So this is a completely random recipe that Greg came up with the other night. After seeing these new age Ramen recipes (Ramen burger?!) on TV and on the internet, we’ve been meaning to make some. We’ve had all these Ramen packages in our pantry that we haven’t touched in months. So I finally got him to cook us some up. Naturally we didn’t want to go to the grocery store (we’re making Ramen noodles after all), so we had the kind of scrounge around to find what we wanted to use in or on our noodles. Fun fun!
After this past Ramen-noodle meal, I’m so excited about future Ramen endeavors.. what a change from the little Ramen packets. I remember the first time I had Ramen was at a friend’s (still best friend’s) house and I was in 7th grade. I couldn’t believe how simple easy and delicious it was. Looking back, I all I think is SALT SALT SALT. But maybe that’s because I used the chicken-flavored-sodium sprinkle packages in every Ramen I’d ever had! Being such a picky eater growing up, it was hard for me to find stuff that I could make myself that I would actually eat! And Ramen, although it’s not the best thing in the world for you, it sure tasted good and satisfied my appetite at the time…
We got the idea of what to add to the noodles in my go-to kitchen book The Flavor Bible. I bought it a few years ago, and its pretty much just an index of everything that goes well together [buy]. We knew we wanted to use prosciutto, so I found that mushrooms were a great fit with prosciutto. (So was pasta, by the way). I used to hate mushrooms… and I probably wouldn’t have ever tried prosciutto back then! (Rocky has, and loved it!) So I’m glad we found a super-flavorful dish we could literally make in under 10 minutes. Awesome to find something so simple yet so flavorful, cheap and satisfying!
I’m sharing this recipe for a reason! It was the fastest, easiest thing ever. Like 10 minutes fast.
To make this lovely dish: let the Ramen noodles soak in some warm water (tip from the Food Network) for a few minutes. Letting them sit in warm water, then sautéing gives a chewy, yummy, al dente texture. Don’t completely cook them, they just soak in the warm water until they soften up a bit (about 5 minutes.)
Meanwhile, sauté some sliced mushrooms, and sliced prosciutto in some sesame oil (or any oil) and butter. Saute until the prosciutto crisps up.Then remove mushrooms and prosciutto from the pan, and raise the heat. After the noodles soak, throw the noodles in the hot pan with a bit more butter. Saute 2 minutes, then add the prosciutto and mushrooms and cook it all together in the pan for a few minutes. Season with some soy sauce and some more sesame oil. Garnish with fresh herbs (I used cilantro– the only fresh herb in my fridge now).
Maybe it’s my not eating pasta much anymore… or maybe since we’ve ogled at all this Ramen recently… maybe it because I’ve only had Ramen like one other time since I’ve been out of college… Anyways, we couldn’t get enough! We split three Ramen bricks..?? Ramen patties?? Ramen noodle patties?? …
…Anyway, we split 3 Ramen noodle patties between us, and still wanted more. 
- Soak Ramen noodle bricks in warm water about 5 minutes.
- Meanwhile, saute the mushrooms and prosciutto over medium-high heat with sesame oil. After prosciutto is crisp, remove from pan, and turn up heat
- Add butter to pan, and transfer Ramen to hot pan. Saute about 2 minutes, and add your mushrooms & prosciutto.
- Move to serving bowls and toss with soy sauce.
- Garnish and serve.
While you’re here, join my first giveaway by clicking August 2015 Giveaway. It is for a set of wonderful mixing bowls — I have the same set in my kitchen and use them often! The deadline ends 8/30/15, and I will randomly select the winner.
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