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Ramen
Dec 6, 2006 13:00:38 GMT -5
Post by Sanji Himura on Dec 6, 2006 13:00:38 GMT -5
We all know that everyone anywhere has those little packets that contain them. They are bland without some help. This thread is to share how you improve the flavor of your ramen.
"Buffalo" Ramen:
1 packet of Chicken flavor ramen 1 slice of ham cut into 1/2" to 1" cubes. enough buffalo hot sauce(you can substitute any liquid hot sauce if you don't have any) to coat the ham.
up to an hour ahead of time, coat the ham with the hot sauce, and set aside. Prepare the ramen, filling the bowl halfway up the noodles themselves, turning the noodles to add in the flavorings, in the microwave for 3 min. In the last minute, minute and a half, of cooking, add the ham in a separate plate and finish cooking. Stir in the ham chunks and serve immediately.
Stove top directions: prepare ramen according to package directions, and microwave the ham for 1 min. Combine and serve.
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Ramen
Dec 15, 2006 22:36:56 GMT -5
Post by eiko on Dec 15, 2006 22:36:56 GMT -5
My Favorite Ramen
1 pkg Sapporo Ichiban Ramen, original or shrimp flavor (and yes, it must be this brand) 1 hard boiled egg kim chee (nappa cabbage) shrimp in the shell, frozen and raw 1/2 cup frozen mixed veggies (corn, carrots, green beans mix) 3 frozen Trader Joe's pork gyoza
Start 2 cups of water boiling on the stove. Add kim chee to taste (I always grab 2 chopsticks-full), frozen veggies and shrimp. When the water is boiling, add the noodles and soup base and the gyoza. In the meantime, peel the hard boiled egg and cut in halves or quarters and set aside. Cook to desired doneness of noodles. Pour noodles and soup into a large bowl, place egg on the top and serve.
Especially good when it's cold out or when you have a cold. The heat of the kim chee diminishes a great deal with it's diluted into the soup, but it's just spicy enough to break a fever if you have one. And it'll really clear your sinuses.
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Ramen
Dec 27, 2006 11:52:31 GMT -5
Post by missteetheironchef on Dec 27, 2006 11:52:31 GMT -5
MANDARIN NOODLES WITH SAUTEED TENDERLOIN AND VEGETABLES
Serves 4 to 6
4 ounces dried Chinese egg noodles
1 tablespoon peanut oil or vegetable oil
3 tablespoons unsalted butter
6 ounces tenderloin steak, cut into thin strips
6 ounces fresh shiitake mushrooms, stems removed, caps cut into quarters
1 ounce fresh enoki mushrooms
4 ounces carrots, asparagus, or other assorted vegetables, cut into thin julienne strips
3 tablespoons thinly sliced scallions
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
Salt
Freshly ground black pepper
1/3 cup plum wine
1/2 teaspoon ground cinnamon
2/3 cup good quality canned beef broth
2 tablespoons rice wine (or fresh lime juice)
8 to 10 endive leaves or other decorative salad greens, for serving
Bring a pot of lightly salted water to a boil. Add the Chinese egg noodles and cook them until al dente, tender but still chewy, following the manufacturer's instructions. Drain and set aside.
In a large skillet or wok over high heat, heat the oil and 1 tablespoon of the butter. Add the tenderloin strips and stir-fry them, stirring continuously with a wooden or metal spatula, until lightly seared on all sides, about 3 minutes. Add the shiitake and enoki mushrooms and the julienned vegetables, 1 tablespoon of the scallions, and the ginger and garlic and stir-fry for 3 minutes more. Season to taste with salt and pepper. Remove the meat and vegetables from the pan and set aside.
Add the plum wine and the cinnamon and deglaze the pan with a wooden spoon, stirring and scraping to dissolve the pan deposits. Boil until the liquid has reduced by half, about 1 minute. Add the broth and continue to boil until the liquid has thickened slightly, 2 to 3 minutes more. Whisk in the remaining 2 tablespoons butter. Add the cooked noodles and the reserved meat and vegetables. Stir in the rice wine and cook briefly, just until heated through. Correct the seasonings, if necessary, with more salt and pepper to taste.
Arrange the endive leaves around the edges of a large platter. Spoon the steak, noodles, and sauce in the center and garnish with the remaining chopped scallions. Serve immediately.
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