Dude I already know… This dish is nuts haha. What can I say, I was a little bored and had some really, I mean REALLY random ingredients layin around the crib. While making this it was kind of like going grocery shopping while starving. I want pickles, ice cream, chips, meat balls, literally want everything. That’s kind of what this dish is too. I was really hungry for lots of different things and based on what was in the house, I threw this together. Now, just because it’s a bit out there does not mean it’s not good. IN FACT, my wife told me if I had a restaurant this would be a best seller. That’s some high praise! It’s funny, because sometimes the BEST tasting food is when you are forced to put something together with what you’ve got, and this Southern Fried Ramen Noodle Bowl is no different. Try it out, I think you’ll like it.
I changed up the colors big time as I was going for a really dark theme in this Southern Fried Ramen Noodle Bowl.
Why does Asian food just taste better and more authentic with chop sticks? It’s the same as drinking wine out of a wine glass just tastes better.
Southern Fried Ramen Noodle Bowl
For the Broth:
- 32 ounces of chicken or vegetable stock
- 3 tablespoons of yellow miso
- 1 " inch chunk of peeled fresh ginger
- 4 smashed garlic cloves
For the Bowl:
- 4 cooked and sliced chicken tenders or 1 cup of chopped rotisserie chicken
- 2 ears of shucked and trimmed corn
- 1 cup of sliced okra
- 4 green onions sliced into 2" inch thick pieces
- 1 head of thick sliced collard greens
- 1 cup of sliced match stick carrots
- 1 tablespoon of sesame oil
- 1 thickly sliced green tomato
- 1 cup of heavily seasoned all purpose flour
- 1 cup of milk
- 1 cup of course ground cornmeal
- 4 tablespoons of canola oil
- 1 pound of cooked Ramen noodles
- fresh cilantro leaves
- Kosher salt and fresh cracked pepper to taste
- In a large pot on high heat add together stock, miso, garlic, and ginger and whisk to combine. Simmer on low heat. Before serving season with salt and pepper, and remove garlic and ginger.
- In a large hot wok add in the sesame oil and quickly stir fry the corn, okra, green onions, collards until still crunchy. Season with salt and pepper and keep warm.
- Setting up a standard breading procedure place the seasoned flour, milk and cornmeal into separate bowls. Next, coat each green tomato slice in the flour. Next add it to the milk followed up with the corn meal. Make sure the tomato is covered on all sides with the cornmeal.
- In a medium sized saute pan on medium-high heat, add in the canola oil and fry the tomatoes on both sides until golden brown. Once cooked remove from the pan and place on a paper towel.
- To Serve: Place a small portion of the ramen noodles in a bowl. Next add in the sautéed vegetables, sliced chicken and pour in some of the broth until the noodles are just covered. Top off with a fried green tomato and garnish with cilantro leaves and boom you have a Southern Fried Ramen Noodle Bowl.