Ramen Noodle Bake Recipe 425

RAMEN NOODLE CASSEROLE

Steps:

• Brown Hamburger and onion, then add flavoring packets from ramen noodles and simmer for about 4 minutes.
• Add the water and the tomatoes and bring to a boil.
• Then add ramen noodles and cook for about 4 minutes more.
• Pour into a casserole dish (I always SPAM it first) and cover with sliced Velveeta cheese.
• Bake for 15 minutes at 350° or until cheese is melted.

HOMEMADE RAMEN NOODLES RECIPE

Steps:

• To Make Noodles : Add baked baking soda to water and stir to dissolve completely, about 1 minute. Add salt, and stir until dissolved completely.
• Combine vital wheat gluten and bread flour in the bowl of a food processor fitted with metal blade, or in the bowl of stand mixer fitted with the paddle attachment. Process until thoroughly mixed, about 30 seconds in a food processor or 1 minute on low speed in a stand mixer.
• Increase speed to medium-low and, with machine running, add 1/3 of liquid at a time, allowing time between each addition for liquid to be fully absorbed, about 30 seconds. After final addition, allow machine to run until flour and water mixture looks pebbly, about 1 minute. If using food processor, stop machine and let rest for 30 minutes. If using stand mixer, stop machine, cover bowl with plastic wrap, and let rest for 30 minutes. (This pause is to allow the flour to more fully absorb the liquid.)
• Press dough into a ball and divide into two roughly equal portions. Place both in a bowl and cover with plastic wrap to prevent them drying out.
• Working with one dough sheet at a time, run dough through progressively narrower settings on your pasta machine, until it reaches the thickness you desire (~1-1.5 mm). Run final dough sheet through the spaghetti cutting attachment; dust noodles with flour or corn starch to prevent sticking, shake off excess starch or flour, and fold into loose nests. Alternatively, dust dough sheet with flour, fold it, dust again with flour, and fold again, to form a stack of dough. Using a sharp knife, cut through dough at regular intervals to produce noodles. Once finished cutting, shake noodles to loosen, and fold into loose nests.
• Place noodles in zip-top bag and refrigerate overnight. (Noodles can be used immediately, but they improve significantly in texture and flavor if allowed to age slightly.)
• Before Cooking Noodles (optional): Gather noodles into a ball and compress with your palms on a clean, dry surface, using a similar amount of pressure you would use to compress a snowball. Loosen noodles and repeat process, gathering them into a ball and compressing with your palms. (This brief compression gives the noodles their signature curls.)
• To Cook Noodles : Bring large pot of unsalted water to rolling boil over high heat. If using noodle baskets, add noodles to baskets and plunge in water, rapidly stirring noodles with tongs or chopsticks in basket to prevent sticking. If not using noodle baskets, add noodles to boiling water and stir vigorously with tongs or chopsticks to prevent sticking. Cook, stirring occasionally, for about 2 minutes if using hand-cut noodles; cook for about 1 minute and 30 seconds if using noodles cut on spaghetti cutter. (The exact cooking time will depend on your preferences and on the thickness of the noodles.) Drain thoroughly, shaking off as much excess water as possible, and add to hot ramen broth.

RAMEN NOODLE BAKE RECIPE - (4.2/5)

Steps:

• Preheat oven to 375 degrees. Break up Ramen noodles into greased 9x13" pan. They should cover the bottom of the dish. Sprinkle cooked meat and onion mixture or sausage over dry noodles. Add the beef flavor packet to the sauce. Pour the sauce over the noodles and meat. Sprinkle one cup of the cheese over the top of the sauce. Gently, mix ingredients. Pour the water over the top. Cover tightly with aluminum foil and bake 40-50 minutes or until liquid is totally absorbed. Remove from oven and remove foil. Sprinkle the remaining cheese over the top. Return to oven for 5-10 minutes until the cheese is melted and bubbly.

RAMEN CAKE

Steps:

• Soak three 3-ounce packages instant ramen noodles in hot water, 5 minutes. Drain; pat dry. Toss with 1 tablespoon sesame oil and 1 teaspoon salt. Heat 3 tablespoons peanut oil in a nonstick skillet over medium-high heat. Spread the noodles in the pan and cook 6 to 8 minutes per side. Drain on paper towels. Top with scallions and/or cilantro.

MINI RAMEN NOODLE FRITTATAS

Steps:

• Whisk the eggs together with one of the seasoning sachets from the ramen noodles. Discard the other one.
• Mix together the noodles, egg, bell pepper and carrot. You may find you need to chop some of the noodles into smaller pieces with the spoon as you go to make this more managable.
• Pour the mixture into a greased muffin tin. Sprinkle the tops with parmesan cheese and bake at 180 degrees Celcius until they are puffed and set - about 15 minutes.
• Allow to cool and remove from the tin. Serve as a light lunch with salad or as a snack.
• These freeze well.