Ramenovenomelet Recipes

23 EASY RAMEN FOODS TO PUT ON REPEAT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

MISO RAMEN WITH FRIED PORK CUTLET

Steps:

• For the soy sauce eggs: Put the eggs in a saucepan of water to cover. Bring to a simmer, reduce the heat to the lowest setting and simmer for 7 minutes (for medium-soft yolks). Remove to an ice bath to cool. Peel and set aside.
• In a small saucepan, combine the soy sauce, mirin, sugar, chili garlic sauce, star anise and 1/2 cup water. Bring to a simmer and remove from the heat. Add the eggs and let cool until evenly colored a light brown, about 1 hour. (The eggs will keep a day or 2 in the refrigerator.)
• For the broth: Heat the vegetable oil in a medium Dutch oven over medium heat. Add the neck bones and cook, tossing occasionally, until browned, 3 to 4 minutes. Add the ginger, chili garlic sauce, scallions, garlic and 10 cups water. Bring to a gentle simmer and cook until slightly reduced (about 8 cups) and flavorful, about 1 hour. Remove the solids with a spider or slotted spoon and discard.
• For the pork cutlets: Put the cutlets between plastic wrap and pound to between 1/4 and 1/2 inch thick. Season the cutlets with salt and pepper. Put the flour, eggs and panko separately in 3 shallow bowls. Dredge the pork first in the flour, then in the egg and finally in the breadcrumbs. Set the cutlets on a baking sheet, without touching.
• Heat a large skillet with about 1/2 inch vegetable oil over medium-high heat until an edge of a cutlet sizzles on contact. Add half of the cutlets and cook, turning once, until golden brown and crispy on both sides, about 1 to 2 minutes per side. Remove to a wire rack, seasoning lightly with salt and repeat with the remaining pork. Cut into 1-inch slices.
• For the miso ramen: When ready to serve, combine the miso, mirin, sake, soy sauce, chili garlic sauce and sesame oil in a small bowl and whisk until combined and creamy. Add the mixture to the broth and simmer.
• Meanwhile, bring a pot of water to a boil and cook the ramen noodles according to the directions on the package. Drain and divide the ramen among 4 bowls. Ladle the broth over the ramen.
• For the garnishes: Top with the shredded cabbage and carrots, scallions, sesame seeds, pork cutlets and eggs. Serve immediately.

RAMEN OVEN OMELET

Steps:

• Save seasoning packets from ramen packages for another recipe.
• Cook noodles as directed on package.
• Drain and rinse noodles in cold water and set aside.
• In a large oven proof skillet, cook celery in canola oil for 1 minute. Stir in mushrooms, 2 tablespoons green onions, and ginger.
• Continue to cook and stir for 7 minutes or until mushrooms are lightly browned.
• Stir into noodles.
• Whisk the eggs and egg whites, sesame oil, sugar, and salt.
• Stir into noodle mixture and spread into even layer in skillet.
• Cook on medium for 2 minutes.
• Preheat oven to 350 and bake uncovered for 10-12 minutes, until set.
• Cut into wedges.
• Garnish with remaining green onions.
• Drizzle with soy sauce.

RAMEN OMELET

Steps:

• Cook Ramen and drain.
• While the Ramen is cooking, heat an 8 inch saute pan over medium-high heat.
• Add Ghee.
• Saute (stir fry) Onions and Bell Peppers'til Onions are translucent.
• Season Egg mixture to taste with Salt and Pepper.
• Mix noodles with Onions and Bell Peppers.
• Add Egg mixture, Stir and spread evenly over bottom of the pan.
• Cook'til brown, 4-5 minutes, turn, cook other side'til brown, 4-5 minutes.
• Cut into wedges.
• Serve with Salsa Fresca.