Octopus And Seaweed Ramen Noodles And Hot Dogs Recipes

Steps:

• In a large saucepan, bring 1-1/2 cups water to a boil. Add the noodles and contents of seasoning packet. Boil for 3-4 minutes or until noodles are tender., Meanwhile, add 4 in. of water to another large saucepan; bring to a boil. Cut each hot dog lengthwise into eight strips to within 2 in of one end. Drop into boiling water; cook until heated through., Add food coloring to noodles if desired. Drain if necessary. Place noodles on serving plates; top with a hot dog. Add eyes and mouth with dabs of mustard.

Steps:

• In saucepan, bring 1 - 1 1/2 cups water to boil.
• Add noodles and contents of package.
• Boil 3-4 minutes.
• Meanwhile, add 4 inches of water to a learge saucepan, bring to boli.
• Cut each hotdog into 8 strips to within 2 inches of one end.
• Drop into boiling water.
• Cook till heated through.
• Add food coloring to noodless and drain if neccessary. Place noodles on serving plate.
• Top with hotdog, standing up.
• Add eyes and mouth with ketchup and mustard.

Steps:

• in large pan boil hot dogs (cut in 1" pieces or smaller) and pasta.
• drain, return to pan.
• add tomatoes, crushing with spoon to release juices.
• season to taste, mix well, heat on low until hot through.

Steps:

• Add tomatoes, water and all spices to a pot and heat on high.
• When it comes to a boil, lower heat to a simmer and add hotdogs.
• Simmer for 10 minutes and add shells and stir.
• Continue to simmer for another 10 minutes or until shells are done.
• If you let it sit off the heat for a few minutes, the starch in the noodles thicken the sauce nicely. ENJOY!
• *I add a few shakes of hot sauce to bowl and it makes it even yummier. My son adds grated cheddar cheese to the top of his.

Steps:

• Cook egg noodles as directed on package.
• While noodles are cooking, slice hot dogs into 1/4-1/2 inch thick slices.
• Brown hot dog slices and onion in melted margarine in large pan.
• Add tomato soup and cooked noodles and serve.

Steps:

• In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of neutral oil over medium. Add mushrooms and ¼ cup of the scallions, and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 30 seconds. Add miso and soy sauce, and cook over medium-low, stirring constantly, until the mushrooms have absorbed the liquid and the miso is caramelized and deep golden brown, about 2 minutes.
• Add 8 cups of water and the seaweed, and bring to a boil over high heat, stirring to dissolve the miso and lift up any browned bits on the bottom of the pot. Partly cover, reduce heat to medium and simmer until mushrooms and seaweed are tender and broth is slightly reduced, about 15 minutes. Season to taste with salt.
• Meanwhile, bring a large saucepan of water to a boil, and cook noodles according to package instructions. Drain and immediately divide among 4 bowls.
• Reduce heat to medium-low and crack the eggs into the pot with the broth, leaving some space in between the eggs. Cover and poach until whites are just set and yolks are still runny, about 3 minutes.
• As the eggs cook, combine the remaining ½ cup scallions, remaining 2 tablespoons neutral oil, sesame oil, sesame seeds and ginger in a small bowl, and season with salt. Mix well.
• Divide the broth and eggs among the bowls. Drizzle each with some of the sesame-ginger sauce, and serve warm.