Generally I cook from scratch, but I have to confess I like Ramen noodles. When I saw this recipe in a sample cookbook, I just had to try it! I like to make this when we are hungry for egg rolls - they go well together. It takes a little prep but it’s easy and fast to put together. I hope you enjoy it ,too.
(I can’t pronounce it either, it’s Japanese)
5 slices chopped bacon, fry til crisp, drain saving 2 Tbsp of the bacon grease, set bacon aside.
In the bacon drippings stir fry 1 cup peeled, cut up carrots; 1 cup sliced celery; 1/2 cup chopped onion; 1 cup sliced fresh mushrooms and 1 cup sliced Napa cabbage (I have used regular cabbage) until crisp tender.
Add 1 packet of the Ramen seasoning mix, add a little water if needed. Meanwhile cook two packages Ramen noodles (3 oz each) in 4 cups boiling water for 3 minutes, drain. I use the oriental flavor, but it doesn’t matter which flavor you use. Combine the noodles with the veggies and bacon. Add 1/3-1/2 cup soy sauce, heat ‘til hot and serve.
Serves four. If you want to serve more than four, just add another package or two of noodles. I also break the noodles in half when I put them in the kettle to cook.