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MAKE DINNER WITH US Kielbasa Sausage Ramen Noodles Skillet with Asian Sauce
#catherinesplates #asianfood #kielbasa #ramennoodles
Recipe: https://catherinesplates.com/kielbasa-sausage-ramen-with-asian-sauce/
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0:00
Hello everyone. Katherine and Thomas in
0:03
the kitchen.
0:04
>> Hey,
0:04
>> do y'all know him?
0:06
>> Of course they do.
0:08
>> Thomas is my husband of 32 years.
0:13
>> He hung on. What do you know?
0:16
>> Just too lazy to do anything.
0:19
>> We had two kids together. They're adults
0:22
now and they've moved out a couple of
0:24
years ago. One's gone one way, one's
0:26
gone the other. In fact, Joseph is
0:28
married now just five months ago, six
0:31
months ago. And Rihanna has boyfriend.
0:35
They've been going out together for two
0:37
years now. So,
0:40
we always have to cook for ourselves
0:42
now.
0:43
>> Yay.
0:43
>> We don't see them as much anymore. And
0:45
so, the casserles kind of diminish down
0:47
somewhat. So, we try to find recipes
0:49
that we can find or that we can eat
0:52
together.
0:53
>> Food bill's gone down, too. Yay.
0:56
Now, Thomas brought the kilbasa.
0:58
>> Yep.
0:59
>> I brought the ramen.
1:02
And we've got a recipe.
1:03
>> Mhm.
1:05
>> Called Kilbasa sausage ramen noodle
1:08
skillet with an Asian flavored sauce.
1:13
Sounds delicious, doesn't it? It's about
1:15
four servings for this recipe. So, we're
1:18
going to go ahead and get started with
1:19
it because there's a few layers to this
1:21
dish. And I've got some water going on
1:24
back here to cook our ramen. So, as soon
1:27
as that boils, we'll get to that. Right
1:29
now, we're going to go ahead and Thomas
1:32
is going to make the sauce so that we
1:34
can set that aside and have it ready at
1:36
the end.
1:37
>> Going to be suss.
1:39
>> It's dinner time and we're hungry. This
1:42
is a pretty quick meal to put together
1:44
if you get it all out and lined up and
1:46
ready to go, which I do. But I'm sure
1:49
he's going to make sure that I am
1:51
offkilter on this recipe today.
1:55
>> She plans everything out. I just shoot
1:57
from the hip. So,
2:00
>> usually he's on the other side of the
2:01
camera shooting the video. All right.
2:04
So, I've got him back here right now.
2:06
All right. Gosh, let's make that sauce.
2:09
It's an Asian inspired sauce. So, we got
2:11
some ingredients here and we got a small
2:14
bowl here. Thomas is going to get going.
2:18
Go, go, go. See you.
2:21
>> You meant that.
2:23
>> All right. So, the first thing we're
2:25
going to add in here is the one/3 cup of
2:27
water.
2:30
That's needed.
2:33
And then we're going to add in half a
2:35
cup of soy sauce. Now, I recommend that
2:40
you use like the low sodium or the 25%
2:44
less sodium for this dish. Okay? So,
2:48
this is cocoa aminos. So, I found this.
2:53
>> Mhm.
2:54
>> And it's a great substitution if you
2:57
can't have soy,
2:59
which I can't have soy, but I was eating
3:02
soy a lot and but we found out that
3:06
there's a substitution for it. So, we've
3:08
been using it and it's really good. The
3:09
only thing that we find out about it is
3:11
that we need a little salt with it.
3:13
>> Yeah, it's it's kind of not salty.
3:15
>> Yeah. So, we're going to add half a cup,
3:18
which is that yellow cup right there.
3:20
And just fill it up.
3:23
This is a good one, you guys. We got a
3:25
skillet here because a lot of things are
3:27
going to be happening in the skillet,
3:28
but it's going to be really yummy and
3:31
full of flavor and good for you. There's
3:34
going to be some veggies in it. Yeah,
3:37
that goes fast, doesn't it?
