Ramen With Peas And Parmesan Recipes

Steps:

• In a large skillet (preferably nonstick), cook bacon over medium heat until fat is rendered and meat is cooked through. Adjust the heat as needed to prevent scorching. When bacon is cooked, use a slotted spoon to transfer it to a paper-towel-lined plate. Set aside.
• Pour off the extra bacon fat in the pan, leaving behind any browned bits stuck on the bottom. Return pan to medium-high heat and add boiling water, butter and half the cheese. Stir, scraping up bacon bits, and bring to a boil. Add noodle blocks and boil, gently separating the strands as they soften, until noodles are almost cooked through, about 3 minutes. The noodles will absorb some of the liquid, and there will be a thick broth in the pan. Keep the heat high; you want most of the liquid to evaporate.
• Reduce heat to low. Add whisked eggs, stir into noodles very well, and cook, stirring constantly and scraping the bottom of the pan, about 1 minute. The sauce should remain quite runny; the eggs will continue to cook after you remove them from the heat. Mix in cooked bacon, remaining cheese and plenty of black pepper and immediately remove from the heat.
• Scrape mixture into 2 large serving bowls. If not making fried eggs, serve immediately, grinding pepper over the top of each bowl.
• If making fried eggs, cover the noodle bowls to keep them warm. Return empty pan to medium heat, add a lump of butter, and swirl until melted and foaming. Crack the eggs into the pan and fry until yolks are just set and edges are brown, about 3 minutes. Transfer to noodle bowls, grind on more pepper, and serve immediately.

Steps:

• Fill a small saucepan up halfway with water. Put the ramen noodles inches Add the frozen peas. Cook for 3 minutes.
• Drain the water. DO NOT USE THE SEASONING PACKAGE.
• Add the sesame oil and soy sauce. Toss the noodles.
• Great hot or cold.

Steps:

• In a large saute pan, add the oil and shallots over medium heat and cook shallots until they are transparent and tender, about 5 minutes. Add the peas and warm through. Next add the heavy cream and Parmesan and continue to cook until all of the cheese has been incorporated. Adjust seasoning just before serving and, if you like, sprinkle with chopped fresh mint.

Steps:

• Boil water in your hot pot or a real pot if you have actual cooking facilities.
• Break up and drop in the ramens. Add the peas. Bring to a boil again.
• Drain and tip into a large bowl.
• Add butter, parmesan, and 1/3 of the ramen's seasoning packet.
• Feeds one active, hungry teen or can be used as a side dish for 2.

Steps:

• Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid.
• Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in the pan; crumble bacon.
• Add onion, garlic, and thyme to drippings in pan; saute 2 minutes.
• Stir in green peas; saute 1 minute.
• Add green onions to pan; saute 1 1/2 minutes.
• Add pasta, reserved cooking liquid, and half-and-half to pan; cook 1 minute or until thoroughly heated, tossing to combine.
• Remove from heat. Add butter, salt, and pepper to pan; toss until butter melts.
• Sprinkle with crumbled bacon and Parmesan cheese.

Steps:

• Add half the ramen seasoning packet to the sliced steak and toss well.
• Cook the ramen in boiling water just until soft and the block of noodles breaks apart; do not cook to doneness. Drain and set aside.
• In a skillet, heat 1 tablespoon oil until smoking. Add beef in one layer and allow to cook, entirely undisturbed until well-browned, about 1 minute. Toss the meat, add snap peas and cook 1 minute more.
• Add the remaining oil, the noodles, the rest of the seasoning packet, the oyster sauce and sugar. Toss well and cook 1-2 minutes.
• Transfer to a serving bowl and sprinkle with scallions to serve.

Steps:

• Cook sausage in large nonstick skillet on medium-high heat 5 min. or until lightly browned, stirring occasionally.
• Meanwhile, discard Seasoning Packet from ramen noodle packet. Add Noodles to saucepan of boiling water; cook 2 min. Drain.
• Add snow peas, garlic and half the onions to cooked sausage; stir-fry 2 to 3 min. or until peas are crisp-tender. Add dressing and noodles; stir-fry 2 min. or until heated through. Top with remaining onions.

Steps:

• Cook chicken until done.
• Cool slightly and dice chicken,return to pan.
• Add stewed tomatoes and drained chick peas.Heat the ingredients on medium heat.
• Cook and drain ramen noodles according to package directions (do not overcook noodles).
• DO NOT add seasoning packets-save those to make gravy!
• Add ramen to chicken,stewed tomato,chick pea mix.
• Toss to coat,place in serving bowl.
• Sprinkle with parmesan cheese.

Steps:

• Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Transfer to paper towels to drain. Add onion to bacon drippings in skillet; cook until tender, 3 to 5 minutes.
• Meanwhile, cook ramen in a saucepan according to package directions, adding peas the last minute of cooking. Reserve 1/2 cup cooking water; drain.
• Whisk together egg, Parmesan, onion and drippings, salt, and red pepper in a bowl. Add hot ramen and cooked bacon. Toss to coat, adding enough reserved cooking water to make a creamy consistency. Top servings with parsley.