By Protein
Bacon Ramen Recipe
Ingredients
- 8 oz. Wright® Brand Naturally Hickory Smoked Thick Sliced Bacon, 10-14 Slices per Pound
- 1 ea. Softboiled Egg, halved
- 1/2 tsp. Sesame Seeds, black and white mix
- 6 oz. Ramen Noodles, IQF, prepared, thin straight
- 12 oz. Broth, Shoyu, prepared
- 1 tbsp. Scallions, thin sliced, bias
- 1 ea. Baby Bok Choy, halved, steamed
Give your ramen menu a bold, smoky upgrade with Wright® Brand Hickory Smoked bacon . This flavor-packed bacon ramen blends rich umami broth, chewy ramen noodles, and crispy bacon for a dish that stands out and is bound to be a hit with customers.
Directions
- Pre-heat flat top griddle to 350°F. Lay bacon flat and cook until golden and crispy. Be sure to turn during cooking to brown evenly and crisp. Hold warm.
- Save three slices of bacon for garnishing bowl at the end and chop the rest.
- Bring ramen broth to a boil and hold hot for service.
- While heating broth, bring a pot of water to boil and cook ramen noodles until tender, but springy.
- Strain noodles and plate in a 32 oz. bowl. Top with chopped bacon.
- Pour broth over noodles and chopped bacon. Plate soft boiled egg halves and baby bok choy on opposite sides of the bowl over noodles.
- Tuck the remaining three slices of bacon in along the back side of the bowl.
- Garnish with scallions and sesame seeds. Serve hot.
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