The Ramen thread, instant noodles and the like

I really like the 1x Samyang Buldak, but the last time I ate it I started having palpitations while I was washing my hands. Felt like someone was grabbing my heart. It's a shame, because even though I'm a bitch who can barely handle the heat, those are some of my favorite noodles.
 
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Banana Hammock said:
I really like the 1x Samyang Buldak, but the last time I ate it I started having palpitations while I was washing my hands. Felt like someone was grabbing my heart. It's a shame, because even though I'm a bitch who can barely handle the heat, those are some of my favorite noodles.
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You could just use less sauce. Also adding things like scrambled eggs, sautéed spring vegetables or tofu are a good way to make it taste better and less spicy.
 
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CallmeCicada said:
You could just use less sauce. Also adding things like scrambled eggs, sautéed spring vegetables or tofu are a good way to make it taste better and less spicy.
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Honestly, I'm not sure if I want to have it again after spending two minutes thinking that I was having a heart attack. Not for a while, at least. Might try adding an egg or two when I eventually do, though.
 
sadbird said:
I don't like super spicy food and a jalepeno will practically put me down. That being said, back in 2011 or so my parents used to stock shin ramen and I just decided to try it one day. It was so hot I couldn't eat it and I still think I couldn't even with the better heat tolerance I have today. Fast forward to today, and I tried some of those shin black beef broth cups. It's good, but the heat is noticibly weak now. It feels a little too obvious that they put the kids gloves on this stuff to market it better now that I see it everywhere with a dozen or so different varieties.
It's not just me, right?
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Where was the new one made? There is American made shin ramyeon and Korean. The American made stuff is absolutely disgusting and the Koreans avoid it like the plague.
 
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It doesn't matter which ramen it is, I love adding tons of mushrooms, especially shiitake. Sometimes I'll just use half a brick of noodles and fill the rest with mushrooms and bok choy. Sliced chicken thigh is also great for a quick cooking protein. A cousin likes half noodles, half white rice. Toasted sesame seeds are great too for a light crunch.
 
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ExsanguinateHorizon said:
It doesn't matter which ramen it is, I love adding tons of mushrooms, especially shiitake. Sometimes I'll just use half a brick of noodles and fill the rest with mushrooms and bok choy. Sliced chicken thigh is also great for a quick cooking protein. A cousin likes half noodles, half white rice. Toasted sesame seeds are great too for a light crunch.
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Try adding some pieces of tofu that were frozen then thawed, it picks up the flavor of broths and sauces really well, I love using it in soup with meat/fish and mushrooms. Just make sure to rise/soak the tofu in water before cooking with it since the water in the packaging has preservatives in it.
 
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CallmeCicada said:
Try adding some pieces of tofu that were frozen then thawed, it picks up the flavor of broths and sauces really well, I love using it in soup with meat/fish and mushrooms. Just make sure to rise/soak the tofu in water before cooking with it since the water in the packaging has preservatives in it.
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Adding lots of silky tofu to a spicy ramen is the best, don't you think? It's like a bootleg spicy tofu stew
 
Recently discovered that Assi makes a pretty nice naengmyun with semi-hydrated noodles and a packet of broth along with a dry pack of hot mustard powder. It isn't awful, though you're always better off making it yourself.
 
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Chicken niggas, what is your secret? I never feel satisfied with how my chicken ends up in ramen.
 
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Captain Chromosome said:
Chicken niggas, what is your secret? I never feel satisfied with how my chicken ends up in ramen.
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I don't really have chicken with my ramen because it's a leaner kind of meat, I usually go for beef or pork due to being much fattier. Although, I will admit that fried chicken goes really good with anything, it all depends on your tastes.
 
When I have ramen I want it that meal to be most of my food for the day, so this is how I make it.

  • Nong Shin Ramyun, Kimchi, or Neoguri
  • Five large soft boiled eggs (7 minutes)
  • Some diced cabbage
  • Fresh dill
  • Fresh lovage
I cook the lovage with the noodles for 4 minutes and then add everything else. Since the ramen is so salty it's nice to have foods that are good with more salt like the cabbage and eggs, while the dill and lovage add fresh flavor.
 
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I hate that the samyang curry flavor ramen is rare to find now despite it being common to find one 2 years ago. Now its the black or pink ones, the pink one is pretty good but the black one is fucking horrible no taste at all.
 
Dojima's Dragon said:
I hate that the samyang curry flavor ramen is rare to find now despite it being common to find one 2 years ago. Now its the black or pink ones, the pink one is pretty good but the black one is fucking horrible no taste at all.
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I think I saw it at the store the other day when I was there.
 
Maruchan beef with shrimp, chili and oyster sauce is my go to if I'm in the mood for a quick meal. Always hits the spot.
 
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.
Captain Chromosome said:
Chicken niggas, what is your secret? I never feel satisfied with how my chicken ends up in ramen.
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I've found thinner, longer cuts that I've cooked, and seasoned with complementary spices, works well.
 
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