RAMEN CARBONARA
If you have bacon, eggs and a pack of ramen noodles in the pantry, this quick dinner (or breakfast or lunch) comes together in a snap. The strategy: Cook the noodles in a Parmesan-rich broth in the same pan you use to cook the bacon. The clever cook who invented this is the novelist Stacey Ballis, a regular contributor to the breakfast blog Extra Crispy. Since ramen noodles are parcooked, they quickly soften and soak up the broth. (Stirring in eggs thickens it into a sauce.) If you use pancetta and good Parmesan, it tastes surprisingly like the Roman original. But it is always delicious and filling, and even more unctuous if you add a runny fried egg on top.
Provided by Julia Moskin
Categories dinner, weekday, noodles, main course
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a large skillet (preferably nonstick), cook bacon over medium heat until fat is rendered and meat is cooked through. Adjust the heat as needed to prevent scorching. When bacon is cooked, use a slotted spoon to transfer it to a paper-towel-lined plate. Set aside.
- Pour off the extra bacon fat in the pan, leaving behind any browned bits stuck on the bottom. Return pan to medium-high heat and add boiling water, butter and half the cheese. Stir, scraping up bacon bits, and bring to a boil. Add noodle blocks and boil, gently separating the strands as they soften, until noodles are almost cooked through, about 3 minutes. The noodles will absorb some of the liquid, and there will be a thick broth in the pan. Keep the heat high; you want most of the liquid to evaporate.
- Reduce heat to low. Add whisked eggs, stir into noodles very well, and cook, stirring constantly and scraping the bottom of the pan, about 1 minute. The sauce should remain quite runny; the eggs will continue to cook after you remove them from the heat. Mix in cooked bacon, remaining cheese and plenty of black pepper and immediately remove from the heat.
- Scrape mixture into 2 large serving bowls. If not making fried eggs, serve immediately, grinding pepper over the top of each bowl.
- If making fried eggs, cover the noodle bowls to keep them warm. Return empty pan to medium heat, add a lump of butter, and swirl until melted and foaming. Crack the eggs into the pan and fry until yolks are just set and edges are brown, about 3 minutes. Transfer to noodle bowls, grind on more pepper, and serve immediately.
Nutrition Facts : @context http, Calories 1300, UnsaturatedFat 46 grams, Carbohydrate 56 grams, Fat 95 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 43 grams, Sodium 3164 milligrams, Sugar 3 grams, TransFat 1 gram
SPRING RAMEN BOWL WITH SNAP PEAS AND ASPARAGUS
This lighter take on ramen, with snap peas and shaved asparagus, comes from the vegetarian cookbook author Lukas Volger. The flavors are perked up with pounded or grated ginger and lemon zest. You can skip the frizzled scallion garnish, but it does add nice texture to the finished bowl.
Provided by Martha Rose Shulman
Categories dinner, lunch, noodles, soups and stews, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Snap off the tough ends of the asparagus and set the top parts aside. Combine the tough asparagus ends, mushrooms, garlic and 9 cups water in a stockpot or saucepan and bring to a boil. Reduce heat and simmer for 20 minutes. Add kombu, remove from the heat, and let stand for 30 minutes. Strain out and discard the solids and return the broth to the stockpot.
- While the broth is simmering, prepare the frizzled scallions, if using: Heat 1/2 inch of oil in a small skillet or saucepan over medium heat. Test temperature by adding a piece of scallion; it should sizzle on contact. Add scallions and cook, stirring frequently, until brown all over but not burned. Use a spider or slotted spoon to transfer to a paper-towel-lined plate. Sprinkle with salt and allow to cool. (Use within a few hours.)
- In a tall glass or measuring cup, combine miso and a ladleful of hot broth. Purée thoroughly with an immersion blender until smooth. (Alternately, carefully purée in a blender.) Pour mixture back into the stockpot and bring to a bare simmer. Add salt and taste, adding more if necessary. Keep covered over low heat until ready to serve.
- Use a vegetable peeler to shave the asparagus spears into ribbons. (It's easiest to do this by laying them flat on a cutting board, and using a Y peeler.)
- Bring another saucepan of salted water to boil and prepare an ice bath. Remove the fibrous strings from the snap peas. (To do so, pinch one end and pull along the straight edge of the pea as if it's a zipper.) Once the water comes to a boil, add snap peas and blanch for 90 seconds. Use a slotted spoon to transfer peas to the ice bath. Reserve the boiling water.
