Ramen Noodle Bowls

Another pantry and fridge fix that turned out to be a quick and easy evening meal . . . a light supper that hit the spot. Very versatile and there are so many ways to change this . . . add edamame or other protein sources, sugar snap peas, julienned zucchini . . .

Ramen Noodle Bowls     2 servings

Salad

1 (3 oz.) pkg. Ramen noodles, chicken flavored

Slaw mix (a combination of thinly sliced cabbage w/ grated carrots

Frozen peas, thawed

Slices of Smoked turkey

Roasted peanuts

Cilantro leaves

1. Cook Ramen noodles according to package directions using about half of the flavor packet added to the boiling water.
2. Drain noodles and arrange in two salad bowls.
3. Add peas, smoked turkey and roasted peanuts – using amounts tailored to each diner.
4. Garnish with cilantro leaves.
5. Drizzle with Asian dressing. 

Asian Dressing

1 tablespoon sesame oil

1 clove garlic, minced

3 tablespoons light soy sauce

1 tablespoon rice vinegar

2 teaspoons Sriracha hot sauce, optional

Combine all ingredients in a jar. Add lid and shake.

Here's another ramen noddle bowl variation we did with salmon, roasted butternut squash, fresh spinach and peas as toppers . . .

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.

Crunchy Asian Salad filled with edamame, ramen noodles, cabbage . . .

Packed with flavor and crunch, this Asian-flavored salad can 

be served as a main dish or side. 

Crunchy Asian Salad        Serves 3 to 4 

Salad:

1 (3 oz.) pkg. ramen noodles, crumbled - discard seasoning packet (I think it is easier to crush the noodles while they are still in the package)

1/4 cup sliced almonds

About 2 cups+ (8 oz.) finely shredded green cabbage

1/4 cup grated carrots

1/2 cup thinly sliced green onions

1 to 2 cups frozen shelled edamame, thawed

Asian Vinaigrette:

1/4 cup vegetable oil

1 tablespoon+ sesame seed oil 

2 tablespoons agave or honey

1/4 cup  rice wine vinegar 

2 to 3 teaspoons low-sodium soy sauce

Pinch of salt & pepper

1. Salad: Spread crumbled noodles and almonds on a baking tray.
2. Bake for 5 minutes in a preheated 375° oven; stir and bake another 2 to 3 minutes or until noodles and almonds are lightly browned. Watch carefully!
   
3. Vinaigrette: Place all ingredients, starting with minimum amounts, in a jar. Shake to blend. Taste and adjust seasoning or amounts as needed.
   
4. Assembling Salad: Place cabbage, carrots, green onions and edamame in serving dish.
5. Top with noodles and almonds.
   
6. Drizzle with vinaigrette and toss. 
   
7. Serve immediately or cover and refrigerate up to 3 days. Note: The noodles will lose their crunch if store overnight but the salad is still good. To retain crunch — portion out preferred amount of salad mixture (cabbage, carrots, onions, edamame), sprinkle with a portion of the noodle-nut mixture and add enough vinaigrette to dress salad. Store remaining salad mixture and dressing in refrigerate and assemble salads right before eating.

   

   We served our salad as a main dish with cracker bread on the side.

Recipe without photos . . .

Crunchy Asian Salad        Serves 3 to 4
Salad:
1 (3 oz.) pkg. ramen noodles, crumbled - discard seasoning packet (I think it is easier to crush the noodles while they are still in the package)
1/4 cup sliced almonds
About 2 cups+ (8 oz.) finely shredded green cabbage
1/4 cup grated carrots
1/2 cup thinly sliced green onions
1 to 2 cups frozen shelled edamame, thawed
Asian Vinaigrette:
1/4 cup vegetable oil
1 tablespoon+ sesame seed oil
2 tablespoons agave or honey
1/4 cup  rice wine vinegar
2 to 3 teaspoons low-sodium soy sauce
Pinch of salt & pepper