3:38
>> Yeah, it does.
3:41
All right, we're going to add that.
3:43
And then we're going to add in three
3:45
tablespoons of hoen sauce.
3:48
>> Ho,
3:50
ho,
3:51
>> right. Ho.
3:52
>> Poison
3:52
>> with the H.
3:54
Three tablespoons of that.
3:58
>> Okay, hang on. Cuz this is a lot
4:00
thicker.
4:03
One.
4:06
Two. It. The hoisen sauce adds kind of a
4:09
sweetness to it, doesn't it?
4:11
>> It is. It's a really delicious sauce.
4:13
Nice and thick, rich.
4:17
All right. And then we're going to add
4:19
in a slurry of the sesame oil there.
4:24
Really, it's like a teaspoon. In the
4:26
recipe, it calls for that.
4:28
>> You got something to get all that out?
4:30
Um,
4:33
yeah. Just
4:34
>> No.
4:35
>> Push that out like that. There we go.
4:37
>> I was testing her. She did good.
4:41
>> There we go.
4:43
Just a little drizzle, like a teaspoon.
4:45
That's the sesame oil. Another nice
4:48
Asian flavor. And let me grab. Now,
4:53
there is another ingredient that we're
4:55
we're going to have ready, but we're not
4:57
going to use it in the sauce because
4:59
it's a Sriracha sauce. Let me reach
5:01
across you here. There you go. You can
5:03
whisk all that together.
5:04
>> Oh, canon. I'm
5:05
>> putting him to work. All right. It's a
5:07
Sriracha sauce or a hot what is it
5:10
called? A um hot sauce.
5:12
>> You can use a hot sauce also. Um,
5:16
I don't like hot sauce too much in a
5:19
dish, so I'm gonna have him just squeeze
5:21
this on his plate when we're up to that
5:24
point.
5:24
>> No, I'm going to, too.
5:25
>> He's going to, right?
5:28
All right. Now, we need to add the
5:29
cornstarch. I'm glad you moved that
5:30
bottle cuz I totally forgot.
5:32
>> I was wondering why what that was for.
5:35
>> Now, this is one tablespoon of corn
5:37
starch.
5:39
And we're going to add that in and then
5:41
whisk that in. That'll help thicken the
5:43
sauce at the end. We'll have this ready
5:47
sitting there.
5:49
All right. Now,
5:53
let's talk about the ramen. You're going
5:55
to need two packs of ramen.
5:58
It doesn't matter what flavor because
6:00
you're not going to use the sauce
6:02
packets. Right.
6:03
>> Right. So, but Thomas bought me these
6:07
millet and brown rice ramen noodles
6:09
because they're better for me, better
6:11
for us. So, we're going to use two
6:13
packets of these. And also, I got a
6:16
trick up my sleeve here.
6:19
>> Yeah,
6:20
>> I'm going to have him go get me the
6:21
broccoli there.
6:23
>> That's all that's in this. Millet and
6:25
brown rice.
6:26
>> That's it.
6:26
>> That's it. If you go and get those store
6:29
thingies for a dollar each or whatever,
6:32
flip it over. Look at the ingredients.
6:35
It's like your arm. It's ridiculous.
6:38
>> Yeah.
6:38
>> What am I getting?
6:40
>> Oh, the broccoli behind me.
6:42
>> Ah.
6:43
>> So,
6:45
>> you mean the broccoli behind me?
6:46
>> Behind.
6:49
All right. Let's open this up.
6:59
All right. So, we have a pot of boiling
7:03
water back here, and we're going to add
7:05
in two of the ramen noodle batches here,
7:10
or two packs, whatever you're using.
7:13
All right, here's my two packs. I'm
7:15
going to put them into the boiling
7:16
water. We're going to cook these per the
7:18
directions on the back of the package.
7:20
And generally with ramen noodles, they
7:22
don't take very long. But with these
7:23
right here, they take about six to seven
7:25
minutes to get to the texture that we're
7:28
desiring because you want to make sure
7:29
these are fully cooked. Now, Thomas is
7:32
going to pass over here. The broccoli,
7:35
we got about one cup of broccoli here.
