Easy Ramen Noodle Bowl Recipes

EASY RAMEN NOODLE BOWL

Easy Ramen Noodle Bowl image

You're less than 30 minutes and just a few ingredients away from a beefy Asian dinner complete with veggies.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

2 teaspoons vegetable oil
1 lb boneless beef sirloin steak, cut into thin strips
2 cups water
1 package (3 oz) Oriental-flavor ramen noodle soup mix
1 pkg (1 lb) fresh stir-fry vegetables (broccoli, cauliflower, celery, carrots, snow pea pods and bell peppers) (4 cups)
1/4 cup stir-fry sauce

Steps:

In 12-inch skillet, heat oil over medium-high heat. Add beef; cook 3 to 5 minutes, stirring occasionally, until brown. Remove beef from skillet.
In same skillet, heat water to boiling. Break block of noodles from soup mix into water; stir until slightly softened. Stir in vegetables. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in contents of seasoning packet from soup mix, the stir-fry sauce and beef. Cook 2 to 3 minutes, stirring frequently, until hot. Serve in individual bowls.

Nutrition Facts : Calories 350, Carbohydrate 26 g, Cholesterol 75 mg, Fiber 4 g, Protein 35 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 6 g, TransFat 1 1/2 g

RAMEN BOWL

Ramen Bowl image

Ramen noodle and broth dish inspired by the Japanese classic using ingredients commonly available in American supermarkets. Quite involved, but it has become one of my family's favorites, especially in cooler weather. Slurping is recommended.

Provided by Mantecca

Categories World Cuisine Recipes Asian

Time 1h30m

Yield 4

Number Of Ingredients 17

Ingredients

8 cups water
8 cloves garlic, peeled and whole
8 slices fresh ginger root
½ medium onion, halved and separated
4 eggs
1 pinch salt and freshly ground black pepper to taste
½ cup soy sauce
¼ cup sake
2 tablespoons Thai-style chile sauce
2 teaspoons sesame oil
2 tablespoons white sugar
1 ½ teaspoons salt
15 ounces dried Japanese-style noodles
12 large shrimp, shelled and deveined, at room temperature
4 large dry sea scallops, halved, at room temperature
1 ½ cups fresh bean sprouts
½ cup sliced scallions

Steps:

Combine water, garlic, ginger, and onion in a large stock pot and bring broth base to a simmer. Reduce heat to maintain an easy simmer for 40 minutes.
While broth simmers, fill a saucepan with water. Bring to a boil and reduce heat to a simmer. Lower eggs into the water 1 at a time. Cook 7 minutes for barely set yolks. Remove eggs from hot water, run under cold water until cool, and peel. Halve eggs lengthwise, place on a plate, and season with salt and pepper.
Fill a large pot with water and bring to a boil in preparation for cooking noodles. Reduce heat to a simmer.
Use a slotted spoon or long-handled strainer to remove garlic, ginger, and onion from the broth in the stock pot after it has simmered 40 minutes. Discard vegetables. Add soy sauce, sake, chile sauce, sesame oil, sugar, and salt and stir well. Cover stock pot loosely and simmer 10 to 20 minutes more.
Return simmering water to a boil. Add noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 3 minutes. Drain and divide noodles between 4 large bowls.
Add shrimp and scallops to the simmering broth. Cook until opaque, 3 to 5 minutes.
Ladle finished broth into bowls to barely cover noodles. Add equal amounts of shrimp and 1 scallop to the center of each bowl. Place a portion of bean sprouts on the side of each bowl. Place 2 soft-boiled egg halves, yolks up, resting on noodles in each bowl; keep eggs above the broth. Garnish each bowl with scallions.

Nutrition Facts : Calories 325 calories, Carbohydrate 28.3 g, Cholesterol 233.1 mg, Fat 10.6 g, Fiber 2.3 g, Protein 25.6 g, SaturatedFat 2.6 g, Sodium 3655.7 mg, Sugar 9.9 g

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