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Recipes for Shabbat Ramen Noodles By Eileen Goltz When it comes to planning Shabbat and Yontif meals I'm always looking to add new salad recipes. Sliced veggies with a nice vinaigrette or thousand island is fine but after the 5000th time I serve it I know I have to serve something else just to break the monotony. That's usually when I reach for my ramen noodle packages. Ramen noodles originated in China, where all noodles seem to have come from. They are actually called "Lo-Mein" in Chinese. Lo-Mein literally means boiled noodles. "Ra-men" is the Japanese pronunciation of the Chinese Characters for Lo-Mein. Either way, these dried noodles are simple to use, tasty, crunchy, and add a little zip to any dish they are added to. In fact, I'd go as far as saying that Ramen is to Japan what baked beans are to Boston. Rather than waste the space giving you all kinds of
factoids on the calorie count (almost nothing) and the versatility of these
dried noodles I thought I'd just devote the rest of the column to the
terrific recipes I discovered.
In a medium saucepan, bring 2 cups of water to a boil.
Add the ramen and flavor packet and cook for 5 minutes. Mix in cream-style
corn, ginger, curry powder, onion and garlic powder and milk. Heat over
medium heat. If using real milk, don't let the soup boil. When all the
ingredients are heated through, add the grated cheese and mix until it
melts. Salt and pepper to taste. Adjust with more milk if soup is too thick.
Garnish with a sprig of parsley. Serves 2. This recipe can be doubled or
tripled.
In a bowl combine the 1/4 cup soy sauce, rice wine vinegar, sugar, white wine and sesame seeds. Toss to combine and set aside. In a bowl, mix the meat with 2 tablespoons soy sauce, ginger root, minced garlic, and vegetable oil. Toss lightly, and let marinate for 30 minutes. Heat a wok or a skillet, add 3 tablespoons of oil, and heat until near smoking. Add the chicken and stir-fry until the shreds separate and change color, remove, and drain. Wipe out the pan and reheat. Add the remaining oil and heat over high heat until hot. Add the onions and crushed pepper, and stir-fry for about 1 minute. Add the cabbage shreds. Toss lightly for 1 minute and add the carrots and rice wine. Cook for another minute and add the sauce. Heat until boiling. Add the cooked chicken and the Ramen noodles, and toss lightly to blend. Transfer to a platter and serve immediately. Serves 4 to 6. RAMEN BEEF SALAD (meat)
In a small bowl combine the soup packet with the
vinegar, oil and horseradish. Whisk to combine and set aside. Cook the Ramen
noodles in boiling water as directed for 3 minutes. Drain well and place
them in a serving bowl. Add the spinach, onion, roast beef and mix to
combine. Pour the dressing mixture over noodles and spinach and toss gently.
Sprinkle the beets and poppy seeds over the top of the salad just before
serving. Serve at room temperature. Serves 2 to 3. This recipe can be
doubled or tripled.
Cook Top Ramen noodles in water for 3 minutes. Drain
and cool. In medium-size mixing bowl, combine the cooked noodles with the
beans, mayonnaise, green pepper, celery, carrots, green onion, pickles and
pine nuts. Toss gently. Sprinkle the flavor packet over tossed mixture and
toss again. Cover and refrigerate until well chilled. To serve, spoon
mixture onto spinach leaves and garnish with the pickle wedges and carrot
curls. Serves 4.
Sauté celery, onions and chicken or turkey in oil,
adding the soy sauce and ginger. At the same time, begin preparing the ramen
noodles, but using only 1-1/4 cups of water and 1/2 the soup packet. Cook
noodles only 2-3 minutes then remove from the heat and drain well. Place the
drained noodles in a large bowl and set them aside. In another bowl beat the
eggs until they are a pale yellow. Set them aside. Let the sautéed mixture
cool. Stir the cooled cooked noodles and cut them into smaller pieces. Add
the sautéed vegetable mixture with its liquid to noodles. Stir ingredients
until well-coated. Add the beaten egg and mix well. Spoon mixture into hot
pan to make 4" omelets. Fry until golden brown. Serve with a sour sauce and
garnish with fresh parsley.
Cook the ramen noodles according to package, but do
not add seasoning packet. Drain the noodles and place them in large salad
bowl. Add the cabbage, onions, sesame seeds, orange slices and sunflower
seeds and toss to combine. In a mixing bowl combine the sugar, oil, mustard
powder, salt, pepper, lime juice and one ramen seasoning packet. Whisk the
dressing well and then pour it over the noodle mixture. Just before serving,
sprinkle the with nuts and cheese if you want to make the salad dairy.
Open the packages of ramen soup and remove flavor
packets. Melt the butter or margarine in skillet and add the chopped onion.
Sauté the onion 2 minutes. Add milk, cream cheese and 1 flavor packet. Cook
and stir until mixture is smooth. DO NOT BOIL. Add the carrots, zucchini and
salmon and simmer for 5 minutes. At the same time, cook the 2 packages of
noodles with the seasoning from the remaining flavor packet for 3 minutes.
Drain liquid. Add the ramen noodles to the salmon and vegetable mixture.
Toss gently and serve immediately. Serves 4.
Preheat oven to 350. Grease a 10 inch pie pan with non
stick cooking spray and set it aside. Cook noodles in water for 3 minutes
and drain well. Place the noodles in large bowl and add the beaten egg. Mix
to combine. Place half of noodles in bottom of prepared pie plate. In a
skillet sauté the chicken in the sesame oil for 5 minutes or until it's
cooked throughout... Add bell pepper and broccoli florets and continue
cooking for about 3 additional minutes. Stir in the noodle seasoning
packets, pineapple and juice, sugar, vinegar and cornstarch. Cook 3-5
minutes until the mixture is thickened. Place the chicken mixture on top of
the noodles in pie plate. Top the mixture with the remaining cooked noodles.
Bake for 20 minutes. Garnish with red pepper and serve. Serves 2 as a main
course and 4 to 6 as an appetizer.
Place noodles in a 9-inch square pan; discard the soup packet. Bake at 375 for 7 minutes or until browned, stirring twice. Cool. In a bowl combine the oil, rice wine vinegar, sesame oil and chili oil. Whisk together and set aside. In a large bowl combine half of the noodles, mushrooms, carrots, cucumber, bean sprouts, snow pea pods and avocado. Pour the Add dressing and toss gently to combine. Place the radicchio on 4 individual serving plates. Spoon the salad evenly on the radicchio. Sprinkle the top of the salad with the remaining noodles and sesame seeds and serve. Serves 4 You can shred the radicchio or cabbage and combine it with the vegetable mixture and serve the salad in one large bowl if you prefer. I tend to add more cabbage or lettuce when I serve it this way. Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve. © Eileen Goltz 2003 |
