Recipe Name: ramen with vegetables and egg
again: I may have used italian only stuff diffcult to find in your area. I can't say. probably zucchini are rare or not cheap.
you'll need a wok for this. and whatever the precooked ramen says you'll need to prepare it.
ingredients for 4
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- ramen (the thinest one you can find, I can't find fresh one but precooked will do fine)
- 4 carrots
- 2 yellow bell pepper
- 2 red bell pepper
- 2 onion
- 4 eggs
- 3 zucchini
- a strong Japanese beer, 500ml bottles are the most common so go with that
- soia sauce
pour some olive oil in the wok.
chop the onion roughly.
chop the carrots too. carrots need to be in the smallest pieces, you can also make a julienne cut out of them but I prefer pieces.
clean the bell peppers.
start heating the oil on a high flame
keep chopping pepper until the oil is hot, then pause and give attention to the wok
put onion pieces in the wok and shuffle them a lot. when they start turn yellowish, put carrots and lower the flame. don't wait until onion are fully golden because you'll burn them as carrots are not that watery to safeguard the onion pieces. carrots need to go this way 10 minutes before putting peppers in.
finish chopping peppers. make stripes, around 1/10" in thickness and no more than 1" long. thinness is for the cooking, length for blending with the ramen
while you're chopping keep an eye on the stuff on the flame. when it gets dry, pour with a quarter of the beer. let it go a couple of minutes, and put peppers in. shuffle them all. they need to go 20/30 minutes before putting zucchini in
in the meanwhile start cutting zucchini. chop them in pieces, make them in pieces roughly of 1/2" size. now and then shuffle up the stuff in the wok. this should slow you enough that by the time zucchini are chopped you can put them in the wok. respect the time limit or zucchini wil get ready before pepper
they'll need to go for another 30 minutes, so plan the ramen accordingly to make it ready when the vegetables are ready.
after 20 minutes or so, break the eggs in a cup and mix them thoroughly
when ramen is about to get ready, say a couple minute before, crank up the flame as you need the vegetables super hot and put the beer to prevent them burning down on the wok. shuffle frequently. you'll need to have them hot for the egg to cook.
when ramen are ready put them in the wok, give a quick shuffle, put the egg in and shuffle until the beer dries and the eggs are well cooked. it will take 2/3 minutes.
pour some soya in and it's ready.
I serve them directly from the wok, the wok it's nice enough to be brought on the table steaming (I'm quite obsessed with presentation
)Low-grade peanut sauce to go on a low-grade stirfry. I'm not a great cook, but darn it if I don't like peanut sauce sometimes:
Spoiler (click to show/hide)
- Take a couple big spoons of peanut butter, put them in a bowl. Add some water and stir it a lot, repeat adding a little of both at a time until you hit the desired volume.
- Stir until the mixture starts to turn white. That's when the oils and fats and stuff have broken up enough that it gets a good texture. If you overstir, it'll firm up again.
- Lots of sugar, to taste. More than you think you'll need.
- A couple finely-minced garlic cloves. They can go a long way.
Aaaand...once you add more spiciness, you're done. I like adding some kind of chili oil, but you really have to be careful with it. The peanutty flavor is really good at completely masking chili-style heat until it hits the back of your tongue, so be gentle when adding it. And while I'm not a fan of soy, some of the really spicy soy-based hot sauces you can buy will add a lot here.
Heat it up and put it on your stir fry. Yum!