Dinner ideas, Easy Ramen Recipes, Meal Prep, Quick and easy recipes, Skip the takeout

Easy Beef Ramen recipe

You can skip the takeout tonight and make this Easy Beef Ramen recipe noodle stir fry instead. It is super easy to make as it uses instant noodles and sliced beef, green onions and peppers.

This dish can be ready in less than 20 minutes, easy and delicious!

This dish is made with flank steak, red bell peppers, green onions.

Along with Ichiban ramen noodles that are simmered in a garlic, ginger sauce that you’re sure to enjoy.

HOW TO MAKE this Beef Ramen recipe

My recipe calls for allot less oil than most recipes out there, you really don’t need a lot anyway.
That is unless you want super crispy beef? I find the tender beef to be best for this recipe.
Also you can use plain ramen noodles instead of the Ichiban variety. However if you do then you will want to use beef stock in replace of the water along with 1 tbsp of soya sauce.
That is because I mix the pre packaged ichiban seasoning with 2 cups of water for this recipe.

Your method to preparing this is totally up to you!!

The kind I used – feel free to use plain ramen noodles and omit the water for beef stock.

I have always loved ramen noodles, I have tried almost every kind. My favorite is ichiban and that is why I used them in this recipe.

However if your trying to limit your salt intake then you can substitute the seasoning that comes in that ramen package and use beef stock instead.

Whichever method you choose you still can have dinner on the table tonight in under 30 minutes time. It doesn’t get any easier or tastier than this for beef ramen noodles.

The origins of ramen noodles originated from Japan however the chinese are the ones who brought it over in the mid 1800’s making this recipe more chinese.

It’s absolutely delicious!

If you end up giving it a try I would love to hear what you think of it in the comments below.

This super satisfying recipe is sure to hit the spot tonight!

You can always skip the chicken and make this a vegan dish. I hope you give it a try, Bon Appetit!

Note: Want a spicer Beef stir fry? Simply add in more “Red Pepper Flakes”

MEAL PREP IDEA: Make enough to create a few meal preps bowls for the week ahead!

This recipe feeds four, so if your wanting more? Simply adjust the recipe above with my simple recipe adjuster.

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can give a 5 star rating below if would make it again. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Date Night, Dinner ideas, Pasta, Seafood

Canned Clam Linguine

7 Comments

With this Clam Linguine you can enjoy a delicious meal that’s packed with flavor, texture, and richness. Whether you’re making it for a weeknight dinner or a special occasion, this recipe is sure to become a new family favorite.

Looking for more seafood pasta dishes? Try my Canned Salmon Pasta, Cajun Garlic Scallop Pasta, Shrimp and Broccoli Pasta.

Who doesn’t love a delicious bowl of linguine? Add a can of clams and your in for a dish that you will crave time and time again.

This Clam Linguine recipe has been past down from my aunt. I’m so excited to share this recipe with you!

Now I don’t know about you, but I love a good pasta dish now and then. And this recipe is one of those top 10 pasta dishes you must try if you do too.

Because it is so simple yet so delicious! Do not forget those fresh LEMONS, they make a World of difference.

WHAT GOES WITH LINGUINE AND CLAMS

A glass of white wine for sure!

You can cook with the bottle of white wine and have enough left over to serve two glasses along side.

I can picture it now, you and your partner enjoying this and a glass of white wine by candlelight. Can’t you?

I have five aunts and one of them is a chef, the one who passed down this recipe to me is not.

However everyone knows that this aunt makes the best Linguine and Clam pasta.

It is so good, that she makes it pretty much every time she has company over.

And even those who claim to not care much for clams want seconds.

CAN YOU EAT LINGUINE AND CLAMS WHEN PREGNANT

Since the clams are cooked, yes you can.

Last month my aunt was over for a visit and I said, teach me.

Teach me how to make your Clam Linguine!

I never knew it was this simple, boy oh boy is it good.

This recipe is easy and takes less than 20 minutes.

It’s absolutely one of my favorite pasta recipe, so follow along so I now teach you how to make the best Clam Linguine you have ever had.

This pasta can be enjoyed pretty much any time of year and would sure work good as a romantic meal for two.

HOW TO MAKE LINGINE AND CLAMS

Bring a large pot of salted water to a boil and then add in the linguine. Cook according to package instructions, remove strain and set aside.
In the same pot add 4 tbsp of butter and the minced garlic, saute 1 minute before adding in the fresh spices then dry ones.
Saute one more minute before adding in the canned clams (juice) simmer 5 minutes before adding in the white wine.
Simmer on low heat for 7 minutes all the while allowing the stock to reduce.
Add in the clams along with the parmesan cheese and simmer all together for a remaining 5 minutes.
Serve with fresh squeezed lemon juice over top.

Want more delicious pasta recipes?

Date Night, Dinner ideas, New Year's, Quick and easy recipes, Seafood

Best Pan Seared Scallops with Bacon

These sweet and succulent Pan Seared Scallops are made with the addition of Bacon are sure to make for a memorable meal.

With Valentine’s day right around the corner, this recipe will come as a surprise to anyone who has the chance to dine with you.

This recipe is not only super simple to make it’s also quick because it can be served in less than 30 minutes.

All you will need is half a pack of bacon, butter, garlic, parsley along with salt and pepper.

Plus if you make this at home, you can make more than you would ever be served dining out on of the busiest days of the year = Valentines day.

