Rice Noodles with Miso Butter and Ramen-Style Toppings

Rice Noodles with Miso Butter and Ramen-Style Toppings

Rice Noodles with Miso Butter and Ramen-Style Toppings
Corn, Seaweed, Scallion, Ginger, Bacon (optional), Egg

It’s not a soup, but a noodle dish that borrows the fabulous flavors of miso ramen. The folks at the Food Network are featuring portable, picnic-ready dishes this week. To participate, I’ve transformed ramen soup into a delightful summer noodle salad that is served at room temperature and travels from the backyard, to the park, to the beach, and beyond.

Using fresh summer corn off the cob – it’s seasonal, tasty and unique, sure to be a hit on any picnic buffet. For gluten-free and vegetarian friends – I use rice noodles rather than wheat-based ramen noodles, and while pork is a main ingredient in many ramen soups, the bacon can be served on the side.

Rice Noodles with Miso Butter Recipe

Rice Noodles with Miso Butter and Ramen-Style Toppings

Ingredients:

  • 8 oz. red rice vermicelli, cooked, at room temperature (from Explore Asian here)
  • 2 ears fresh corn, kernels removed
  • 4 T. unsalted butter
  • 1 T. white miso (gluten-free)
  • 1/2 t. fine sugar
  • salt and pepper

In a medium sauté pan, melt butter then stir in miso. Add corn and sprinkle sugar on top. Cook for two minutes, stirring occasionally. Season with salt and fresh ground black pepper to taste.

Toppings:

  • scallion, thinly sliced
  • roasted seaweed, crumbled
  • bacon, crumbled (optional)
  • red pickled ginger slivers (beni shoga)
  • ramen egg

Rice Noodles with Miso Butter and Ramen-Style Toppings

Ramen Egg:

Cook cold eggs in simmering water for 9 minutes. Then immediately cool in ice water. Peel eggs then place in a bath of tamari, mirin, and water – turning occasionally. Marinate eggs in the refrigerator, from one and up to 24 hours. Slice lengthwise.

Rice Noodles with Miso Butter and Ramen-Style Toppings

Assembly:

Toss red rice noodles with corn mixture. Fold in scallion, seaweed, and bacon (or serve bacon on the side). Top with ginger and egg.

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Food Network

featuring

Picnic Season

Summer Soiree is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite summer dishes. Be sure to check out the Pinterest Board with over 300,000 followers called Let’s Pull Up A Chair!

And if this Rice Noodle dish got you in the mood for all things packable – you might enjoy taking a peek at other summer-ready recipes from some fabulous bloggers below…

Rice Noodles with Miso Butter and Ramen-Style ToppingsFeed Me Phoebe: Baked Quinoa Cakes with Sweet Potatoes and Broccoli
The Lemon Bowl: Buckwheat Double Dark Chocolate Brownie Cookies
Bacon and Soufflé: Classic Tomato and Garlic Bruschetta
Elephants and the Coconut Trees: Fruit Sandwich
Napa Farmhouse 1885: White & Dark Chocolate Dipped Strawberries
Red or Green: Corn & Sweet Red Pepper Casserole
Homemade Delish: Mini Tea Sandwiches
Taste with the Eyes: Rice Noodles with Miso Butter and Ramen-Style Toppings
Virtually Homemade: Virtually Homemade Gluten Free Blueberry Crumble Bars
Dishin & Dishes: Iron Skillet Upside Down Mulberry (or Blackberry or Raspberry) Cake
The Wimpy Vegetarian: Strawberries and Skinny Yogurt Cheesecake Dip
Healthy Eats: How to Pack a Healthy Picnic — Summer Soiree
The Mom 100: Creamy Corn and Potato Salad with Bacon
FN Dish: A Menu of Make-and-Take Recipes for Picnic Season

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