- Add noodles to the boiling water, in a strainer or the pasta insert that comes with a stockpot, and cook until tender, usually 4 to 7 minutes for dried or 60 to 90 seconds for fresh. Lift out the noodles, reserving the cooking water, and rinse the noodles thoroughly under cold running water. Quickly dunk them back into the hot water to reheat. Divide among four bowls.
- Just before serving, wave the nori squares over the flame of a gas burner a few times, until the corners curl and they turn crisp, or roast under a broiler, flipping periodically. Slice into thin strips with a chef's knife or crumble with your fingers.
- Arrange asparagus, snap peas and egg halves, if using, over the noodles in each bowl. Add a pinch of lemon zest and a few gratings of ginger to each bowl, then cover with the piping hot broth. Divide frizzled scallions on top, if using, then garnish each serving with a few drops of sesame oil and the nori. Serve immediately.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 8 grams, Carbohydrate 48 grams, Fat 14 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 1410 milligrams, Sugar 5 grams, TransFat 0 grams
PARMESAN PEAS
Steps:
- Melt the butter in a medium skillet over medium heat. Add the shallots and a pinch of salt and cook until soft and translucent, about 4 minutes.
- Stir in the peas and 1/2 teaspoon salt and cook until the peas are soft but still bright green, 2 to 3 minutes. Add the lemon juice and toss. Remove from heat and stir in the Parmesan and a generous pinch of black pepper. Serve hot.
RAMEN CARBONARA
Carbonara is known as a quick-to-fix meal, but get dinner done even sooner by using ramen instead of traditional pasta. Top with additional Parmesan if desired.
Provided by Juliana Hale
Categories Meat and Poultry Recipes Pork
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Transfer to paper towels to drain. Add onion to bacon drippings in skillet; cook until tender, 3 to 5 minutes.
- Meanwhile, cook ramen in a saucepan according to package directions, adding peas the last minute of cooking. Reserve 1/2 cup cooking water; drain.
- Whisk together egg, Parmesan, onion and drippings, salt, and red pepper in a bowl. Add hot ramen and cooked bacon. Toss to coat, adding enough reserved cooking water to make a creamy consistency. Top servings with parsley.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 19.6 g, Cholesterol 120.6 mg, Fat 14.9 g, Fiber 3.8 g, Protein 18.7 g, SaturatedFat 6.2 g, Sodium 1145.2 mg, Sugar 4.4 g
MUSHROOM RAMEN
Restaurant-quality ramen you can make at home! With a perfectly seasoned mushroom broth, you'll never order this out again. It's THAT good!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl, combine shiitake mushrooms and 2 cups hot water; let stand until softened, about 20-30 minutes. Drain, reserving the mushroom water, before coarsely chopping; set aside. Heat canola oil in a large stockpot or Dutch oven over medium heat. Add garlic, shallot, and ginger, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in reserved shiitake mushrooms until golden and browned, about 3 minutes. Stir in reserved mushroom water, chicken stock, white miso paste, soy sauce and bacon. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 15-20 minutes. Remove and discard bacon. Stir in assorted mushrooms; simmer until softened, about 3-5 minutes. Stir in ramen until noodles are just tender, about 3 minutes. Stir in rice wine vinegar; season with additional soy sauce and pepper, to taste. Serve immediately, garnished with soft boiled eggs and green onions.
SPAGHETTI WITH LEMON, PARMESAN & PEAS
This super healthy vegetarian pasta dish is quick to make, and makes the most of your store cupboard ingredients
Provided by Good Food team
Categories Dinner, Lunch, Pasta, Supper, Vegetable
Time 30m
Number Of Ingredients 8
Steps:
- Bring a large pan of lightly salted water to the boil. Feed in the spaghetti and cook for about 10-12 minutes, until just tender. (Check the pack instructions for timings - 'quick cook' spaghetti takes only 3 minutes.) Add the peas for the last 2-3 minutes.
- At the same time, heat the olive oil in a saucepan and fry the onion gently until softened and cooked, but not brown. Stir in the soft cheese and warm it through, adding 3 tbsp of the pasta cooking water to thin it down. Now stir in the lemon zest and 2 tbsp of the Parmesan.
- Drain the spaghetti and peas really well, return them to the pan and gently stir in the sauce. Season with salt and pepper, then pile it into 2 serving bowls. Sprinkle the parsley and the remaining Parmesan over the top and serve right away, with a mixed leaf salad.
Nutrition Facts : Calories 420 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 61 grams carbohydrates, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.83 milligram of sodium
SPICY SESAME RAMEN NOODLES
Ready in just 15 minutes, these Spicy Sesame Ramen Noodles are speedy and delicious! This jazzed up ramen is made with ramen-style soba noodles for a healthier twist on packaged ramen.
