Auntie Sikkis Samoan Corn Beef Ramen Recipe 435

Steps:

• Combine the chicken broth, 1 cup water, ramen noodles, spinach, chicken, kimchi, corn and soy sauce in a large straight-sided skillet. Cover and bring to a boil over high heat, stirring occasionally, about 6 minutes; boil for 1 minute.
• Meanwhile, slice the scallions and tear the seaweed into bite-size pieces.
• Divide the hot ramen among 4 shallow bowls and top each with scallions and seaweed.

Steps:

• Open and drain corn beef, boil until most the fat has liquefied. Add ramen to boiling beef until noodles are soft but not soggy. Pour off the fatty water and add 3/4 C fresh water and return to the heat. Add ramen flavoring packets and mix well. Stir fry until almost all the water is gone then add the drained can of mixed vegetables. Continue to stir fry until vegetables are tender crisp and almost all the liquid is gone.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Make a layer of spinach leaves in the bottom of a 9x13 inch baking dish. Sprinkle with some of the corned beef, then keep repeating layers of spinach and corned beef until you run out of spinach. Don't worry about how full the dish is because the spinach will shrink as it cooks. Pour both cans of coconut milk over the dish, pressing the leaves down with a spoon. Cover tightly with a lid or aluminum foil.
• Bake in the preheated oven for 45 to 55 minutes, or until spinach has completely wilted and the sauce is bubbly. Cool for 10 minutes before serving.

Steps:

• Cook bean thread in broth 3-4 minutes. Turn off heat and set aside until soft enough to cut with scissors. Saute onions in oil until tender. Add corned beef, cook thoroughly. Add bok choy, mix well; then add cut bean thread mixture. Add soy sauce to taste.

Steps:

• Cook bean thread in broth 3-4 minutes. Turn off heat and set aside until soft enough to cut with scissors.
• Saute onions in oil until tender. Add corned beef, cook thoroughly.
• Add bok choy, mix well; then add cut bean thread mixture.
• Add soy sauce to taste.