Ramen Cake Recipes

RAMEN CAKE

Ramen Cake image

Crushed ramen noodles take the place of breadcrumbs in this fun take on a kid favorite. For dipping, combine pineapple preserves with teriyaki sauce for a perfect mix of sweet and spicy.

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Soak three 3-ounce packages instant ramen noodles in hot water, 5 minutes. Drain; pat dry. Toss with 1 tablespoon sesame oil and 1 teaspoon salt. Heat 3 tablespoons peanut oil in a nonstick skillet over medium-high heat. Spread the noodles in the pan and cook 6 to 8 minutes per side. Drain on paper towels. Top with scallions and/or cilantro.

RAMEN CAKE

Ramen Cake image

Provided by Food Network Kitchen

Number Of Ingredients 5

Ingredients

3 3-ounce packages of ramen noodles
1 tablespoon sesame oil
1 teaspoon salt
3 tablespoons peanut oil
scallions and/or cilantro

Steps:

Soak three 3-ounce packages ramen noodles in hot water, 5 minutes. Drain; pat dry. Toss with 1 tablespoon sesame oil and 1 teaspoon salt. Heat 3 tablespoons peanut oil in a nonstick skillet over medium-high heat. Spread the noodles in the pan and cook 6 to 8 minutes per side. Drain on paper towels. Top with scallions and/or cilantro.

JAPANESE RAMEN NOODLE SOUP

Japanese ramen noodle soup image

Use chicken, noodles, spinach, sweetcorn and eggs to make this moreish Japanese noodle soup, for when you crave something comforting yet light and wholesome.

Provided by Lina Croft

Categories Dinner, Lunch, Main course, Pasta

Time 40m

Number Of Ingredients 17

Ingredients

700ml chicken stock
3 garlic cloves, halved
4 tbsp soy sauce, plus extra to season
1 tsp Worcestershire sauce
thumb-sized piece of ginger, sliced
½ tsp Chinese five spice
pinch of chilli powder
1 tsp white sugar (optional)
375g ramen noodles
400g sliced cooked pork or chicken breast
2 tsp sesame oil
100g baby spinach
4 tbsp sweetcorn
4 boiled eggs, peeled and halved
1 sheet dried nori, finely shredded
sliced green spring onions or shallots
sprinkle of sesame seeds

Steps:

Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
Taste the stock - add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.
Cook 375g ramen noodles following the pack instructions, then drain and set aside.
Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.
Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
Strain the stock into a clean pan, then bring to the boil once again.
Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.

Nutrition Facts : Calories 629 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 51 grams protein, Sodium 4.9 milligram of sodium

HOW TO MAKE RAMEN BROTH

How to Make Ramen Broth image

Easy to make ramen broth from canned ingredients. Change this recipe up as you want to, add, subtract, multiply. Use fresh ingredients and homemade veggie broth for a higher quality broth.

Provided by cmscherer

Time 1h15m

Yield 4

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1 (8 ounce) jar mushroom stems and pieces, drained
1 medium onion, coarsely chopped
6 cups vegetable broth
1 tablespoon soy sauce
1 tablespoon oyster sauce

Steps:

Heat olive oil in a large pot over medium-high heat. Add mushrooms and onion. Cook until onions are transparent, about 5 minutes. Add vegetable broth, soy sauce, and oyster sauce and bring to a simmer.
Reduce heat to low and cover. Let cook for 1 to 3 hours. The longer it cooks, the more flavorful it becomes.

Nutrition Facts : Calories 102.6 calories, Carbohydrate 13.4 g, Fat 4.3 g, Fiber 3.4 g, Protein 3.1 g, SaturatedFat 0.5 g, Sodium 1185 mg, Sugar 6.8 g

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