Prep 5 mins
Cook 15 mins
I found this one on the web but I don't remember where. This is no place for watery lager. It calls for a beer or ale with a full robust flavor. I usually use a Brown or Red Ale from ICE HARBOR BREWERY, my favorite local Micro brewery. Fat Tire Ale from The New Belgium Brewery is another good choice. Most Ramen recipes are particularly handy for RV cooking, ie, minimum use of gas, not much heat buildup in the kitchen, and the pantry doesn't weigh much.
- 1 package ramen noodles, broken fairly small (Throw away the 'flavor pack', 92-97% SODIUM, your getting more than enough Sodium without this!)
- 3 tablespoons oil
- 1 (10 1/2 ounce) can condensed French onion soup (Cream of Mushroom works well too.)
- 1 3⁄4 cups beer or 1 3⁄4 cups ale (1 soup can full, I'll leave it to you to find a use for the rest of the bottle of beer!)
- Heat Oil in a medium sauce pan over medium heat.
- Add broken Noodles.
- Stir fry'til golden brown.
- Add Soup and Beer.
- Cover, bring to a slow boil.
- Reduce heat, simmer 6 minutes.
- Uncover, simmer to thicken 4 minutes longer.
- Serve, with a baguette for sauce control.
- A raw vegetable platter drizzled with Key Lime Juice and a cold Ale is a natural with this.
- ADDENDUM: The last time I did this one I had some leftover grilled Andoulle sausages which I had frozen. I nuked 2 of them to thaw them and add them to the soup. Both of us were suitably impressed.
This was so intriguing that I had to try it - only to discover that it was really salty and had a bizarre beer aftertaste. Granted, I should have expected the aftertaste, but I was looking forward to an interesting Cream of Beer-Infused Mushroom taste and just got salty creamy sauce with a sour aftertaste. The ramen was also pretty overcooked just because of the extreme amount of simmering and boiling. All in all, this was a really interesting recipe that I'm glad I tried, but only because I can now say that I've had Beer Ramen. I'd recommend just making regular ramen and drinking the beer on the side.