RAMEN RECIPE QUICK RECIPES

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EASY PORK RAMEN RECIPE - OLIVEMAGAZINE



Easy Pork Ramen Recipe - olivemagazine image

Ramen may seem like one of those dishes you can't recreate at home, but this recipe for cheat’s spicy pork ramen changes that. Rather than spending hours making stock, we buy a good flavoured one and spike it with Asian aromatics

Provided by olivemagazine

Categories     Dinner, Lunch

Total Time 4 hours

Yield Serves 4

Number Of Ingredients 14

500g piece pork belly, skin and excess fat removed
100ml soy sauce, plus a splash
100ml mirin
1 pack ramen noodles (around 270g)
4 handfuls young spinach
4 hard boiled eggs, to serve
a handful beansprouts
½ bunch spring onions, finely sliced
½ bunch spring onions, chopped
6 slices ginger
1 red chilli, halved
1 clove garlic, halved
1.5 litres chicken stock
a splash sesame oil

Steps:

  • Heat the oven to 160C/fan 140C/gas 3. To make the pork belly, put the pork in a small baking dish it will fit snugly. Mix the soy, mirin and 200ml water, and pour this over the pork belly.Add a little more water, if needed, to just cover the meat. Cover tightly with foil and bake for 3 hours. Pour away the cooking liquid. Cool the pork for 30 minutes, then wrap it in clingfilm and weight down with a heavy chopping board. Chill overnight, or for at least 6 hours to set the shape.
  • To make the broth, put the spring onions, ginger, chilli and garlic on a chopping board and bruise them all with a rolling pin. Put it into a pan, add the chicken stock and simmer gently for 15 minutes. Strain out all the solids and discard them.
  • Slice the pork into neat slices and reheat it in the broth, adding a splash of soy and sesame oil for flavour.
  • Cook the ramen following the packet instructions, and drain and divide the noodles between 4 warmed bowls.Add a handful of spinach to each bowl, then pour over the simmering broth. Top with a few slices of pork, egg halves, beansprouts and spring onion.

Nutrition Facts : Calories 712 calories, FatContent 26.8 grams fat, SaturatedFatContent 9.8 grams saturated fat, CarbohydrateContent 69.9 grams carbohydrates, FiberContent 5.6 grams fiber, ProteinContent 45.1 grams protein, SodiumContent 7.4 milligram of sodium

CHICKEN RAMEN NOODLE DUMP DINNER RECIPE | FOOD NETWORK ...



Chicken Ramen Noodle Dump Dinner Recipe | Food Network ... image

Low maintenance and packed with flavor, this creamy casserole transforms dorm-friendly instant ramen noodles into a satisfying casserole for a crowd.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 45 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 6

Six 3-ounce packages chicken-flavored instant ramen noodles (1 flavor packet reserved; the remaining discarded)
One 8-ounce container scallion cream cheese
4 cups whole milk
2 cups shredded rotisserie chicken (skin and bones discarded)
One 10.8-ounce bag frozen broccoli florets 
8 ounces shredded Cheddar

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the ramen squares in a single layer covering the bottom of a 13-by-9-inch baking dish. Whisk together the cream cheese, milk and the 1 reserved flavor packet from the ramen in a medium bowl. Pour the mixture over the ramen. Scatter the chicken over the sauce and noodles and then scatter the broccoli. Sprinkle with Cheddar, making sure to distribute it evenly across the whole casserole.  
  • Bake until the noodles are cooked through, the cream sauce is bubbly and the cheese melts, 30 to 35 minutes.

More about "ramen recipe quick recipes"

EASY PORK RAMEN RECIPE - OLIVEMAGAZINE
Ramen may seem like one of those dishes you can't recreate at home, but this recipe for cheat’s spicy pork ramen changes that. Rather than spending hours making stock, we buy a good flavoured one and spike it with Asian aromatics
From olivemagazine.com
Total Time 4 hours
Category Dinner, Lunch
Cuisine Japanese
Calories 712 calories per serving
  • Cook the ramen following the packet instructions, and drain and divide the noodles between 4 warmed bowls.Add a handful of spinach to each bowl, then pour over the simmering broth. Top with a few slices of pork, egg halves, beansprouts and spring onion.
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