HOW LONG TO SEAR SCALLOPS

You do not want to over cook scallops as they will not be as soft and become rubbery. So the rule of thumb is 1 1/2 mins on each side. You want them translucent in the center yet slightly browned on the outside!

This recipe can be done with just one skillet and enjoyed for have the price of what you would be charged in the restaurants.

Serve with my suggested side below “Shredded Brussel Sprouts“ and you have yourself a romantic dinner for two.

While some people opt for Steak or Lobster, why not try something a bit different this time around? They are such a good choice and are sure to impress just the same.

Plus you would never get this many scallops at the restaurants anyway. So go all out that is what home cooking is all about right?

These scallops are defiantly good on their own, however if you wanting a meal then your going to want to pair it with something.

Plus if you choose to do as I have, and serve them with shredded brussel sprouts then you will only need one pack of bacon for this entire recipe.

So follow along and you can have this whole dinner on the table in under 1 hour, or if your just doing the scallops 20 minutes.

Start by saute the bacon, till near krispy, remove and set aside.

Dry the scallops then season with salt and pepper

Place in the frying pan and saute with a little red pepper flakes on each side for 5 minutes, flip.

Once the bacon and scallops have been cooked, set on a plate.

In the remaining bacon fat, add 1 tsp of butter, crushed garlic and parsley. Saute for 2 minutes till fragrant then add the cooked bacon back.

Turn off the heat, and toss back in the cooked scallops. Are you drooling yet?

The bacon fat sears the scallops to perfection!

Serve with my Shredded Bacon Brussel Sprouts

Looking for a side dish? Try my Shredded Brussel Sprouts with Bacon recipe here!

Looking for a Lobster recipe? Try my Broiled Lobster Tails here!

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures.

Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes!

Appetizers & Sides, Dinner ideas, Salads, Seafood

Crab Potato Salad

This Crab Potato Salad is made with imitation crab meat, potatoes, mayo, onions and a few secret spices. So follow along for this unique yet classic recipe that your sure to love.

The kick off to Summer has begun. And you know what that means?

Canada Day is right around the corner as well as BBQ’s and picnics.

And of course getting together more with people in the great outdoors. Yippy!

My Crab Potato salad is not only super unique! It is inexpensive and satisfying meal option for any type of gathering.

This Crab Potato Salad is just like any other Potato Salad except it showcases our Canadian Snow Crab and is so delicious.

You can use real snow crab for this potato salad or imitation crab meat.

Both will work amazing in this recipe, so it really depends on your preference.

This potato salad will leave your guests wanting seconds and most likely asking you for the recipe!

So if you’re looking for a unique summertime potato salad, then why not surprise everyone with this “Amazing Crab Potato Salad”.

Fresh crab works amazing in here, however you can always substitute for imitation crab which we did today and works just as good.

This potato salad has just a hint of sweetness from the snow crab and red peppers, however it has a balance of flavors that also come from the old bay seasoning, salt, pepper and lemon juice.

I came up with this recipe a few years back and have been making every June long weekend every since for the family.

You can choose to add imitation crab meat or real crab.

Did you know that most of the Worlds snow crab comes from our Atlantic Provinces?

Yup it’s true, the best quality snow crab comes from the Gulf of St. Lawrence, and Newfoundland and Labrador

So it is only appropriate that it this potato salad be listed under Canadian cuisine, right?

We hope you enjoy this potato salad as much as we do:)

LOOKING FOR OTHER SUMMER SALAD RECIPES?

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Dinner ideas, Soups & Stews

Broiled Lasagna Soup

Gallery November 14, 2018 Jacqueline Leave a comment

This Broiled Lasagna Soup is absolutely delicious and is one of our new favorite soup recipes! I created this recipe one day while I was making “onion soup” that recipe can be found on this blog as well.

I love soup so I’m always thinking of new ways to recreate the classics. This lasagna soup is similar to many other lasagna soups recipe you will find, however mine has a few other special ingredients such as passata sauce and Worcestershire sauce.

Not to mention it’s broiled at the end which makes it taste allot like real Lasagna.

So if you LOVE lasagna as much as we do then you are going to love this soup!

Oh btw if your ever looking for an amazing Lasagna recipe, I will link that recipe below for you.

What I like about this soup is that there really is no effort to making it, well that is compared to actual lasagna.

Where you are to pre -cook the noodles and other ingredients before merging it all together in layers and placing it all into a large baking dish.

With this soup we are simply adding everything into a large pot and cooking it all together, it’s like a lazy lasagna.

And the last step will have you placing the soup into oven safe bowls, the same kind of bowls you would use to make “onion soup” and broiling it with extra cheese on top.

Then it’s like your eating a big bowl of lasagna expect there is some beef broth inside. AMAZING!

Also the time to cook it is cut in half compared to traditional lasagna. So it’s a win win! I really encourage you to get your hands on passata sauce, it’s fresh pureed tomatoes that have been uncooked and it really makes this soup creamy and so delicious!

Passata sauce can be found in almost any mediterranean market or in your local grocery in the canned tomato section.

Now the trick to making the best “Lasagna soup” is also using the right cheeses. This soup calls for white cheddar cheese, and marble cheese along with a bit of ricotta for serving.

This soup is out of this world delicious! I hope you give it a try and if you do I would love to know what you think, just let me know in the comments below.

Notes: Feel free to freeze this soup it works great as leftovers, however keep in mind that broiling it from frozen doesn’t so much. Also make sure to break up those whole tomatoes with a wooden spoon while cooking, you do not want bites of whole tomatoes.

Canadian Cooking Adventures

Archives