The Ramen thread, instant noodles and the like

[Cool Dog]

Am I the only one who puts the powder in the boiling water, mix it and then adds the noodles?

Its great, the noodles absorb the flavor

 

[Pope Negro Joe the XIIIth]

Cant get in my country, whats in it?

Here you go.

 

[Weed Eater]

Am I the only one who puts the powder in the boiling water, mix it and then adds the noodles?

Its great, the noodles absorb the flavor

I've always done this. I'll also add other ingredients or seasonings as well since it helps extract more flavor. Ramen gets fun.

 

[The Curmudgeon]

Am I the only one who puts the powder in the boiling water, mix it and then adds the noodles?

Its great, the noodles absorb the flavor

I do that too! Once in a while, I also like to attempt making ramen with extra ingredients. I've invented my own recipe I call chanko ramen. I loosely based it on the sumo wrestler meal called chankonabe. It's VERY filling and delicious!

 

[Cool Dog]

I do that too! Once in a while, I also like to attempt making ramen with extra ingredients. I've invented my own recipe I call chanko ramen. I loosely based it on the sumo wrestler meal called chankonabe. It's VERY filling and delicious!

Go on, how you make it?

 

[FatalTater]

Lotus Foods' millet and brown rice ramen is pretty good for the gluten intolerant types.

I've been using gluten free vermicelli or Thai Kitchen rice noodles in broth made from ramen season packets that were unused from another household member's normal cheap ramen. If I'm feeling fancy I also put in some soy sauce, garlic, onion and maybe a little dash of cheap Burman's hot sauce. Oh, and a drizzle of sesame oil! Sesame oil is a game changer when it somes to Asian food flavor.

 

[The Curmudgeon]

Go on, how you make it?

It's nothing special, but sure!

Firstly, I slow cook this ramen because it's supposed to be like a stew. I also get rid of the flavor packets and use real bouillon instead. My typical ingredients are cabbage, baked potatoes, an egg or two, roast beef slices or roast chicken chunks, tofu, carrots, soy sauce, sesame seed oil, and maybe any other vegetables that might want to add. I usually add the noodles and eggs last so the other ingredients can absorb the bouillon's flavor.

It's my poor white man's version of a traditional Japanese recipe, but I enjoy making it! The original chankonabe recipe involved sumo wrestlers throwing anything edible lying around the sumo stable into the stew, so if you want to customize it then that's okay! It's meant to be customizable, so there's no wrong way to do this in the first place. I like doing it this way because it feels like I'm getting the most out of my ramen and makes it more enjoyable to eat.

 

[Cool Dog]

I read somewhere how to make shym ramyum-style bouillon which is great because I cant even find that here, but it also requires other stuff like korean chilli paste which is also a bitch to get in this country and probably expensive as hell because its imported.

 

[Agent Abe Caprine]

I got this at a QuickTrip a few days back because I thought it was the silliest thing.

View attachment 1923697

They were bland. Noodles were shitty. Hardly any vegetables throughout. Broth was alright, but there was a shitton of pepper on the bottom. Pretty much what you would expect 80 cent instant ramen to be like.

Edit: lol
View attachment 1923742

The Boosie one is okay with Louisiana hot sauce. Pretty hard to mess up a spicy chicken flavor, though.

 

[Cup Noodle]

I'm currently enjoying these

They are quite delicious and are probably my favorite type of cup noodle now. I have about every type of noodle that my walmart and dollar general offer but this is my fav of favs

I don't generally add anything to my noodles but occasionally I'll take a medium boiled egg. My two youngest kids like Maruchan noodles because they are kids and have no sense of taste. I'll add canned mixed veggies to theirs often and sometimes they want a soft boiled egg. If you're too lazy to boil water for eggs you can get one of these for a few bucks.

It's not the most consistent device but it makes up for it in speed and ease of use.

