Pea and Mushroom Ramen "Risotto"

Pea and Mushroom Ramen "Risotto" is a variation of a recipe I found in the all recipes Magazine, "The Rise of Ramen" section. I ear-marked those pages and the goal is to try most, if not all of them. The original recipe called for 3 ounces for diced pancetta or bacon; I used mushrooms instead + added red paper flakes, paprika and some soy sauce. Bacon, everything is better with bacon! BUT, in an effort to control our cholesterol (yes, we both had elevated  cholesterol reading in our recent check ups -- probably from TOO much bacon), we left it out!
Earlier ramen noodle recipe I posted -- Cheesy Skillet Ramen Noodles.

Pea and Mushroom Ramen "Risotto"   3 to 4 main dish servings
1 to 2 tablespoons olive oil
About 4 ounces button mushrooms, sliced
1 medium onion, chopped (1 cup)
1/4 teaspoon salt
1 (3 oz.) pkg. ramen noodles, coarsely broken in package - flavor packet discarded
2 cups frozen peas
2 cups chicken broth
3 to 4 tablespoon tablespoons parmesan cheese + additional for serving, if desired
1/4 teaspoon black pepper
Dash of red pepper flakes
1/4 teaspoon+ paprika
1 tablespoon low-sodium soy sauce or enough to taste

1. Add oil to skillet and heat over medium; add mushrooms and cook, stirring occasionally, until tender and water released from released from mushrooms has been released.
2. Add onion and salt and cook, stirring until onions are almost tender.
   
3. Add both to skillet and bring mixture to a boil. Add noodle sand cook, stirring, until noodles are just tender, about 3 to 4 minutes. Add peas about the last 2 minutes of cooking time.
   
   
   
   
4. Remove skillet from heat and stir in parmesan, black pepper, red pepper flakes, paprika and soy sauce. 
   
5. Serve with additional parmesan, if desired.
   

Recipe without photos . . .

Pea and Mushroom Ramen "Risotto"   3 to 4 main dish servings

1 to 2 tablespoons olive oil
About 4 ounces button mushrooms, sliced
1 medium onion, chopped (1 cup)
1/4 teaspoon salt
1 (3 oz.) pkg. ramen noodles, coarsely broken in package - flavor packet discarded
2 cups frozen peas
2 cups chicken broth
3 to 4 tablespoon tablespoons parmesan cheese + additional for serving, if desired
1/4 teaspoon black pepper
Dash of red pepper flakes
1/4 teaspoon+ paprika
1 tablespoon low-sodium soy sauce or enough to taste

1. Add oil to skillet and heat over medium; add mushrooms and cook, stirring occasionally, until tender and water released from released from mushrooms has been released.
2. Add onion and salt and cook, stirring until onions are almost tender.
3. Add both to skillet and bring mixture to a boil. Add noodle sand cook, stirring, until noodles are just tender, about 3 to 4 minutes. Add peas about the last 2 minutes of cooking time.
4. Remove skillet from heat and stir in parmesan, black pepper, red pepper flakes, paprika and soy sauce. 
5. Serve with additional parmesan, if desired.