The continuing saga of the gourmet ramen noodle trend!
It seems like the day before I go to a food market to get a basket of food to cook for the next few days, there is just a few odds and ends of food left in my refrigerator. That is when the gourmet ramen noodle recipe creation light bulb seems to start blinking. Go with it! Ramen noodles are a nice medium for creating something new. There is a ramen noodle fan club that seems to notice when any new ramen noodle recipe pops up on the internet. Some of the ramen noodle recipes in this blog have received some nice comments. Some of my ramen noodle creations are a bit on the bizarre side and it may take time for those recipes to catch on. Basically, I try to set as few rules as possible for my ramen noodle creations. Many of my ramen creations are cooked in one pot. Pre-maded bottled sauces and condiments can be used in the creative ramen recipes. Canned products like Spam, Vienna Sausages, sardines or crispy eel are often featured in my ramen recipes. Why not! Ramen noodle recipes are supposed to be fun! Some ramen noodle heads stick with tradition, while other cutting edge ramen noodle freaks throw tradition out the window. Ramen noodle critics can be finicky about what technique is used to cook the noodles. Shocking ramen noodles in cold water to add texture is a required technique, according to some gourmet ramen noodle critics. Other ramen noodle cooking critics say that the modern microwave cooking method is where to set the high bar. Nonsense! Whatever suits your fancy is fine in the game of gourmet ramen noodles!
Garlic Peppers and Onions: Heat a saute pan over medium heat. Add 1/2 tablespoon of vegetable oil. Add 3 or 4 thin sliced garlic cloves. Saute for a few seconds, till the garlic becomes aromatic. Add 1 tiny handful of julienne sliced onion. A 1 tiny handful of thin sliced green bell pepper. Add 1/2 of a thin sliced green jalapeno pepper. Saute till the peppers and onions become lightly browned on the edges. Add sea salt and black pepper. Keep the garlic pepper and onions warm on a stove top.
Cilantro Chutney Roasted Red Pepper Ramen Noodles: Boil enough water in a sauce pot over high heat to cook the ramen noodles. Add 1 portion of ramen noodles. Boil the noodles, till they start to become tender. Drain the hot water off of the noodles. Return the noodles to the sauce pot. Place the sauce pot over low heat. Add 1/4 cup of light chicken broth. Add 2 tablespoons of cilantro chutney. (Pre-made cilantro chutney is available in jars at Indian markets.) Add 3 tablespoons of diced roasted red bell pepper. Add 1 small squeeze of lime juice. Stir the ingredients together. Keep the noodles warm on a stove top, till the egg is poached.
Poached Egg: Poaching an egg so the yolk is showing like an eye is easy! Place a small sauce pan over medium heat. Add enough water, so the water is about 3/4" deep. Add sea salt. Bring the water to a very gently boil. Add 1 egg. Allow the yolk of the egg to be partially exposed to the air, instead of being covered with water. Poach the egg, till the egg white is fully cooked and till the yolk just starts to cook. Remove the pan from the heat.
Cilantro Chutney Roasted Red Pepper Ramen Noodles with Poached Egg, Chile Sauce, Garlic Peppers and Onions: Place the cilantro chutney roasted red pepper ramen noodles in a noodle serving bowl. Place the garlic peppers and onion on top of the noodles as a bed for the poached egg. Use a slotted spoon to place the poached egg on top of the garlic peppers and onions. Use a squirt bottle to paint a little bit of Korean red serrano pepper hot sauce on the noodles. Sprinkle a little bit of very thin bias sliced green onion top over the hot sauce. Garnish with a basil sprig.
This bowl of ramen noodles is packed with flavor! The cilantro chutney and roasted red pepper coated ramen noodles are a real pleasure to eat. The poached egg adds a gentle soothing protein to this mildly spicy bowl of gourmet ramen noodles. Yum! ... Shawna
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