Recipe courtesy of Frances Pons (Kaneohe, Hawaii)
This was a great accidental discovery for a bunch of hungry cooks at a famous golf resort on the island of Oahu in Hawaii. The traditional Japanese soba noodles for ramen break down and become soft and soggy, if allowed to sit in a broth. By contrast, the Barilla Linguine Fini does not break down. Our ramen interpretation with Barilla Linguine Fini gave us an excellent result: noodles that were plump and meaty in texture and retained their nutty flavor.
6 pounds Barilla Linguine Fini
3 gallons, 3 cups chicken, beef, or vegetable broth
6 tablespoons instant dashi granules
1/2 cup Japanese soy sauce
24 pieces breaded and deep fried Kahlua Pork Katsu or grilled meat
72 pieces canned baby corn
72 pieces blanched snow peas
12 chopped green onions (optional)
24 slices chopped prosciutto (optional)
24 slices cooked and chopped bacon (optional)
6 sheets torn into small pieces Japanese nori (optional)
as needed sesame seeds (optional)
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic contain refrigerate and use within several hours.
- Bring the broth to a boil and turn down the heat to very low. Add the dashi , soy sauce, and pinch of sugar and let it come to a rolling boil.
For each serving, to order: Add 2 cups pasta to a serving bowl. Pour about 2 cups broth over the noodles. Top with the meat, corn, and snow peas, plus any optional garnishes and finish with a light drizzle of hot chili oil.