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Ramen with Huancaína Sauce

  • Prep 20 min
  • Total 30 min
  • Ingredients 10
  • Servings 2
Comments (0)

Ingredients

1/2
cup milk
2-3 pickled yellow chile peppers
2
soda crackers
1
tablespoon olive oil
1
cup crumbled feta cheese, divided into two equal portions
Salt, to taste
1
bag (4 blocks) ramen noodles
1 1/2
cup Cascadian Farm™ frozen organic asparagus cuts
1/4
cup Cascadian Farm™ frozen organic garden peas
1/4
cup chopped parsley

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

This famous Peruvian dish is served with black olives (Botija or Alfonso). Slice a few of these olives and sprinkle them over the ramen to give the dish a nice traditional touch.

The first time I made ramen noodles was when I was a college student in England, and I discovered the famous cups of instant noodle. Making them was like magic: All I had to do was add hot water to the cup, wait a few minutes, and dinner was ready! A couple of days ago, however, I found a new kind of ramen that I wasn't acquainted with: organic ramen. As I'm always ready for a new culinary adventure, I had to give it a try! The ramen recipe I'm sharing with you today is not the most traditional kind. Pasta with Huancaína sauce has become increasingly popular in Peru these days, and using ramen instead of regular pasta brings Asian and Latin cultures together in one tasty dish.

Instead of asparagus, you can use broccoli florets. And instead of peas, use fava beans or Lima beans.

If you can't find whole yellow chiles, you can use their paste. But add it to the sauce little by little, because the paste tends to be spicier.

Directions

  • 1 Process the milk, chile peppers, crackers, oil, half of the feta cheese and the salt in a blender until achieving a creamy consistency. Taste for salt.
  • 2 Bring a large pan of water to a boil and add the ramen noodles, asparagus, and peas. Cook the ramen according to the package instructions.
  • 3 When the ramen is cooked, strain and return to the pan. Pour the sauce over the noodles and mix well.
  • 4 Serve sprinkled with the rest of the feta and the chopped parsley.

The first time I made ramen noodles was when I was a college student in England, and I discovered the famous cups of instant noodle. Making them was like magic: All I had to do was add hot water to the cup, wait a few minutes, and dinner was ready! A couple of days ago, however, I found a new kind of ramen that I wasn't acquainted with: organic ramen. As I'm always ready for a new culinary adventure, I had to give it a try! The ramen recipe I'm sharing with you today is not the most traditional kind. Pasta with Huancaína sauce has become increasingly popular in Peru these days, and using ramen instead of regular pasta brings Asian and Latin cultures together in one tasty dish.

Rate and Comment

Morena Escardo Morena Escardo
September 9, 2015

The first time I made ramen noodles was when I was a college student in England, and I discovered the famous cups of instant noodle. Making them was like magic: All I had to do was add hot water to the cup, wait a few minutes, and dinner was ready! A couple of days ago, however, I found a new kind of ramen that I wasn't acquainted with: organic ramen. As I'm always ready for a new culinary adventure, I had to give it a try! The ramen recipe I'm sharing with you today is not the most traditional kind. Pasta with Huancaína sauce has become increasingly popular in Peru these days, and using ramen instead of regular pasta brings Asian and Latin cultures together in one tasty dish.