Ramenovenomelet Recipes

EASY SPICY MISO RAMEN NOODLES

Steps:

• Heat vegetable oil in a large pot over medium heat.
• Add minced garlic, ginger, and shallot, and cook until fragrant, about 1 minute, stirring frequently.
• Add ground pork, and stir-fry until no longer pink.
• Add chili bean paste and miso paste.
• Add chicken stock, soy sauce, and green onions.
• Cover and bring to a boil. Remove the lid, lower the heat and simmer for 10 minutes.
• Taste and season with salt and pepper to taste. Remove from heat and set aside.
• Cook ramen noodles al dente according to the instructions on the package.
• Drain completely and divide the noodles into 2 bowls.
• Pour the ramen soup on top of the noodles, and add toppings such as soft-boiled eggs. Serve and enjoy!

RAMEN OMELET

Steps:

• Cook Ramen and drain.
• While the Ramen is cooking, heat an 8 inch saute pan over medium-high heat.
• Add Ghee.
• Saute (stir fry) Onions and Bell Peppers'til Onions are translucent.
• Season Egg mixture to taste with Salt and Pepper.
• Mix noodles with Onions and Bell Peppers.
• Add Egg mixture, Stir and spread evenly over bottom of the pan.
• Cook'til brown, 4-5 minutes, turn, cook other side'til brown, 4-5 minutes.
• Cut into wedges.
• Serve with Salsa Fresca.

RAMEN OVEN OMELET

Steps:

• Save seasoning packets from ramen packages for another recipe.
• Cook noodles as directed on package.
• Drain and rinse noodles in cold water and set aside.
• In a large oven proof skillet, cook celery in canola oil for 1 minute. Stir in mushrooms, 2 tablespoons green onions, and ginger.
• Continue to cook and stir for 7 minutes or until mushrooms are lightly browned.
• Stir into noodles.
• Whisk the eggs and egg whites, sesame oil, sugar, and salt.
• Stir into noodle mixture and spread into even layer in skillet.
• Cook on medium for 2 minutes.
• Preheat oven to 350 and bake uncovered for 10-12 minutes, until set.
• Cut into wedges.
• Garnish with remaining green onions.
• Drizzle with soy sauce.