Recipes Video

Ramen: Four Ways

November 23, 2015

the humble packaged ramen gets a fancy new dinner dress

Ramen 1: Fresh Steamed Veggies & Hard Boiled Egg
Ramen 2: Sriracha Lemongrass Pork
Ramen 3: Lap Cheong, Scallions, Sesame Seeds & Sesame Oil
Ramen 4: Shiitake Mushrooms, Fried Garlic and Nori


Fresh Veggies & Egg Recipe

 In a medium sauce pan place eggs in 1 ½ inches of cold water. Bring to a boil. Turn off heat, cover and let sit for 9-12 minutes. Remove eggs from water, run under cool water and then peel. Meanwhile, coarsely chop fresh vegetables of your choosing. Pour 1 inch of water into a large pot, place steamer basket on top and bring water to a boil. Add vegetables to basket, reduce heat, cover and let steam for 3-6 minutes. Remove from heat. Add veggies and egg to top of ramen.

Sriracha Lemongrass Pork Recipe

Brown 1 lb of ground pork in a wok or skillet. Toss in 1 finely chopped lemongrass stalk and 2 cloves of chopped garlic. Brown. Add 2 tbsp of sriracha, 1 ½ tsp of fish sauce, 1 ½ tsp brown sugar, 1 tsp of soy sauce. Stir until combined. Add to ramen, top off with a squeeze of lime and garnish with cilantro. Makes enough pork for 3-4.

Lap Cheong, Scallions, Sesame Seeds & Sesame Oil Recipe

Chop lap cheong sausage into pennies. Pan fry to cook. Coarsely chop scallions. Place sausage and chopped scallions on top of ramen. Garnish with 1 tbsp of sesame oil and scattering of sesame seeds.

Shiitake Mushrooms, Fried Garlic and Nori Recipe

Finely chop 3 cloves of garlic. Pan fry in a skillet in 1 tbsp of olive oil. Set aside. Steam or pan fry skiitake mushrooms. Add mushrooms, garlic and a few pieces of nori seaweed sheets to top of ramen.

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