Ramen With Peas And Parmesan Recipes

RAMEN CARBONARA

Steps:

• Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Transfer to paper towels to drain. Add onion to bacon drippings in skillet; cook until tender, 3 to 5 minutes.
• Meanwhile, cook ramen in a saucepan according to package directions, adding peas the last minute of cooking. Reserve 1/2 cup cooking water; drain.
• Whisk together egg, Parmesan, onion and drippings, salt, and red pepper in a bowl. Add hot ramen and cooked bacon. Toss to coat, adding enough reserved cooking water to make a creamy consistency. Top servings with parsley.

OODLES OF NOODLES - PEAS AND PARMESAN VARIATION

Steps:

• Cook noodles in a large pot of boiling salted water until tender but still firm (about 8 min).
• Drain noodles, reserving 1/4 cup of cooking liquid.
• Return noodles to pot.
• You may moisten the noodles with reserved water if desired.
• Toss with remaining ingredients and serve.

PARMESAN PEAS

Steps:

• In a large saute pan, add the oil and shallots over medium heat and cook shallots until they are transparent and tender, about 5 minutes. Add the peas and warm through. Next add the heavy cream and Parmesan and continue to cook until all of the cheese has been incorporated. Adjust seasoning just before serving and, if you like, sprinkle with chopped fresh mint.

ORECCHIETTE WITH PEAS, RICOTTA, AND PARMESAN

Steps:

• Bring 4 quarts water to a boil in a large pot for cooking the pasta.
• Bring several cups water to a boil in a small pot for cooking the peas.
• Add the peas to the small pot of boiling water and cook until tender, about 4 minutes for fresh and about 1 minute for frozen; drain and set aside.
• Heat the oil in a small skillet.
• Add in the onion and saute until lightly browned, about 7 minutes.
• Stir in the peas and cook for 30 seconds.
• Scrape the onion and peas into a bowl large enough to hold the orecchiette or small shells when cooked.
• Stir in the ricotta and Parmigiano-Reggiano and salt and pepper to taste.
• When the water comes to a boil, add salt to taste and the orecchiette; cook until al dente and then drain, reserving 1/2 cup of the cooking water.
• Toss the pasta with the cheese sauce, adding as much cooking water as needed to thin the sauce.
• Divide among individual bowls and serve immediately.

BEEF AND SNAP PEAS RAMEN

Steps:

• Add half the ramen seasoning packet to the sliced steak and toss well.
• Cook the ramen in boiling water just until soft and the block of noodles breaks apart; do not cook to doneness. Drain and set aside.
• In a skillet, heat 1 tablespoon oil until smoking. Add beef in one layer and allow to cook, entirely undisturbed until well-browned, about 1 minute. Toss the meat, add snap peas and cook 1 minute more.
• Add the remaining oil, the noodles, the rest of the seasoning packet, the oyster sauce and sugar. Toss well and cook 1-2 minutes.
• Transfer to a serving bowl and sprinkle with scallions to serve.

SESAME RAMEN WITH GREEN PEAS

Steps:

• Fill a small saucepan up halfway with water. Put the ramen noodles inches Add the frozen peas. Cook for 3 minutes.
• Drain the water. DO NOT USE THE SEASONING PACKAGE.
• Add the sesame oil and soy sauce. Toss the noodles.
• Great hot or cold.