How about a thread about things you can add to/do with ramen for a little variety? Because if you're like me, you are le poor and survive on the local grocer's "10 Ramen Blocks for 4 Dollars" special...;_;
When I don't want the soup flavouring packet added, I usually just add in some mixed veggies and some scrambly egg, for example. I also have a friend who makes cold casseroles with hers and it's pretty good. What do you do?
I found this website a while ago with instant ramen recepes, tried a few out and didn't like them except for one:
(this sounds really weird)
1) Cook BEEF ramen noodles until done (add the beef powder while cooking). Once it's done and beefy, drain all the water and put the noodles on a plate.
2) Add a few squirts of lemon juice, a spoonful of margarine/butter, and two spoonfulls of STRAWBERRY JAM. Yes. Jam. Stir it up.
3) Eat!!!
I know that sounds nasty, but the beef and the strawberry taste so good together, and the margarine and jam make it so creamy and good!
I'm a raw egg man myself.
You can also try some of that cheap imitation crab meat.
If by "block" you mean the cheap ass "Top Ramen" or something of the like, you're getting ripped off. I can get 10 packs for a buck.
Might want to try to find a better deal on that.
if you are going to learn to cook, do it with something besides ramen
>>5 speaks the truth. Ramen is not the best way to learn to cook.
But, if you want ideas for stuff to add to ramen, I like hard boiled eggs sliced into wedges, and broccoli, and mushroom slices, and other simple little things like that.
You should also pick the right [instant] ramen. If you're going to eat shit, you should endeavor to eat quality shit. Some of the pricier insta-ramens are worth it.
Yeah, raw egg is good, but I like mine with sesame oil.
Mushrooms are always good.
Ramen is best raw with the seasoning poured and shaken all over it, the best seasoning is beef. It's like a biscuit. Cooking it is nasty.
I like to make the beef ramen with onions and cheese if I have it.
Frozen vegetables or cheap fake meats also make a good addition, like has been said.
But probably the best to do is make spicy ramen and cheese, where you boil the ramen normally in a pot (with or without the flavor packet), drain all the fluid off, add milk, cheese and hot sauce or peppers, and then cook until it's the consistancy you like.
Almost anything that you can do with noodles can be hacked together with Ramen.
>>3
If I add raw egg to undrained noodles w/near-boiling water, will the egg sort of cook?
11 Here. It depends on how you add the egg, and how it's supported by the noodles, how you heat it, etc, etc.
Personal preference: boil& cook the noodles, break an egg into a small glass (usually use a double shot glass) and mix the egg with a fork to break the yolk and get it to a fairly even consistancy, then take the noodles off heat, and while still stirring pour the egg in through a fork ~15 cm above the pot (This can take some practice). If you don't remove the noodles from heat, the egg turns out rubbery, but if you do this way, it ends up about like egg drop soup (with the nice threads of cooked egg).
A friend of mine likes to get all of the noodles made, drain it a bit, and then break an egg over it. Sometimes if he's lucky it'll end up looking like a sunny-size up egg, but a bit more rubbery, and tasting like the broth. He also says that making a hard-boiled egg in the broth (while cooking the noodles) and then shelling it and serving it in the Ramen is great.
Just wondering:
Does udon count as ramen, or does it have to have thinner, chinese-style noodles to be considered ramen?
>>15
The latter.
Ramen is a specific type of noodle imported from China that became popular fairly recently, in the 19th century. Udon and soba are thought to be far older.
Okonomiyaki is a great way to enjoy it. just beat eggs with green oinons and seasoning of choise and add to fried boiled noodles and make it into a patty in the pan then add as you please, bacon ect. then top with teriyaki sauce and japanese mayo. yummy!
You can add just about anything to ramen.
Personally I add fish balls, left over meat, meatballs (the Asian grocery variety), or dark green leafy vegies (bok choy etc).
If you're going to add an egg, I usually have it raw. But if you want it cooked, I'd suggest having the broth boiling a little, crack the egg in and leave it to cook. If you stir it, the broth turns cloudy and slightly thick. It's fine if you like it like that, but it always makes me bloated and full of gas. Making a hard boiled egg is always nice to eat with noodles, but if you've ever boiled an egg in water and seen the scum leftover, you wouldn't really want to boil it with the broth.
If you're brave, you can make a great ramen filled omelet. I would suggest dropping the noodles onto the egg before allowing it to harden too much, and spread those noodles extra thin! There's limitless ways to prepare the noodles beforehand, and it's extremely delicious with fresh vegetables/mushrooms of your choice.
I've had my best successes in this from microwaving harder vegetables like onion and peppers beforehand, stir frying them with the drained noodles and whatever flavoring I feel like using, and then starting the omelet like normal.
Let me know if I'm retarded. This is so easy and so delicious.
I do my ramen like I was cooking Shabu-Shabu....
Boil frozen veggies and chopped up chicken/pork/beef/shrimp in a hot-pot, then wait 15 minutes and then add ramen and cook til soften... Also add a cut up hard-boiled egg, season-package and nori for seasoning...
Check out http://www.geocities.com/joydoctor2001/Ramen.html lots of good ramen ideas.
I drop in an egg 40 seconds before I stop cooking and add a little pepper, garlic powder, and butter. No fuss no muss.
I disregard the cooking instructions on most packages except for the water amount. I find that this way makes the noodles taste better and they're perfectly cooked.
Put on high heat until it starts simmering. Stir, and then once it comes back to a boil shut off the heat. Enjoy.
I was thinking of adding some left over lettuce to ramen. When would be the best time to add that?