I love cooking Oriental!
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.
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.