Miso Ramen AlfredoServings: 2
- 1 box of Nona Lim Traditional Ramen Noodles
- 2 cups (16 oz) of Nona Lim Miso Ramen Broth
- 2 tsp olive oil
- 4 asparagus spears
- 2 tbsp butter
- 3 oz sliced shiitake mushrooms (or any other brown mushrooms)
- 1/2 shallot, sliced
- 3 cloves garlic, minced
- ½ cup peas, thawed if frozen
- 1 cup grated Pecorino Romano or Parmesan cheese
- Salt and black pepper to taste
- Fresh herbs of your choice for serving
Put 1 teaspoon of olive oil and ½ tablespoon of butter in skillet and heat over medium-high heat until oil is shimmering.
Add asparagus and saute for 3-4 minutes or until cooked through. Remove and reserve asparagus for later use.
Add ½ tablespoon butter and mushrooms to the in same skillet that asparagus was cooked in and saute until they are fully cooked through and slightly crispy. Remove from heat.
While mushrooms are cooking, boil a pot of water for cooking the Traditional Ramen.
Put skillet with mushrooms back on heat and add butter, shallots, garlic, asparagus and peas. Sautee for one minute. Adjust heat to low and add Nona Lim Miso Ramen broth to skillet and scrape up any bits on the bottom.
Add Nona Lim Traditional Ramen to the boiling water in pot for 1.5 minutes, reserving the pasta water when the noodles are done.
Using tongs, transfer ramen noodles to skillet with the rest of the ingredients. Add ½ cup of pasta cooking liquid and Pecorino Romano cheese. Once sauce is brought to a simmer, turn off heat while tossing and coating the noodles with the liquid until ramen is al dente and liquid slightly thickened, about 2 minutes.
Remove skillet from heat, season with salt and pepper to taste, and add in chopped herbs.