By Dorothea Malloy
1 TB olive oil
1/4 cup chopped onion
4 oz fresh mushrooms, sliced
1/2 cup frozen peas and carrots
7-9 oz egg noodles
2 TB butter
1/4 cup flour
1 cup unsalted chicken stock
1 cup whole milk
salt and pepper to taste
2 cans solid white tuna in water, drained
crushed cracker crumbs
1. Heat olive oil in a skillet over medium heat. Saute onions and mushrooms until lightly browned. Add peas and carrots at end and saute until heated through. Set aside.
2. Cook noodles according to package directions. Drain and set aside.
3. Melt butter in a medium saucepan. Add flour and stir to blend. Cook until bubbly. Whisk in stock and then milk and cook until thick. Add salt and pepper to taste.
4. Mix vegetables, tuna, noodles, and sauce in a medium casserole dish and top with cracker crumbs. Bake at 350 degrees for 20 minutes, or until bubbly and lightly browned on top.
Showing posts with label Noodles. Show all posts
Showing posts with label Noodles. Show all posts
Easy Pork Ramen
By Ciara Cox
2 servings
2 Pork Chops
kosher salt and freshly-ground black pepper, to season
1 TB unsalted butter
2 tsp sesame oil
2 tsp fresh ginger, minced
3 tsp fresh garlic, minced
3 tbsp soy sauce
2 TB mirin
4 cups no salt vegetable stock, or chicken stock
1 oz dried shitake mushrooms, or 1/2 cup fresh
1–2 tsp sea salt, to taste
2 large eggs
1/2 cup scallions, sliced
2 packs dried ramen noodles (if you can find “fresh” ramen noodles, it is amazing! I have found some at Macey’s)
optional: fresh jalapeño slices, for serving
1. Cook the pork: Season generously with salt and pepper. Melt the butter in a large skillet over medium heat. Add the pork, and cook until it is golden brown and releases easily from the pan, about 4-5 minutes. Flip over and cook for another 4-5 minutes, until golden. Internal temperature should be 145°. Transfer the pork to a plate and cover until ready to serve.
2. Make the ramen broth: Heat the sesame oil in a large pot over medium heat. Cook the ginger and garlic until softened. Add the soy sauce and mirin. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
3. While the broth is simmering, make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).
4. Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. When the eggs are cool enough to handle, gently peel them and slice in half lengthwise. Set aside.
5. Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using). Slice the pork into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced pork and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.
2 servings
2 Pork Chops
kosher salt and freshly-ground black pepper, to season
1 TB unsalted butter
2 tsp sesame oil
2 tsp fresh ginger, minced
3 tsp fresh garlic, minced
3 tbsp soy sauce
2 TB mirin
4 cups no salt vegetable stock, or chicken stock
1 oz dried shitake mushrooms, or 1/2 cup fresh
1–2 tsp sea salt, to taste
2 large eggs
1/2 cup scallions, sliced
2 packs dried ramen noodles (if you can find “fresh” ramen noodles, it is amazing! I have found some at Macey’s)
optional: fresh jalapeño slices, for serving
1. Cook the pork: Season generously with salt and pepper. Melt the butter in a large skillet over medium heat. Add the pork, and cook until it is golden brown and releases easily from the pan, about 4-5 minutes. Flip over and cook for another 4-5 minutes, until golden. Internal temperature should be 145°. Transfer the pork to a plate and cover until ready to serve.
2. Make the ramen broth: Heat the sesame oil in a large pot over medium heat. Cook the ginger and garlic until softened. Add the soy sauce and mirin. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
3. While the broth is simmering, make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).
4. Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. When the eggs are cool enough to handle, gently peel them and slice in half lengthwise. Set aside.
5. Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using). Slice the pork into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced pork and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.
Egg Noodles
by Anita Niemann (Laurel Horky Malloy’s Grandmother)
In some ways, Laurel’s grandmother is a German version of Nonna.
Ingredients:
2 eggs
pinch salt
1/2 to 1 cup flour
Directions:
1. Cut a large brown bag so it lies flat. Sprinkle with flour.
2. Put 2 eggs in a large bowl, add salt, and beat with a fork. Add handfuls of flour, mixing with fork between each handful, until dough is stiff.
3. Divide dough and roll it flat on bag. Let dry until no longer wet, but still flexible, turning once. Do not over-dry. Drying will take 1-2 hours, depending on humidity.
4. When dry, roll up like a rolled newspaper.
5. Make a diagonal cut off first one corner of roll, then the other, leaving a triangular point. Then cut off remaining triangle, so end is again straight. Repeat. Do not cut straight across, like a jelly roll, or noodles will be too long. Do not unroll.
6. Using a large pot, bring water to boil. Add cut noodles. Boil noodles about one minute. (Take off when it comes to full boil.)
7. Drain and rinse with hot tap water. Let drain.
8. Brown margarine and pour over noodles.
In some ways, Laurel’s grandmother is a German version of Nonna.
Ingredients:
2 eggs
pinch salt
1/2 to 1 cup flour
Directions:
1. Cut a large brown bag so it lies flat. Sprinkle with flour.
2. Put 2 eggs in a large bowl, add salt, and beat with a fork. Add handfuls of flour, mixing with fork between each handful, until dough is stiff.
3. Divide dough and roll it flat on bag. Let dry until no longer wet, but still flexible, turning once. Do not over-dry. Drying will take 1-2 hours, depending on humidity.
4. When dry, roll up like a rolled newspaper.
5. Make a diagonal cut off first one corner of roll, then the other, leaving a triangular point. Then cut off remaining triangle, so end is again straight. Repeat. Do not cut straight across, like a jelly roll, or noodles will be too long. Do not unroll.
6. Using a large pot, bring water to boil. Add cut noodles. Boil noodles about one minute. (Take off when it comes to full boil.)
7. Drain and rinse with hot tap water. Let drain.
8. Brown margarine and pour over noodles.
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