Ramen With Peas And Parmesan Recipes

RAMEN CARBONARA

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.

PARMESAN PEAS

Steps:

• Melt the butter in a medium skillet over medium heat. Add the shallots and a pinch of salt and cook until soft and translucent, about 4 minutes.
• Stir in the peas and 1/2 teaspoon salt and cook until the peas are soft but still bright green, 2 to 3 minutes. Add the lemon juice and toss. Remove from heat and stir in the Parmesan and a generous pinch of black pepper. Serve hot.

SESAME RAMEN WITH GREEN PEAS

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.

SPICY SESAME RAMEN NOODLES

Steps:

• Cook ramen noodles according to package directions. (approx. 2-3 minutes)
• While you wait for the water to boil, measure out all your ingredients. This recipe comes together fast!
• Heat a large skillet over medium heat. Add 1 TBSP of sesame oil and, once hot, add garlic and ginger. Sauté for about a minute, until tender and fragrant.
• Next stir in brown sugar, soy sauce, rice vinegar, and chili garlic sauce (start with 1 tsp and add extra to taste) and cook for an additional 30 seconds.
• Drain noodles and add to the skillet. Mix well with a fork or tongs and add an extra drizzle of sesame oil and/or chili garlic sauce to taste. I added 3-4 tsp of chili sauce total since I like it spiiiicy!
• Top with green onion and sesame seeds. For even more heat, add some optional crushed red pepper flakes. Enjoy hot.

PEA AND PANCETTA RAMEN "RISOTTO"

Steps:

• Cook pancetta or bacon in oil in a 12-inch nonstick skillet over medium heat, stirring occasionally, until just beginning to brown, about 5 minutes. Add onion and salt and cook, stirring, until onion is softened, about 4 minutes. Add noodles and cook, stirring, 1 minute. Add peas and broth to skillet and bring mixture to a boil. Cook, stirring, until noodles are just tender, about 3 minutes.
• Remove skillet from heat and stir in butter, Parmesan, and pepper. (If mixture is a bit soupy, let it stand for 1 to 2 minutes to allow noodles to continue to absorb liquid.) Serve with additional Parmesan, if desired.

PARMESAN PEAS

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.

RAMEN WITH PEAS AND PARMESAN

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.