CHEESY RAMEN NOODLES
This is an extremely simple and delicious spin on the typical ramen noodles that can be EASILY made in the college environment!
Provided by Emily
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Bring water to a boil in a saucepan. Add ramen noodles and cook 2 minutes until tender. Pour out water, then stir in seasoning packet and cheese to serve.
Nutrition Facts : Calories 163.1 calories, Carbohydrate 7.9 g, Cholesterol 26.7 mg, Fat 11.3 g, Fiber 0.4 g, Protein 7.5 g, SaturatedFat 6.2 g, Sodium 733.1 mg, Sugar 0.1 g
PERFECT INSTANT RAMEN
Make some instant ramen. Slide an egg into the hot broth, then some butter. Crown the steaming noodles with slices of American cheese. Scatter a bunch of toasted sesame seeds and chopped scallions across the top, if you want to. Hardly a recipe! But for the chef Roy Choi, who gave it to The Times in 2014, doctored instant ramen is a taste of Korean-American straight-from-the-bag soul food. The butter, egg and cheese help coat the ramen noodles and deepen their flavor. "It's our snack, it's our peanut butter and jelly sandwich, it's our bowl of cereal," Mr. Choi said. "It's something that has been a part of my life forever."
Provided by Jeff Gordinier
Categories dinner, for one, lunch, soups and stews
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Bring 2 1/2 cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds.
- Remove the pan from the heat and carefully add the egg. Do not stir; pull the noodles over the egg and let sit for one minute to poach.
- Carefully transfer everything to a serving bowl, add the butter, cheese and sesame seeds and mix. Garnish with the scallions if desired.
Nutrition Facts : @context http, Calories 605, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 32 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 16 grams, Sodium 2054 milligrams, Sugar 2 grams, TransFat 0 grams
CHEESE RAMEN | HOW TO MAKE CHEESE RAMEN
Steps:
- Heat water in a pan or pot and bring the water to boiling hot.
- Add ramen noodles and cook until al dente (tender).
- Pour out water and add butter, garlic powder, ground black pepper, and grated cheese. Allow the cheese to melt slightly, then stir everything together until creamy.
- Serve cheesy ramen hot garnishing with chopped scallions if adding.
CHEESY BEEF RAMEN
Ramen noodles are all the rage these days! Watch this cooking video to see how to make ramen awesome. Beginners welcome!
Provided by My Food and Family
Categories Dairy
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Bring broth to boil in small saucepan. Add Noodles; stir into hot broth. Cook as directed on package. Discard Seasoning Packet.
- Heat heavy medium nonstick skillet on medium-high heat. Slip eggs, 1 at a time, into skillet, leaving space between eggs. Cook 2 min. on each side or until whites and yolks are set. Remove from heat.
- Ladle soup into 2 serving bowls; top with Singles, eggs and onions.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 200 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 17 g
CHEESY KIMCHI NOODLES
Instant ramen ranks highly among comfort foods because it can be quickly prepared and those little seasoning packets provide lots of flavor with minimal effort. No packets are used in this recipe, but the addition of gooey, melted Cheddar and funky fermented kimchi makes the dish even more satisfying. Sautéed scallions and garlic balance out the spicy Sriracha, soy and sesame sauce, while the runny yolk from a crispy fried egg adds richness and mellows the spice. The cheese becomes sticky as it cools, so these noodles are best served immediately while still warm and glossy.
Provided by Lara Lee
Categories dinner, easy, lunch, quick, noodles, main course
Time 20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Bring a medium saucepan of water to a boil over high. Add the noodles and cook according to the package instructions until tender but still springy, about 2 to 3 minutes. Transfer to a colander and rinse in cold water until cool, then toss with a splash of canola oil to prevent the noodles from sticking together. Set cooked noodles aside.
- Meanwhile, prepare the sauce: In a small bowl, whisk the Sriracha, soy sauce, sesame oil and Shaoxing wine; set aside.
- Set a medium nonstick skillet over high heat. Add ½ tablespoon canola oil and, once shimmering, crack in the eggs. Reduce the heat to medium and cook until the whites are done and the edges are browned, 2 to 3 minutes. Transfer to a plate.
- In the same skillet, heat the remaining 1 tablespoon canola oil over medium-high. Add the scallions, kimchi, garlic and sesame seeds, and cook for 1 minute until just softened, stirring frequently. Add the noodles and sauce, and toss to combine for 1 minute. Stir in the grated cheese until it melts. Turn off the heat.
- Transfer the noodles to serving plates, top with the fried eggs and garnish with extra sesame seeds and scallions. Serve immediately.
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