7:38
This is fresh. We're going to add that.
7:40
Let it cook up in there with the
7:42
noodles. Why not, right? All right. I'm
7:45
going to set my timer for four minutes.
7:47
We're going to come back over here and
7:48
get some more done.
7:50
Now, once the noodles are done, you can
7:52
drain them and just set them aside.
7:55
The next layer to our dish is scrambled
7:57
eggs.
7:59
The king over here of scrambled eggs is
8:01
going to make those for us.
8:04
How many eggs you got?
8:05
>> Two
8:07
large.
8:08
>> Then he's going to get that done.
8:10
>> Free range.
8:13
>> And then while that's happening, I'm
8:14
going to open up his kilbasa sausage
8:18
here.
8:20
that he brought to the table. Super big
8:23
link right here. This is 14 oz. Now,
8:27
this is the pulso kilbasa, which is the
8:30
pork, turkey, and beef.
8:33
Medium high heat. Yep.
8:35
>> About a tablespoon of sesame oil.
8:41
>> And then he's going to add in the eggs.
8:44
Then he's going to season it with some
8:45
salt and pepper. And all we're doing is
8:47
scrambling them.
8:49
>> Can I use my salt?
8:51
>> You can use any salt you want.
8:53
>> Yay.
8:54
>> He has special salt.
8:57
All right. I'm going to cut the sausage
9:00
into coins.
9:02
Y'all know that. About a quarter of an
9:05
inch thickness to a half an inch. Like
9:07
that.
9:10
And I think I'm just going to go ahead
9:12
and just cut this whole thing.
9:14
This will make again like four servings.
9:17
So, we'll have leftovers with this.
9:19
>> Mhm.
9:22
>> I'm sure one of the kids will come
9:23
around and go, "What you got to eat?"
9:25
>> Yeah. Rihanna's due over here tomorrow.
9:27
>> Yeah. Well, there you go. So much for
9:30
leftovers.
9:30
>> She'll be in the refrigerator.
9:32
>> Always is.
9:33
>> What do you got? But she's over here for
9:35
a reason, you guys.
9:38
She's going to make s'mores cookies with
9:41
me.
9:44
Yeah, we're videotaping it for you guys.
9:48
Did you tell them about the salt?
9:51
>> It's Celtic salt.
9:57
>> I don't use regular table salt.
10:01
>> I tend to use a lot of pink Himalayan
10:04
salt.
10:04
>> Yeah, that's pretty good, too.
10:05
>> All right, let me get this cut up here.
10:08
And then I'm going to check my noodles
10:10
because you don't want to overcook them.
10:12
Don't want them mush.
10:13
>> Gotta watch out for the doggy.
10:15
>> There we go. Now we got the sausage
10:16
done. Scrambling eggs.
10:18
>> Scrambling eggs.
10:19
>> Let me check that.
10:21
>> Y'all absolutely love this hexclad
10:26
knockoff pan.
10:29
I think we got this one at was it
10:31
Amazon?
10:32
>> Yeah.
10:34
>> And nothing. I've not found anything
10:37
that will stick to it. And you can
10:40
actually use metal on it, although I
10:44
don't like using it that way. You can if
10:48
you're in a pinch.
10:51
All right, these eggs is done.
10:54
All right, we're going to take a bowl
10:56
and we're going to put the eggs in.
10:59
There's the eggs. We're going to set
11:01
these off to the side. Can you believe
11:02
that's going to be an ingredient in this
11:04
recipe? Yep. All
11:08
right, we're going to add a little bit
11:09
more sesame oil to the pan. We're going
11:12
to let that get hot.
11:14
All right, add your sausage.
11:19
And what we're looking for it to do is
11:21
to get nice and crispy on the edges and
11:24
nice and golden brown on both sides of
11:26
the sausage.
