Japanese fusion is all the rage. Caramelized Scallion Ramen Noodles with Hakubaku Kaedama ramen noodles. Our Carmalized Scallion Ramen Noodles recipe is a take on Mazeman ramen that is common around Japan. Mazeman ramen is a brothless ramen served in specialty shops around certain prefectures in Japan.
The key here is the scallion dressing for the noodles and the bit of oyster sauce you drizzle on for depth and umami. Feel free to substitute any meats, fish, tofu, or vegetables you like for the toppings; this is just a template for any number of quick, delicious meals.
Makes 2 servings.
Ingredients
- 2 packs Hakubaku Ramen Noodles
- Salt
- 6 ounces Chinese broccoli (or other cooking greens), cut into 2-inch pieces
- 6 tablespoons caramelized scallion sauce, to taste
- 3 to 4 ounces of cooked chicken, ham, tofu, mushrooms, or whatever meaty thing you like, sliced, warm
- 2 soft-boiled eggs, halved
- Oyster sauce, to taste ( Vegan- use mushroom sauce)
- Shoyu Soup to taste (use a little bit at a time) ( Vegan- use light soy sauce)
- Raw ginger or spicy pickles of your choice, julienne, for garnish
Caramelized onion sauce
- 1 cup peanut or vegetable oil, plus more if needed
- 1 pound scallions (3 to 4 bunches)
- pinch of fresh shredded ginger, to taste
- 2 teaspoons kosher salt, or to taste
Directions:
- Cut up scallions and toss into a food processor with salt, ginger
- In a tall-side pot, add oil and heat to warm – not boiling- temperature
- once warm, gently pour the mixture and stir constantly until the mixture breaks down
- caramelization should occur turning the mixture darker. Once it is a greenish-brown color, turn off the heat
- pour into a jar or bowl to cool. Drizzle a little oil on top if you are preparing this ahead of time and refrigerate.
Instructions
- Bring a pot of water to boil, and salt it well. Cook the Chinese broccoli until tender, about 4 minutes. Scoop the greens out with a skimmer, and dry well. Keep the water boiling.
- Cook the noodles according to the package directions. As soon as they’re drained, return them to the empty pot, off the heat, and dress them with 6 tablespoons of the caramelized scallion sauce, or to taste. Season with salt, if desired.
- Divide the noodles into bowls, and top with the Chinese broccoli, the chicken (or whatever protein you choose), and the eggs. Drizzle oyster sauce on the Chinese broccoli, and season the eggs with a few drops of soy sauce. Top with a few pinches of julienne ginger or pickles, and serve immediately.
- Make it VEGAN– use our Salt-Free Premium Soba and Udon noodles for a thicker noodle. It’s vegan with premium ingredients from JAPAN.
