Julia Chiles - Ramen Cookbook: 50 Ramen Recipes for the Home Chef

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Ramen Cookbook 50 Ramen Recipes for the Home Chef BY Julia Chiles Copyright 2020 - Julia Chiles

License Notes

No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author. All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book

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Introduction

Liven up dinner and lunch! Wake up that tired old recipe with some delicious ramen recipes! Take a meal to the next level with 50 great ramen recipes for every occasion. Things to Know About This Cookbook Unless specifically stated, do not use seasoning packet!

Black bean Fajita Ramen

Use ground beef in a pinch! Makes 2 servings Ingredients: 1 cup ramen noodles cup strips of steak or chicken strips 1/2 packet no sodium taco seasoning or fajita seasoning (such as Mrs. Dash) cup low sodium pineapple salsa cup low-sodium black beans, washed & drained 1/2 cup worth julienned onions and bell peppers 2-3 cups low sodium beef broth Instructions: In medium size pot warm onions and pepper 30-45 seconds. Stir in protein, seasoning, salsa, black beans, broth. Bring to boil, reduce heat, cover, let simmer 8-9 minutes.

Steak, Broccoli, & Ramen

Let the meat come to room temperature before cooking! Makes 2 servings Ingredients: tablespoon olive oil 1 cup of diced steak Tbsp beef bouillon paste (we use Better Than Bullion Beef) 4-6 broccoli trees tsp Italian seasoning 1/2 cup no salt added crushed tomatoes 1 package ramen noodles 3 cups low sodium beef or vegetable broth Instructions: In pot warmed over medium high heat, oil, steak, and bullion paste.

Saut steak & broccoli 45 seconds or until all is brown. Add in seasoning, tomatoes, ramen, broth. Bring to a boil, reduce heat, cover, let simmer 8-9 minutes

Cajun Shrimp Ramen

Serve with toasted baguettes! Makes 2 servings Ingredients: 1 tablespoon olive oil 1 tsp no salt Cajun seasoning 1 shallot diced 1 clove garlic grated 1 bell pepper diced -or- 1 diced jalapeno -1/3 cup low sodium diced tomato 1 avocado diced cup andouille sausage 1 can low sodium black beans washed and drained 1 cup shredded Monterey jack cheese 1 package ramen noodles (w/o seasoning) 2 cups beef broth Instructions: In a pot or skillet with high sides bring to heat over a burner set for med-high heat; add oil, shallot, garlic, pepper, seasoning and saut 1 minute. Add in tomatoes, avocado, sausage, beans, cheese, noodles, broth. Bring to a boil, reduce heat, cover, let simmer 8-9 minutes.

Spicy Red Pepper Tofu Ramen

A great vegetarian meal! Makes 2 servings Ingredients: 1/4 cup baby ears of corn 2 tbsp diced water chestnut 2-4 drops chili oil 1/3 cup worth purple cabbage or Kim chi 1 cup roasted red pepper low-sodium broth 1/4 block silken cubed tofu tsp minced garlic 1 package ramen noodles (w/o seasoning) Instructions: In pot warmed over medium high heat add corn, chestnuts, oil, Kim chi, broth, garlic, tofu.

Bring to a boil, reduce heat, cover, let simmer 8-9 minutes

Andouille Ramen

Try with kale! Makes 2 servings Ingredients: 1 tbsp olive oil 1 link andouille sausage diced 1 cup spinach chopped 1/4 cup diced black olives Juice of lime 1/3 cup salsa 1 cup shredded Monterey jack cheese 1 package ramen noodles 1/3 cup low sodium beef broth Instructions: Pour oil in pot warmed over hi heat then saut sausage 45 seconds to 1 min. Add in spinach, olives, lime juice, salsa stirring 45 seconds to 1 minute before Add in ramen noodles and toss. Pour in broth and stir well. Bring to a boil, reduce heat, cover, let simmer 5 minutes.

BLT Ramen Bowl

For extra crunch, add walnuts or pine nuts! Makes 2 servings Ingredients: 1 cup ramen noodles cooked as directed, divided 1/3 cup crumbled bacon, divided 8 cherry tomatoes, divided 2 romaine lettuce leaves, divided 2 tablespoons mango salsa, divided 1/3 cup crumbled feta cheese, divided Instructions: Layout lettuce leaves and fill both with cup cooked ramen noodles. Top each with bacon and tomatoes.

Top each with salsa. Top each with feta cheese.

BLT Avocado Pineapple Salsa Ramen Bowl

Great for lunch! Makes 2 serving Ingredients: 1 package ramen noodles cooked as directed cup crumbled bacon, divided 1/4 cup diced tomato, divided 2 romaine lettuce leaves 1/3 cup avocado diced, divided 2 tablespoons pineapple salsa, divided 2 Tbsp parsley or thyme Instructions: Layout lettuce leaves and fill both with cup cooked ramen noodles. Top each with bacon, tomatoes, avocados. Top each with salsa.

Italian Ramen Chowder

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