1. Salad: Spread crumbled noodles and almonds on a baking tray.
2. Bake for 5 minutes in a preheated 375° oven; stir and bake another 2 to 3 minutes or until noodles and almonds are lightly browned. Watch carefully!
3. Vinaigrette: Place all ingredients, starting with minimum amounts, in a jar. Shake to blend. Taste and adjust seasoning or amounts as needed.
4. Assembling Salad: Place cabbage, carrots, green onions and edamame in serving dish.
5. Top with noodles and almonds.
6. Drizzle with vinaigrette and toss. 
7. Serve immediately or cover and refrigerate up to 3 days. Note: The noodles will lose their crunch if store overnight but the salad is still good. To retain crunch — portion out preferred amount of salad mixture (cabbage, carrots, onions, edamame), sprinkle with a portion of the noodle-nut mixture and add enough vinaigrette to dress salad. Store remaining salad mixture and dressing in refrigerate and assemble salads right before eating.

Cheesy Skillet Ramen Noodles for breakfast

Discovered this recipe in the all recipes Magazine in a section dubbed "The Rise of Ramen." This is an interesting alternative for a breakfast menu.

Cheesy Skillet Ramen Noodles with eggs and bacon     4 servings
4 to 8 slices bacon (either 1 or 2 per person as desired
2 (3 oz.) pkgs. ramen noodles (flavor packet discarded)
2 to 3 tablespoons chopped chives or parsley, etc., optional
1 cup grated Cheddar cheese
1/2 tablespoons vegetable (canola) oil
1 tablespoon butter
4 or more eggs (at least 1 egg per person or more as desired)

1. Preheat oven to 350°.
2. Cook bacon (in batches if necessary) in a 12" ovenproof nonstick skillet over medium heat, turning, until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Remove skillet from heat and pour off all but 1 tablespoon bacon fat. Reserve extra fat.
   
3. Bring a saucepan of salted water to boil. Break each ramen noodle block into 4 pieces and cook, stirring occasionally, until just tender, about 3 minutes. Drain noodles in a colander and rinse under cold water. Stir chopped herbs into the noodles if desired.
   
4. Heat bacon fat in skillet over medium-high heat until shimmering. Add noodles, spreading them evenly to cover bottom of skillet. Cook noodles, pressing on them occasionally with a slotted spatula, until underside is golden brown, 3 to 6 minutes.
   
5. Slice ramen cake onto a large plate, invert a second plate over top, then flip cakes over (so cooked side is now on top). 
6. Add another 1 tablespoon of reserved bacon fat to skillet. Slide ramen cake back into skillet and cook over medium-high heat, pressing it occasionally, until underside is golden brown, 3 to 5 minutes. Sprinkle cheese evenly over ramen. 
   
7. Transfer skillet to oven. Bake until cheese is melted, 5 to 10 minutes.
8. Slide ramen cake onto a cutting board and cut into 4 wedges.
9. Wipe out skillet. Heat butter and oil in skillet over medium heat. Crack eggs into skillet and cook to desired doneness, 2 to 3 minutes for runny yolks.
10. Cut ramen cake into 4 wedges and serve each wedge with fried egg and bacon.
    

Recipe without photos . . .
Cheesy Skillet Ramen Noodles with eggs and bacon     4 servings
4 to 8 slices bacon (either 1 or 2 per person as desired
2 (3 oz.) pkgs. ramen noodles (flavor packet discarded)
2 to 3 tablespoons chopped chives or parsley, etc., optional
1 cup grated Cheddar cheese
1/2 tablespoons vegetable (canola) oil
1 tablespoon butter
4 or more eggs (at least 1 egg per person or more as desired)

