Odeliza Jacoba Recipes

Ola,

Dry ramen recipe continues our Junho Noodles month. Like most of my dishes, its simple and quick. Most of my readers are from South America and the majority of them are Expats. So this is why I like to make simple take offs of Asian dishes its really tough to get products that are of Asian ingredients in South America. Especially in Uruguay. Most of my recipes work with what I could purchase in Montevideo, Uruguay. So keep in mind, my ramen is not the actual ramen style from Japan. But it still taste pretty good.

Serves: Up to 4 people

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients and work:

1. 1lb angel hair pasta

2. 2 c of already cooked tofu or protein of choice, simply flavored with salt

3. 1 c Chinese cabbage already shredded, Shitake mushrooms cut lenght wise

4. 1 medium stick carrot already peeled and cut length wise

5. 1 whole green onion green parts cut round, yellow cut length wise

6. 1 T diced fresh garlic

7. 1 T diced fresh ginger

8. Grapeseed oil or olive oil

9. Sea salt and black peppercorns

10. Table salt for the pasta water

11. Soy sauce

12. Fresh mung beans for garnish

How to:

1. In a pot of boiling water add a lot of salt then add the angel hair pasta. Cook for under set ready time, which is about 7 minutes. Remove pasta right away and place in a bowl covered with a dish towel or paper towl.

2. In a skillet or wok, or what ever frying pan you have handy, heat the skillet to medium high. Once hot enough, turn to medium and place about 1 tablespoon of oil. Add the white part of the green onions until a bit transulcent. Then add the garlic tossing frequently to ensure garlic does not burn.

3. Add the carrots, cabagge, mushrooms, and toss in the tofu. Add the ginger and mix well. Turn off heat and then add a bit of the pasta water.

4. With an individual dish, plate the pasta first, add a bit of the pasta water to the pasta, on one side plate the sauteed mixture, another side add the mung beans, and green onions. Serve with soy sauce, salt and pepper to taste.

Enjoy!

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Ate a vista,

Odeliza Jacoba

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