Easy Ramen Noodle Recipe | How to Made A Giant 25-Pound Ramen Bowl.

Easy Ramen Noodle Recipe | How to Made A Giant 25-Pound Ramen Bowl.

Ramen Noodle Recipe is a simple weeknight meal!  Packed with crunchy vegetables and slurpy ramen noodles, it’s perfect when you are short on time but want a delicious meal! Only 20 minutes to make and better than takeout!

Ramen Noodle Bowl.
I love Asian food, it’s my favorite cuisine! Thai Noodle Soup, Tuna Poke (I fell in love with that while in Hawaii) and Chicken Teriyaki – delicious!

BUT I may be introducing a new flavor to you today. Have you ever tried ramen?

It’s big and full of flavor and usually has a protein like pork belly, chicken or beef. It’s filled with crunchy vegetables and often topped with a soft boiled egg. Delicious!

Ever since the first time I tried it, I worked to duplicated the flavors. It took me awhile because I was trying to make it too complicated. So here’s the deal. If you go to a ramen restaurant – they will have the most amazing broth that has taken a day or two to make.

Don’t get me wrong – it is totally worth it and completely delicious!

But that isn’t realistic for us home cooks, right? If I don’t have two days to make a broth, I’m pretty sure you don’t either! My version takes only 20 minutes! It’s light on protein and filled full of crunchy vegetables.

Here’s another bonus, since I developed my broth recipe, ramen broth is now readily available for purchase at the grocery store or online! Even better, right? YES!!

Ingredients for Ramen Noodle Bowl.

yellow onion, carrot, bok choy, spinach and garlic – loads of crunchy fresh vegetables, crisp and fresh.
chicken breast – leftover rotisserie chicken works great for this recipe.
ramen broth – readily available in most stores or online.
ramen noodles – remember the packet you used as a teenager? That will work great, just discard the packet.
Chinese Five Spice – to add a burst of flavor.
canola or vegetable oil – a flavorless oil is best.

Ramen Noodle Bowl Recipe.
What goes into traditional ramen?
proteins – sliced barbecued or braised pork, chicken, shrimp or tofu
green onions – add a light oniony flavor.
greens – bok choy, spinach
soft boiled egg – adds so much richness when it tops the bowl.
carrots, steamed broccoli, sautéed mushrooms – add your favorite vegetables!
top with white or black sesame seeds to add flavor and crunch.
What is the difference between pho and ramen?
Ramen has is a darker, richer broth and is cloudy. It is made from pork bones cooked at a rolling boil.

A traditional pho broth is made from beef bones and flavored with star anise, charred ginger and cinnamon.

What kind of noodles are used in ramen?
Ramen noodles are made from a  wheat-based noodle, though if that is a concern in your diet rice-based noodles are also readily available.

Steps to make Ramen Noodle Bowl.

Peel and slice the onion and carrot.
Clean the Bok Choy, slice in half.
Wash the spinach, mince the garlic.
Use a large stock pot on medium heat, add the oil. Stir fry the onion, carrot and Bok Choy, season with Chinese Five Spice
While the vegetables are cooking shred the chicken breast, set aside.
Next, add ramen stock to the cooked vegetables, increase heat to high and bring to a boil.
Add the ramen noodles. Cook according to package directions.
The last minute of cooking add chicken and spinach. Stir in the noodles together with the ingredients.

Ramen Bowl Recipe.
Substitutions for Ramen Noodle Bowl.
Make this recipe vegetarian by omitting the chicken breast and substituting vegetable stock for the chicken. Add firm tofu and edamame – delish!
Leftover barbequed pork is another great substitute to switch up this meal.
It’s that easy!

More delicious Asian bowls to love!
You know I haven’t met many Asian meals I just don’t love. It’s the spice and and all the flavor when something as simple as Sesame Noodles becomes a spectacular meal. Of course you can doll them up a little more by making Korean Black Bean Noodles – wow, just so much flavor!

Of course you can round out this meal with Korean BBQ Beef, Mongolian Beef or Honey Walnut Shrimp. There are a ton of recipes to choose from!

