Wednesday, 9 March 2011

Vamped-Up Ramen Noodles

Earlier this week I posted a photo on my Facebook...

This is some seriously deliciously vamped up Ramen.

The recipe is really, really simple. It takes one extra "special" ingredient that you might have to go out of your way to get.. although i am sure if you left it out, it wouldn't kill you...

Anyways! Fancy Ramen! Recipe adapted from Tasty Kitchen 
Just a teeny disclaimer... I made this for just me ... so it came out to dinner, and enough leftover for lunch the next day... so - if you are feeding more people, double the recipe!

You need:
  • Ramen Noodles... you can get them from Lucky 97 for around a buck for about 4 servings. 
  • Half a new york strip steak ... sliced super thin! 
  • About a quarter of an onion, diced
  • 4 large button Mushrooms ... I found that there was not nearly enough mushrooms in this, so i think the next time i make it, I'll be putting in more. 
  • 2 small bok choy - chopped up roughly...  (Side note - my mom used to use bok choy quite regularly... and every time she pulled it out, she would say a-Bok! Bok! Bok!  like beaker from Muppet's!)
  • A box of beef broth
  • Some soy
  • Grated ginger
  • Cock Sauce for heat!(if you don't know what Cock Sauce is ... check out what The Oatmeal has to say about it)
  • Vegetable Oil for sauteing
  • Bean Sprouts for garnish
Ok... so, what you wanna start with is making your ramen... Just like in school, boil water, add ramen,  cook for 3-5 minutes. When you drain it, shock it with cold water to stop the cooking process...
Shocked Ramen = Not Mushy Ramen = Good!

In a large pot drizzle in some veggie oil... Like, a tablespoon... heat to medium high heat.

Toss in your onion and saute for few minutes... just to take the bit out! Add your mushrooms, continue to saute for a few more minutes...

Take a second to enjoy those mushrooms. I love the way they smell getting all lovely cooked...


Ok, lets get back into this... toss in your bok (bok bok) choy and stir it around. You just want to wilt it a little bit. Once you've got semi-wilty bok choy, open up that box of broth and pour it it... Not all of it! Gosh people hold on! Enough to cover the veggies and give you a nice brothy...

At this point, i grabbed the soy from the fridge and added some...  Maybe 1/4 cup? Maybe more? I really cant be held responsible for accurate measurements. Same goes with the ginger. I totally forgot about it! Left it in the freezer... so when i whipped it out, panicked, grated it, still frozen, and added it, i really couldn't tell you how much exactly made it into the pot.

Once you've got all the nice yummy smelly soup commin' together, grab your cock sauce, add a squirt, give it a taste, and add more if your adventurous!

At this point, you'll wanna add your slices o-beef. They cook up pretty quick in that boiling pot of yum.

Divide your noodles into bowls, add the broth on top, garnish with bean sprouts, or green onions.

It tasted really good with my Tsing Tao, but I am a lover of all beer!

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