Ingredients
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2 cups Water
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1⁄3 of 3-ounce package Ramen Noodles
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9 Snow Peas
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3 button Mushrooms
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1 tablespoon Teriyaki Sauce
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1⁄4 teaspoon Olive Oil
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1⁄4 teaspoon Chinese Five-Spice Powder
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2–4 tablespoons melted sweet Butter
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2 slices rosemary Bread
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1⁄4 cut Ricotta
Directions
Steps
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1
Done
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In a saucepan, boil water and bring to a simmer. Add in ramen noodles and simmer until soft, approximately 10 minutes. Drain noodles and set aside. |
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2
Done
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In a sauté pan, sauté cooked ramen noodles, snow peas, button mushrooms, teriyaki sauce, olive oil, and Chinese Five Spice on medium heat for about 7–10 minutes, mixing regularly. Set noodles and vegetables aside but do not clean sauté pan. |
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3
Done
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Brush the melted butter on the outside of the 2 slices of bread. In the same sauté pan, place 1 slice of bread butter side down, followed by the noodle/vegetable mixture. Sprinkle with ricotta salata cheese. Place other slice of bread on top, butter side up. |
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4
Done
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Let sandwich cook on medium heat for 3–5 minutes per side or until bread is golden brown. |
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5
Done
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Cut on the diagonal and serve warm. |