If you’re going to serve up a feast, let me suggest a few more recipes! Korean Style Beef Broccoli is delicious! Served with Chicken Fried Rice, maybe toss in some Asian Sliders or Homemade Potstickers – YUM!!!


buzzfeed,tasty,buzzfeed tasty,making it big,giant food,giant ramen,We Made A Giant 25-Pound Ramen Bowl For A Sumo Wrestler,Giant 25-Pound Ramen Bowl,Giant 25-Pound Ramen Bowl For A Sumo Wrestler,25-Pound Ramen Bowl For A Sumo Wrestler,taste test,food challenge,buzzfeed alvin,alvin zhou,buzzfeed inga,inga lam,giant ramen for a sumo wrestler,we made giant food,making giant food,making it big ramen,alvin and inga,giant ramen bowl

Juli 19, 2020

how to make potstickers guo tie

How to Make Potstickers (Guo Tie).

Called "guotie" in Mandarin, and translated to "potstickers" in English, these are a popular type of dumpling traditionally eaten in many Asian countries. Follow the instructions below to make the guo tie completely from scratch, or purchase potsticker or Chinese dumpling wrappers ready-made and make your own filling. The following recipe makes about 20 dumplings, enough to serve as a meal for three or four people, or an appetizer for ten.





Making the Potsticker Wrappers.



Ingredients.

Potsticker Wrappers (alternatively, use storebought wrappers).

2 cups (480 mL) all-purpose flour (have extra on-hand).

1/3 cup (80 mL) boiling water.

2/3 cup (160 mL) room temperature water.

1 egg (optional).

1/4 tsp (1 mL; a small pinch) salt (optional).

1 tsp (5 mL) vegetable oil (optional).



Mix boiling and room temperature water together. The potsticker dough may reach a better consistency if the water is slightly warm.[1] Boil 1/3 cup (80 mL) water, then remove from heat and add 2/3 cup (160 mL) room temperature water.

Alternatively, heat 1 cup (240 mL) water on low heat and remove from heat after one to three minutes. If the water begins to simmer or boil, remove from heat and let cool to slightly above room temperature before using.



Consider adding optional ingredients. While none of these ingredients are required to make guo tie, some recipes call for salt, vegetable oil, and/or egg.[2][3] Stirring roughly 1/4 tsp (1 mL) salt (or a small pinch) into the water may add flavor. The other optional ingredients should be added to the flour instead, before you continue to the next step. Mix the flour with 1 tsp (5 mL) vegetable oil and/or 1 small egg to add flavor and help the dough stick together. Continue as usual, but be aware that the egg will add more liquid to the dough, so you will probably not end up using all your water in the next step.

If this is your first time making potstickers, you may wish to skip this step to keep things simple. If the wrappers fall apart or taste too bland, you may add one or more of these ingredients in your next attempt.



Mix the water gradually into the flour until it becomes sticky. Put 2 cups (480mL) all-purpose flour into a large bowl. Add the warm water a little at a time, stirring the ingredients together with chopsticks or a wooden mixing spoon. Stop adding water once the dough feels slightly sticky, and there is no more dry flour visible.

Depending on the brand of flour and the humidity in your kitchen, you may not need to use all of the water you prepared. Keep the extra water around during the next few steps in case the dough dries out.



Knead the dough with your hands until it becomes smooth. Once the dough becomes too sticky to stir, place the dough on a clean, lightly floured surface and knead the flour and water together. The dough should become smooth within a few minutes of kneading. Stop when the dough has no lumps and can be formed into a ball.

Add a light dusting of flour to the work surface or your hands if the dough sticks to them. Knead in more flour if the dough is too wet to work with.

If you see dry flour that isn't mixed into the dough, or if the dough won't stick together into a ball, add a little more warm water and knead it in.

Remember to wash and dry your hands thoroughly before you begin kneading.



