Ramen With Onion And Roasted Pepper Recipes

TOP RAMEN

Steps:

• Bring 2 cups water to a boil in a saucepan. Cook noodles in boiling water until tender, about 3 minutes. Stir garlic powder, onion powder, and ginger into the noodles and water; season with salt and black pepper.

AFTERNOON RAMEN

Steps:

• For the broth: Preheat the oven to broil. Place the onion and ginger on a baking sheet and broil until blackened on top, about 10 minutes.
• Cook the bacon in a large pot over low heat until all of the fat is rendered out and the bacon is crisp, about 10 minutes. Put the roasted onion and ginger, the garlic, green onions, leek, broth, soy sauce, mirin and salt into the pot. Simmer for 2 to 3 hours, while you cook your pork belly. Strain to serve.
• For the pork belly: Preheat the oven to 350 degrees F. Sprinkle the belly with the salt, sugar and pepper. Throw the seasoned belly in a roasting pan and pour the sake over it. Roast for 1 hour 30 minutes, and then bring the heat up to 450 degrees F and let it caramelize. It should be tender but not mushy.
• Let the belly cool to room temperature. Wrap it up tight in plastic and put it in the fridge until it¿s thoroughly chilled through. At that point, slice it into nice, thick slabs. Set aside for ramen.
• To assemble the ramen: Cook the ramen noodles according to package instructions. Place the noodles into a bowl, followed by pork belly and top with broth. Add whatever toppings you like!

RAMEN NOODLES WITH SPRING ONIONS AND GARLIC CRISP

Steps:

• Place half of spring onions in a large heatproof bowl and set a fine-mesh sieve on top; set aside. Combine remaining spring onions with ginger, garlic, and oil in a small saucepan. Set over medium-high and cook, stirring occasionally, until garlic is golden and scallions are beginning to crisp and turn golden brown, 8-10 minutes.
• Pour mixture through reserved sieve onto spring onions. Turn out garlic crisp in sieve onto paper towels to drain. Stir spring onions in bowl until just softened, about 1 minute. Stir in chile, herbs, soy sauce, vinegar, sesame seeds, pepper, salt, and sugar. Let dressing sit 10 minutes.
• Meanwhile, cook noodles according to package directions. Drain and rinse under warm water to get rid of any excess starch.
• Transfer noodles to bowl with dressing and add butter and half of garlic crisp; toss to coat noodles. Divide among bowls; top with remaining garlic crisp.

RAMEN WITH ONION AND ROASTED PEPPER

Steps:

• Impale the whole green bell pepper on a long handled fork, making sure that the tangs protrude from the other side.
• Hold over an open flame until the flesh blisters and starts to turn black.
• Place the pepper into a paper bag and seal for 15 minutes.
• Then remove,and rub the skin that has been lossened by the steam until it comes off.
• Remove the stem and seeds.
• Cut the peeled bell pepper into small pieces, add the salt and black pepper, and set aside.
• Bring two cups of water to a boil.
• Melt the butter in the olive oil in a medium sized frying pan, and the saute the onions.
• When the onions are nearly transparent, break up the Ramen noodles and add to the boiling water.
• Do NOT add the contents of the seasoning package.
• The seasoning can be used later to make Salvage Rice, recipe#15581.
• Add the Spam, bell pepper, and the garlic to the frying pan and stir for 3 minutes which should give the noodles time to cook.
• Add 1/2 cup of the water from the cooked noodles to the frying pan, drain the noodles and add to the frying pan.
• Remove the frying pan from the heat and set aside for another minute while the water is being absorbed.
• Served with a side salad or fruit, this will feed two people for lunch.

END-OF-SUMMER RAMEN WITH ROASTED GARDEN VEGGIES

Steps:

• For the roasted garden veggies: Preheat the oven to 400 degrees F.
• On a large baking sheet, toss together the Brussels sprouts, carrots, acorn squash, olive oil and some salt and pepper until the veggies are well-coated with oil. Spread the veggies in an even layer and roast, tossing halfway through cooking, until the vegetables are lightly charred and caramelized, 30 to 35 minutes.
• For the ramen: Place a large soup pot over medium heat and add the sesame oil, ginger and garlic. Cook 30 seconds to 1 minute, then slowly pour in the chicken broth and 2 cups water. Add the mushrooms, soy sauce, miso paste and sambal oelek. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes. Add the basil or cilantro and the ramen noodles. Cook until the ramen is just soft, about 2 minutes.
• To serve, divide the soup among the bowls. Top with the roasted vegetables and soft-boiled eggs sprinkled with pepper. Add the sesame seeds and sliced fresh veggies. Garnish as desired. Enjoy hot!

RAMEN PORK 'N' PEPPERS

Steps:

• Cook noodles according to package directions (discard seasoning packet or save for another use); drain and set aside. In a small bowl, combine the cornstarch, orange juice, soy sauce, vinegar, honey and pepper until smooth; set aside., In a large skillet, saute peppers in oil until crisp-tender. Stir cornstarch mixture and add to the skillet. Add pork. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in noodles; heat through.