I’m not a food blogger. I don’t pretend to be, but enough of you replied to my Instagram story asking me for my homemade ramen recipe that I’m obliged to share it! In order to understand how to make this recipe, one must understand my general cooking philosophy.
I was taught to cook by my mother, she was taught to cook by her French grandmother, who learned from her French mother. For the most part, I don’t remember my mother using a cookbook, only when she would cook for guests or bring a dish to thanksgiving.
The philosophy that has been passed down through the generations in my family (to the women at least) is a country French method of cooking that is very seasonally based. To prepare a meal in my mother’s kitchen, my great grandmothers kitchen and my kitchen the first question to ask is, “what do I have in my refrigerator, my pantry, and my garden?”
That is the only question that dictates what is for dinner, usually, (unless someone is having a particular craving).
This cooking method means, that while growing up, my mother taught me flavor profiles instead of specific recipes. Meaning it was more important that I knew what flavors went together, than if I had all of the ingredients for a specific dish. This means with all of my meals (excepting special occasions or holidays, I don’t use a recipe) I cook with what I have in my house. My dad used to often boast that in all the years he was married to my mom that he, “never had the same meal twice.”
This method also turns cooking into a game. The “what can I make with what I have,” philosophy also means I have a smaller grocery bill because I hardly ever throw anything out because it is almost always used.
So without further ado, I give you my leftovers based homemade ramen recipe.
Here’s the leftovers in my ramen dish:
I made lettuce wraps with peanut sauce earlier in the week (I was craving it)! I used my ground turkey mix and peanut sauce to flavor my ramen. Here is the recipe for both of those. Also my measurements might be off because I never measure anything and eyeball everything. So if you’re feeling brave just do what feels right in terms of measurements.
Ground Turkey Mix:
1.5 pounds’ ground turkey
One can chopped water chestnuts
About 8-10 mushrooms chopped
1 onion diced
3 garlic cloves diced
2 tsp fresh ground ginger
3ish tablespoons soy sauce
As much Sriracha your heart desires
2 tablespoons sesame oil.
Direction: in the sesame oil sauté garlic, onion, ginger, water chestnuts, and mushrooms until fragrant. Add ground turkey. Once browned add soy sauce, Siracha and sesame oil. Let simmer till all the flavors have soaked in. Remove from heat.
3-4 tablespoons peanut butter
2ish tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
A splash of water
A few shakes of sesame seeds
2tsp-ish rice vinegar
Direction: add all ingredients and stir. The texture should be a little thicker than shampoo.
Here is what I made from scratch for the Ramen:
1 box organic chicken broth
2 chicken bouillon cubes
3-4 tablespoons of my peanut sauce
Pinch of salt optional
Directions: bring all ingredients to a boil and then remove from heat.
1 bag/box of rice noodles.
Directions: I cook them in the broth to save myself a pot.
1 fried egg in olive oil.
Directions: if you don’t know how to fry an egg I’m not going to explain it to you. There is YouTube for that. Here’s a link.
3 chopped green onions
1 shaved carrot.
Put a handful noodles in bowl first followed by a few scoops of the ground turkey mixture. Pour broth on top. Lay the fried egg on “mount yummy” and sprinkle your egg with a little salt and pepper. Toss on your green onions carrots and Siracha and bam! Homemade ramen made from leftovers!
The moral of the story, or the thing I hope you actually do instead of buying all of the ingredients to make this, is to survey your refrigerator, pantry and garden and see what you can make with it! Cheers!