Ramen Carbonara

Japan meets Italy in simple but satisfying Ramen Carbonara. Soy sauce roasted Italian zucchini crown noodles kissed with olive oil. Crunchy bell pepper hearts and star cut-outs adds appeal for kids (of all ages!)

  • 1 large Italian zucchini
  • 1 large yellow zucchini
  • 3½ tablespoons soy sauce (for roasting the zucchini)
  • 1½ tablespoons soy sauce (for cooking the ramen noodles)
  • Dash of pepper
  • 2 packages (3½ ounces each) ramen noodles (without the soup packets)
  • 4 cups water
  • 2 tablespoons olive oil
  • ¼ red pepper
  • ¼ orange pepper
  • 2 large eggs, lightly beaten
  • ½ - 1 cup of your favorite cheese, grated (optional)

Slice the zucchini into ¼” circles. Cut the circles in half. And cut in half again so you have little triangles. Place the cut zucchini onto a shallow pan lined with tin foil. Sprinkle 3½ tablespoons over the Italian and yellow zucchini. Add a dash of pepper to the veggies. Roast in a 400 degree oven for 12 minutes.

Ninja Note: Soy sauce packs a salty punch. Additional table salt is not recommended.

Dunk 2 packages of ramen noodles into 4 cups of boiling water spiked with 1½ tablespoons of soy sauce and 2 tablespoons of olive oil. Cook for about 5 minutes. Occasionally stir the noodles.

With a mini cookie cutter, cut out stars and hearts…Or season appropriate shapes such as ghosts, gobbling turkeys and Christmas / Chanukah shapes.

Drain the hot noodles. Do not rinse. Immediately place the hot noodles back into the pan. Pour in the lightly beaten eggs. (And grated cheese if desired.) Give a quick but gentle stir. Cover the pan for 7 to 10 minutes.

Remove the cover. Mix in the roasted zucchini with the soy sauce.
Divide into bowls and garnish with the pepper cutouts.

Makes 2 large and 4 modest servings.