Pioneer Woman Ramen Noodle Recipes

GUSSIED-UP RAMEN

Steps:

• Add 2 cups of water to a small pot over high heat. Add the seasoning packet from the instant ramen, along with the ginger, chili paste, mushrooms and garlic. Bring to a boil.
• Add the ramen noodles, green beans and chicken and cook until the noodles are softened and the chicken is heated through, about 3 minutes. Remove from the heat and stir in the spinach and butter. Stir until the butter has melted and the spinach has wilted, about 30 seconds. Transfer to a large bowl.
• Garnish the edge of the bowl with the hoisin sauce, bean sprouts and carrots. Drizzle over the sesame oil and enjoy.

RAMEN PHO

Steps:

• Zest half of the lime, then cut it in half and juice one of the halves. Cut the other half into 2 wedges.
• Layer the ramen and seasoning, onion, sriracha, soy sauce, fish sauce, kale, lime zest and juice, ginger and steak in a large heatproof soup bowl. Pour the boiling water into the bowl and let it sit undisturbed for 2 minutes. Stir with chopsticks, garnish with the lime wedges and serve immediately.

TEA KETTLE NOODLE SOUP

Steps:

• In a large single-serving bowl, sprinkle in the chicken seasoning from the ramen package. Add the sriracha and lay on the dry ramen noodles. Sprinkle over the shredded carrots and sliced green onion. Add the mushrooms and one-quarter of the baby corn (reserve the rest for another use), then pour the boiling water into the bowl. Set aside for 3 minutes.
• Add the lime juice. Gently stir with a fork, sprinkle over the chopped peanuts and serve.