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3:10
2020
5 years ago
Molly's cozy ramen noodle cups are loaded with fresh, crunchy veg and sit in a very flavorful broth!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Homemade Noodle Cups
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 to 6 servings
Ingredients
8 ounces fresh ramen noodles
6 ounces white miso paste
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons sriracha
2 tablespoons grated fresh ginger
1 jalapeno, thinly sliced
4 scallions, cut on a bias into 1/2-inch pieces
1 cup sugar snap peas cut on a bias
3/4 cup fresh cilantro, roughly chopped
3/4 cup fresh Thai basil, torn (regular basil will do, too!)
Directions
Special equipment: 4 to 6 pint-size jars
Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions, until just tender. Drain and divide among 4 to 6 pint-size jars.
Combine the miso, soy sauce, sesame oil, sriracha and ginger in a medium bowl. Divide among the jars on top of the noodles. Divide the jalapeno, scallions, sugar snap peas, cilantro and basil among the jars. Eat right away or cover with lids and chill up to 24 hours.
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Homemade Noodle Cups with Molly Yeh | Girl Meets Farm | Food Network
https://youtu.be/xk3bUht-EFI
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