11:32
If you hear anything, the neighbors are
11:34
getting their yard done. So,
11:41
all right. Now, while he's working on
11:43
that, I'm going to chop up some
11:45
vegetables to get those going.
11:48
I'm just going to use whatever I had in
11:50
the refrigerator at some point. I have
11:53
some
11:54
sweet peppers.
11:56
I have a bell pepper, which I'll take a
11:58
side or two off of. I've got some green
12:01
onions, and then I got a regular yellow
12:04
onion. So, whatever you got.
12:07
So, as I cut my pepper, I've already
12:10
washed it,
12:12
and I'm just going to cut it in strips.
12:14
I think that'll look really good in the
12:15
dish. It'll soften down.
12:18
And as the sausage is like almost done,
12:21
we'll add the vegetables in.
12:27
What?
12:27
>> That smells really good.
12:29
>> Y'all know what sausage does in a pan?
12:31
It smells wonderful, doesn't it?
12:36
>> All right, I'm going to do half of an
12:38
onion.
12:42
There we go.
12:45
Cuz that's enough for us. We got lots of
12:48
other things going in, too.
12:56
There we go.
12:58
Now I'm going to cut the onion into
13:00
strips. I think that'll look good with
13:02
the peppers like that on the sausage.
13:04
Look at that.
13:06
>> So,
13:08
yep. I think that'll look really good.
13:13
>> Now, once you see something like that
13:17
right here, you know what? Let me get
13:19
some tongs. Once you see it starting to
13:22
crisp up like that,
13:24
then you just flip them over.
13:30
>> Oh yeah. M. Crispy bits.
13:34
>> That's what you want. Crispy bits.
13:38
>> That's going to be good. Good. Good.
13:44
Look at that, you guys.
13:47
Yeah. Once we flip them all over and
13:49
they start getting brown on the other
13:52
side, we're going to add the vegetables
13:53
in cuz they won't take long. All right,
13:56
we're going to start adding our
13:57
vegetables in.
13:59
>> Bring them on, mama.
14:01
>> Yeah. Look at the color of that sausage.
14:03
Oh my goodness.
14:06
Woo. Add the colors in there.
14:13
We got the onions and they'll break
14:14
apart in there.
14:16
Now, these veggies will release some
14:19
liquid, so
14:21
and that's okay.
14:27
I'm going to get my green onions ready.
14:29
I've already taken off the ends, cleaned
14:31
them up, and that. And I'm just going to
14:33
cut these into one inch pieces. Probably
14:35
at a diagonal,
14:38
make them look good in that Asian
14:40
inspired dish. And we'll have these
14:42
ready.
14:44
We'll put these in when the garlic goes
14:46
in.
14:47
>> Oh, there's garlic, too. All right.
14:51
>> What's wrong with me? That's not fresh.
14:54
>> No, it's not. But everything else is.
14:57
>> But I'm not even really sure what
14:59
happened to my garlic. So, probably just
15:02
ate it all already.
15:03
>> Probably. You need a spoon.
15:05
>> Yep. Need a spoon. Once these start
15:07
softening down, we're almost there, you
15:09
guys. We're super excited. Yep. All
15:13
right. All right, we're going to add in
15:14
about a tablespoon of minced garlic.
15:19
Yeah. And get that going. He's going to
15:22
stir that in.
15:25
>> Maybe.
15:27
Maybe not.
15:29
>> He will. He wants to eat.
15:30
>> Yeah, I do.
15:33
>> Yes, I do.
15:37
>> Oh, y'all. It's looking good in there.
15:39
>> It's smelling good.
15:45
It's all going to come together
15:47
right now.
15:51
Green onions going in. It's time. Look
15:54
at that. Woo.
15:58
All right. Get those in there.
16:10
Look at this. Mhm.
16:12
>> Our ramen noodles. Look at how they
16:14
cook. They just look like ramen, don't
16:15
they? With the broccoli. Woo!
16:18
>> Now I know why the dogs always back
16:20
here.
16:22
>> We're going to get that all mixed
16:24
together.
