How to Prepare Tasty Beef Ramen with Black Forest Ham and Chives

Beef Ramen with Black Forest Ham and Chives. Add the ramen noodles and flavor packet to a bowl with water. Divide onion, carrot, and pickle slices evenly among steaks, placing vegetables close to one end of meat. Stir onion mix, ham, and chives into potatoes.

A huge roast beef and black forest ham sandwich with crunchy red onions. The Best Black Forest Ham Recipes on Yummly Sweet Potato Hash With Black Forest HamEating Well. You can cook Beef Ramen with Black Forest Ham and Chives using 6 ingredients and 2 steps. Here is how you cook it.

Ingredients of Beef Ramen with Black Forest Ham and Chives

1. You need 1 package of beef ramen.
2. It's 3 slices of black forest ham.
3. You need 2 cups of hot water.
4. It's 1 teaspoon of soya sauce.
5. You need 1 teaspoon of Chinese black vinegar.
6. It's 2 tablespoons of chopped chives.

Place the ham into the lined container and top with another paper towel or sheet of wax paper. Swap the papers when damp and the ham will last three to five days. We paired Cambozola's creamy texture and pungent flavor with Black Forest ham, sweet caramelized onions, and grilled rye for an. Savory Vermont Cheddar Cheese pairs perfectly alongside the smooth, distinguished taste of SmokeMaster Black Forest Ham in these remarkable biscuit sliders.

Beef Ramen with Black Forest Ham and Chives step by step

1. Add the ramen noodles and flavor packet to a bowl with water. Heat till cooked..
2. Roll the ham up into a roll. Slice the roll across making strips about 1/4 inch wide like a pinwheel. Stice the pinwheels once across. Add to the ramen with the chives. Stir in the soya sauce and vinegar. Serve I hope you enjoy!!.

Mix mayonnaise with fresh minced chives. Spread chive mayonnaise mixture onto the top half of each biscuit. Black Forest ham (German: Schwarzwälder Schinken) is a variety of dry-cured smoked ham produced in the Black Forest region of Germany. The special noodles used in this dish are made using a unique, rich mineral water. The result is a firm, flavorful, pale yellow noodle that stands up to the earthy enoki mushrooms.