Best Chili Cheese Ramen Wonder Recipes

CHILI & CHEESE RAMEN WONDER

Steps:

• Get a 3-quart casserole with a lid, and put about 6 cups of water in it, cover it and stick it in the microwave for about 3 minutes.
• Meanwhile, crush the packages of ramen slightly, carefully open and remove the seasoning packets, which you won't need.
• (Collect'em, trade'em with your friends. I have 47 assorted seasoning packets now!) Set aside the ramen for now.
• Open the cans of chili and the tomatoes.
• Do not drain the tomatoes: you'll need the juice in this or it might be kind of dry.
• If the cheese is sliced or in a chunk, break or cut it up into small bits that will melt easily.
• Take the casserole out of the microwave, dump in the ramen noodles, pushing all the bits down into the water, breaking it up a bit more if necessary.
• Cover and return to microwave oven, cook for 5 minutes, stirring halfway through.
• Check to see if the ramen noodles seem mostly done.
• (You don't want them mushy. Okay, maybe you do, but I don't) If they seem done, drain well.
• The lid on my casserole is not a tight fit, so I just hold the lid on and turn the whole things sideways so the water drains out.
• Dump in the chili and tomatoes, and toss well.
• I used two large spoons to do this.
• Cover and return to microwave, cook on HIGH for 5 minutes or until hot throughout.
• When you remove the casserole from the microwave, put your side dish in to heat up.
• Then sprinkle the chili ramen with cheese, replace cover, and let stand until cheese melts.
• By the time the side dish is hot, the cheese should be melted nicely.
• Now, check to see if they got that table set, or if you're gonna put this in the fridge for tomorrow night's dinner!

CHEESY KIMCHI NOODLES

Steps:

• Bring a medium saucepan of water to a boil over high. Add the noodles and cook according to the package instructions until tender but still springy, about 2 to 3 minutes. Transfer to a colander and rinse in cold water until cool, then toss with a splash of canola oil to prevent the noodles from sticking together. Set cooked noodles aside.
• Meanwhile, prepare the sauce: In a small bowl, whisk the Sriracha, soy sauce, sesame oil and Shaoxing wine; set aside.
• Set a medium nonstick skillet over high heat. Add ½ tablespoon canola oil and, once shimmering, crack in the eggs. Reduce the heat to medium and cook until the whites are done and the edges are browned, 2 to 3 minutes. Transfer to a plate.
• In the same skillet, heat the remaining 1 tablespoon canola oil over medium-high. Add the scallions, kimchi, garlic and sesame seeds, and cook for 1 minute until just softened, stirring frequently. Add the noodles and sauce, and toss to combine for 1 minute. Stir in the grated cheese until it melts. Turn off the heat.
• Transfer the noodles to serving plates, top with the fried eggs and garnish with extra sesame seeds and scallions. Serve immediately.

RAMEN WITH CHARRED SCALLIONS, GREEN BEANS AND CHILE OIL

Steps:

• Prepare the chile oil: Add the red-pepper flakes and salt to a heatproof bowl. Place the oil, ginger and garlic in a small saucepan, and heat over medium until it bubbles, 2 to 3 minutes. Remove from the heat and very carefully pour the hot oil over the red-pepper flakes. Add the sesame seeds and sesame oil, and stir well. Set aside while you make the rest of the dish. (Chile oil can be stored in an airtight jar at room temperature for up to a month and indefinitely in the refrigerator.)
• Prepare the noodles: Bring a large pot of salted water to a boil. Add the ramen and cook according to package instructions, about 3 minutes, until the noodles are just tender. Drain, rinse with cold water and drain well again.
• Slice the white parts of your scallions lengthwise, in half or quarters, depending on thickness, to make cooking faster.
• Heat a wok or large (12-inch), deep skillet on high. When smoking hot, add 1 tablespoon of oil, toss in the green beans and season with salt. Cook, tossing the beans, for 2 to 3 minutes, until charred. Remove the beans from the wok, and set aside.
• Heat the same wok or skillet over high, and when smoking, add 1 to 2 tablespoons of oil, along with the scallions (white and green parts) and the ginger. Allow the scallions and ginger to sizzle for 20 to 30 seconds, to release their aromas, then stir-fry for 2 to 3 minutes, until the scallions have a nice scorch.
• Add the green beans and noodles back to the pan, along with 2 or 3 tablespoons of the chile oil (reserve some for serving), and season with salt and pepper. Toss well to combine, just until the noodles are heated through. To serve, divide the noodles into bowls, top with toasted sesame seeds and more chile oil.