Friday, September 9, 2016

Ramen Noodles with Peking Vegetables, Radicchio and Dried Shredded Squid








     Gourmet Ramen Noodles!
     During bad economic times, ramen noodles are a saving grace.  Poor college students on a tight budget often rely on ramen noodles to get through a week.  A simple plain bowl of ramen noodles with broth is better than going hungry.  It only takes a little bit of imagination to figuring out ways to make a cheap bowl of ramen taste like a million bucks.
     Korean style dried shredded squid snacks are seasoned with salt and sweet vinegar.  Bags of dried shredded squid snacks can be found at Asian food markets.  Radicchio adds a contrasting bitter flavor to this recipe.  Small heads of radicchio can be found at nearly any grocery store.

     Ramen Noodles with Peking Vegetables, Radicchio and Dried Shredded Squid:
     This recipe yields 1 portion.  
     Step 1:  Heat a wide sauté pan or mini wok over medium/medium high heat.
     Add 1 1/2 tablespoons of vegetable oil.
     Add 1/3 cup of large diced onion.
     Sauté till the onions just start to get some brown highlights.
     Step 2:  Add 1 chopped clove of garlic.
     Add 1/2 teaspoon of ginger paste.
     Add 1/4 cup of thin green bell pepper strips.
     Add 1/2 of a green jalapeño pepper that is thin sliced.
     Sauté till the vegetables just start to become tender.
     Step 3:  Add 3/4 cup of light fish broth.
     Bring the broth to a boil.
     Step 4:  Reduce the temperature to low heat.
     Add 1 1/2 tablespoons of catsup.
     Add 1 tablespoon of hoisin sauce.
     Add 1 teaspoon of honey.
     Add 1/2 tablespoon of sweet rice wine vinegar.  (sushi vinegar)
     Add 1/2 tablespoon of red miso paste.
     Add 1/2 teaspoon of thin soy sauce.
     Step 5:  Add 2 pinches of Chinese Five Spice Powder.
     Add 1 pinch of Chinese chile powder.
     Add 1 pinch of sea salt and white pepper.
     Stir the sauce till the ingredients combine.
     Step 6:  Add 1/5 cup of very thin sliced carrot.  (flower shapes)  
     *Cut lengthwise grooves with a channeling tool to achieve this effect!
     Add 2 large leaves of radicchio.
     Gently simmer and reduce the sauce, till it is a medium thin consistency that can glaze a spoon.
     Step 7:  Start cooking 1 portion of ramen noodles in a pot of boiling water.
     Boil the noodles till they are tender.
     Drain the water off of the cooked ramen noodles.
     Step 8:  Place the ramen noodles in a medium size noodle bowl.
     Place the wilted radicchio leaves on the edge of the bowl.
     Spoon the Peking Vegetables & Sauce over the noodles.
     Mound 1/2 cup of Korean shredded dried squid snack on top of the noodles. 

     Another tasty gourmet ramen noodle bowl!

No comments:

Post a Comment