Ramennoodlesidedish 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 STIR-FRY SIDE DISH

Ramen Noodle Stir-Fry Side Dish image

If you like stir-fried rice you'll love this recipe, as it is faster and easier. I serve it weekly as a side to grilled fish or chicken. Kids and adults both love it as you can control the ingredients and spice level. It is great to make on busy week nights for busy families with crazy schedules, and gets a few vegetables down the kids.

Provided by marinecopper

Categories Asian

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 (3 ounce) packages ramen noodles (any flavor, use flavor packets separately)
1 cup assorted fresh vegetable (such as celery, onion, green onion, mushrooms, brocolli, bell peppers)
1/4 teaspoon chili pepper flakes (to taste)
1/2 teaspoon garlic, minced
2 tablespoons soy sauce
2 tablespoons oil
1 dash sesame seeds (optional)

Steps:

In large skillet on med high heat, saute vegetables in oil for 2 minutes. Turn to low and keep warm.
Bring water in a medium sauce pan to boil. Break noodle "squares" in half and add to boiling water. Boil for 3 minutes. Drain water, and add cooked noodles to skillet of vegetables.
Add pepper flakes, garlic, soy sauce, and flavor packets from Ramen noodle packages. Stir/toss with tongs. Serve immediately in a shallow bowl or platter, sprinkle with sesame seeds.

RAMEN NOODLE SIDE DISH

Ramen Noodle Side Dish image

Make and share this Ramen Noodle Side Dish recipe from Food.com.

Provided by momthecook 2

Categories Very Low Carbs

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

1 (1/3 ounce) package beef-flavor ramen noodles or 1 (1/3 ounce) package oriental-flavor instant ramen noodles
2 eggs
1 teaspoon beef bouillon powder
1 1/2 cups water

Steps:

Bring water to a boil. Add the ramen noodles and the beef boullion.
Cook for 1 minute and add the flavouring package.
Reduce heat to medium.
Break one egg into centre of noodles. Stir in a circular motion from the outside to break off bits of egg as they cook.
When you get down to the yolk, stir it in quickly.
Do the same thing with the second egg.
This will make a 'creamy' coating on the noodles.
Serve as a side dish.

Nutrition Facts : Calories 92.2, Fat 5.5, SaturatedFat 1.9, Cholesterol 186, Sodium 177.2, Carbohydrate 3.4, Fiber 0.1, Sugar 0.3, Protein 6.8

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