Uncle Dobos Ramen Omelet Food

UNCLE DOBO'S RAMEN OMELET

Steps:

• Cook the ramen according to package directions, but without adding the seasoning packet (too much sodium, so toss the packet). Drain well.
• Melt the butter in a pan, then add the Parmesan and stir well. The cheese should almost become like a paste together with the butter.
• Add the cooked noodles and stir well to coat.
• In a bowl mix together the egg and onion/scallion/chives.
• Pour the egg mixture over the noodles in the pan and stir well.
• Cook omelet until egg has set, then flip half of the omelet over the other.
• You can garnish with extra Parmesan, if you like. Serve.
• Makes 2 big servings.

EASY RAMELETTE

Steps:

• Cook ramen according to package but don't add spice pack to water. When ramen is cooked, drain it, rinse with cold water, and then dry it on a few paper towels.
• Whisk together eggs with 2 teaspoons of spice seasoning from ramen package.
• Heat a small nonstick skillet over medium heat. Add oil and half of the ramen noodles (you can save the rest for your next ramelette!) Let the noodles cook for one minute.
• Add whisked eggs and stir the eggs gently to make sure they are evenly distributed. Cook for about 2 minutes until eggs are set.
• Flip the omelette! Be confident with it and use a spatula to help lift it. Cook for another 30-60 seconds on the second side.
• Slide ramelette out onto a plate and cut into quarters. Garnish with chili garlic sauce and scallions.

RAMEN OMELET

Steps:

• Cook Ramen and drain.
• While the Ramen is cooking, heat an 8 inch saute pan over medium-high heat.
• Add Ghee.
• Saute (stir fry) Onions and Bell Peppers'til Onions are translucent.
• Season Egg mixture to taste with Salt and Pepper.
• Mix noodles with Onions and Bell Peppers.
• Add Egg mixture, Stir and spread evenly over bottom of the pan.
• Cook'til brown, 4-5 minutes, turn, cook other side'til brown, 4-5 minutes.
• Cut into wedges.
• Serve with Salsa Fresca.

RAMEN OVEN OMELET

Steps:

• Save seasoning packets from ramen packages for another recipe.
• Cook noodles as directed on package.
• Drain and rinse noodles in cold water and set aside.
• In a large oven proof skillet, cook celery in canola oil for 1 minute. Stir in mushrooms, 2 tablespoons green onions, and ginger.
• Continue to cook and stir for 7 minutes or until mushrooms are lightly browned.
• Stir into noodles.
• Whisk the eggs and egg whites, sesame oil, sugar, and salt.
• Stir into noodle mixture and spread into even layer in skillet.
• Cook on medium for 2 minutes.
• Preheat oven to 350 and bake uncovered for 10-12 minutes, until set.
• Cut into wedges.
• Garnish with remaining green onions.
• Drizzle with soy sauce.