Ranchstyleramen Recipes

RANCH STYLE RAMEN

Ranch Style Ramen image

Make and share this Ranch Style Ramen recipe from Food.com.

Provided by Pierre Dance

Categories One Dish Meal

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 3

Ingredients

1 (3 ounce) package ramen noodles (Throw away the 'flavor pack',92-97% Sodium, you have enough SODIUM in your life without adding this!)
1/2 cup ranch dressing (Try Mirj's Rich Homemade Ranch Dressing it's great)
1 cup sharp cheddar cheese, grated (Jalapeno Jack works well too)

Steps:

Put a large sauce pan, half full of water on to boil.
Set a medium sized stainless mixing bowl on the sauce pan (double boiler).
In a small pan cook the Ramen, Drain.
Place the noodles in the s/s bowl.
mix in the Dressing and Cheese.
Stir continuously.
***WARNING*** BE EXTREMELY CAREFUL REGARDING THE STEAM!
WEAR A COOKING MITT TO HOLD THE MIXING BOWL!
When the cheese is throughly melted, serve immediately.
Goes well with a garden salad or coleslaw, fresh bread sticks, and a nice Chianti.

TANTANMEN (TOKYO STYLE SHOYU SESAME AND CHILE RAMEN)

Tantanmen (Tokyo Style Shoyu Sesame and Chile Ramen) image

This recipe is from a food cart located on Ameya Yokocho, an old market street in the neighborhood of Ueno, Tokyo, Japan.

Provided by Member 610488

Categories Lunch/Snacks

Time 4h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 lb chicken wings
12 cups chicken stock
1 tablespoon toasted sesame oil
2 tablespoons scallions, finely chopped
1/2 inch piece ginger, finely chopped
1 garlic clove, finely chopped
1/2 lb ground pork
1 tablespoon japanese chile bean sauce (tobanjan)
2 tablespoons soy sauce
1 teaspoon sugar
1/4 cup japanese sesame paste (neri goma)
1 tablespoon japanese sesame paste (neri goma)
2 teaspoons kosher salt
1 lb fresh ramen noodles or 1 lb frozen ramen noodles
japanese hot chili oil (Rayu, garnish)
1/4 cup scallion, thinly sliced (garnish)

Steps:

Place wings in an 8 quart pan; cover with stock; bring to simmer over medium heat. Cook, skimming foam, until the stock is reduced to about 8 cups, 3 to 3 1/2 hours. Remove from heat, pour through fine strainer, discard solids; reserve stock.
Heat oil, chopped scallions, ginger, and garlic in a 12 inch skillet over medium-high heat. Cook, stirring occasionally, until fragrant, about 2 minutes.
Add pork and tobanjan; cook until pork is cooked through, 3 to 4 minutes.
Add reserved stock, soy, sugar, sesame paste, and salt; boil. Reduce heat to medium; cook, stirring, for 3 minutes more; keep warm.
Meanwhile, bring a pot of salted water to a boil. Add noodles; cook, until tender, 2 to 3 minutes, drain, and divide between 4 deep serving bowls.
Ladle broth over each bowl of noodles, and garnish with scallions and some rayu, if you like.

Nutrition Facts : Calories 1198.6, Fat 60, SaturatedFat 20.9, Cholesterol 149.9, Sodium 4829.5, Carbohydrate 99.8, Fiber 2.9, Sugar 14.6, Protein 61.6

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