Ramen Noodles

[-Tragedy-]

Do you drain the water or leave it in?

[Samsa]

leave it in. it's supposed to be soup. make sure you don't use too much water or else you'll have too much water and it won't fit in a bowl. sometimes when i'm lazy and don't feel like makingreal noodles i just make ramen noodles and don't put the seasoning in and drain it and put butter and parmesan on it. lol. yeah. i guess you could drain it if you want. you ddin't read the directions/ they don't sa y?

[-Tragedy-]

lol. i wasn't asking if you're supposed to or not. I was asking if you do or not. I personally drain the water because I like them better that way.

[Samsa]

ooh interesting shit from everything2.com:

...i will say that ramen is a cheap (6/$1 at Stop and Shop) and underrated food, and if you don't use the broth powder, it's vegan! The noodles are awesome with any stirfry or added to other soups. Sometimes i just break them up and eat them plain (uncooked), like really curly crunchy crackers. A friend of mine who hiked the Appalachian Trail really liked them this way (light and no effort).

(thing) by MissCreant (2 y) (print) ? 1 C! Fri Jun 23 2000 at 14:43:35


What ho, these disparaging remarks about Ramen?! Ramen is wonderful, if you doctor it up properly.
1) Add a package of ramen noodles (not the sauce!) to a can of Campbell's Chicken Noodle Soup. It stretches the canned soup to three or four decent-sized servings, and the ramen soaks up the Campbell-y goodness quite nicely.

2) Add a raw egg to a pot of Ramen while it's "cooking". (Be quick though, as you've only got the three magical minutes.) The egg will cook and break apart, and in the end, you'll have a fairly reasonable facsimile of Egg Drop Soup.

3) Add some chopped green onions and some of those tasty Chun King crispy fried noodle things that come in a can to the top of a 12 cent bowl of ramen. Eat them with chopsticks. If you're on an all-nighter, you might even trick yourself into thinking you've got some mediocre Chinese takeout there. (well...ok. Extremely mediocre.)

I am no longer a starving college student, but I buy Ramen by the dozens because I really, really like it.


Ramen Ham & Vegetable Soup
Ingredients
1 package of Ramen
1/2 cup sliced carrot
1/2 cup diced onion
1/2 package cheapo brand small package of sliced ham, (or any other meat is fine, except maybe pastrami.)
1/2 cup shredded cabbage
3 cups water
1/2 cup frozen peas
Cook onion in a small pan with a small amount of oil until it caramelizes (browns). Heat the water in a medium saucepan to boiling. Add the carrots and cabbage, cover and reduce heat to simmer for six minutes. Add onion, ramen noodles, ham, flavor packet, and frozen peas to pan, heat for three or four minutes, and serve.
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Ramen Crunch
Ingredients
1 package of Ramen
Remove noodles from wrapper, store flavor packet. Break off small piece of dried noodles, enjoy with a little hot mustard. Works better with "Cup Of Noodles" ramen, as the ramen is slightly thinner in these, and the added bonus of the flavoring added directly to the noodles themselves. However, who can afford the ten extra cents for this luxury?
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Ramen Stir Fry
Ingredients
1 package of Ramen
1/4 cup soy sauce
1/2 cup diced onion
1/2 cup diced green pepper
1egg
1/2 package cheapo brand small package of sliced ham, (or any other meat is fine, except maybe pastrami.)
Cook Ramen noodles as per instructions on packet, then strain. Cook onions in medium stir-fry pan with a little oil until brown, add green pepper and egg. Scramble egg and cook. Add noodles and soy sauce, stir fry briefly for one minute. Enjoy!


Pure Ramen
Everyone has their own way of cooking Ramen. Mine just happens to be the most Pure (like the driven snow.) All other methods of ramen preparation are inferior.
These are the steps one must take to prepare an optimal bowl of Chicken Sesame ramen:

Boil 2 cups water in a pan just deep enough so that when you place the ramen in the pot the water barely covers the ramen. Make sure you boil the ramen with the lid off. This is very important when creating the perfect bowl of broth.
Before your water comes to a boil run your ramen under hot tap water for at least a minute. This takes off some of the starch holding it in that lovely shape and creates a superior bowl of broth. This is the most important step!
When your water comes to a boil add your ramen. After 1 minute of boiling turn the ramen over. As it softens stir it a little.
Take this opportunity to throw out the sesame oil packet they *******-- it's shit. Go buy some high quality sesame oil at the store, you'll thank me and so will your ramen.
Telling when your ramen is done is really an art, I can't describe my method accurately. It has to do with lifting the cooking ramen noodles out of the boiling water and observing the way they clump to the fork. Never taste your ramen noodles, this is a waste of time. When the ramen is perfect it should be soft but firm.
Pour what's left of the water into your bowl and add the flavor packet. Never cook with the flavor packet in the water, this changes the flavor and creates inferior broth.
Add your own sesame oil to taste.
Enjoy a piping hot bowl of Ramen!
That's it. Ramen is all you need.


