GARLIC RAMEN NOODLES RECIPES

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GINGER SCALLION RAMEN NOODLES RECIPE | BON APPéTIT



Ginger Scallion Ramen Noodles Recipe | Bon Appétit image

The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you’ll always have a way to brighten up simple grilled or pan-roasted chops, roasted veggies, or grain bowls.

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 12

1 5-inch piece ginger, peeled, finely chopped (about ⅓ cup)
4 garlic cloves, finely chopped
1 large bunch of scallions, very thinly sliced (about 2 cups), divided
½ cup grapeseed or other neutral oil
2 tablespoons low-sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 teaspoon freshly ground black pepper
1 teaspoon toasted sesame oil
½ teaspoon sugar
Kosher salt
4 5-ounce packages wavy ramen noodles, preferably fresh
Toasted sesame seeds and chili oil (for serving)

Steps:

  • Stir ginger, garlic, and two-thirds of scallions in a large bowl.
  • Heat grapeseed oil in a small saucepan over high until oil is shimmery and hot but not smoking, about 2 minutes. Pour hot oil over scallion mixture. The scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes before stirring in remaining scallions. Stir in soy sauce, vinegar, pepper, sesame oil, and sugar; season with salt. Let sit to let flavors meld, 15 minutes. Taste and adjust seasonings.
  • Meanwhile, cook noodles according to package directions. Drain and toss with as much or as little scallion sauce as you'd like in bowl.
  • Divide noodles among bowls. Top with sesame seeds and serve with chili oil alongside.

JAPANESE RAMEN NOODLE SOUP RECIPE | BBC GOOD FOOD



Japanese ramen noodle soup recipe | BBC Good Food image

Use chicken, noodles, spinach, sweetcorn and eggs to make this moreish Japanese noodle soup, for when you crave something comforting yet light and wholesome.

Provided by Lina Croft

Categories     Dinner, Lunch, Main course, Pasta

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 17

700ml chicken stock
3 garlic cloves, halved
4 tbsp soy sauce, plus extra to season
1 tsp Worcestershire sauce
thumb-sized piece of ginger, sliced
½ tsp Chinese five spice
pinch of chilli powder
1 tsp white sugar (optional)
375g ramen noodles
400g sliced cooked pork or chicken breast
2 tsp sesame oil
100g baby spinach
4 tbsp sweetcorn
4 boiled eggs, peeled and halved
1 sheet dried nori, finely shredded
sliced green spring onions or shallots
sprinkle of sesame seeds

Steps:

  • Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
  • Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.
  • Cook 375g ramen noodles following the pack instructions, then drain and set aside.
  • Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.
  • Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
  • Strain the stock into a clean pan, then bring to the boil once again.
  • Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.

Nutrition Facts : Calories 629 calories, FatContent 12 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 75 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 6 grams fiber, ProteinContent 51 grams protein, SodiumContent 4.9 milligram of sodium

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