Ramen-ara

Ramen meets Aussie-style carbonara in this dish that’s perfect for late-night eats or any time you need a quick meal. Creamy, buttery and spicy, it’s an easy winner.

Ramen-ara. Credit: Richo's Hungry Az Hell

• serves

  1

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Stream free On Demand

Midnight Munchies

episode • Richo's Hungry Az Hell • 

Cooking • 

25m

PG

episode • Richo's Hungry Az Hell • 

Cooking • 

25m

PG

Ingredients

• 150 g bacon, rind removed
• 2 cloves garlic, crushed and chunky diced
• ½ white onion, diced
• 1 long green chilli, sliced (or substitute dried chilli or cayenne to taste)
• 1 packet ramen noodles
• 1 packet stock, from ramen
• About 500 ml warm water (check ramen packet instructions for correct amount for your ramen)
• 1 egg
• 2 tbsp butter
• 100 ml cream
• Extra virgin olive oil (optional)
• ¼ cup spring onions, chopped
• ¼ cup parsley, chopped
• 50 g parmesan cheese

Instructions

1. Prepare the bacon by trimming off the rind. Reserve the rind for cooking, to add extra flavour. Cut the bacon into small pieces.
2. Place a skillet over medium heat. Add the bacon pieces and rind to the pan and begin rendering the fat. Add 2 to 3 tablespoons of olive oil if the bacon is lean.
3. Add garlic and onion to the pan and cook until the onions begin to soften.
4. Add green chilli (or use dried chilli or cayenne) to the pan, adjusting the amount to your preferred heat level.
5. Open the ramen noodle packet and read the instructions to determine the recommended volume of water (usually around 500 ml). Add the flavour sachet from the ramen packet to the measured water, stirring to dissolve.
6. Pour the noodle cooking liquid into the pan with the bacon, onion, garlic and chilli. Bring to a gentle simmer.
7. Break the noodles into smaller pieces while still inside the packet, using your hands or the back of a spoon. Add the broken ramen noodles to the pan (you can also break the noodles directly into the pan). Cook on low heat, stirring occasionally, until the noodles soften and absorb most of the liquid (about 5–6 minutes).
8. Whisk an egg lightly in a small bowl. Pour it into the pan while stirring, allowing it to thicken slightly and coat the noodles.
9. Add butter and cream to create a rich, silky sauce. Stir until the butter melts and the sauce becomes glossy and cohesive.
10. Add spring onion and parsley, stirring them through the noodles.
11. Sprinkle cheese over the top — grated block cheese or cheese from a packet both work well — and let it melt slightly into the hot noodles. Serve immediately while hot and creamy.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.