Cheesy Beef Ramen Recipes

CHEESY RAMEN NOODLES

Steps:

• Cook noodles according to package directions. Drain all but about 1-2 TBSP of the broth.
• Break up the cheese slice into pieces and mix in with the noodles and broth until the cheese is melted and forms a cheese sauce with the remaining broth.

PERFECT INSTANT RAMEN

Steps:

• Bring 2 1/2 cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds.
• Remove the pan from the heat and carefully add the egg. Do not stir; pull the noodles over the egg and let sit for one minute to poach.
• Carefully transfer everything to a serving bowl, add the butter, cheese and sesame seeds and mix. Garnish with the scallions if desired.

CHEESY BEEF RAMEN

Steps:

• Bring broth to boil in small saucepan. Add Noodles; stir into hot broth. Cook as directed on package. Discard Seasoning Packet.
• Heat heavy medium nonstick skillet on medium-high heat. Slip eggs, 1 at a time, into skillet, leaving space between eggs. Cook 2 min. on each side or until whites and yolks are set. Remove from heat.
• Ladle soup into 2 serving bowls; top with Singles, eggs and onions.

CHEESY RAMEN NOODLES

Steps:

• Bring water to a boil in a saucepan. Add ramen noodles and cook 2 minutes until tender. Pour out water, then stir in seasoning packet and cheese to serve.

ONE-POT CHEESY RAMEN

Steps:

• Open the Canned Sweet Corn (2 ounce) and drain the liquid. Wash the Fresh Spinach (3 ounce).
• Open the can of Spam (2.5 ounce) and slice off a thick 2cm-wide piece, or more as desired.
• Prepare a pot of boiling water along with a bowl of Ice (as needed) mixed with water to blanch your spinach.
• Once the water has boiled, place the spinach inside and cook for 30 seconds. Use a spider or slotted spoon to take the spinach out and place it into a bowl of iced water.
• Place the brick of Instant Noodles (1 package) into the water for up to 30 seconds or until the noodles begin to loosen slightly. Set aside, as they will continue cooking in the soup later.
• Heat your grill pan over medium-high heat. Once hot, add your protein and grill on for 3 minutes on each side. Alternatively, you can bake in a preheated oven at 400 degrees F (200 degrees C) for 6 minutes.
• Refill the pot with fresh water (according to ramen packet directions) and bring it to a boil again. Add the soup base from the instant noodle packet and stir until dissolved. Rehydrate any other additions from the packet in the soup.
• Add the noodles, spinach and the corn into the soup.
• Push the noodles deep into the pot and cover with the American Cheese Slice (3). Turn off the heat and cover the pot to melt the cheese. The residual heat will cook the noodles to perfection.
• Serve with a heavy sprinkling of Scallion (2), Fried Shallots (1 tablespoon), and if using, Pickled Jalapeño Pepper (2 tablespoon).
• Serve immediately, with the grilled spam on the side so that it stays crispy!

KOREAN SPICY BEEF RAMEN

Steps:

• Soak dried shiitakes in 2 3/4 cup of hot water. Meanwhile, heat a pot over low heat and add sesame oil, green onions and gochugaru. Sauté for 1 minute.
• Add the beef and increase heat to medium. Sauté for 2 to 3 minutes or until beef is 3/4 was cooked.
• Squeeze the shiitake to get most out of the broth and pour the broth to the pot and stir. Slice the mushroom real quick and add into the pot along with soy sauce and all the seasoning package from the ramen. Stir well and cover, bring it to boil.Meanwhile, chop the garlic and beat an egg.
• When the soup is boiling, add the noodles and cook for 2 minutes or until the noodles are just loosen.
• Add chopped garlic and pour the beaten egg with circular motion. Place then beansprout right on top and cover, cook 1 more minute. Serve immediately and enjoy with kimchi if you like!