Wrap the dough and let it sit 10–30 minutes. Wrap the dough in plastic wrap or place it in a small bowl and cover it with plastic wrap or a damp cloth. This will trap the moisture released by the dough and cause it to soften.[4] Let the dough sit for at least 10 minutes, and preferably for half an hour.

To save time, make the filling while you wait. This step does not have to be precisely timed, so return to the dough once you are done making the filling.



Divide the dough into roughly twenty pieces. Return to the dough after it's had enough time to "relax," or soften into an easily manipulated ball. Pull it apart into small pieces, each one using about 1/20th of the total dough. You may find it easier if you first divide the dough into four large pieces, then cut each of these large pieces into five smaller ones.

Alternatively, you may use your hand to roll out the entire ball of dough into a long log 1 inch (2.5 cm) thick. Cut this log into discs 1/2 inch (1.25 cm) wide.[5]



Roll each piece of dough into a circle. Sprinkle flour over a flat, clean counter or cutting board to prevent the dough from sticking. Use a rolling pin to flatten each piece of dough over this surface, creating circles about 3 inches (7.5 cm) across.[6] Use smaller circles if the dough breaks apart or looks translucent, as the dumplings may fall apart if they are rolled too thin.

You can speed up the rolling process by using the heel of your palm to flatten each piece of dough into a roughly circular shape before you roll it out more thoroughly.

Filling the potstickers may be easier if you keep the center of the circle thick and the outside edges thin.



Sprinkle each circle with flour. After each circle is finished, sprinkle both sides generously with flour to prevent sticking, and add it to the stack of finished dough circles. Your dumpling wrappers are now complete.



Keep the wrappers wet. Cover wrappers with a damp paper towel to keep them moist as you work. Once you have made the wrappers, it is best to fill them immediately before they dry out. Store unused wrappers in the fridge if you will use them within a few days, or freeze them and use any time in the next few months.[7]







Making the Filling.



Ingredients Filling.

1/2 lb (250 g) ground meat (pork, shrimp, or beef are all common).

1 cup (240 mL) Napa cabbage, Chinese cabbage, or bok choy (finely chopped).

2 tsp (10 mL) sesame oil or Chinese cooking wine.

1 tsp (5 mL) fresh ginger.

1 tsp (5 mL) fresh garlic.

1-2 stalk(s) green onion.

2 tsp (10 mL) soy sauce.

1 tsp (5 mL) salt.

1/2 tsp (2.5 mL) pepper.

1/4 cup (60 mL) chicken stock (optional).



Finely chop the cabbage. Finely chop the vegetables until you have 1 cup (240 mL). While you can use any hard, leafy, green vegetables, guo tie are traditionally made using Napa cabbage or bok choy. Both of these vegetables are sometimes sold under the name "Chinese cabbage."

If you are making vegetarian potstickers, chop 2 cups (480 mL) of vegetables instead.



Remove excess moisture from the cabbage. Toss the chopped cabbage in 1 tsp (5 mL) salt. Let sit five minutes while the salt draws out moisture, then drain the cabbage in a strainer or colander.[8]



Peel and chop other herbs and vegetables. To add a spicy flavor to the guo tie, peel fresh ginger and fresh garlic, then chop them finely until you have 1 tsp (5 mL) of each. Finally chop one or two stalks of green onion (scallions).



Mix the vegetables and ground meat together. Mix these vegetables in a large bowl containing ground or finely minced meat. In different areas of Asia, ground pork, beef, or shrimp are all commonly used, or a mixture of these.

Wash your hands in warm, soapy water after handling raw meat to reduce the risk of exposure to harmful bacteria. Clean any surfaces or utensils that came into contact with the meat in hot, soapy water once you are done using them.



Add seasonings. Mix in 2 tsp (10 mL) soy sauce, 2 tsp (20 mL) sesame oil or Chinese cooking wine, and 1/2 tsp (2.5 mL) pepper. There are many variations on this recipe, and you may decide to replace some seasonings or add your own. Other common options include 1/4 cup (60 mL) chicken stock or chicken broth, a dash of chili powder, or a dash of Chinese five spice powder.[9]

If you'd like to adjust the seasonings before you make the potstickers, take a small spoonful of filling and fry it in oil until it is browned through. Taste the filling and add more seasoning if necessary.







