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Loaded Ramen
2022-10-26
https://www.metro.ca/userfiles/image/recipes/ramen-copieux-12018.jpg
PT15M
PT50M
PT1H05M
Prep your toppings and set them aside. Chop your green onions and set your corn aside.Make your beef topping:In a frying pan, add your ground beef and sautee, breaking apart with the frying pan until it starts browning. Add your garlic and continue sauteing for a few more minutes. Add soy sauce, chili flakes and continue mixing until the liquid is mostly evaporated and it is mostly cooked. Add your sugar and mix and allow to fully melt and coat the beef. Taste and adjust for seasoning by adding more soy sauce, or salt to taste and finish off with chili oil.Sautee Mushrooms:Sautee your mushrooms in a pan with butter and oil. You want your mushrooms to brown and reduce in size. Season with salt and pepper and optionally, dried parsley.Make egg:Bring a small pot of water to boil, carefully drop your egg (or eggs) on a single layer at the bottom of your pot and let boil for 6 minutes. After 6 minutes, transfer your eggs into an ice bath to let cool and carefully peel and set aside. You can also fry your egg sunny side up or to taste.Make Bok Choy:Bring a pot of water to boil, add clean bok choy leaves (separated) and cool for about 2-3 minutes depending on how soft you want them. Place in an ice bath to stop further cooking and set aside. You may season it with salt or leave it plain.Make the sauce for ramen:In a bowl, add your two ramen packet seasonings, your peanut butter, chili oil rice vinegar and green onions and mix. You want a thick but easily mixable consistency so you may want to add chili oil or perhaps some hot water.Follow the cooking instructions on your ramen pack, remove the noodles from the liquid when they are ready and mix in with your sauce.Top your ramen with all the toppings you set aside and enjoy!Save any extra toppings in the fridge for easy meal prep the next time you want another bowl of ramen.
4-6
Metro
2
1
2
2
Chili oil and peanut Ramen noodles:
2 packs Ramen noodles and seasoning
3 tablespoons chili Oil, or to taste
1-2 tablespoons peanut butter
1 teaspoon rice vinegar
2 green onion, white part diced
sauteed ground beef sauté:
450 g lean ground beef
1 c. à soupe minced Garlic
red chili flakes, to taste
3 tablespoons soy sauce
1/2 tablespoon sesame oil
1/2 tablespoon brown sugar
sauteed mushroom:
butter or cremini mushroom,sliced
Oil as needed
butter as needed
dried Parsley (optional)
Salt and pepper as needed
Toppings (optional)
sauteed ground beef
sauteed Mushrooms
bok choy, boiled and blanched
1 egg, soft boiled or fried
2 green onion, white part diced
Sesame seeds for garnish
canned corn
Loaded Ramen
4-6
Main course
0:15
Preparation
0:50
COOKING
1:05
TOTAL TIME
Ingredients
-
Chili oil and peanut Ramen noodles:
-
2 packs
Ramen noodles and seasoning
-
3 tablespoons
chili Oil, or to taste
-
1-2 tablespoons
peanut butter
-
1 teaspoon
rice vinegar
-
2
green onion, white part diced
-
sauteed ground beef sauté:
-
450 g
lean ground beef
-
1 c. à soupe
minced Garlic
-
red chili flakes, to taste
-
3 tablespoons
soy sauce
-
1/2 tablespoon
sesame oil
-
1/2 tablespoon
brown sugar
-
sauteed mushroom:
-
butter or cremini mushroom,sliced
-
Oil as needed
-
butter as needed
-
dried Parsley (optional)
-
Salt and pepper as needed
-
Toppings (optional)
-
sauteed ground beef
-
sauteed Mushrooms
-
bok choy, boiled and blanched
-
1
egg, soft boiled or fried
-
2
green onion, white part diced
-
Sesame seeds for garnish
-
canned corn
Preparation
Prep your toppings and set them aside. Chop your green onions and set your corn aside.
Make your beef topping:
In a frying pan, add your ground beef and sautee, breaking apart with the frying pan until it starts browning. Add your garlic and continue sauteing for a few more minutes. Add soy sauce, chili flakes and continue mixing until the liquid is mostly evaporated and it is mostly cooked. Add your sugar and mix and allow to fully melt and coat the beef. Taste and adjust for seasoning by adding more soy sauce, or salt to taste and finish off with chili oil.
Sautee Mushrooms:
Sautee your mushrooms in a pan with butter and oil. You want your mushrooms to brown and reduce in size. Season with salt and pepper and optionally, dried parsley.
Make egg:
Bring a small pot of water to boil, carefully drop your egg (or eggs) on a single layer at the bottom of your pot and let boil for 6 minutes. After 6 minutes, transfer your eggs into an ice bath to let cool and carefully peel and set aside. You can also fry your egg sunny side up or to taste.
Make Bok Choy:
Bring a pot of water to boil, add clean bok choy leaves (separated) and cool for about 2-3 minutes depending on how soft you want them. Place in an ice bath to stop further cooking and set aside. You may season it with salt or leave it plain.
Make the sauce for ramen:
In a bowl, add your two ramen packet seasonings, your peanut butter, chili oil rice vinegar and green onions and mix. You want a thick but easily mixable consistency so you may want to add chili oil or perhaps some hot water.
Follow the cooking instructions on your ramen pack, remove the noodles from the liquid when they are ready and mix in with your sauce.
Top your ramen with all the toppings you set aside and enjoy!
Save any extra toppings in the fridge for easy meal prep the next time you want another bowl of ramen.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
