Tomato Feta Ramen

Ingredients

• 4 slices Bacon slices (cut into 1‑inch pieces after cooking)
• 2 medium Ripe tomatoes (cut into wedges)
• 2 cloves Garlic cloves (crushed or minced)
• 4 oz Feta cheese (block, crumbled after baking)
• 1 package Shio instant ramen (discard the seasoning packet; use only noodles)
• 2 stalks Green onions (thinly sliced for garnish)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the other ingredients.

   Time: PT10M

   Temperature: 400°F

2. Cook Bacon

   Heat the skillet over medium heat. Add the bacon slices and cook, turning occasionally, until crisp and the fat is rendered, about 5 minutes.

   Time: PT5M

3. Prepare Tomato‑Garlic Bed

   While the bacon cooks, cut the tomatoes into wedges. Crush the garlic cloves. Transfer the rendered bacon fat from the skillet to the baking dish, then toss the tomato wedges and garlic in the fat until lightly coated.

   Time: PT5M

4. Add Feta

   Place the block of feta cheese in the center of the tomato‑garlic mixture. The cheese will soften and develop a golden crust as it bakes.

   Time: PT1M

5. Roast Tomatoes and Feta

   Transfer the baking dish to the preheated oven and roast for 30 minutes, until the tomatoes are soft, slightly caramelized, and the feta is golden around the edges.

   Time: PT30M

   Temperature: 400°F

6. Cook Ramen Noodles

   Bring a pot of water to a boil, add the ramen noodles (no seasoning packet) and cook according to package directions, usually 3–4 minutes. Drain in a colander and set aside.

   Time: PT4M

7. Combine Roasted Ingredients

   Remove the baking dish from the oven. Using a fork, crumble the softened feta and gently stir it into the roasted tomatoes and garlic, creating a chunky sauce.

   Time: PT3M

8. Mix Noodles with Sauce

   Add the cooked ramen noodles to the mixing bowl, pour the tomato‑feta sauce over them, and toss until the noodles are evenly coated.

   Time: PT2M

9. Finish and Serve

   Crumble the crisp bacon into bite‑size pieces, sprinkle over the ramen, and garnish with sliced green onions. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

22g

Carbohydrates

68g

Fat

28g

Fiber

4g

Ingredient Substitutions

• Instead of Bacon slices: turkey bacon, smoked pancetta
• Instead of Ripe tomatoes: canned diced tomatoes (drained), cherry tomatoes
• Instead of Garlic cloves: garlic powder (1/4 tsp), garlic paste
• Instead of Feta cheese: goat cheese, crumbled ricotta salata
• Instead of Shio instant ramen: any plain instant noodle, fresh ramen noodles
• Instead of Green onions: chives, scallions

Equipment Needed

• Skillet
• Baking dish (roasting pan)
• Oven
• Pot
• Colander
• Cutting board
• Chef’s knife
• Spatula / wooden spoon
• Mixing bowl

Critical Steps — Do Not Skip

• Cooking bacon until crisp and reserving the rendered fat.
• Roasting tomatoes and feta at 400°F for 30 minutes.
• Crumbling the feta into the hot roasted tomatoes to create a sauce.

Chef Tips from the Video

• Use smoked bacon for an extra depth of flavor.
• Add a splash of balsamic vinegar to the tomatoes before roasting for a subtle sweetness.
• Finish with a drizzle of extra‑virgin olive oil for added richness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop or in the microwave.

Freezer: Not recommended; the texture of the noodles and feta changes after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Roast the tomatoes and feta a day ahead; store in the fridge and reheat before mixing with noodles.
• Cook the bacon ahead of time and keep crisp in a paper‑towel‑lined container.