Ramenwithpeasandparmesan Recipes

Steps:

• For the broth: Preheat the oven to broil. Place the onion and ginger on a baking sheet and broil until blackened on top, about 10 minutes.
• Cook the bacon in a large pot over low heat until all of the fat is rendered out and the bacon is crisp, about 10 minutes. Put the roasted onion and ginger, the garlic, green onions, leek, broth, soy sauce, mirin and salt into the pot. Simmer for 2 to 3 hours, while you cook your pork belly. Strain to serve.
• For the pork belly: Preheat the oven to 350 degrees F. Sprinkle the belly with the salt, sugar and pepper. Throw the seasoned belly in a roasting pan and pour the sake over it. Roast for 1 hour 30 minutes, and then bring the heat up to 450 degrees F and let it caramelize. It should be tender but not mushy.
• Let the belly cool to room temperature. Wrap it up tight in plastic and put it in the fridge until it¿s thoroughly chilled through. At that point, slice it into nice, thick slabs. Set aside for ramen.
• To assemble the ramen: Cook the ramen noodles according to package instructions. Place the noodles into a bowl, followed by pork belly and top with broth. Add whatever toppings you like!

Steps:

• In a large stockpot set over medium-high heat, cook the ramen according to the package directions, then drain and set aside.
• Heat 2 tablespoons of the oil in a high-sided medium skillet over medium heat. Add the veggie medley and then the peanut butter, chili sauce, soy sauce, lime juice, green onion, red pepper flakes and the remaining 2/3 cup olive oil. Cook, whisking, until the peanut butter is melted and the oil is incorporated, 3 to 5 minutes. Add the drained noodles and the chicken, and toss to coat. Cook until heated through, 3 to 5 minutes.
• Transfer to a large serving dish and serve warm.

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:

• 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:

• 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.

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:

• Bring stock to boil in a saucepan, keep on a low heat while you are making the risotto.
• In saute pan, melt butter and add garlic and onions, allow to cook for 5 minutes.
• Add rice and stir continuously over a low heat until the grains start to soften.
• Over a medium heat begin to add the hot stock a ladle at a time, allow rice to absorb all stock before adding next ladle.
• Continue to add the stock gradually , stirring all the time for about 15-20 minutes (mum prefers to cook her risotto for 40 minutes, but up to you).
• Rice is ready when is soft, but still has chalky "bite" to it in the middle.
• Tip frozen peas in (and gammon or other cooked meat if using) and stir in and heat through, about 3 minutes. by this time the peas should be defrosted and the risotto bubbling again.
• Finally stir in parmesan and serve immediately with thinly sliced parmesan on top.
• For vegetarian do not use the chicken stock.