Mushroom Ramen

I subscribe to loads of culinary magazines (surprise!). Last month in Food Network Magazine there was a recipe for a ramen noodle stir-fry. Now, I don’t know about you, but I nearly burned myself out on $1 packages of ramen noodles in college. But for some mysterious reason there is always a package or two lingering in my pantry. So this recipe got my attention. It’s not culinary genius. It’s not going to make that show ‘The Best Thing I Ever Ate’. It’s not something you are going to be bragging to all your friends about. But what it is is a quick, easy, cheap, and pretty darn tasty little side dish.

Quick & Easy Dinner Idea: chicken breasts drizzled with soy sauce & sesame oil, then baked; mushroom ramen stir-fry; asian green beans (can of green beans, drizzle of sesame oil, soy sauce, pepper, dried ginger, diced onion, & garlic, simmered for 10 minutes).

Mushroom Ramen Stir-Fry

from Food Network Magazine

1 package oriental ramen noodles

1 lb. mushrooms

1 Tbs. butter

canola oil

Soak 1 packet ramen noodles in warm water for 5 minutes; drain.

Stir-fry 1 pound sliced mushrooms and the ramen flavor packet in a cast-iron skillet with canola oil for about 3 minutes; transfer to a plate.

Add 1 tablespoon butter and the noodles to the skillet, toss for 2-3 minutes on high heat, then add the mushrooms back to the skillet and saute for 2 minutes longer.

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2 Responses to “Mushroom Ramen”

  1. Baked Teriyaki Sticky Chicken « The Grateful Spread Says:

    […] for an hour and Viola! Salty, sweet, savory, asian-y, sesame seedy, sticky goodness. Pair it with ramen mushroom stir-fry or mashed potatoes, a side salad and dinner is served. (Use the stuff outta the bag, I won’t […]

  2. Kababs Says:

    Chicken in Tomato Sauce Recipe…a nice Pakistani food recipe to try !Ingredients½ kg. chicken3-4 tomatoes-chopped1 onion-chopped3-4 whole green chilies¼ tsp crushed black pepper (Kali Mirch)1 tsp. salt (according to taste)3 tbs. oil1 tsp garlic

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