Ramen Noodle Bowl By Millie Peartree Recipes

EASY HOMEMADE RAMEN BOWLS

Steps:

• Heat sesame oil and olive oil in a medium-large saucepan over moderate heat (see notes). Add garlic and ginger, and simmer until fragrant, about 2-3 minutes. Do not brown the garlic, or else you'll get a bitter flavor.
• Add the carrots and mushrooms if you're using them, and simmer until they soften, about a minute, stirring frequently.
• Add the broth, Sriracha sauce, rice vinegar, and soy sauce. Stir, and bring to a simmer; let it go for about five minutes. Taste, and adjust heat and taste to your liking by adding more Sriracha and soy sauce if needed.
• While the broth simmers, cook the Ramen noodles in a separate pot as per the package's instructions. (You could cook the noodles in the broth directly, but that makes for a messy transfer to a bowl. It's much easier to transfer drained cooked noodles to a bowl and spoon the broth over top.) Once the noodles are tender, drain and rinse under cool water, place into a soup bowl, and set aside.
• When the soup is ready, spoon the broth over the noodles. Allow to cool. At this point, make your soft-boiled egg if you're garnishing with one, and add the rest of your toppings to serve.

RAMEN BOWL

Steps:

• Combine water, garlic, ginger, and onion in a large stock pot and bring broth base to a simmer. Reduce heat to maintain an easy simmer for 40 minutes.
• While broth simmers, fill a saucepan with water. Bring to a boil and reduce heat to a simmer. Lower eggs into the water 1 at a time. Cook 7 minutes for barely set yolks. Remove eggs from hot water, run under cold water until cool, and peel. Halve eggs lengthwise, place on a plate, and season with salt and pepper.
• Fill a large pot with water and bring to a boil in preparation for cooking noodles. Reduce heat to a simmer.
• Use a slotted spoon or long-handled strainer to remove garlic, ginger, and onion from the broth in the stock pot after it has simmered 40 minutes. Discard vegetables. Add soy sauce, sake, chile sauce, sesame oil, sugar, and salt and stir well. Cover stock pot loosely and simmer 10 to 20 minutes more.
• Return simmering water to a boil. Add noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 3 minutes. Drain and divide noodles between 4 large bowls.
• Add shrimp and scallops to the simmering broth. Cook until opaque, 3 to 5 minutes.
• Ladle finished broth into bowls to barely cover noodles. Add equal amounts of shrimp and 1 scallop to the center of each bowl. Place a portion of bean sprouts on the side of each bowl. Place 2 soft-boiled egg halves, yolks up, resting on noodles in each bowl; keep eggs above the broth. Garnish each bowl with scallions.

RAMEN NOODLE BOWL BY MILLIE PEARTREE

Steps:

• In a small saucepan over medium-high heat, bring broth to a boil. Add noodles and chicken, and simmer for 3 to 5 minutes. Remove from heat and stir in cilantro, kimchi, beans sprouts, and scallions. Add egg and nori to bowl, and drizzle with hot sauce.
• Serving size: 1 bowl

EASY RAMEN NOODLE BOWL

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Add beef; cook 3 to 5 minutes, stirring occasionally, until brown. Remove beef from skillet.
• In same skillet, heat water to boiling. Break block of noodles from soup mix into water; stir until slightly softened. Stir in vegetables. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in contents of seasoning packet from soup mix, the stir-fry sauce and beef. Cook 2 to 3 minutes, stirring frequently, until hot. Serve in individual bowls.

CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU

Steps:

• Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
• Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
• Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
• Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn't just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
• Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
• Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.