Ingredients :
- Spicy Oysters Ramen
- 3 Ramen Noodles [discard flavor packets]
- 1 cup Oyster Mushrooms [rough chop]
- 1/2 cup Oyster Sauce
- Siracha Sauce [I used 2 tablespoons]
- 4 clove Fresh Garlic [smashed and chopped]
- 1 cup Cabbage [ thin sliced - not pictured]
- 1 cup Fresh Sprouts
- 1/3 cup Chives
- 1/2 cup Celery [julienned]
- 1 cup Snap Peas
- 1 tbsp Soy Sauce
- 1 tsp Red Pepper Flakes
- 1 1/2 tbsp Wok Oil With Garlic
- Options
- 1 can 8 oz Chilled Raw Oysters [in their own juices]
- Carrots [julienned]
- Quality Fish Sauce
- Fresh Ginger
- 4 large Boiled Eggs
- Kitchen Equipment
- 1 Wok
- 1 Pair Tongs
Method :
- Here"s what you"ll need. The options are to the right side of photo.
- Gather all of your fresh vegetables and chop those vegetables that need to be. If you"re opting for the ingredients in the Options section - add them at the same time as the rest of your ingredients. Except for your fresh oysters. Add them just before you add your noodles.
- Boil Ramen Noodles for 2 1/2 minutes. Drain. Evenly coat noodles lightly with Wok Oil and mix well to keep them from drying out. Place in a sealed container until you"re ready for them. ● Tip: When draining your noodles in the sink - drain your water slowly. Otherwise, if you just dump quickly - the boiled water will seize up in the drain and force water back up from drain and hit your noodles. Yuck!
- Heat your Wok and add Wok Oil. Add your Red Pepper Flakes.
- Add your vegetables to your high heated Wok and cook on high for 2 minutes. Also, add Oyster Sauce and Siracha. Stir regularly. You don"t want to burn your garlic!
- Add your Ramen Noodles to your Wok and mix quickly until noodles are completely coated.
- Serve immediately with sides of Siracha and Soy Sauce. Feel free to garnish this dish as you wish. Cilantro, Parsley, Jalapeños, boiled eggs and a wedges of lime all go great with this dish. Enjoy!
0 komentar:
Posting Komentar