Ask the Cook is a weekly segment where AbbyLee Cook takes students on a culinary journey with tips, tricks, and recipes to help them overcome their fear of the kitchen and teach them the basics of cooking.
Ramen noodles are a delicacy traditionally enjoyed by the starving university student. There are many ways to get creative with ramen noodles, besides making the traditional soup. For example, give these recipes a try for a whole new ramen experience! Read on to learn how to best enjoy Mr. Noodle carbonara, ramen pizza crust, and yes, even dessert ramen.
Mr. Noodle Carbonara
Nut-free and vegetarian (with substitutions).
Contains dairy, wheat, soy, and gluten.
This recipe will become a quick favorite, and can be changed to incorporate any type of noodle. A very important part of this recipe is to make sure the noodles are cooked while the sauce is being prepared because the noodles need to be hot in order for the eggs to cook in the sauce.
1 package Mr. Noodles (set aside accompanying sauce packet)
2 Tbsp Oil (olive or canola)
½ cup cubed pancetta (may be substituted for sun-dried tomatoes)
3 garlic cloves finely chopped
2 large eggs
1 cup shredded parmesan
Boil noodles in water and then drain the pasta over a bowl, keeping keep about ½ cup of cooking water for the sauce. Heat up 2 Tbsp of oil in a deep pan on a medium-high heat. Add meat. Pancetta is recommended but some ham or another meat can serve as substitutes. Another great addition, or substitution for a vegetarian, is sun-dried tomatoes. Next, add finely chopped garlic cloves to the pan. Add the hot, drained noodles and toss for about 2 minutes to coat them. Beat eggs and parmesan together in a bowl and set aside. Remove the pan from the heat and add egg mixture, stirring quickly until egg mixture becomes thick but doesn’t scramble (this is why the pan is taken off the heat). Thin out the sauce with a bit of pasta water to get the desired consistency. Season with salt and pepper and serve!
Ramen Pizza Crust
Nut-free and vegetarian.
Contains dairy, wheat, soy, and gluten.
This is a great alternative to a regular pizza crust. Do not be scared! The texture is different, but it is still very enjoyable. All ovens cook differently, so keep an eye on your pizza to make sure it does not start to burn.
1 package Mr. Noodles (set aside sauce packet)
1 Tbsp oil (olive or canola)
2 large eggs
½ cup shredded parmesan cheese
1 tsp garlic powder
Preheat oven to about 400°F. Boil your noodles in a pot for about 2 minutes, or until they’re soft, but not fully cooked, then drain and toss them in oil. In a mixing bowl, mix eggs, parmesan and garlic powder. Add noodles and toss until well mixed. Cover a pizza pan or cookie sheet with aluminum foil and the spread noodle mixture onto the foil. Next, spread pizza sauce over the noodles, being gentle as it is harder to do than with a dough. Top with your favorite toppings, but do not add cheese yet. Bake for about 20-25 minutes. Remove from the oven, top with cheese, and then bake again for about 6 -8 minutes until the cheese is melted. Rest for about 5 minutes and then cut into slices.
Dessert Ramen
Nut-free and vegetarian.
Contains dairy, wheat, soy, and gluten.
This one probably sounds crazy, but the hope for this last recipe to really reach for a creative noodle dish and what’s more creative than noodles for dessert! This one is good for a breakfast or to really weird out some friends who you will certainly want to invite over for dinner after reading this column!
1 package Mr. Noodles (set aside sauce packet)
2 Tbsp chocolate syrup
¼ brown sugar
1 tsp vanilla extract
Optional: Whipped Cream
Cook noodles in a pot of boiling water. Drain the water and put the noodles back in the pot. Put the pot back on the stove and turn it on to medium heat. Add chocolate syrup, brown sugar and vanilla. Stir. Set a timer for 5 minutes and stir occasionally, do not allow it to burn to the bottom. When the timer goes off, put noodles in a bowl and refrigerate for an hour. Top with whipped cream and they are ready to enjoy!
Ask the Cook is an 8-week segment by AbbyLee Cook. Abby has a diploma in Nutrition and Foodservice Management from the College of the North Atlantic and is currently in her third year studying Applied Management in Hospitality and Tourism. She is a trained cook who has worked under award-winning chefs in St John’s, Newfoundland. Abby has a passion for cooking and baking and enjoys educating her peers and younger generations about food and tourism. She also does custom-order baking in her free time. Any suggestions or questions relating to the culinary world can be sent to acook3@unb.ca.
All recipes are tested and modified by Abby-Lee Cook, with the exception of Dessert Ramen.
