Today is cereal day! But I ate the rest of my cereal yesterday, and I had a hankering for ramen today. So, I made this amazing ramen noodle bowl, inspired by Baker By Nature's 20-minute Sriracha Ramen Soup and customized to my pantry and tastes. I had my doubts, but omg, it was amazing. I will probably be eating this for the rest of the week. It is definitely my new go to when the craving strikes. There was the perfect amount of spice mixed with sweetness, and nuttiness with creaminess. Heaven in a bowl. Look below for my adaptation.
SPICY RAMEN NOODLE BOWL
recipe adapted from bakerbynature.com, 20 Minute Spicy Sriracha Ramen Noodle Soup
INGREDIENTS
- 2 tablespoons sesame oil
- 1.5 Tbsp sriracha hot sauce
- .5 Tbsp chipotle Tabasco sauce
- 1 small onion, diced
- 3 Tbsp tomato paste
- 1 tsp dried ginger
- 5 cloves garlic, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 3 cups vegetable broth, divided
- 3 cups beef broth, divided
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1 cup kale
- As much as desired: Your favorite noodles (I used one package of ramen noodles [throwing away the seasoning a packet] and one package of udon noodles [throwing away the seasoning a packet] and a handful of edamame pasta)
As desired for topping: soft boiled eggs, avocado, sesame seasoned (or plain) nori, creamed or regular corn
DIRECTIONS
- Add the sesame oil, sriracha, and tabasco sauce to a large stockpot and bring to a simmer over medium-heat.
- Add the onion and tomato paste and cook for 4 minutes, stirring occasionally.
- Add the ginger, garlic, garlic powder and salt; cook for 2 minutes or until fragrant.
- Add half of the broth. Using an immersion blender (or transferring to a stand blender) blend until the broth is almost smooth with only a few onion dices left, or to desired constancy until smooth.
- Return mixture to the pot and add the remaining broth. Bring the broth to a simmer; add soy sauce and vinegar, and simmer for 8-10 minutes. Taste and adjust seasoning as needed.
- Add the kale and ramen noodles to the broth and simmer for an additional 2-3 minutes, or until the noodles have softened.
- Once the noodles are cooked, remove pan from heat, and serve, topped with eggs, avocado, creamed corn, and nori.
- Enjoy amazingness in a bowl.
Note: If storing the soup for any length, separate the noodles from the broth after cooking, so that the noodles don't soak up all of the broth.
This week was another one of our "easy" go to meals - breakfast for dinner. But, with inspiration from pinterest we tried to fancy it up. It did not turn out to look as pretty as the photos on the site the recipe originated from (especially taken with my "not smartphone" camera as my real camera is on the fritz at the moment). But never fear; it tasted amazing!
The key to this dish is building a good barrier. When the recipe says to fold the sides up, make sure you really fold up the sides. A flat surface is also key. Unfortunately Brenden and I did not realize the importance of these elements until we had cracked and poured our eggs onto the dough, and the raw egg started sliding out. Brenden's became especially messy because he decided to ad-lib the recipe and "scramble" his eggs since he does not like eating the liquid-y yolk. Ironic because, the yolks ended up cooking through through on mine and it looked a lot prettier and more appetizing. (Next time I would cut down the cooking time a few minutes to mimic more the yolk of an over easy egg). But no matter, it all cooked evenly and the flavors blended to make the perfect breakfast...for dinner.
This meal combines all of the classic breakfast elements into one dish and one bite. And it all gets cooked together. You don't have to toast with one hand and scramble with another and fry with the last. That is way to much effort, especially being we only have two hands.
The dish is easily customizable and there is hardly any clean up, just the backing tray. As you already witness, Brenden customized his egg preperation. We also substituted turkey pepperoni for bacon to make it more pizza-like (are you surprised pizza IS Brenden's favorite food, I think we had it for three nights in a row prior, you'd think we would be tired of the pizza concept...nope). Spices and cheese types are also easily interchanged. I used garlic powder and basil with cheddar cheese while Brenden sprinkled on some hotter spices. Honestly, I don't think you can go wrong with this. Imagination is the limit.
Breakfast Tart
Ingredients
- 1 tube refrigerated crescents
- 4 eggs
- 10 turkey pepperoni slices
- 2 Tbsp cheddar cheese, shredded
- seasonings as desired (ie. salt, pepper, garlic, basil)
Directions
- Preheat oven to 400 degrees.
- Open and unroll the crescents onto a baking sheet lined with parchment paper.
- Split the dough down the middle, forming two large squares, pinching the perforations together in each square.
- Fold up the edges of each square of dough (about 1/2 inch of the edge around each square).
- Crack two eggs into the center of each dough square.
- Place five pepperoni slices atop the eggs on each dough square.
- Sprinkle each square with a tablespoon of cheese.
- Sprinkle chosen seasoning as desired.
- Place baking try with crescent squares in the oven and bake for 10-12 minutes, until the edges of the crescent dough are golden and the eggs are cooked to your preference.
