger. Cook until browned, about 1 minute, then add 1 1/2 cups of the chicken broth and the crumbled bacon. Simmer until reduced by half, about 5 minutes.
• Transfer the bacon-chicken broth to the blender. Add the kimchi juice, miso, mirin and remaining 1 1/4 cups chicken broth. Leave the lid cracked and cover with a kitchen towel to collect any splatters. Blend until smooth.
• Add the ramen noodles to the boiling water and cook until al dente, about 1 1/2 minutes for fresh noodles and 2 1/2 minutes for dried noodles. Drain and divide among 4 soup bowls. Pour the hot broth from the blender into the bowls. Top with the kimchi pesto and remaining 4 slices of bacon. Add the soft-boiled egg, scallions, nori and kimchi.

TRADITIONAL IRISH BACON, CABBAGE, AND PARSLEY SAUCE

Steps:

• Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water; drain.
• Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour.
• Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more.
• Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine. Serve bacon and cabbage with parsley sauce and potatoes.

BACON CABBAGE STIR-FRY

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Stir-fry cabbage in drippings until tender, 5-7 minutes. Add garlic powder, salt, mustard and bacon; cook and stir until heated through.

FRIED CABBAGE WITH BACON

Steps:

• Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
• Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.

RAMEN CABBAGE SALAD

Steps:

• Toss together the cabbage, noodles and sunflower seeds or almonds.
• Whisk together the ramen flavor packet, oil, sugar and vinegar. Pour over cabbage mixture and toss evenly to coat.

CABBAGE WITH BACON & ONIONS

Steps:

• Fry the onion in butter for 2 mins, then add the bacon and cook for a few mins more until golden.
• Stir in the cabbage and boiling water. Cook for 2 mins over a medium heat until wilted, then cover, turn the heat to low and cook for another 5 mins.
• Uncover and stir well; the cabbage should have a little colour. If not, increase the heat and cook for a few moments more. Season to taste.

YATSOBI (BEEF, CABBAGE AND RAMEN NOODLE STIR-FRY)

Steps:

• In a large skillet or wok, brown ground beef and set aside to drain on paper towels.
• Fry bacon, drain on paper towels and reserve 2 Tbsp of the bacon fat.
• Heat the bacon grease over medium heat.
• Add chopped onions and garlic and cook for 3-4 minutes or until onions are soft.
• Add 2 - 4 tbls. soy sauce.
• Add carrots and cook for 2-3 minutes.
• Add cabbage & red bell pepper.
• Stir-fry on medium-high heat for 5-6 minutes or until vegetables are crisp tender. (We like ours crisp so you may want to cook longer).
• Prepare Ramen noodles as directed on package, drain, and toss with a little olive oil to keep them from sticking together (do not add the seasoning packets).
• Add ground beef, bacon and crushed red pepper flakes (if using) to the vegetable mixture and cook at medium heat for 2-3 minutes, or until meat is heated through.
• Add bean sprouts and Ramen noodles to meat and vegetable mixture and stir fry 2-3 minutes, stirring frequently.
• Serve with extra soy sauce to taste.

BACON AND EGG RAMEN RECIPE BY TASTY

Steps:

• To a pot with 2 cups (480 ml) of boiling water add the ramen seasoning packet and a tablespoon of butter. Stir until the butter melts and then add the ramen noodle cube and cook until the noodles become tender, 2 minutes. Pour the ramen into a bowl.
• Top the prepared ramen with the fried egg, bacon, and scallions and season with salt and pepper.
• Enjoy!

BACON AND CABBAGE RAMEN

Steps:

• Prepare ramen according to package directions.
• While it simmers, slice bacon crosswise into 2" pieces. 2 minutes before noodles are done, add bacon and cabbage. Simmer 2 minutes and serve.