The Ramen thread, instant noodles and the like

anliteralidiot said:
Is there a good way to get more varieties of the Samyang ramens? I can consistently get Black and Carbonara, and I've had Quattro Cheese and Creamy Carbonara from amazon, but I want more... And my husband loves them, so it's hard to stretch the 5 packs.

I've found thinner, longer cuts that I've cooked, and seasoned with complementary spices, works well.
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Do you live in an area with a nearby Asian grocer?
 
Valstrax said:
Do you live in an area with a nearby Asian grocer?
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There are a few, but I will check them.

I've been trying this food hack I saw, and it's helped cut down on the heat:
Whisk up the flavor packets with an egg, and some mayo (I've been using Kewpie mayo). Then, add your boiling ramen water, to poach the leftover egg. Add your noodles, and whatever garnishes you want, and enjoy.
 
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anliteralidiot said:
There are a few, but I will check them.

I've been trying this food hack I saw, and it's helped cut down on the heat:
Whisk up the flavor packets with an egg, and some mayo (I've been using Kewpie mayo). Then, add your boiling ramen water, to poach the leftover egg. Add your noodles, and whatever garnishes you want, and enjoy.
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I got some Samyang carbonara packets in my cabinet, so I'll have to try this hack out when I get the chance!
 
Argh My Cigar said:
Went back to that new ramen place. I’m determined to try every bowl on the menu.

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Shoyu Ramen, pretty good.
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Curry Ramen. Not a fan of spicy foods but this was pretty mild and blended well with the chashu.
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Reminds me of a place near me because they use the same bowls. When I used to go to my local place on work breaks, I get the curry with steak and other veggies and egg.

Any of you ever made ramen from scratch? It can be very time-consuming, but it's rewarding when it's done right. The only problem is if you want to have the egg in your ramen, you gotta prepare that shit a day ahead of cooking ramen (at least that's what I was told from cooking videos). I would love to make a curry broth if I could figure out how to do that.
 
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Level99Manchild said:
Any of you ever made ramen from scratch? It can be very time-consuming, but it's rewarding when it's done right. The only problem is if you want to have the egg in your ramen, you gotta prepare that shit a day ahead of cooking ramen (at least that's what I was told from cooking videos). I would love to make a curry broth if I could figure out how to do that.
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Not exactly, but I do wanna try it someday. Proper tonkotsu tastes absolutely fantastic.
 
Apustajan apustaja said:
I also like to make fried noodles with bacon and peanut butter if that is more to your taste :)
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I've tried stir fry noodles with a peanut sauce before, sounds kind of similar to that. I am guessing by fried noodles you mean crispy noodles, their okay I've had them at a Vietnamese restaurant before, but I am not sure how you would cook that with peanut butter so I can't really tell if its any good or not. You seem to really like peanut butter, but I am really not a big fan of peanut butter unless its used to make a nice Thai style peanut sauce or something similar.
 
Level99Manchild said:
Reminds me of a place near me because they use the same bowls. When I used to go to my local place on work breaks, I get the curry with steak and other veggies and egg.

Any of you ever made ramen from scratch? It can be very time-consuming, but it's rewarding when it's done right. The only problem is if you want to have the egg in your ramen, you gotta prepare that shit a day ahead of cooking ramen (at least that's what I was told from cooking videos). I would love to make a curry broth if I could figure out how to do that.
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If you're making actual ramen (as in with tare, broth, etc. not instant noodles) it will take like 3 days because you do need to prep shit ahead, also I would recommend you find a pasta roller machine because if you use storebought noodles they will be mushy and not have the right texture (I fucked up a really well made ramen bowl by using store bought noodles, the problem is they do not have sodium carbonate which is an alkaline compound used in ramen noodles traditionally), you can either buy sodium carbonate or make it yourself but in the end homemade noodles are necessary for a good bowl. Otherwise I would say it definitely is a lot of work, but it is doable and definitely worth it. I would recommend trying maybe a shoyu tare with tori paitan as your first, tonkotsu is also good but idk if you can source pork bones, I wasn't able to do it. To make your own noodles I would say you need a pasta roller/cutter, sodium carbonate, and vital wheat gluten, the other ingredients depend on the recipe but generally shouldn't be that hard to find.
 
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Joe Shmoe said:
if you use storebought noodles they will be mushy and not have the right texture (I fucked up a really well made ramen bowl by using store bought noodles, the problem is they do not have sodium carbonate which is an alkaline compound used in ramen noodles traditionally), you can either buy sodium carbonate or make it yourself but in the end homemade noodles are necessary for a good bowl.
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I've tried this before, it actually work pretty good. Obviously not as good as making your own noodles. But its pretty good in a pinch.
 
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Joe Shmoe said:
(I fucked up a really well made ramen bowl by using store bought noodles, the problem is they do not have sodium carbonate which is an alkaline compound used in ramen noodles traditionally)
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The store bought noodles I bought usually come from the Asian grocery stores, and you're right that they can get very mushy (especially if you pick the wrong noodle type). I've realized Lo Mein makes better noodles for Ramen than Udon, and I think Udon needs less shit in soups to work with the soup (I could be wrong though).
 
CallmeCicada said:
I've tried this before, it actually work pretty good. Obviously not as good as making your own noodles. But its pretty good in a pinch.
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Obviously make your own but if you really have no other options then go for this.
Level99Manchild said:
The store bought noodles I bought usually come from the Asian grocery stores, and you're right that they can get very mushy (especially if you pick the wrong noodle type). I've realized Lo Mein makes better noodles for Ramen than Udon, and I think Udon needs less shit in soups to work with the soup (I could be wrong though).
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Udon and Lo Mein are both the wrong type of noodle, if you don't have any other option then don't make ramen, just make an udon soup or whatever
 
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Everyone knows what the best way to eat ramen is:
ramen.jpg
 
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