With instant ramen noodles, this one-pot ramen dish is a fun and easy take on a classic Italian favorite.
Recipe tags: beef base, moderate difficulty, lunch, pork, stew
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 | eggs |
| 1 cup | grated Parmesan cheese, divided |
| 6 slices | bacon, chopped |
| ½ lb | sliced brown mushrooms |
| 1 tbsp | Better Than Bouillon® Roasted Garlic Base |
| 4 pkg | instant ramen noodles (spice packets reserved for another use) |
| 1 tbsp | finely chopped fresh chives |
Directions
Whisk together eggs and 3/4 cup Parmesan; set aside.
Cook bacon in large high-sided skillet set over medium heat for 7 to 10 minutes or until golden brown and crispy. Using slotted spoon, transfer to paper towel–lined plate. Set aside.
Remove all but 1 tbsp bacon fat from pan; cook mushrooms and Roasted Garlic Base over medium-high heat for 8 to 10 minutes or until mushrooms are tender and slightly caramelized.
Meanwhile, in pot of boiling salted water, cook ramen noodles for 1 to 2 minutes or until noodles separate from each other and are very al dente. Drain noodles, reserving 1/2 cup cooking liquid.
Add noodles to pan with mushrooms. Remove from heat; stir in reserved cooking liquid. Immediately stir in egg and cheese mixture, tossing constantly for 1 minute or until sauce is thickened enough to coat noodles. Sprinkle remaining Parmesan, bacon and chives over top.
Tip: For extra flavor, sprinkle with more Parmesan and chives before serving.