10 Minute Ramen & Noodles - 3 WAYS
Recipes in this Video
This dish combines elements of Korean and Italian cuisine, reflecting a fusion trend that incorporates spicy flavors into creamy pasta dishes.
Ingredients
- ●200g spaghetti
- ●1 tbsp olive oil
- ●1/2 onion, diced
- ●2 cloves garlic, minced
- ●1 cup chicken broth
- ●1 cup heavy cream
- ●1/2 cup grated Parmesan cheese
- ●2 tbsp gochujang (Korean chili paste)
- ●1 tsp soy sauce
- ●1/2 tsp black pepper
- ●1/4 tsp salt
- ●2 green onions, chopped
- ●1 egg, beaten
Instructions
- 1Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- 2In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
- 3Add minced garlic and sauté for another minute until fragrant.
- 4Pour in the chicken broth and bring to a simmer.
- 5Stir in the heavy cream, gochujang, soy sauce, black pepper, and salt. Mix well until the gochujang is fully dissolved.
- 6Add the cooked spaghetti to the pot and stir to combine.
- 7Allow the soup to simmer for 5 minutes, stirring occasionally.
- 8Remove the pot from heat and stir in the grated Parmesan cheese until melted and creamy.
- 9Slowly add the beaten egg while stirring the soup to create a creamy texture.
- 10Serve hot, garnished with chopped green onions.
Equipment
Udon, a beloved Japanese noodle dish, has origins tracing back to the 9th century. Traditionally enjoyed in various regional styles, it embodies the essence of comfort food in Japan. Udon is often served in a warm broth, making it a popular dish during colder months. Today, it has gained international popularity, inspiring numerous adaptations and fusion dishes around the world.
Ingredients
- ●udon noodles
- ●dashi broth
- ●soy sauce
- ●mirin
- ●green onions
- ●tempura
- ●nori
- ●mushrooms
- ●tofu
- ●ginger
- ●sesame oil
- ●vegetables
- ●egg
Instructions
- 1Boil water in a large pot over high heat.
- 2Add udon noodles and cook until tender, about 8-10 minutes.
- 3Drain the noodles and rinse under cold water to stop cooking.
- 4In a separate pot, heat dashi broth over medium heat until simmering.
- 5Add soy sauce and mirin to the broth, stirring to combine.
- 6Slice green onions and set aside for garnish.
- 7In a pan, heat sesame oil over medium heat.
- 8Add vegetables and mushrooms, sautéing until tender, about 5-7 minutes.
- 9If using, fry tempura according to package instructions until crispy.
- 10To serve, divide noodles into bowls and ladle hot broth over them.
- 11Top with sautéed vegetables, tempura, green onions, and nori.
- 12Optional: Add a soft-boiled egg on top for extra richness.
Ingredient Alternatives
udon noodles
Healthier: soba noodles
Cheaper: spaghetti
Soba noodles offer a healthier option with buckwheat, while spaghetti is more accessible.
dashi broth
Healthier: vegetable broth
Cheaper: chicken broth
Vegetable broth is lower in calories and suitable for vegetarians.
tempura
Healthier: grilled vegetables
Cheaper: fried tofu
Grilled vegetables reduce calories while maintaining flavor.
mirin
Healthier: rice vinegar + sugar
Cheaper: white wine + sugar
This mixture mimics mirin's sweetness and acidity.
Techniques
Equipment
Also Known As
Ingredients
- ●200g udon noodles
- ●100g pancetta, diced
- ●2 tbsp miso paste
- ●2 large eggs
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup heavy cream
- ●2 cloves garlic, minced
- ●1 tbsp olive oil
- ●Salt to taste
- ●Black pepper to taste
- ●Chopped green onions for garnish
Instructions
- 1Cook the udon noodles according to package instructions. Drain and set aside.
- 2In a large skillet, heat olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes.
- 3Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- 4In a bowl, whisk together the miso paste, eggs, Parmesan cheese, and heavy cream until smooth.
- 5Reduce the heat to low and add the cooked udon noodles to the skillet with pancetta and garlic. Toss to combine.
- 6Pour the miso mixture over the noodles and quickly toss to coat, cooking for an additional 2-3 minutes until the sauce thickens slightly.
- 7Season with salt and black pepper to taste.
- 8Remove from heat and serve immediately, garnished with chopped green onions.
Equipment
Ingredients
- ●8 oz udon noodles
- ●1 lb ground beef
- ●1/4 cup peanut butter
- ●2 tbsp soy sauce
- ●2 tbsp sriracha
- ●1 tbsp sesame oil
- ●1/2 cup chicken broth
- ●1/4 cup green onions, chopped
- ●1/4 cup peanuts, crushed
- ●2 cloves garlic, minced
- ●1 tsp ginger, grated
- ●1/2 tsp salt
- ●1/2 tsp black pepper
Instructions
- 1Cook the udon noodles according to package instructions. Drain and set aside.
- 2In a large skillet, heat the sesame oil over medium heat.
- 3Add the minced garlic and grated ginger to the skillet, sauté for 1-2 minutes until fragrant.
- 4Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.
- 5Stir in the peanut butter, soy sauce, sriracha, chicken broth, salt, and black pepper. Mix well until the sauce is smooth and heated through.
- 6Add the cooked udon noodles to the skillet, tossing to coat them in the sauce and beef mixture.
- 7Cook for an additional 2-3 minutes, allowing the noodles to absorb the flavors.
- 8Remove from heat and stir in the chopped green onions and crushed peanuts.
- 9Serve hot, garnished with additional green onions and peanuts if desired.
Equipment
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