 

[MerriedxReldnahc]

I'm currently enjoying these

View attachment 1939942

They are quite delicious and are probably my favorite type of cup noodle now. I have about every type of noodle that my walmart and dollar general offer but this is my fav of favs

I don't generally add anything to my noodles but occasionally I'll take a medium boiled egg. My two youngest kids like Maruchan noodles because they are kids and have no sense of taste. I'll add canned mixed veggies to theirs often and sometimes they want a soft boiled egg. If you're too lazy to boil water for eggs you can get one of these for a few bucks.

View attachment 1939955

It's not the most consistent device but it makes up for it in speed and ease of use.

I tried those stir-fry cups recently and really enjoyed them! The Shin Black too, but it makes my eyes water and nose run because I'm a weenie that can't handle spicy. I've also been adding boiled eggs for extra protein.

Today I tried the Koyo brand, wakame seaweed flavor. I added some veggies that I had on hand plus and egg and a bit of furikake seasoning. Served as a post-workout meal with iced green tea. In retrospect I should have taken a photo where you CAN'T see that I spilled tea all over the tablecloth.

 

[Jhonson Jhonson]

I'm too lazy to read before but where I am the usual brands I know are:
- Apollo : the cheapest and less tasty of all. When I try to cook them the noodles desintegrate.

- Yum Yum : Ok tier with variety, my reference in cooking instant ramen. I cook them in a pan, with half the flavors pack. The other half is used for the broth. Some steamed carrots, broccoli or others vegetables still available in my fridge. One fried egg on the top. When I'm rich I add some nori alguae. For me shrimp flavor is the best.

- Nissin: Good quality instant ramen, I usually don't add anything but my stores sell only the one with the cup ( it's even more expensive since they added an anti-burn cup). Mushroom flavor is really nice.

- Mr Min: korean instant noodles. Ok tier ramen and not this expensive, plus my supermarket sell them in XL, wich is nice. Sometimes I add an boiled egg if I'm not lazy.

It's really fun to see what brand is sold in other places!

 

[Oh Long Johnson]

Tried some Paldo Jjajangmen for lunch today. Nice, thick noodles with an assload of pretty tasty sauce.

Runs about $1.50/pack at the local ching-chong market and I'd say it's worth it.

 

[soft breathing]

These are my new favourite black-bean-ramen. Ottogi is an amazing brand.

They also have quite delicious 3-Minute-Curry if you're ever in a rush and in the mood for curry:

 

[HamFan]

Chicken or chili flavor ramen
About half the seasoning pack
A spoon of peanut butter (prefably crunchy)
A few squeezes of lime juice
Crushed red pepper flakes
Lots of chopped cilantro

That's my favorite way to do instant ramen. Sometimes I'll just add an egg instead- one I've fried with a little soy sauce, or raw egg added egg drop soup-style.

 

[ItsTheShitt]

I eat 2 packets of instant noodles per serving (1 was too small for me) everyday, Often i'll binge and eat WAY more of it

2 is also starting to be too small for me, so I'll probably increase it to 3 per serving

 

[Kornula]

Remind me to take a picture of the super cheap Raman I bought 2 months ago. Fred Meyer had it on sale for ¢.10 a package. A whole case cost $2.00! Horded 5 cases. The flavor is not as salty as the Maruchan brand. and it's only a dime a package!

 

[Oh Long Johnson]

Found this at the ching-chong store last month and finally tried it for lunch.

Instructions are in moon runes, so I had to peek at ramenrater to find out how to cook it. It's called Shin Horng Lukang, Ginger and Sesame flavor.

I usually don't like super thin noodles but these were terrific. Sauce was extremely ginger forward. Overall, quick and delicious.

 

[Marshal Mannerheim]

Paging @Bowl of Ramen

 

[Bowl of Ramen]

Paging @Bowl of Ramen

Oof! I just saw this. I have 30 packs of ramen on top of my fridge, haha. Not a big fan of Shin Black tho’, gives me terrible heartburn.

As I told another Kiwi, Nissin Raoh has become my jam. The miso with a generous dash of shichimi is delightful.