Japanese Ramen Made Easy: A Cookbook of Fascinating Ramen Recipes by Ivy Hope

Author:Ivy Hope [Hope, Ivy]
Language: eng
Format: azw3, epub
Published: 2020-09-29T00:00:00+00:00

4 eggs - large

2 3-oz packets of ramen noodles

1 cup of Cheddar cheese - shredded

1 tbsp of butter

1½ tbsp of vegetable oil

Serving size: 4

Time: 35 mins

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.

2. On a medium skillet, cook the bacon at medium heat for 8 mins. Save 1 tbsp of bacon fat.

3. Grab a saucepan and boil the salted water. To this, cook the ramen blocks and stir for 3 mins. Drain the cooked noodles and run it through cold water.

4. Now, on a skillet heat the bacon fat at medium heat. Toss the noodles and spread it well. Using a spatula, press it down occasionally for 5 mins.

5. Transfer the cooked ramen cake onto a plate.

6. Now add another 1 tbsp of vegetable oil onto the same skillet and cook the other side of the ramen noodles until golden brown. Take it off from the heat.

7. Once warmed down, add some cheese spread across evenly and place it onto the oven. Bake it for 10 mins.

8. After baking, transfer it onto a cutting board and cut it into 4.

9. Heat some butter onto the same skillet along with the remaining oil to cook the eggs.

10. Once the eggs are cooked, serve each wedge with a fried egg and a few slices of bacon.

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