Prosciutto & Peas Ramen

Delicate ribbons of prosciutto and sweet green peas in a Parmesan-dashi cream give ramen a fresh primavera twist.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 4 ounces prosciutto, sliced into thin strips
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small shallot, finely minced
• 2 cloves garlic, minced
• 1 cup frozen peas, thawed
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon black pepper
• Kosher salt, to taste
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped

Preparation

1. Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, drain, rinse under cool water, and set aside.
2. In a large skillet or saucepan, heat olive oil and butter over medium heat. Add shallot and sauté for 1–2 minutes until softened. Add garlic and cook for 1 minute more.
3. Add prosciutto strips and cook for 1–2 minutes until just beginning to crisp at the edges.
4. Add peas and toss to combine, then pour in white wine. Simmer for 2 minutes to reduce slightly.
5. Stir in heavy cream, Parmesan, lemon juice, and lemon zest. Simmer for 2–3 minutes until slightly thickened.
6. Season with black pepper and salt to taste. Stir in half the parsley and mint.
7. Add cooked noodles to the pan and toss gently to coat in sauce.
8. Divide noodles among bowls. Top with remaining herbs and desired toppings.