Re: An Alternate Ramen!
From what I understand. MSG doesn't have much of a taste anyways. It's more just like a filler. A white powder to add to small ammounts of seasoning etc. So they can be added evenly to food without an overpowering seasoning. I'm probably wrong, but that's what I thought.
I think you can even buy it as a standalone product in grocery stores. Can't you?
Now, back to the matter at hand.
Here's a Recipe from a friend of mine. Kyoto!
It's a boneless chicken stir fry with ramen. yum
I'll also put it in quotes I guess.
And here's another from another friend of mine. Cola!
From what I understand. MSG doesn't have much of a taste anyways. It's more just like a filler. A white powder to add to small ammounts of seasoning etc. So they can be added evenly to food without an overpowering seasoning. I'm probably wrong, but that's what I thought.
I think you can even buy it as a standalone product in grocery stores. Can't you?
Now, back to the matter at hand.
Here's a Recipe from a friend of mine. Kyoto!
It's a boneless chicken stir fry with ramen. yum
I'll also put it in quotes I guess.
From the man himself
Ingredients:
2 Packages of Chicken Flavored Ramen
1/2 Lb of White Mushrooms
1-2 Green Bell Peppers
1lb of Boneless Skinless Chicken Breast (Fresh, not frozen)
Directions:
Take out two skillets and one pot. You'll need these along with a good knife, a cutting board, and a good spatula.
Fill the pot with hot water, bring to a boil. Once boiling, drop in your two packages of ramen noodles, DO NOT ADD SEASONING PACKET, you'll be saving this for later.
While your noodles are cooking, chop the mushrooms up into nice thin pieces, and cut the green bell pepper(s) into strips, and also slice the chicken breast into strips.
Take the larger skillet out and put a nice amount of vegetable oil in the bottom, you'll likely need to add more later as you go. Use medium heat. Once the pan is up to temp (usually just a couple minutes), toss in your green bell pepper strips and start sauting them in the oil.
While doing this, put the smaller skillet on another burner and either put a little oil in the pan, or go dry, this is chefs preference. Place chicken strips in pan and begin to cook to a light brown. For added flavor, splash with a dash of Red wine.
Once the bell peppers are cooking down a bit, add in your mushrooms, continue to turn periodically so that everything is cookign evenly.
When noodles are done cooking, strain them out, and keep them aside for now.
Once the Mushroom, Green pepper mixture is smelling good and looking nice and sauted, add in the noodles and stir them into the vegetables, at this point add a couple dashes more vegetable oil.
Once they are mixed nicely, mix in spice packets to the vegetable noodle combination. Turn and mix slowly.
When the chicken is done, take it out of the pan and mix it into the near done vegetable noodles, add a dash of soy sauce at this point if wanted. Mix and saute a bit longer then serve.
Serves anywhere from 2 - 4 depending on how much of everything you use.
Ingredients:
2 Packages of Chicken Flavored Ramen
1/2 Lb of White Mushrooms
1-2 Green Bell Peppers
1lb of Boneless Skinless Chicken Breast (Fresh, not frozen)
Directions:
Take out two skillets and one pot. You'll need these along with a good knife, a cutting board, and a good spatula.
Fill the pot with hot water, bring to a boil. Once boiling, drop in your two packages of ramen noodles, DO NOT ADD SEASONING PACKET, you'll be saving this for later.
While your noodles are cooking, chop the mushrooms up into nice thin pieces, and cut the green bell pepper(s) into strips, and also slice the chicken breast into strips.
Take the larger skillet out and put a nice amount of vegetable oil in the bottom, you'll likely need to add more later as you go. Use medium heat. Once the pan is up to temp (usually just a couple minutes), toss in your green bell pepper strips and start sauting them in the oil.
While doing this, put the smaller skillet on another burner and either put a little oil in the pan, or go dry, this is chefs preference. Place chicken strips in pan and begin to cook to a light brown. For added flavor, splash with a dash of Red wine.
Once the bell peppers are cooking down a bit, add in your mushrooms, continue to turn periodically so that everything is cookign evenly.
When noodles are done cooking, strain them out, and keep them aside for now.
Once the Mushroom, Green pepper mixture is smelling good and looking nice and sauted, add in the noodles and stir them into the vegetables, at this point add a couple dashes more vegetable oil.
Once they are mixed nicely, mix in spice packets to the vegetable noodle combination. Turn and mix slowly.
When the chicken is done, take it out of the pan and mix it into the near done vegetable noodles, add a dash of soy sauce at this point if wanted. Mix and saute a bit longer then serve.
Serves anywhere from 2 - 4 depending on how much of everything you use.
