5 Instant Ramen Hacks You Need to Know | Hot Kitchen
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YouTubeFirst We Feast
5 Instant Ramen Hacks You Need to Know | Hot Kitchen
Hot Kitchen host Christian Alquiza is here to show you 5 easy instant ramen hacks to make your bowl ELITE. From loaded butter bombs, to ultra creamy noodles (HINT: use mayo!), here’s how a pro chef turns his bowl from basic to BUSSIN. BUY HOT ONES HOT SAUCE NOW: http://hotones.com/ BUY HOT ONES TRUTH OR DAB: THE GAME: http://truthordabgame ...
53.7K views18 hours ago
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The 15-minute Homemade Ramen You'll Never Get Sick Of | Creamy Korean Ramen | Marion's Kitchen
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Crispy Ramen-Crusted Shrimp Tacos (Crunch Meets Spice) Golden ramen-crusted shrimp tucked into warm taco shells with creamy slaw, tangy sauce, and a squeeze of lime—an extra-crispy upgrade on classic shrimp tacos. Yield: 6 tacos | Temp: 375°F (190°C) | Time: ~25–30 min 4 Key Ingredients 1 lb (450 g) large shrimp, peeled & deveined 1 pack ramen noodles (crushed into crumbs) 6 taco shells ....................... FULLL Recipe in First Cօʍʍеոτ 👇 | Cake Shake
Crispy Ramen-Crusted Shrimp Tacos (Crunch Meets Spice) Golden ramen-crusted shrimp tucked into warm taco shells with creamy slaw, tangy sauce, and a squeeze of lime—an extra-crispy upgrade on classic shrimp tacos. Yield: 6 tacos | Temp: 375°F (190°C) | Time: ~25–30 min 4 Key Ingredients 1 lb (450 g) large shrimp, peeled & deveined 1 pack ramen noodles (crushed into crumbs) 6 taco shells ....................... FULLL Recipe in First Cօʍʍеոτ 👇 | Cake Shake
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Meet the Chef Who Brought Wafu Italian Ramen to NJ — The Experts
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Led by chef-owner Robbie Felice, Pasta Ramen focuses on wafu ("Japanese-style") Italian cuisine that blends ingredients and techniques from both backgrounds. Originally a hidden, invite-only concept in 2020, the restaurant now has a permanent place in Montclair, New Jersey, with events popping up throughout Las Vegas, Miami, and NYC. Follow along as Chef Robbie prepares his most popular dishes like tonkotsu porchetta ramen, carbonara tsukemen, cacio e pepe gyoza, and more. | Eater
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