Filling the Potstickers



Hold a potsticker wrapper on the palm of your non-dominant hand. Take one of your circular potsticker wrappings and place it on the palm of the hand you use least.



Place the filling in the potsticker wrapper. Take approximately 1/2–1 tablespoon (7–15 mL) of filling using a spoon or chopsticks and place in the center of the potsticker wrapper. If the dough is thin or the circles of dough are small, use less filling.



Fold the wrapper loosely around the filling. Fold the potsticker in half to make a half-moon shape, but do not press the edges completely together. Only press the center of the edges together, so the corners of the dumpling are still unattached.

Note: If you are using storebought dumpling wrappers, use wet fingers to dampen the edges until they are soft enough to press together.



Fold a piece of dough at one corner. Grasp one layer of dough at the corner with your index finger and thumb, then fold it toward the center of the potsticker edge, where the two sides of the circle are pressed together.[10] The soft dough should stretch into a classic potsticker pleat or wrinkle. Press the two layers of dough together at the fold to keep it in place.



Repeat until there are three or four folds on each side. Using the same technique, grasp one layer of dough at the corner and fold it over toward the center edge. Press together with the opposite layer of the potsticker. Repeat this until there are three or four folds on each potsticker, and the potsticker is completely closed.







Frying the Potstickers



Heat a pan of oil. Add cooking oil to a wok, flat skillet, or frying pan, just enough to cover the bottom of the pan in a thin layer. Heat over medium heat until the oil begins to shimmer, or when a small piece of vegetable or filling sizzles when placed in the oil.

Use a vegetable oil with a high smoking point, such as canola oil or peanut oil.



Add the potstickers to the hot oil. Carefully drop the potstickers into the pan from a short distance above the oil. Arrange them with a heat-safe utensil so the dumplings are close together but do not touch each other.[11]

You will likely need to cook your potstickers in several batches. Do not pile potstickers on top of each other in the pan, or they may not cook properly.



Reduce heat and cover the pan. Cover the pan, reduce to low heat, and fry for a few minutes until the bottom of the potstickers are crisp and golden-brown. Depending on the temperature of the pan, this could take anywhere from two to seven minutes.[12][13] You may lift the lid to check on the potstickers' progress.

Remove from heat immediately if you smell burning. Use a heat-safe utensil to unstick the potstickers from the pan, and continue after one or two minutes.



Add a small amount of water to the pan. Once one side of the potstickers are brown, lift the lid and pour 1–3 tablespoons (15–45 mL) water onto the pan, just enough to cover the base of the pan with a shallow layer.

Pour the water while rapidly moving in a circular motion around the edge of the pan. This distributes the water evenly and prevents one part of the pan from cooling down too quickly. This also reduces splatter from hot oil and water coming into contact.



Cover and cook for a few minutes more. Cover the pan again and cook on moderate or low heat for 4-5 minutes. Add more water if it boils away before the potstickers are done cooking. Note that you do not need to flip the potstickers at any point in this process; it is intentional that they are only crisp on one side.

Remove a potsticker and cut it open to check that it is done. The filling inside should be browned and fully cooked.



Serve immediately with dipping sauce. Remove the potstickers from the pan and cook additional batches if necessary. Once all the potstickers are cooked, serve them with a sauce of your choice:

Any dark vinegar can be used alone or mixed with an equal amount of soy sauce and a dash of sesame oil.

Mix vinegar with sherry or dry wine and sweet soy sauce for a sweeter dipping sauce.

Black pepper and sliced ginger add a sophisticated flavor, and can be provided with or without a dipping sauce.



Dipping Sauce.

2 tbsp (30 mL) dark vinegar (especially Qing Kiang)..

2 tbsp (30 mL) soy sauce.

1 tsp (5 mL) sesame oil.

Ground white pepper to taste.







Tips.

