Ramennoodledelight Recipes

LOW COUNTRY RAMEN NOODLES

Low Country Ramen Noodles image

Whether you remember eating ramen in college or enjoy slurping down a bowl at a noodle shop, you're going to love my version-with a Low Country twist, of course. I add sauteed collards and shrimp to make it anything but basic. If you're feeling a little "extra," you can add a 6-minute boiled egg to the top, too.

Provided by Kardea Brown

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons canola oil
4 large carrots, shredded (2 cups)
2 cups sliced thinly collard greens
8 cloves garlic, minced
Two 32-ounce cartons low-sodium chicken broth
2 tablespoons grated fresh ginger
2 tablespoons low-sodium soy sauce
4 teaspoons chile-garlic sauce
Four 3-ounce packages instant ramen noodles (seasoning packets discarded)
2 pounds medium/large raw shrimp, peeled and deveined
Sliced green onions, optional
2 teaspoons sesame oil

Steps:

Heat the canola oil in a large Dutch oven over medium-high heat. Add the carrots and collards and saute until the vegetables begin to soften, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth, ginger, soy sauce and chile-garlic sauce. Cover and bring to a boil.
Add the noodles and shrimp. Cover and boil until the noodles are tender and the shrimp turn pink, about 3 minutes. Ladle the soup among 6 bowls. Sprinkle each serving with the green onions, if using, and drizzle with the sesame oil. Serve immediately.

RAMEN NOODLE DELIGHT

Ramen Noodle Delight image

Add what ever veggies you have on hand and want to use up. Example, celery, cabbage, green peppers. This is my attempt to be creative in the kitchen with the contest challenge. Please let me know what your taste buds say!

Provided by teresas

Categories Asian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 (3 ounce) package ramen noodles (any flavor)
1/4 cup finely chopped cooked chicken breast
2 tablespoons carrots, finely shredded
2 tablespoons cabbage, finely shredded
2 tablespoons sambal oelek, divided
1/2 red bell pepper, chopped in large chunks
1 carrot, sliced in the diagonal
3 teaspoons sesame oil, divided
1 1/2 teaspoons rice wine vinegar
1 teaspoon low sodium soy sauce
1/2 teaspoon sugar
4 egg roll wraps, cut in quarters
1/2 cup cooking oil
1 tablespoon sesame seeds (optional)
1/2 teaspoon red pepper flakes (optional)

Steps:

Cook ramen noodles according to package directions, with out the seasoning packet. Drain and set aside.
While noodles are cooking combine in a small bowl the ¼ cup finely.
chopped cooked chicken breast, 2 tablespoons of finely shredded carrots, 2 tablespoons of finely shredded cabbage and the 1 tablespoon of sambal olek. Mix well and set aside.
Slice 1 carrot into diagonal and ½ red bell pepper into large chunks. Set aside.
In small bowl mix together, 1 teaspoon sesame oil, 1 ½ teaspoons rice wine vinegar, 1 teaspoon low sodium soy sauce and the ½ tsp sugar. Mix well and set aside.
Cut egg roll wrappers in quarters. Fill each quarter with ½ teaspoon of the chicken mixture. Fold in half, diagonally from corner to corner and seal with flour and water paste. (mix 1 tablespoon flour with 1 tablespoon water) Brush edges with paste to seal. Set aside.
Heat pan then add the oil for frying. Deep-fry egg roll wrappers over medium heat until golden. Drain on paper towels.
Meanwhile heat another pan with 2 teaspoon sesame oil, add the carrots and peppers and saute till crisp tender. Add the drained ramen noodles. While sauteing add 1 tablespoon sambal olek and mix well. Stir in soy sauce mixture.
Serve at once with egg roll wrappers on top.
Sprinkle with sesame seeds and red pepper flakes if desired.

Nutrition Facts : Calories 492.5, Fat 35.5, SaturatedFat 5.9, Cholesterol 10.2, Sodium 494.1, Carbohydrate 36, Fiber 1.5, Sugar 2.1, Protein 8.2

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