A Nice Light Healthy Ramen Noodle Entrée!
When I started writing recipes at a social network in 2009, I had been out of the restaurant business for nearly 7 years due to severe illness and recovery. After conquering the terminal illness, I took a physically demanding job in the steel mill industry, so I could get back in solid physical shape. I knew that I would eventually continue my culinary career, so I needed to refresh my cooking skills. I figured that cooking food and writing recipes would be a good way to knock the rust off.
One of the original recipe writing goals was to feature some trendy street food. The first street food medium that came to mind was Ramen Noodles. Ramen Noodles is one of the best mediums for freestyle creativity that there is. Sure, there are traditional ramen recipes, but going crazy with creating new ramen recipes is more fun.
Gourmet Ramen Noodle Bowls can feature any ingredients that come to mind. Everybody from children to college students on a low budget all have there own favorite way of jazzing ramen noodles up. Basically, any cook in a home kitchen that can boil ramen noodles, can be a great gourmet ramen noodle chef! All it takes is a little bit of imagination.
Fresh Anise Bulb actually is Finocchio (Florence Fennel). Anise actually comes from an entirely different plant. At most American grocery stores, Florence Fennel is marketed as Anise Bulb, so mentioning this will help to avoid confusion.
Finocchio has a wonderfully light and interesting flavor. The flavor actually tastes like a delicate combination of anise and fennel.
The bulb and stalk of fennel tastes milder than the root or seeds. Many chefs only use the fennel root or bulb, then they discard the fennel stalks and green tops. The green tops are very mild tasting and they can be used for garnishing or as an aromatic herb. The green stalks can be used in recipes like celery and they do have a mild fennel flavor.
Squid also has a very mild gentle flavor. Squid is all protein with no fat. Squid and finocchio go well together. A simple flavor combination like this is perfect for a gourmet ramen noodle creation.
*This entire recipe yields 1 entrée!
Shocking ramen noodles is a traditional method for creating a chewy texture.
Boil a pot of water over high heat.
Add 1 portion of ramen noodles.
Stir the noodles occasionally, till they are fully cooked.
Drain the hot water off of the noodles.
Place the noodles in a bowl of ice water.
Stir the noodles by hand, till they feel like they have a firm chewy texture.
Drain the ice water off of the noodles.
Set the noodles aside.
Gourmet Ramen Noodles with Garlic Squid & Finocchio:
Step 1: Keep a pot of water boiling over medium high heat so the noodles can be reheated later in the recipe.
Step 2: Heat a sauté pan or mini wok over medium heat.
Add 1 1/2 tablespoons of vegetable oil.
Add 3 cloves of minced garlic.
Sauté till the garlic turns a golden color
Step 3: Add 1 pinch of crushed dried crushed red pepper.
Add 1 cup of sliced florence fennel bulb and the green stalks.
Add 1/4 cup of sliced celery.
Sauté the vegetables, till they start to become tender.
Step 4: Add 3/4 cup of light vegetable broth.
Add sea salt and white pepper.
Add 1/2 teaspoon of thin soy sauce.
Add 1/2 teaspoon of rice wine vinegar.
Add 1/4 teaspoon of pure sesame oil.
Step 5: Bring the liquid to a gentle boil.
Add 1/2 cup of cleaned sliced squid and tentacles.
Cook the squid for only one minute, or it will become tough and rubbery!
Reduce the temperature to very low heat.
Step 6: Use a pasta net to reheat the prepared ramen noodles.
Drain the water off of the ramen noodles.
Place the cooked ramen noodles on a plate.
Spoon the squid, fennel, celery and broth over the noodles.
No garnish is necessary.
This recipe can easily be made in the same amount of time that it takes to cook the noodles. This is a healthy gourmet ramen recipe that tastes nice!