If you do not wish to fry your dumplings into potstickers, cook them in boiling water for 4–6 minutes instead. This method is also traditional in many areas where potstickers are eaten.

Based on preferences, filling can vary--in components and ratio--from pure meat (pork, shrimp, chicken, etc), to pure vegetables (bamboo, shiitake, cabbage, bok choy, etc), to a mixture of meat and vegetables.

The measurements for the dipping sauce can vary depending on how much sauce you want, as well as how salty or sour you would prefer the sauce to be. Feel free to experiment!



Things You'll Need.

Large bowl.

Mixing utensil.

Cling wrap.

Wok, frying pan, or flat skillet.

Lid that fits over the pan.

November 14, 2019

how to easy cook kabobs

How to Easy Cook Kabobs.

Meat on a stick is always a big hit at barbecues. But kabobs aren't just about the protein -- mixing in some tasty veggies with the steak, chicken, or pork gives you a complete meal, all on one handy skewer. The good news is you don't even have to wait for a barbecue to enjoy kabobs. Grilling is certainly the classic way to cook them, but you can also throw the skewers in the oven under the broiler and wind up with kabobs that are just as delicious.







Ingredients.

3 ½ pounds (1.6 kg) protein, such as beef, chicken, pork, or seafood.

3 to 4 vegetables, such as onions, bell peppers, zucchini, or mushrooms.

Marinade (optional).

Salt and freshly ground black pepper (optional).







Part 1 Making the Kabobs.



Cut a protein into cubes. You can use any type of protein that you like for your kabobs, but beef, chicken, pork, lamb, and seafood are the most common options. Use a sharp knife to cut 3 ½ pounds (1.6 kg) of the protein you’re using into approximately 2-inch cubes (5-cm) that you can easily thread on a skewer.[1]

When it comes to seafood, choose heartier fish, such as salmon, swordfish, or tuna. Shrimp also work well for kabobs.

If you’re a vegetarian, you can omit the protein or substitute tofu for any type of meat.



Marinate the protein for a few hours. To ensure the most flavorful kabobs, you should create a marinade for the protein. Choose a marinade that complements the type of protein that you’re using, and allow the meat sit in it for to 2 to 5 hours.[2]

A marinade doesn’t really penetrate the meat or protein, so there’s no need to marinate overnight.

If you don’t want to marinate the protein, you can simply season the protein on all sides with salt and freshly ground black pepper.

Make a basic marinade by mixing 1 cup (237 ml) of vegetable oil, ¾ cup (177 ml) of soy sauce, ½ cup (118 ml) of lemon juice, ¼ cup (59 ml) of Worcestershire sauce, ¼ cup (62 g) of mustard, 2 garlic cloves, and freshly ground black pepper.[3]

You can also try a pineapple marinade, Jack Daniel’s marinade, Coke marinade, or your personal favorite marinade recipe.



Chop the vegetables. To ensure that the kabobs cook evenly, pair your protein with veggies that have the same cooking time. Onions, bell peppers, zucchini, grape tomatoes, and yellow squash are good options with most proteins. Use 3 to 4 whole vegetables, depending on their size, and cut them into chunks that are the same size as your protein.[4]

You can also use fruit, such as pineapple, peaches, and mangoes, for your kabobs.



Choose metal or wooden skewers. To assemble the kabobs, you’ll need some type of skewer. Metal skewers are reusable, but they can be difficult to clean and are often hot to the touch when they’re done cooking. Wooden skewers are inexpensive so you can throw them away when you’re done and not worry about cleanup. They are prone to charring, though.[5]

For a good sized portion, choose skewers that are about 12-inches (30-cm) long.



Soak wooden skewers for a half hour. Because wooden skewers can burn easily, you should soak them in water before you cook your kabobs. Place the skewers in a shallow dish, and cover them with water. Allow them to sit for about 30 minutes.[6]



Space the ingredients on the skewers. When your protein is finished marinating, you can assemble the kabobs. Thread the protein and vegetable pieces onto the skewers, pushing the items so they’re close together without actually touching. Make sure there’s some space at the end of the skewer to avoid overcrowding -- 2 -inches (5-cm) is usually enough. [7]

You can thread the protein and vegetables on the skewers however you like. Alternating them is usually the most common method.