1. Preheat oven to 350°.
2. Cook bacon (in batches if necessary) in a 12" ovenproof nonstick skillet over medium heat, turning, until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Remove skillet from heat and pour off all but 1 tablespoon bacon fat. Reserve extra fat.
3. Bring a saucepan of salted water to boil. Break each ramen noodle block into 4 pieces and cook, stirring occasionally, until just tender, about 3 minutes. Drain noodles in a colander and rinse under cold water. Stir chopped herbs into the noodles if desired.
4. Heat bacon fat in skillet over medium-high heat until shimmering. Add noodles, spreading them evenly to cover bottom of skillet. Cook noodles, pressing on them occasionally with a slotted spatula, until underside is golden brown, 3 to 6 minutes.
5. Slice ramen cake onto a large plate, invert a second plate over top, then flip cakes over (so cooked side is now on top). 
6. Add another 1 tablespoon of reserved bacon fat to skillet. Slide ramen cake back into skillet and cook over medium-high heat, pressing it occasionally, until underside is golden brown, 3 to 5 minutes. Sprinkle cheese evenly over ramen. 
7. Transfer skillet to oven. Bake until cheese is melted, 5 to 10 minutes.
8. Slide ramen cake onto a cutting board and cut into 4 wedges.
9. Wipe out skillet. Heat butter and oil in skillet over medium heat. Crack eggs into skillet and cook to desired doneness, 2 to 3 minutes for runny yolks.
10. Cut ramen cake into 4 wedges and serve each wedge with fried egg and bacon.

Asian-style Slaw

Coleslaw is a mainstay at our house but
this Asian-style slaw is a yummy variation.

Our firecracker-popping 4th of July menu consisted of Barry smoked ribs, potato salad, pickled beets, cracked wheat berry bread, Boston Baked Beans, blackberry crisp, and Asian-style Slaw. 
Make ahead tip: Prepare dressing and refrigerate for several days. Shred  cabbage and carrots, bag and store in refrigerator. Toast sesame seeds several days in advance and store at room temperature.

Asian-style Slaw
Dressing:
  1 1/2 tablespoons rice wine vinegar
  1/2 teaspoon sesame seed oil
  2 tablespoons granulated sugar
  1/2 teaspoon salt
  1/4 teaspoon black pepper
  1 seasoning packet from 3 oz.pkg. ramen noodles
  1/3 cup vegetable (canola) oil
Base:

Toasting sesame seeds in
a small skillet.

  4 cups finely shredded cabbage
  2 carrots, peeled & shredded
Additions:
  1 (3 oz.) pkg. ramen noodles, crushed 
  2 tablespoons toasted sesame seeds (add seeds to a 
     small skillet; heat over medium heat under they begin to 
     turn golden brown; stir while toasting)
  2 to 3 tablespoons toasted sunflower seeds

1. Dressing: Combine ingredients, except for vegetable oil, and mix thoroughly. Drizzle in vegetable oil, whisking as it is added.
   
2. Salad: About 15 to 30 minutes before serving, combine shredded cabbage, carrots, and crushed ramen noodles.
3. Toss with dressing to coat evenly.
4. Top with toasted sesame and sunflower seeds.
   

Recipe without photos . . .

Asian-style Slaw

Dressing:
  1 1/2 tablespoons rice wine vinegar
  1/2 teaspoon sesame seed oil
  2 tablespoons granulated sugar
  1/2 teaspoon salt
  1/4 teaspoon black pepper
  1 seasoning packet from 3 oz.pkg. ramen noodles
  1/3 cup vegetable (canola) oil
Base:
  4 cups finely shredded cabbage
  2 carrots, peeled & shredded
Additions:
  1 (3 oz.) pkg. ramen noodles, crushed 
  2 tablespoons toasted sesame seeds (add seeds to a small skillet; heat over 
     medium heat under they begin to turn golden brown; stir while toasting)
  2 to 3 tablespoons toasted sunflower seeds

1. Dressing: Combine ingredients, except for vegetable oil, and mix thoroughly. Drizzle in vegetable oil, whisking as it is added.
2. Salad: About 15 to 30 minutes before serving, combine shredded cabbage, carrots, and crushed ramen noodles.
3. Toss with dressing to coat evenly.
4. Top with toasted sesame and sunflower seeds