Boil two packages of ramen for 2 1/2 minutes.
While boiling, mix the flavor packets with 1-3 Tbs of butter on your plate. The real thing only, slightly softened.
Drain ramen thoroughly, turn onto plate, mix until evenly coated.
Serve in warm tortillas.
OK, I love starch and fat -- but it's far better than it sounds. Try it once, you will be converted. Mixing your cultures is one of the best ways to make food fresh and exciting. Put refried beans on your lefse! Dip your french fries in mayo! Eat Jell-o with chopsticks!



(thing) by gn0sis (5 s) (print) ? 2 C!s Sun Jan 20 2002 at 19:07:21


With all due respect, the way to make "really good" Japanese ramen is to stay the hell away from instant ramen and make your own from scratch. Instant ramen bears about as much resemblance to real ramen as macaroni and cheese resembles lasagna.
First of all, raamen (ƒ‰�[ƒ�ƒ“) in their current form are essentially a Japanese invention, although egg noodles in soup are certainly known throughout Asia. The word comes from Chinese ��–Ë (Mandarin lao1mian4), literally just "handmade noodles", and has been known in Japan since at least 1665. Things didn't change much until instant ramen was invented by Momofuku Ando of Nissin in 1958. While the original soup hasn't made too many inroads beyond Korea, the instant variety propagated throughout Asia in the blink of an eye, and to the college dorms of America and Europe only a moment later.

Enough lecturing, on with the show... the following recipe serves 4 and should be consumed immediately.


Simple Shoyu Raamen (�Ý–ûƒ‰�[ƒ�ƒ“)
Ingredients

4 packs Chinese egg noodles
fresh if possible, but outside Japan you'll usually have to stick with dried and that's OK
8 slices roast pork (aka yakibuta, chaashuu, char siu)
1/2 long onion (Jp. naganegi, the closest thing in the English-speaking world is a leek)
1/4 bunch spinach (optional, see below for possible substitutes)
Broth:
6 cups water
2 bouillon cubes (beef, pork, or chicken)
This is the easy way out, so if you have time and energy by all means prepare a real stock, preferably from pork. Without one, your results may be edible, but they will never be great.
2 tbsp sake
1 cm piece fresh ginger
the green (inedible) part of two long onions or one leek
Spice (per serving!):
1/4 tsp salt
1/2 tsp soy sauce
1 tsp lard or sesame oil
Instructions

Slice ginger. Cut green part of long onion into halves. Bring water, stock cubes, sake, ginger and green onion to boil in large pot. Keep on a rolling boil for about 5 minutes, then strain. Discard everything but the broth.
Blanch spinach and drain. Squeeze out excess water and cut into 5-cm lengths. Slice white part of long onion thinly.
Add spice to each individual serving bowl.
Boil noodles for 3 minutes, then drain.
Pour broth into bowls on top of the spice. Add noodles to soup, top with roast pork, spinach and thinly sliced long onion (the previously unused white part, that is).
Other options
The "Big Three" Japanese styles are:

salty or shio ramen (‰–ƒ‰�[ƒ�ƒ“), which leaves out the soy
soy or shoyu ramen (�Ý–ûƒ‰�[ƒ�ƒ“), as demonstrated here
miso ramen (–¡‘Xƒ‰�[ƒ�ƒ“), a specialty of Sapporo
Cl******g for the number 4 spot are tonkotsu ramen, based on a strong dark pork stock and Nagasaki-style chanpon, with oodles of seafood. There are countless variations and every town and hamlet in Japan touts its own specialty. On top of the basic broth you can add mung bean sprouts (moyashi), bamboo shoot (menma), snow peas, shiitake, cabbage, sweet corn, nori, wakame... almost anything goes, including moderately weird ingredients like squid ink and butter.
Etiquette notes

Ramen should be consumed with much slurping gusto, preferably while reading a shounen manga so that you do not spray everybody in the vicinity with noodle juice. Almost-obligatory side orders are a half portion of gyoza (éLŽq) and a beer. In Japan, most ramen places (ramenya) worth their salt will offer you a free bowl of rice on the side if you ask, although then again, at a ramenya worth its salt the soup portion will be so humongous that you won't need to bother...

[Samsa]

Originally posted by -Tragedy-
lol. i wasn't asking if you're supposed to or not. I was asking if you do or not. I personally drain the water because I like them better that way.

oh. hmm. well as you saw there are a thousand ways to cook ramen or whatever

but traditionally it's still a noodle soup

[Salena Child]

i love ramen noodles the oriental and the shrimp ones are yummy. i will put them in a bowl and fill it up with water just enough that they are entirely under water. nuke for 3 minutes. take out and put broth powder in. stir and enjoy. i don't eat them very often because they are very bad for you.

[miss pie]

We don't have Ramen Noodles.
Would they be the equivalent of Pot Noodles does anyone know?

[june33]

Did you know they have Ramen Wanton Soup now?? It's really tasty. They ususally only have it in Randall's though.

[DeviousJ]

Originally posted by Salena Child
i love ramen noodles the oriental and the shrimp ones are yummy. i will put them in a bowl and fill it up with water just enough that they are entirely under water. nuke for 3 minutes. take out and put broth powder in. stir and enjoy. i don't eat them very often because they are very bad for you.

Not if you get enough potassium in your diet