If you’re not sure if the cooking time of the protein and veggies matches up, you’re better off making separate kabobs for the protein and vegetables.







Part 2 Grilling the Kabobs.



Preheat the grill to medium-high. It’s best to grill kabobs over direct medium-high heat. Allow it to preheat at medium-high for 10 minutes with a gas grill and 20 to 25 minutes with a charcoal grill.[8]

For a gas grill, you can just set the temperature gauge to medium-high for preheating.

With a charcoal grill, you can tell that it’s reached the right temperature by holding your hand 4 to 5 inches (10- to 13-cm) above the cooking grate. When you can only keep your hand there for 4 to 5 seconds before the heat is too much, it’s at medium-high heat.

You can also use a grill pan on your stove to cook the kabobs.



Grill the skewers on the first side for several minutes. When the grill is preheated, arrange the kabobs in a single layer on the cooking grate. Let them cook for several minutes on the first side depending on what type of protein you’re using:

Grill steak for 4 to 6 minutes per side.

Grill chicken for 6 to 8 minute per side.

Grill pork for 6 to 8 minutes per side.

Grill lamb for 4 to 6 minutes per side.

Grill shrimp for 2 to 3 minutes per side.

Grill salmon, tuna, or swordfish for 2 to 3 minutes per side.

Grill tofu for 2 to 3 minutes per side.



Flip the kebabs over and cook for another few minutes. When the kabobs are finished grill on the first side, use a pair of tongs to turn them over. Cook them on the second side for the same amount of time that you did the first.[9]

The kabobs are done grilling when the veggies are tender and all of the protein and vegetable pieces are browned on all sides.







Part 3 Broiling the Kabobs.



Preheat your broiler. Place your oven rack so it’s approximately 4-inches (10-cm) from the broiler element. Turn the broiler up to high, and allow it to preheat for about 10 minutes.[10]

Be sure to follow your oven’s instructions for proper use of the broiler.



Place a baking rack on top of a baking sheet. To keep the kabobs from steaming in the liquid they release, it’s important to keep them elevated. Set a baking rack on top of a large baking sheet so the liquid can drip below while they broil.[11]



Arrange the kebabs on the rack. With the baking rack on the baking sheet, set the kabobs on top of the rack.Set them in a single layer so they’ll cook evenly.[12]



Broil the kebabs for a few of minutes. Place the baking sheet under the preheated broiler. Allow the kababs to broil for several minutes depending on what type of protein you’re using:[13]

Broil steak for 4 to 6 minutes per side.

Broil chicken for 6 to 8 minute per side.

Broil pork for 6 to 8 minutes per side.

Broil lamb for 4 to 6 minutes per side.

Broil shrimp for 2 to 3 minutes per side.

Broil salmon, tuna, or swordfish for 2 to 3 minutes per side.

Broil tofu for 2 to 3 minutes per side.



Turn the kebabs over and cook for another few minutes. When the kabobs are finished broiling on the first side, use a pair of tongs to turn them over to the other side. Let them broil on the second side for the same amount of time that they broiled on the first side.[14]

You can tell that the kabobs are done broiling when all of the sides are browned and the vegetables are tender.



Finished.





Tips.

You can get creative with your kabobs. Try different combinations of protein, marinades, and veggies to see which are your favorite.

To save time, you can tell the butcher that you’re making kabobs when you purchase your meat. That way, they can cut it into cubes for you.

For fancy, flavorful kabobs, try using herbs as the skewer in place of metal or wood. Rosemary works well because its stalks are woody and thick.



Things You’ll Need.

Knife.

Shallow dish.

Whisk.

Metal or wooden skewers.

Grilling.

Gas or charcoal grill.

Tongs.

Broiling.

Broiler.

Baking sheet.

Baking rack.

Tongs.

November 19, 2019