Every college student out there has, at one point or another, become well acquainted with the classic Instant Ramen! It’s quick, it’s easy, and it always hits the spot.
For #SemiHomemadeWeek I’m taking this simple classic to the next level! Hope you enjoy my take on Instant Ramen, Pho style.
Bring 2-3 cups of chicken broth to a low boil.
Add about 1 tsp of lime zest…
…1 tsp dry ginger…
…and a pinch of salt.
Combine ingredients over heat.
Chop 1 cup of cabbage into approximately 1″ pieces…
…and drop into the heating broth.
Add 2 packs of instant ramen (noodles ONLY) to the pot and cook for 2-3 minutes.
While that cooks, chop 1 red onion…
…and 1 serrano pepper.
When the noodles are cooked, mix in the fresh basil…
…and carefully pour ramen into a large bowl.
Top with fresh cilantro…
…the sliced red onion…
…sliced serrano peppers…
…and corn shoots.
Add a squeeze of fresh lime juice and enjoy!
[amd-zlrecipe-recipe:59]
| Top Left: Boos Cutting Board | Middle: Hand Grater | Top Right: Shun Kaji Knife |
| Bottom Left: All-Clad Sauce Pan | Bottom Right: Bowl |
