Ramen With Onion And Roasted Pepper Recipes

RAMEN WITH ONION AND ROASTED PEPPER

Steps:

• Impale the whole green bell pepper on a long handled fork, making sure that the tangs protrude from the other side.
• Hold over an open flame until the flesh blisters and starts to turn black.
• Place the pepper into a paper bag and seal for 15 minutes.
• Then remove,and rub the skin that has been lossened by the steam until it comes off.
• Remove the stem and seeds.
• Cut the peeled bell pepper into small pieces, add the salt and black pepper, and set aside.
• Bring two cups of water to a boil.
• Melt the butter in the olive oil in a medium sized frying pan, and the saute the onions.
• When the onions are nearly transparent, break up the Ramen noodles and add to the boiling water.
• Do NOT add the contents of the seasoning package.
• The seasoning can be used later to make Salvage Rice, recipe#15581.
• Add the Spam, bell pepper, and the garlic to the frying pan and stir for 3 minutes which should give the noodles time to cook.
• Add 1/2 cup of the water from the cooked noodles to the frying pan, drain the noodles and add to the frying pan.
• Remove the frying pan from the heat and set aside for another minute while the water is being absorbed.
• Served with a side salad or fruit, this will feed two people for lunch.

AFTERNOON RAMEN

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!