Bacon & Crispy Fried Onion Ramen

🥘 Ingredients

• bacon
  4 slices
• black pepper
  1 tsp
• chicken stock concentrate
  2 unit
• chili flakes
  1 tsp
• crispy fried onions
  2 tbsp
• garlic
  2 cloves
• olive oil
  1 tbsp
• pork ramen stock concentrate
  2 unit
• ramen noodles
  2 unit
• salt
  1 tsp
• scallions
  2 unit
• spinach
  2 c
• water
  3½ cups

🍳 Cookware

• large pot
• medium pan

1. 

   1

   Wash and dry all produce. Peel and mince or grate garlic . Trim scallions , cutting the whites into 1-inch pieces and thinly slicing the greens.

   garlic: 2 cloves, scallions: 2 unit
2. 

   2

   Heat a drizzle of olive oil in a large pot over medium-high heat. Add garlic; cook, stirring constantly, until fragrant ⏱️ 30 seconds . Add 3½ cups water , pork ramen stock concentrate , and chicken stock concentrate . Cover and bring to a boil, then reduce heat to low to simmer.

   olive oil: 1 tbsp, water: 3½ cups, pork ramen stock concentrate: 2 unit, chicken stock concentrate: 2 unit
3. 

   3

   Meanwhile, heat a medium pan over medium-high heat. Add bacon ; cook, turning occasionally and adjusting heat as needed, until crispy ⏱️ 6 minutes . Transfer to a paper-towel-lined plate to drain. Wipe out the pan. Once cool enough to handle, roughly chop the bacon.

   bacon: 4 slices
4. 

   4

   Heat a drizzle of oil in the same pan over medium-high heat. Add scallion whites and spinach . Cook, stirring occasionally, until scallions are browned and spinach is wilted ⏱️ 2 minutes .

   spinach: 2 c
5. 

   5

   Add ramen noodles to the pot with the broth. Simmer, stirring occasionally, until tender ⏱️ 2 minutes . Taste and season with salt and black pepper if desired.

   ramen noodles: 2 unit, salt: 1 tsp, black pepper: 1 tsp
6. 

   6

   Divide ramen between bowls. Top with chopped bacon, spinach, and scallion greens. Sprinkle with as many chili flakes as you like. Serve immediately, adding crispy fried onions just before eating to keep them crisp.

   chili flakes: 1 tsp, crispy fried onions: 2 tbsp