{"id":258818,"date":"2025-05-27T00:13:43","date_gmt":"2025-05-27T00:13:43","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/budget-food\/ramen-carbonara-olive-mango\/"},"modified":"2025-05-27T00:13:43","modified_gmt":"2025-05-27T00:13:43","slug":"ramen-carbonara-olive-mango","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=258818","title":{"rendered":"Ramen Carbonara |\u00a0Olive & Mango"},"content":{"rendered":"


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This Ramen Carbonara from Little Critics Book combines easy instant noodles with comforting taste of butter and bacon. This Easy Ramen Carbonara from What Canadian Chefs Cook For Kids (and kids will actually eat)<\/em> by Joanna Fox is rich creamy, buttery, comforting and easy to make – all that you want in a carbonara – except this is an Asian spin on carbonara that we could not get enough of and totally get why kids wouldn\u2019t be able to too either! This eggless buttery version is made with ramen noodles, bacon, a blend of soy sauce and hoisin sauce and some green peas -something I like to add to my more classic version of carbonara<\/a> as well.<\/p>\n

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This dish is by Suzanne Barr and she describes it like \u201chaving a taste of Japan and Italy in one bowl\u201d and she says her son polishes it off every single time and so do we! This is clearly not a true traditional carbonara as it has no eggs, egg yolks or parmesan cheese or Romano in it but it\u2019s made carbonara style with asian flavors and ramen – it is as easy as the Italian pasta carbonara classic and also quick (possibly easier and quicker then the classic). It\u2019s so easy to make and only 6 ingredients and it\u2019s totally addictive – it\u2019s hard to not eat straight from the pan! It\u2019s also made in no time so if you are looking for a great meal for movie night\/ date night or any night – instead of reaching for the take out menus grab these ingredients and whip up this better than take out noodle dish<\/p>\n

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About Little Critics Cookbook<\/h2>\n

Little Critics Book – What Canadian Chefs Cook For Kids (and kids will actually eat) cookbook by Joanna Fox is an overall wonderful cookbook. I received a copy of it as a gift from Appetite by Randomhouse. The concept for it came from the challenge of feeding kids. Joanna decided to do something helpful for all the parents and caregivers out there, who ever had to cook for children. She asked some of Canada\u2019s best culinary minds, from coast to coast to coast, what they made for the kids in their lives. She also wanted to create a cookbook that would help teach children and parents about the diversity of our country and its people, and how rich and amazing our food culture really is. All of the incredibly talented and generous chefs in this cookbook gave their best recipes so that you would have plenty of options come mealtime. The book is full of ideas for every kind of meal, with easy-to-follow recipes for breakfast and brunch; vegetarian, fish, and meat mains; soups, snacks, and sides; and desserts and drinks too. These recipes are not just for the kiddos though – even the adults will be asking for more. The recipes are simple from the ingredients to the writing of them. They are meant to be delicious comforting and nourishing for the entire family. What a great concept for a book and definite keeper whether you have little ones or not! Grab a copy of this book here<\/a>.<\/p>\n

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Ingredients for Ramen Carbonara<\/h2>\n
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  • Ramen Noodles<\/strong> – you can use instant ramen noodles themselves or from a soup packet reserving the seasoning packs\/ seasoning packet for another use<\/li>\n
  • Bacon<\/strong> – use regular cut or thick cut bacon whatever you prefer – feel free to omit for a veggie version. You could also use pancetta or Guanciale if you prefer<\/li>\n
  • Butter<\/strong> – use unsalted so you can control amount of salt in the dish<\/li>\n
  • Soy Sauce<\/strong> – I recommend low sodium as the bacon adds some saltiness to the dish or use regular soy sauce or even tamari<\/li>\n
  • Hoisin Sauce<\/strong> – adds a delicious flavour and hint of sweetness to the dish<\/li>\n
  • Green Peas<\/strong> – use fresh or frozen and I simply add them to the noodles most time for the last 1-2 min of cooking then drain them along with the ramen noodles or feel free to cook them on their own before stirring them through the pasta<\/li>\n
  • Salt and Black Pepper<\/strong> – both to taste – go easy on the salt as the soy sauce is quite salty<\/li>\n
  • Optional Flavour Add Ins<\/strong> – add some minced garlic and onion to the frying pan or skillet for extra flavour and some chilli flakes for a little extra heat for a more adult version or use some sliced red chilies\n<\/li>\n<\/ul>\n

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    How to Make Ramen Carbonara<\/h2>\n
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    1. Cook bacon<\/strong>: In a large skillet cook the bacon until brown and crisp. Remove onto paper-towel-lined plate and set aside. Remove bacon fat from pan<\/li>\n
    2. Cook the noodles<\/strong>: while bacon cooks, boil water and cook the ramen noodles according to package instructions then drain and set aside.<\/li>\n
    3. Melt butter<\/strong> and add noodles to the same pan you cooked bacon in<\/li>\n
    4. Add the sauce<\/strong>: stir in the soy sauce and the hoisin sauce and continue to cook stirring constantly tossing with tongs to coat noodles<\/li>\n
    5. Finish the carbonara<\/strong>: Add the bacon and peas to the skillet and toss together.<\/li>\n
    6. Garnish and serve<\/strong>: Garnish the carbonara with some fresh chopped chives and some more freshly ground black pepper and serve while still warm.\n<\/li>\n<\/ol>\n

      Storage<\/h2>\n

      Allow the carbonara to cool completely before storing it in an airtight container in the fridge. It should last up to 4 days refrigerated.<\/p>\n

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      More Irresistible Noodle Dishes You Will Enjoy:<\/h2>\n

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