Dou you have a ramen recipe?!


Question: Ramen Noodle Soup

This soup is just very very good....you can find ramen noodles at most supermarkets, or at Asian grocery stores.

INGREDIENTS
3 1/2 cups vegetable broth
1 (3.5 ounce) package ramen noodles with dried vegetables
2 teaspoons soy sauce
1 teaspoon chili oil
1/2 teaspoon minced fresh ginger root
2 green onions, sliced

DIRECTIONS
In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger. Simmer, uncovered, for 10 minutes. Stir in sesame oil and garnish with green onions
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Fried Variation with beef

1 tablespoon cornstarch
1 cup beef broth, divided
1 (3 ounce) package beef ramen noodles
1/2 pound boneless beef sirloin steak, cut into thin strips
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 (15 ounce) can baby corn, drained and rinsed
1 cup fresh broccoli florets
1/2 cup diced sweet red pepper
1/2 cup grated carrot
2 green onions cut into 1-inch pieces
1/4 cup peanuts

DIRECTIONS
In a small bowl, combine cornstarch and 2 tablespoons broth until smooth; set aside. Set aside seasoning packet from noodles. Cook noodles according to package directions.
In a skillet, stir-fry beef in oil. Add soy sauce; cook for 3-4 minutes or until liquid has evaporated. Drain noodles; add to beef.
Stir in the corn, broccoli, red pepper, carrot, onions and remaining broth. Sprinkle contents of seasoning packet over all.
Cook for 4-6 minutes or until vegetables are crisp-tender. Stir reserved cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with peanuts


Answers: Ramen Noodle Soup

This soup is just very very good....you can find ramen noodles at most supermarkets, or at Asian grocery stores.

INGREDIENTS
3 1/2 cups vegetable broth
1 (3.5 ounce) package ramen noodles with dried vegetables
2 teaspoons soy sauce
1 teaspoon chili oil
1/2 teaspoon minced fresh ginger root
2 green onions, sliced

DIRECTIONS
In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger. Simmer, uncovered, for 10 minutes. Stir in sesame oil and garnish with green onions
===========
Fried Variation with beef

1 tablespoon cornstarch
1 cup beef broth, divided
1 (3 ounce) package beef ramen noodles
1/2 pound boneless beef sirloin steak, cut into thin strips
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 (15 ounce) can baby corn, drained and rinsed
1 cup fresh broccoli florets
1/2 cup diced sweet red pepper
1/2 cup grated carrot
2 green onions cut into 1-inch pieces
1/4 cup peanuts

DIRECTIONS
In a small bowl, combine cornstarch and 2 tablespoons broth until smooth; set aside. Set aside seasoning packet from noodles. Cook noodles according to package directions.
In a skillet, stir-fry beef in oil. Add soy sauce; cook for 3-4 minutes or until liquid has evaporated. Drain noodles; add to beef.
Stir in the corn, broccoli, red pepper, carrot, onions and remaining broth. Sprinkle contents of seasoning packet over all.
Cook for 4-6 minutes or until vegetables are crisp-tender. Stir reserved cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with peanuts

Sure ...
Ramen Shrimp Pouch [courtesy Alton Brown and FoodNetwork.com]

2 packages Ramen noodles
1/2 cup dried mushrooms, chopped
20 large raw shrimp, peeled and deveined
1/2 cup finely chopped onion
1/2 cup sliced scallions
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1 quart vegetable broth
1/2 cup mirin
1/4 cup soy sauce
4 teaspoons sesame oil

Special equipment: 4 (18-inch) squares aluminum foil

Preheat oven to 400 degrees F.

Divide ramen noodles evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape leaving an opening at the top to pour in liquid.

In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 15 minutes. Serve immediately.

yesssss!
the best way to make ramen is raw.
just crush it in a bag.
add the mix.
and EAT


its the best
:DD

hope it helps :)

Miso Ramen with Chicken
http://www.101cookingrecipes.com/noodles...

Soy Sauce Ramen With Pork
http://www.101cookingrecipes.com/noodles...

hot and spicy ramen
1/2 mixed viggies
extra garlic and onions

sprinkle cheese on top... oh yeahhhh

Well,mine is pretty simple,I make ramen the normal way,and use only 1/2 the package of seasonings since it has so much sodium,I sometimes add peas,carrots,shrimp,sauteed green beans,fresh ground black pepper,just a little something to make it different.

http://mattfischer.com/ramen

http://www.ramenlicious.com

Both sites have an awesome range of recipes--go, browse & enjoy!!

Ramen Noodle Bowl

2 teaspoons vegetable oil
1 lb boneless beef sirloin steak, cut into thin strips
2 cups water
1 package (3 oz) Oriental-flavor ramen noodle soup mix
1 pkg (1 lb) fresh stir-fry vegetables (broccoli, cauliflower, celery, carrots, snow pea pods and bell peppers) (4 cups)
1/4 cup stir-fry sauce


1. Spray 12-inch nonstick, heat oil over medium-high heat. Add beef; cook 3 to 5 minutes, stirring occasionally, until brown. Remove beef from skillet.
2. In same skillet, heat water to boiling. Break block of noodles from soup mix into water; stir until slightly softened. Stir in vegetables. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
3. Stir in contents of seasoning packet from soup mix, the stir-fry sauce and beef. Cook 2 to 3 minutes, stirring frequently, until hot. Serve in individual bowls.





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