Everybody loves ramen
By Alexis Korman
Special to amNewYork
Times are so tough, youre probably contemplating eating ramen noodles. Again.
But you dont have to suffer through flashbacks of your college-era, Cup ONoodle-eating days.
We asked esteemed chef Pichet Ong (former pastry chef at Jean-Georges and owner of Village eatery, P*ong) how our readers might dress up basic ramen noodles in these budget-stretching times.
His answer: a delectable savory dish, Ramen Carbonara, that puts an Italian spin on an Asian classic without costing an arm and a leg.
Carbonara is a longtime favorite flavor of mine says Chef Ong, this Asian surf and turf version, with the addition of oceanic kombu and smoky bonito, makes for a mouthwatering experience.And for those of you looking for a penny-pinching sweet treat, we tracked down Chelsea Whites Ramen Haystacks recipe, which won Second Place at Brooklyn Kitchens annual Ramen-Off competition.
2 pieces of ginger, Â¼" coins
2 scallions with roots, cut into Â¼" pieces
1 medium carrot, peeled and thinly sliced
10 black peppercorns
2"x2" piece of parmesan rind, with the center reserved for serving
2 dried chili peppers
2 cups bonito flakes or 2 strips of bacon
1 large piece of kombu (or seaweed, available at Asian markets), about 5"x6", rinsed
1. Place ginger, scallions, carrots, peppercorns, dried peppers, bacon, and parmesan rind in a tall stock pot, add 6 cups of cold water and bring mixture to a simmer. Let simmer uncovered for about 30 minutes until the vegetables are soft.
2. Add bonito and kombu and bring mixture to a simmer again. Remove from heat at first sign of boil and when bonito sinks to bottom, set aside for 5 minutes.
3. Strain through fine mesh sieve and save the liquid. Let cool completely and refrigerate if not used same day.
Chef's tip: if bonito flakes are not available, substitute with 2 strips of bacon. Strips can be crisped in toaster oven and served with finished ramen dish.
2 packages of ramen
2 strips of bacon, cut into Â¼" pieces
1 cup spinach
1 scallion, finely julienned, soaked in cold water
Parmesan (to taste)
1. Fill a pot with 2 quarts of water and bring to a boil. Add spinach and bring mixture to a boil again. Remove the spinach, reserving hot water for use again. Rinse spinach under cold running water, and squeeze out excess liquid with hands, and set aside for assembly.
2. In the same pot, bring hot water to boil again, adding noodles, stir constantly. When noodles are al dente, drain them though a mesh sieve and discard the water. Divide noodles equally amongst 2 deep bowls. Place spinach, bacon bits, and scallion on top.
3. In the same pot, bring parmesan broth to a scald. Add eggs, one at a time, and poach until egg white starts to solidify, and place each on the noodles.
4. Pour hot broth over the noodles to cover. Sprinkle parmesan and cracked black pepper on top to taste. Serve immediately.
5 packages of ramen
1 cup peanuts
1/4 cup peanut oil
1 cup white chocolate chips
1 cup peanut butter chips
1 cup peanut butter
1. Fry crushed ramen and peanuts in oil. Drain on paper towels.
2. Melt chips and peanut butter in a large bowl in the microwave (3-5 min @ 1/2 power). 3. Add peanut and ramen mixture and toss to coat.
4. Drop by spoonful onto paper-lined cookie sheets and place in fridge for an hour. 5.Alternatively, use bulk almond bark instead of the chocolate & peanut butter chips to save extra cash.