SILVER DOLLAR RAMEN APPETIZER PANCAKES
It was a challenge to create a dressing that was as exciting and unusual as appetizer pancakes made with ramen noodles. But we managed!
Provided by My Food and Family
Categories Home
Time 25m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Mix dressing and Sriracha sauce until blended.
- Remove Seasoning packet from soup mix; discard or reserve for another use. Cook Noodles in boiling water 3 min.; drain. Place in medium bowl. Add carrots, zucchini, onions, flour, Dry Rub and egg; mix well.
- Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Drop half the noodle mixture into 8 mounds, 2 inches apart, in skillet, using 2 Tbsp. for each; flatten with back of spatula. Cook 2 to 3 min. on each side or until golden brown on both sides. Repeat with remaining oil and noodle mixture.
- Serve pancakes with dressing mixture.
Nutrition Facts : Calories 70, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 180 mg, Carbohydrate 8 g, Fiber 0 g, Sugar 2 g, Protein 1 g
JAPANESE RAMEN NOODLE SOUP
Use chicken, noodles, spinach, sweetcorn and eggs to make this moreish Japanese noodle soup, for when you crave something comforting yet light and wholesome.
Provided by Lina Croft
Categories Dinner, Lunch, Main course, Pasta
Time 40m
Number Of Ingredients 17
Steps:
- Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
- Taste the stock - add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.
- Cook 375g ramen noodles following the pack instructions, then drain and set aside.
- Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.
- Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
- Strain the stock into a clean pan, then bring to the boil once again.
- Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.
Nutrition Facts : Calories 629 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 51 grams protein, Sodium 4.9 milligram of sodium
RAMEN NOODLE PANCAKES
I'm going through a bunch of old magazines and wanted to keep this recipe from Womans Day. It's good all by itself for a quick lunch or pair with a salad for dinner.
Provided by Sharon123
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Break the package of noodles into 4 sections. Cook as package directs(boil in 2 cups of water for 3 minutes), then drain. Reserve seasoning packet.
- Put noodles in a bowl. Stir in zucchinik, scallions, carrot, eggs, flour and 1/2 teaspoons seasoning from mix(you may leave this out if you don't like or can't use-just add in some salt and pepper).
- Heat 1 tbls. oil in a large nonstick skillet over medium high heat. Using 1/2 of the mixure, make 4 pancakes.
- Fry 2-3 minutes on each side. Repeat, using remaining oil.
- Mix soy sauce and lemon juice. Serve with pancakes. Or serve with whatever sauce you enjoy(honey mustard is good, or mayo mixed with Thai sweet chili sauce).
NOODLE PANCAKES
Make and share this Noodle Pancakes recipe from Food.com.
Provided by SarahG.
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Place all the ingredients (except for the olive oil) in a bowl and stir to combine.
- 2. Heat 1 tbsp of olive oil in a large saute pan over medium heat.
- 3. Pour about 1/4 cup of the noodle mixture per pancake in the pan and cook for 3 minutes (you can pour as many pancakes at once as fit comfortably in your pan).
- 4. Flip the pancakes and cook an additional 3 minutes. Continue making the pancakes with the remaining mixture.
Nutrition Facts : Calories 260.5, Fat 10.3, SaturatedFat 4.3, Cholesterol 203.3, Sodium 641, Carbohydrate 25.3, Fiber 1.6, Sugar 1.7, Protein 16.5
SAVORY RAMEN PANCAKE (RAMEN CHIJIMI)
Steps:
- Bring a pot of water to a boil. Break the instant noodle in half and cook for 3 minutes (slightly under). Drain and rinse with cold water.
- Into a bowl, whisk together the cake flour, potato starch and water. Grate in the nagaimo, add in the instant noodle seasoning packet (desired amount, I used a little over half a packet) and whisk together. Fold in the cheese, vegetable add-ins, scallions and dried vegetable packet. Add the drained noodles and fold it into the batter.
- Heat a pan over medium and add oil to coat the entire surface of the pan. Transfer the mixture onto the pan and flatten with the back of a turner. Cook until the sizzling sound softens (about 3-4 minutes). Place a plate over the pan and flip. Carefully slide the pancake back onto the pan. Drizzle sesame oil along the sides and cook until other side is crispy and browned (about 3 minutes).
- Transfer to a cutting board and cut into bite size pieces. Serve with some Japanese mayonnaise and enjoy!
Nutrition Facts : ServingSize 1 serving
This Ramen Wrap tastes like Ramen soup in the form of a wrap! It's easy to make with instant ramen soup. And this instant ramen recipe is perfect for lunch and packing along in the lunch box!
Provided by Terri Gilson
Categories lunch
Time 20m
Number Of Ingredients 14
Steps:
- Boil eggs on stovetop or hot plate until hard-boiled. (See video in NOTES). You can also do this in advance - they'll stay fresh 3-4 days in the fridge, in their shells.
- Cook chicken on stovetop (until no longer pink) if you are using chicken breast. You can also use leftover chicken, rotisserie chicken, deli chicken or ham.
