A steamy hot bowl of ramen is one of life’s great pleasures, and this rich bacony version is on your table in just 20 minutes. While a garlic-infused ramen broth simmers, we crisp up bacon and wilt fresh spinach. The springy noodles cook in a flash and we serve it all with a shower of scallion greens, chili flakes, and crispy fried onions.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 clove
Garlic
2 unit
Scallions
2 unit
Pork Ramen Stock Concentrate
1 unit
Chicken Stock Concentrate
4 ounce
Bacon
4.5 ounce
Ramen Noodles
(Contains Wheat)
5 ounce
Spinach
1 unit
Crispy Fried Onions
(Contains Wheat)
1 teaspoon
Chili Flakes
Salt
Pepper
Cooking Oil
• Wash and dry produce. • Peel and mince or grate garlic. Trim scallions; cut whites into 1-inch pieces and thinly slice greens.
• Heat a drizzle of oil in a large pot over medium-high heat. Add garlic; cook, stirring constantly, until fragrant, 30-60 seconds. • Add 31⁄2 cups water (7 cups for 4 servings), pork ramen stock concentrates, and chicken stock concentrate. Cover and bring to a boil, then reduce heat to low. (You’ll add more to the pot in Step 5.)
• Meanwhile, heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. TIP: If your pan seems dry, add a drizzle of oil. • Turn off heat; transfer to a paper-towel- lined plate. Wipe out pan. Once bacon is cool enough to handle, roughly chop.
• Heat a drizzle of oil in pan used for bacon over medium-high heat. Add scallion whites and spinach. Cook, stirring occasionally, until scallions are browned and spinach is wilted, 2-3 minutes. (For 4 servings, you may need to cook spinach in batches.)
• Meanwhile, add noodles to pot with broth. Simmer, stirring occasionally, until noodles are tender, 2 minutes. • Taste and season with salt and pepper if desired.
• Divide ramen between large soup bowls. • Top with bacon, spinach, and scallion greens. Sprinkle with as many chili flakes as you like and a few crispy onions. (TIP: Don’t add all the crispy onions to the ramen just yet! Add them as you eat to keep them crispy.) Serve.
Bacon is fully cooked when internal temperature reaches 145°.