From the Man Himself
You'll need;
1 Red (or whatever color you like) Onion, peeled and coarsly chopped (I find I get around 10-12 wedges).
2 Fresh Carrots, peeled and coarsely chopped so pieces roughly the same size.
2 Stalks of Celery, coarsely chopped so pieces are roughly the same size.
1 Red (or whatever color you like) Bell Pepper, coarsely chopped so pieces are roughly the same size.
2 Heads Baby Bok-Choy, coarsely chopped so pieces are roughly the same size.
5-6 White Button or ****ake Mushrooms, quartered.
7-8 Snow Peas, halved.
(All of these vegetables are optional, they're just nice to throw in for extra flavour/texture, if you have other you like, feel free to use them. Although I do recommend throwing in all of the mirapois). Continuing on;
2 Bunches Ramen Noodles.
1/2 Can diced pineapple, and 1/2 the juice.
1/2 Cup Beef or Chicken Stock.
3 Cloves Garlic.
2 Tbsp grated Ginger.
1/4 Cup chopped Cilantro (optional).
1 Tbsp Cornstarch.
2 Tbsp Oyster Sauce
3 Tbsp Soy Sauce
1 Tbsp Rice Wine Vinegar
2 Tbsp Thai Chili Hot Sauce (or whatever amount of any kind of hot sauce you prefer, even none).
Garlic Powder
Chili Powder
Salt and Pepper
Make sure everything is ready to go before you start cooking, now the fun part;
1) Put about 1/4 cup of oil you like into your wok, heat it up until oil starts to smoke. (Keep on high heat through the entire cooking process
2) Drop in your protein and season with salt, pepper, garlic powder and chili powder, wait until partinally browned.
3) Drop in Carrots, Onions and Celery, cook for about 2-3 minutes.
4) Drop in Garlic and Ginger (now to prevent burning), cook for about 30 seconds.
5) Drop in Mushrooms Red Pepper, cook for another 2-3 minutes.
6) Drop in Bok Choy and Peas, cook for another 1-2 minutes.
7) Combine cornstarch and broth into a slurry, add to the Wok, along with all other liquids and pineapple; Oyster Sauce, Soy Sauce, Rice Wine Vinegar, Hot Sauce and Pineapple juice.
8) Toss until sauce is combined, and add Ramen noodles, wait until sauce is slightly reduced and ramen noodles are tender.
9) Add in cilantro at the end to keep its flavour.
10) Serve.
You'll need;
1 Red (or whatever color you like) Onion, peeled and coarsly chopped (I find I get around 10-12 wedges).
2 Fresh Carrots, peeled and coarsely chopped so pieces roughly the same size.
2 Stalks of Celery, coarsely chopped so pieces are roughly the same size.
1 Red (or whatever color you like) Bell Pepper, coarsely chopped so pieces are roughly the same size.
2 Heads Baby Bok-Choy, coarsely chopped so pieces are roughly the same size.
5-6 White Button or ****ake Mushrooms, quartered.
7-8 Snow Peas, halved.
(All of these vegetables are optional, they're just nice to throw in for extra flavour/texture, if you have other you like, feel free to use them. Although I do recommend throwing in all of the mirapois). Continuing on;
2 Bunches Ramen Noodles.
1/2 Can diced pineapple, and 1/2 the juice.
1/2 Cup Beef or Chicken Stock.
3 Cloves Garlic.
2 Tbsp grated Ginger.
1/4 Cup chopped Cilantro (optional).
1 Tbsp Cornstarch.
2 Tbsp Oyster Sauce
3 Tbsp Soy Sauce
1 Tbsp Rice Wine Vinegar
2 Tbsp Thai Chili Hot Sauce (or whatever amount of any kind of hot sauce you prefer, even none).
Garlic Powder
Chili Powder
Salt and Pepper
Make sure everything is ready to go before you start cooking, now the fun part;
1) Put about 1/4 cup of oil you like into your wok, heat it up until oil starts to smoke. (Keep on high heat through the entire cooking process
2) Drop in your protein and season with salt, pepper, garlic powder and chili powder, wait until partinally browned.
3) Drop in Carrots, Onions and Celery, cook for about 2-3 minutes.
4) Drop in Garlic and Ginger (now to prevent burning), cook for about 30 seconds.
5) Drop in Mushrooms Red Pepper, cook for another 2-3 minutes.
6) Drop in Bok Choy and Peas, cook for another 1-2 minutes.
7) Combine cornstarch and broth into a slurry, add to the Wok, along with all other liquids and pineapple; Oyster Sauce, Soy Sauce, Rice Wine Vinegar, Hot Sauce and Pineapple juice.
8) Toss until sauce is combined, and add Ramen noodles, wait until sauce is slightly reduced and ramen noodles are tender.
9) Add in cilantro at the end to keep its flavour.
10) Serve.
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