3 ways elevate to Ramen? Say it ain’t so. Frankie updates this classic for under $2 a plate.
Shrimp Ramen Pouch
• 3/4 cup unsalted chicken broth
• 1/2 teaspoon fish sauce
• 1 teaspoon toasted sesame oil
• 1 packet (1 teaspoon) sugar
• 1 packet (1/2 teaspoon) Sriracha
• 2 packets (1 tablespoon) soy sauce
• 1 package ramen noodles
• 3 mushrooms, thinly sliced
• 1 green onion, thinly sliced
• 3 large raw shrimp, peeled and deveined
1. Preheat oven to 425 degrees.
2. In small bowl, whisk together chicken broth, fish sauce, sesame oil, sugar, Sriracha and soy sauce.
3. On a sheet pan, lay out a sheet of foil, about 20 by 15 inches. Break ramen noodles and lay evenly in middle of foil. Top with mushrooms, green onions and shrimp. Slightly lift sides of foil to create a bowl-like shape. Pour liquid all over noodles. Crimp foil together edges to seal. Make sure not to tear and release any liquid. Bake for 15 to 20 minutes.
4. Carefully peel back the foil and serve.
Ramen Chinese Chicken Salad
• 1/4 small head iceberg lettuce, shredded
• 1/4 small cabbage, shredded
• 3 carrots, shredded
• 10 ounces chicken breast, cooked and shredded
• 2 tangerines, segmented
• 1 package ramen noodles, crushed
• 1/2 cup almonds, coarsely chopped
• 1 ramen seasoning packet
• 1/4 cup rice wine vinegar
• 1 packet sugar
• 1 packet Sriracha
• 1/2 cup vegetable oil
1. In a large bowl, whisk together ramen seasoning pack, vinegar, sugar and Sriracha. Slowly whisk in oil.
2. In the same bowl bowl, add half the lettuce, cabbage, carrots, chicken, tangerines and almonds. Toss until well coated with dressing. Add remaining ingredients along with ramen noodles and toss to combine.
Carbonara Ramen Pasta
• 4 slices bacon, cut into 1/2 inch pieces
• 2 tablespoons salted butter
• 1 1/2 cups half-and-half
• 2 (3-ounce) packages ramen
• 2 tablespoons water
• 2 tablespoons grated Parmesan
• 1 egg, beaten
• 1 tablespoon chopped parsley
1. In a skillet on medium heat, add bacon. Cook until crispy, about 5 to 7 minutes. Remove and set aside. Add butter and half-and-half. Whisk until butter is melted.
2. Gently break ramen into a single layer and add to milk mixture. Turn heat to medium-high and let milk boil, gently stirring the ramen to break it up. If milk evaporates too quickly and ramen is not soft, add 2 tablespoons of water at a time. Sprinkle with cheese. Turn off heat, add egg and stir quickly until cooked. Stir in cooked bacon and parsley.
3. Divide between two plates. Sprinkle with more Parmesan to serve.
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