- Cook instant ramen noodles in water in the microwave or on stovetop for 2-3 minutes or until soft (do not put in flavor yet.)
- Drain noodles well, then mix in soup flavoring, rice vinegar, soy sauce, ginger, sriracha, garlic and fish sauce. *if you are doing this in advance, refrigerate in a sealed container until ready to use
- Add 1/4 of the sliced or shredded leftover chicken to each tortilla.
- Add 1/4 of the carrots and onions on top of the chicken, *If you are using fresh herbs, ad a few springs or leaves of fresh cilantro and/or mint here
- Add 1/4 of the noodles.
- Add egg on top of noodles.
- Sprinkle sesame seeds on top of fillings.
- Roll up tortilla, starting at bottom.
- Fold over each side.
- Then roll up from the bottom, pulling the sides in as you roll.
- Serve seam side down and slice in half.
- Garnish with more sesame seeds, as desired. Serve immediately or serve cold (refridgerate until ready to serve) and enjoy!
Nutrition Facts : ServingSize 1 wrap, Calories 319 kcal, Carbohydrate 40 g, Protein 16 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 111 mg, Sodium 1011 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 2 g
RAMEN EGG FOO YOUNG
I make this for about 30 cents a serving, If you have leftover meat and/or veggies, chop them up and add them to the ramen/egg mixture.
Provided by MakeDollarHoller
Categories Asian
Time 9m
Yield 1 large egg foo young, 2 serving(s)
Number Of Ingredients 4
Steps:
- Cook packges of noodles, according to directions.Drain the noodles. Save those flavor packets. Scramble eggs and add the flavor packets. Mix both the cooked, drained noodles and the egg mixture in a large bowl. Pour into a skillet containing heated oil. When brown on one side, flip and brown the other.
Nutrition Facts : Calories 504.2, Fat 25.1, SaturatedFat 8.5, Cholesterol 186, Sodium 1802.6, Carbohydrate 54.3, Fiber 2, Sugar 1.5, Protein 15.2
RAMEN NOODLE PANCAKES
Steps:
- Break pkg of noodles into 4 sections. Cook as pkg directs. drain; Put noodles in a medium bowl stir in zucchini,scallions,carrot,eggs and flour and 1 tsp of the reserved seasoning packet. Heat 1 tbs oil in a large nonstick skillet over med/high heat. Using 1/2 of the mixture make 4 pancakes and fry 2-3 minutes each side. Drain on paper towels. Repeat with remaining mixture to make 4 more pancakes using remaining 1 tbs oil. Sauce: Mix soy sauce and lemon juice. Drizzle over pancakes and serve.
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- Slowly pour in the water while mixing. Mix until you’ve reached a thick batter consistency. If the batter is still too thick, you can add 2-4 tbsp more water.
- Mix in the veggies into the batter and mix evenly to coat. See notes for other vegetable options and cooking tips.
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- Prepare to dredge the chicken breasts by placing the flour, egg, and bread crumbs in separate bowls. Next, using standard breading procedure, dredge one chicken breast in the flour, then dip it in the egg bowl. After allowing the egg wash to drip "clean", dredge the chicken in the bread crumbs. Repeat process with other chicken breast and set aside.
- Using a large oven-safe skillet, heat the olive oil over medium high heat. Place both chicken breasts in the hot oil and brown each side for about five minutes. After browning the chicken on the stove top, place the skillet in hot oven for 30 minutes (or until chicken is done.)
- When the chicken is done, remove from oven and allow to cool slightly. Next, prepare the ramen noodles as directed on package. Then, in a large bowl, mix all of the ramen noodles together along with the packets' seasoning. Cut chicken into 1/2" cubes, toss into bowl with the prepared ramen noodles and stir in grated Parmesan cheese. Serve immediately.
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Reviews 2Estimated Reading Time 6 minsServings 4Total Time 30 mins
- In a small bowl make the sauce. Add soy sauce, rice vinegar, ginger, a sprinkle of salt, pepper and an optional dash of fish sauce (found at Asian markets).
- Chop yellow onion and garlic. Set aside. Chop mushrooms and red peppers and set it a small bowl. Pour soy and vinegar sauce over mushrooms and peppers. Set aside.
- Cook noodles in boiling water according to package instructions. Drain, rinse with cold water. Toss noodles with 1-2 Tablespoons of sesame oil to prevent them from sticking together. Set aside.
- Heat 2 tablespoons of sesame oil in a frying pan on medium heat. Add in garlic and yellow onion, and sauté for a minute or until the onion slices soften.
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- Cover the ramen with boiling water and let stand 5 minutes, then drain. Whisk together the egg, soy sauce, sesame oil, sesame seeds, and 1/4 teaspoon salt. Toss the ramen with the egg mixture.
- In a large non-stick skillet heat the vegetable oil over medium heat until hot. Cook 1/2 cup measures of the ramen mixture in the oil in batches, turning once, until golden, about 4 minutes per side. Sprinkle the ramen cakes with the scallion greens and serve drizzled with additional sesame oil.
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