Ramen with Onion and Roasted Pepper

Recipe by Bill Hilbrich
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Impale the whole green bell pepper on a long handled fork, making sure that the tangs protrude from the other side.
  • Hold over an open flame until the flesh blisters and starts to turn black.
  • Place the pepper into a paper bag and seal for 15 minutes.
  • Then remove,and rub the skin that has been lossened by the steam until it comes off.
  • Remove the stem and seeds.
  • Cut the peeled bell pepper into small pieces, add the salt and black pepper, and set aside.
  • Bring two cups of water to a boil.
  • Melt the butter in the olive oil in a medium sized frying pan, and the saute the onions.
  • When the onions are nearly transparent, break up the Ramen noodles and add to the boiling water.
  • Do NOT add the contents of the seasoning package.
  • The seasoning can be used later to make Salvage Rice, recipe#15581.
  • Add the Spam, bell pepper, and the garlic to the frying pan and stir for 3 minutes which should give the noodles time to cook.
  • Add 1/2 cup of the water from the cooked noodles to the frying pan, drain the noodles and add to the frying pan.
  • Remove the frying pan from the heat and set aside for another minute while the water is being absorbed.
  • Served with a side salad or fruit, this will feed two people for lunch.
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