Provided by Jenn Laughlin - Peas and Crayons
Categories Main Dish
Time 15m
Number Of Ingredients 11
Steps:
- Cook ramen noodles according to package directions. (approx. 2-3 minutes)
- While you wait for the water to boil, measure out all your ingredients. This recipe comes together fast!
- Heat a large skillet over medium heat. Add 1 TBSP of sesame oil and, once hot, add garlic and ginger. Sauté for about a minute, until tender and fragrant.
- Next stir in brown sugar, soy sauce, rice vinegar, and chili garlic sauce (start with 1 tsp and add extra to taste) and cook for an additional 30 seconds.
- Drain noodles and add to the skillet. Mix well with a fork or tongs and add an extra drizzle of sesame oil and/or chili garlic sauce to taste. I added 3-4 tsp of chili sauce total since I like it spiiiicy!
- Top with green onion and sesame seeds. For even more heat, add some optional crushed red pepper flakes. Enjoy hot.
Nutrition Facts : Calories 320 kcal, Carbohydrate 38 g, Protein 6 g, Fat 15 g, SaturatedFat 4 g, Sodium 1649 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
SESAME RAMEN WITH GREEN PEAS
This is my favorite quick side dish to make with ramen noodles. You can add more veggies depending on preference. My toddlers love this.
Provided by gourmetmomma
Categories Vegetable
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Fill a small saucepan up halfway with water. Put the ramen noodles inches Add the frozen peas. Cook for 3 minutes.
- Drain the water. DO NOT USE THE SEASONING PACKAGE.
- Add the sesame oil and soy sauce. Toss the noodles.
- Great hot or cold.
Nutrition Facts : Calories 226.2, Fat 8, SaturatedFat 3.4, Sodium 617.4, Carbohydrate 32.9, Fiber 1.5, Sugar 2, Protein 6
SIMPLE SPAGHETTI WITH GARLIC, PEAS & PARMESAN
Just a few simple ingredients gets you a luxurious carbonara-like spaghetti dish with olive oil, garlic, spring peas, Parmesan and lemon.
Provided by Julie Andrews
Categories Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Cook pasta according to package directions, until al dente.
- Drain pasta, reserving 1 ¼ cups pasta water for later use. Coat pasta with 1 Tbsp. olive oil and set aside.
- Place ¼ cup olive oil in the large pot on medium-high heat. Add garlic and cook until fragrant, about 30-60 seconds. Add pasta back in to the stock pot, then the pasta water and simmer until liquid is reduced by half. Remove from the heat and stir in the beaten egg yolks until it starts to thicken.
- Stir in peas and half the Parmesan cheese.
- Season with salt, black pepper and lemon zest and juice, to taste. Remove from heat and place in bowls.
- Garnish with remaining Parmesan cheese.
Nutrition Facts : ServingSize 1/6 of recipe, Calories 405 calories, Sugar 3g, Sodium 245mg, Fat 18g, SaturatedFat 5g, UnsaturatedFat 13g, TransFat 0g, Carbohydrate 48g, Fiber 7g, Protein 13g, Cholesterol 101mg
RAMEN WITH PEAS AND PARMESAN
I was asked to post this relic from my college days when the only cooking items we were allowed to have in our dorm rooms was a hotpot and a popcorn popper. Its about as non-gourmet as non-gourmet gets, but its cheap, easy, filling, and suprizingly tasty. Its tastier than it sounds and it still shows up on my table from time to time, much to my kids' delight.
Provided by 3KillerBs
Categories Lunch/Snacks
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Boil water in your hot pot or a real pot if you have actual cooking facilities.
- Break up and drop in the ramens. Add the peas. Bring to a boil again.
- Drain and tip into a large bowl.
- Add butter, parmesan, and 1/3 of the ramen's seasoning packet.
- Feeds one active, hungry teen or can be used as a side dish for 2.
Nutrition Facts : Calories 564.1, Fat 27.8, SaturatedFat 14.7, Cholesterol 34.9, Sodium 1225.5, Carbohydrate 65.8, Fiber 3, Sugar 3.9, Protein 13.7
PARMESAN PEAS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 18m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a large saute pan, add the oil and shallots over medium heat and cook shallots until they are transparent and tender, about 5 minutes. Add the peas and warm through. Next add the heavy cream and Parmesan and continue to cook until all of the cheese has been incorporated. Adjust seasoning just before serving and, if you like, sprinkle with chopped fresh mint.
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