Tag: Ramen noodles

Green Curry Noodle Soup

My daughter announced a while ago that she would like to eat less meat- so, I informed her that we can absolutely do that but we will need to incorporate more veggies and beans in the diet. I know of a lot of teenagers her age who have decided to give up meat and live on pasta every day – not in my house!! This is a yummy, flavorful dish where one does not miss the meat….it does have some shrimp paste- but that can be eliminated.

Green curry paste (substitute store bought paste)

½ bunch Thai basil leaves
½ bunch cilantro leaves
2 kaffir lime leaves, (or zest of one lime)
1 (4- inch) piece lemongrass
4 garlic cloves
1 small shallot, chopped
1 (2- inch) piece peeled ginger
1 small Serrano pepper
½ teaspoon shrimp paste (or 5 to 6 dashes fish sauce)
2 teaspoons ground coriander
1 teaspoon ground cumin

Place all the ingredients into a food processor or blender and blend until smooth, about 3 to 4 minutes. If desired, strain the paste through a strainer to get rid of the stringy texture from the lemongrass. Take out and keep aside.

2 tablespoons peanut oil
1 medium yellow onion, chopped
2 garlic cloves, sliced
1 bunch brown beech mushrooms
1 cup spicy dry tofu, sliced or extra firm tofu, sliced
½ cup sliced fresh or canned bamboo shoots
3 heaping tablespoons green curry paste
2 kaffir lime leaves, (or zest of one lime)
1 can coconut milk
2 cups chicken or vegetable broth
12 ounces ramen noodles

Heat a heavy saucepan with the peanut oil. Add the onion and garlic and sauté for 1 to 2 minutes. Add the mushrooms and sauté for 3 to 4 minutes. Add the green curry paste and kaffir lime leaves and sauté for another 3 to 4 minutes. Add the tofu and bamboo shoots and sauté for 1 to 2 minutes. Stir in the coconut milk and broth. Bring to a boil and adjust seasoning.

Cook the ramen noodles according to instructions and add to the soup and serve garnished with basil, cilantro leaves and sliced Serrano pepper.

Recipe modified from spoonforkbacon.com

Miso Ramen with Pork Broth

This dish is definitely a labor of love. I love eating a steaming hot bowl of ramen noodles and love to go eat it at Ippudo in NYC. It is the ultimate comfort food for me. Well, I got it in my mind to replicate the dish… it was quite an adventure from going to the Asian store and getting all the ingredients to finding pork bones… I went to three different stores to find the neck bones… it was all worth it as in the end I had a delicious broth and a yummy bowl of ramen. I made extra broth and froze the rest…

Pork Broth

1 to 2 pounds pork neck bones
Preheat oven to 400 degrees F, preferably on convection heat.
2 teaspoons instant dashi granules
1 tablespoon tamari
4 tablespoons red miso paste

Transfer the bones to a line cookie sheet and roast in oven for 45 minutes to an hour or till the bones are golden brown. Transfer to a stock pot and cover with water, at least 10 to 12 cups. Bring to a boil and simmer for 3 to 4 hours, adding water as needed. Skim any brown stuff that comes up to the surface. Turn the heat off and take all the bones out and let cool. Strain the broth and return to the stock pot, you should have about 8 cups broth. Bring to a boil and add the dashi granules, tamari and miso. Mix well and simmer for 10 minutes. Taste the broth and keep aside.

Take the meat off all the bones and shred and keep aside.

4 eggs

Place the eggs in a small saucepan and cover with the eggs with water. Bring to a boil and cover with the heat off. Let sit for 5 minutes and take the eggs out and place under cold running water. Un peel and keep aside.

1 bunch Chinese Broccoli, stems chopped off and chopped
2 tablespoons extra light olive oil
3 cloves garlic, chopped fine
Salt

Heat a wide frying pan with the oil. Add the Chinese broccoli and sauté on high heat for minute. Add the garlic and salt and continue sautéing for 5 to 6 minutes. Check for seasonings and keep aside.

Dried ramen noodles, enough for 4 people, cooked according to package directions.
4 green onions, chopped
½ cup cilantro, chopped
1 bunch enoki mushrooms, end cut off
Nori strips (dried seaweed)

Place the noodles in all four bowls. Top with enough of the very hot broth. Cut the eggs in half and place on top, sprinkle with a bit of salt. Add a bit of pork meat in all. Add the Chinese broccoli, the green onions, cilantro and mushroom in all the bowls. Top with cilantro and serve.

Pork and Vegetables Stir Fry Ramen Noodles

This was a huge hit! Everyone loved it and wanted me to make it again!

1 pound boneless pork chops, sliced
¼ cup Szechuan peppercorns, ground
1 teaspoons salt
1 tablespoon peanut oil

Marinate the pork slices with the peppercorns and salt for 2 to 3 hours in the fridge. Take out half an hour before cooking.

Heat a frying pan with the oil and add the pork slices. Cook on a high heat for 3 to 4 minutes. Take out and keep aside.

2 tablespoons peanut oil
1 teaspoon sesame oil
1 tablespoons fresh ginger, grated
2 garlic cloves, grated
1 red chili, deseeded and chopped
2 cups Cremini mushrooms, sliced
1 medium red pepper, sliced
1 cup green beans, trimmed and cut in half
½ cup green onions, chopped
½ cup cilantro, chopped

Sauce

¼ cup oyster sauce
2 teaspoons fish sauce
1 tablespoon Shao Shing Hua Tiao cooking wine
2 tablespoons dark soy sauce
1 tablespoon ponzu sauce
1 packet of Ramen noodles, cooked according to package instructions

Transfer the oyster sauce, fish sauce, cooking wine, dark soy and ponzu sauce to a medium bowl. Mix well and keep aside.

Heat a wok like pan with the peanut and sesame oil. Add ginger, garlic and red chili and sauce for 1 to 2 minutes on medium heat. Add the mushrooms and cook on high heat for 3 to 4 minutes. Add the red pepper and green beans. Sauce for another 2 to 3 minutes. Add the noodles and cooked pork slices. Mix well and add the sauce. Toss and garnish with green onions and cilantro. Serve warm.