Ramen Noodles With Spring Onions And Garlic Crisp Food

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RAMEN NOODLES WITH SPRING ONIONS AND GARLIC CRISP



Ramen Noodles With Spring Onions and Garlic Crisp image

A slight twist on scallion noodles: the same savory, lip-smacking flavor but now with a lot of texture from the crunchy, spicy garlic topping.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Lunch     Noodle     Green Onion/Scallion     Garlic     Ginger     Soy Sauce     Sesame     Vegetarian     Peanut Free     Tree Nut Free     Quick & Easy     Spring

Yield 4 servings

Number Of Ingredients 14

1 bunch spring onions or scallions, very thinly sliced, divided
1 (3") piece ginger, peeled, thinly sliced
4 garlic cloves, thinly sliced
½ cup vegetable or sunflower oil
½ serrano or other green chile, thinly sliced (with seeds)
¼ cup finely chopped tender herbs (such as cilantro, mint, and/or basil)
2 Tbsp. low-sodium soy sauce
1 Tbsp. unseasoned rice vinegar
1 Tbsp. toasted sesame seeds
1 tsp. freshly ground black pepper
½ tsp. kosher salt
½ tsp. sugar
2 (5-oz.) packages fresh wavy ramen noodles
1 Tbsp. unsalted butter, cut into pieces

Steps:

  • Place half of spring onions in a large heatproof bowl and set a fine-mesh sieve on top; set aside. Combine remaining spring onions with ginger, garlic, and oil in a small saucepan. Set over medium-high and cook, stirring occasionally, until garlic is golden and scallions are beginning to crisp and turn golden brown, 8-10 minutes.
  • Pour mixture through reserved sieve onto spring onions. Turn out garlic crisp in sieve onto paper towels to drain. Stir spring onions in bowl until just softened, about 1 minute. Stir in chile, herbs, soy sauce, vinegar, sesame seeds, pepper, salt, and sugar. Let dressing sit 10 minutes.
  • Meanwhile, cook noodles according to package directions. Drain and rinse under warm water to get rid of any excess starch.
  • Transfer noodles to bowl with dressing and add butter and half of garlic crisp; toss to coat noodles. Divide among bowls; top with remaining garlic crisp.

RAMEN NOODLES WITH SPRING ONIONS AND GARLIC CRISP



Ramen Noodles With Spring Onions and Garlic Crisp image

A slight twist on scallion noodles: the same savory, lip-smacking flavor but now with a lot of texture from the crunchy, spicy garlic topping.

Provided by @MakeItYours

Number Of Ingredients 14

1 bunch spring onions or scallions, very thinly sliced, divided
1 (3") piece ginger, peeled, thinly sliced
4 garlic cloves, thinly sliced
½ cup vegetable or sunflower oil
½ serrano or other green chile, thinly sliced (with seeds)
¼ cup finely chopped tender herbs (such as cilantro, mint, and/or basil)
2 Tbsp. low-sodium soy sauce
1 Tbsp. unseasoned rice vinegar
1 Tbsp. toasted sesame seeds
1 tsp. freshly ground black pepper
½ tsp. kosher salt
½ tsp. sugar
2 (5-oz.) packages fresh wavy ramen noodles
1 Tbsp. unsalted butter, cut into pieces

Steps:

  • Preparation Place half of spring onions in a large heatproof bowl and set a fine-mesh sieve on top; set aside. Combine remaining spring onions with ginger, garlic, and oil in a small saucepan. Set over medium-high and cook, stirring occasionally, until garlic is golden and scallions are beginning to crisp and turn golden brown, 8-10 minutes. Pour mixture through reserved sieve onto spring onions. Turn out garlic crisp in sieve onto paper towels to drain. Stir spring onions in bowl until just softened, about 1 minute. Stir in chile, herbs, soy sauce, vinegar, sesame seeds, pepper, salt, and sugar. Let dressing sit 10 minutes. Meanwhile, cook noodles according to package directions. Drain and rinse under warm water to get rid of any excess starch. Transfer noodles to bowl with dressing and add butter and half of garlic crisp; toss to coat noodles. Divide among bowls; top with remaining garlic crisp.

ROAST BROCCOLI & SESAME RAMEN NOODLE BOWLS



Roast broccoli & sesame ramen noodle bowls image

Let broccoli take centre stage in our ramen noodle bowls. Versatile, easy to cook and nutritious, it's especially delicious when roasted until crisp

Provided by Esther Clark

Categories     Dinner

Time 45m

Number Of Ingredients 14

1⁄2 head of broccoli, broken into florets
1 tbsp sesame oil
1 tbsp sesame seeds, plus extra to serve
2 eggs
200g ramen or dried egg noodles
2 spring onions, sliced
2 radishes, thinly sliced
crispy chilli oil, to serve (optional)
3 tbsp sesame oil
1 tbsp brown miso
pinch of chilli flakes
2 tsp brown sugar
1-2 limes, juiced (to taste)
1 small garlic clove, crushed

Steps:

  • Heat the oven to 220C/200C fan/gas 8. Toss the broccoli with the sesame oil, sesame seeds and some salt, then spread out on a baking tray. Roast for about 15-20 mins until charred and tender.
  • Meanwhile, bring a pan of water to the boil. Add the eggs and cook for 6 mins 30 seconds. Remove using a slotted spoon and lower into ice water to cool for 3 mins before peeling the shells. Mix all the dressing ingredients in a bowl.
  • Cook the noodles following pack instructions, then drain and toss with the dressing.
  • Divide between two serving bowls and top each with a halved egg, the spring onions, radishes and charred broccoli. Finish with extra sesame seeds and crispy chilli oil, if you like.

Nutrition Facts : Calories 807 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 8 grams sugar, Fiber 14 grams fiber, Protein 32 grams protein, Sodium 1.7 milligram of sodium

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  • Place half of spring onions in a large heatproof bowl and set a fine-mesh sieve on top; set aside. Combine remaining spring onions with ginger, garlic, and oil in a small saucepan. Set over medium-high and cook, stirring occasionally, until garlic is golden and scallions are beginning to crisp and turn golden brown, 8–10 minutes.
  • Pour mixture through reserved sieve onto spring onions. Turn out garlic crisp in sieve onto paper towels to drain. Stir spring onions in bowl until just softened, about 1 minute. Stir in chile, herbs, soy sauce, vinegar, sesame seeds, pepper, salt, and sugar. Let dressing sit 10 minutes.
  • Meanwhile, cook noodles according to package directions. Drain and rinse under warm water to get rid of any excess starch.
  • Transfer noodles to bowl with dressing and add butter and half of garlic crisp; toss to coat noodles. Divide among bowls; top with remaining garlic crisp.
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