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Alton Brown's Ramen Radiator, w/ Ad Libs




Source of Recipe


the web


Recipe Introduction


2 Servings


List of Ingredients




1 teaspoon each, olive and sesame oil
8 ounces of sliced fresh or reconstituted dry brown mushrooms – shiitakes, creminis or, if you're feeling lavish, morels
1 3-ounce package ramen noodles
2 8-ounce fillets of halibut or other firm, mild white fish (I like mahi mahi, for its sweetness)
Kosher salt
Freshly ground white pepper (black's fine, if you want)
1 tablespoon honey
Pinch of dried chile flakes
6 medium shrimp, peeled and deveined
½ Vidalia (or other sweet or large yellow) onion, cut in half then sliced into thin semicircles
4 scallions, sliced diagonally into 1-inch pieces
2 tablespoons soy sauce
½ cup mirin
2 cups miso or vegetable stock
A splash of Vietnamese fish sauce, if you want to deepen the mystery of the flavor combinations



Recipe



1. Preheat oven to 400 degrees. Heat a sauté pan on high, add the oils, then the mushrooms, and toss, cooking until caramelized, about 3 to 4 minutes. Transfer to a plate and set aside.

2. Cut the "loaf" of ramen noodles in half. Season the fish with salt and pepper, spread half the honey on each and sprinkle with chile flakes.

3. Line two serving bowls with aluminum foil; make sure there's plenty of overhang. Put half the noodles in each lined bowl; top with the fish.

4. Spread the mushrooms, shrimp and onions around the bottom; top with scallion pieces.

5. Pull the foil up around the food, leaving an opening to add the liquid (combined soy sauce, mirin, miso or stock and fish sauce, if you like).

6. Crimp the foil packages closed, set on a sheet pan and bake for about 25 minutes. Set the pouches back in the bowls, open and serve with chopsticks and spoons.