16:30
All right. Remember that delicious sauce
16:32
that we made earlier?
16:35
We're going to add that in.
16:37
Woo! Look at that.
16:41
Add it in.
16:42
>> I made it extra sweet. I stuck my finger
16:45
in it.
16:52
>> All right, we're going to combine all of
16:53
that together. Now, we what we want to
16:55
do is simmer this just for a few minutes
16:57
to get that sauce nice and thick and
16:59
everything combined.
17:01
>> Oh, that sauce smells good. And it's
17:04
raining. It's been raining for 3 days. I
17:08
don't get it. It has been raining. Oh my
17:11
god.
17:12
>> I'm ready for some sunshine.
17:14
>> All right. What we're going to do is
17:16
taste the sauce. I got a little bit
17:18
right there. We're going to blow blow
17:20
blow.
17:21
>> Oh, you going to make me do it, huh?
17:22
>> Yep. Blow.
17:28
>> What's it need?
17:29
>> Oh, nothing.
17:30
>> Nothing.
17:34
>> Let's add the final ingredient, our
17:36
scrambled eggs. All right. Once that
17:38
sauce is thickened, take it off the
17:40
burner. Turn off your heat. Add in the
17:43
eggs and just kind of stir them around.
17:49
Get them all in there.
17:52
And we're going to grab a plate, plate
17:54
it up, and give it a try for you.
17:55
Doesn't that look amazing?
18:00
Whoop.
18:01
>> Nope. One trying to escape.
18:04
>> Yep.
18:06
All right. better.
18:10
Serve it up, you guys.
18:14
Serve it up.
18:18
Look at those colors on there.
18:22
All right, look at that. We're going to
18:25
build one more plate and then Thomas and
18:27
I are going to give it a try for you.
18:29
Y'all want a bite? Look at that sausage.
18:31
Thomas did a great job.
18:34
Here's our fork.
18:39
Oh. Oh,
18:42
one thing. Where's your S Sriracha
18:44
sauce?
18:44
>> Oh, yeah. I forgot about that. Here it
18:47
is.
18:51
>> Don't overdo it.
18:55
There we go. Give it a little shake.
18:58
>> Yeah, we got to have some of that.
19:01
>> Is this brand new bottle?
19:05
Did you set me up? Oh, she set me up,
19:09
y'all. It's a brand new bottle.
19:13
>> We can't eat yet.
19:16
>> There you go.
19:19
>> Got to watch this one.
19:24
>> There we go.
19:25
>> Be gentle.
19:27
It's stomach. All right, let's go in.
19:29
Sausage, egg, noodles. Oh my goodness,
19:32
that sauce. I want a green onion on
19:35
there.
19:37
All right, here we go. You ready?
19:39
>> No. Okay.
19:54
>> Magnificent.
19:55
>> That is so good.
19:56
>> Mhm. I love the crispy edges on that
19:59
sausage. Mhm.
20:01
>> Just takes that sausage to a whole
20:02
another level. That sauce, it's got a
20:05
sweetness to it and a savoriness to it.
20:08
That is delicious,
20:12
y'all. That surprise was the egg,
20:17
man.
20:19
>> Mhm.
20:23
>> The sauce is sweet without being overly
20:25
sweet.
20:27
>> Yeah,
20:27
>> it's really good.
20:28
>> Yep. All right, you guys. And those
20:32
ramen noodles, boy, those are good. The
20:34
brown rice and millet,
20:38
that tastes like a ramen noodle. What do
20:39
you think?
20:40
>> Yeah, they're good.
20:40
>> I mean, and it's just better for you.
20:43
All right, you guys. Thumbs up on this
20:45
one. Thomas and I can't wait to just go
20:47
sit down, watch our favorite show, and
20:50
enjoy our dinner tonight.
20:53
>> I hope y'all had fun, too. If you kind
20:56
of like this kind of segment, let us
20:58
know. because we'll keep doing them for
21:00
you for sure. All right, you guys. We'll
21:02
see you on the next episode. Bye
21:05
>> bye.
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