Go-To Noodle Recipes?

[HeHateMe]

Back when i was in junior high, highschool and college, I used to make all sorts of different kinds of Ramen dishes, because I liked how fast the main part (the noodles) was ready and got hooked on the MSG at an early age.

Early on I progressed beyond pouring those salty packets on my creations and got bolder with flavors and ingredients.

Anybody do up a good Ramen?

What's your go-to ramen dish?

 

[Crystallas]

My goto ramen.

Warm the pan with coconut oil. Also seasons the cast iron pan nicely.

Caramelize a full onion, add crumbled keiska(casing removed) then thinly sliced weselina sausage. Once one side of the sausage is browned, I add chopped spinach and tomato. Once the juices are boiling nicely, I'll drain it over just one side of rye bread, two or three slices. And set that on the side. Then I add some real ghee butter, and add two packages of top ramen. Start mixing everything in. When one side is solid enough, I flip the ramen over and add extra sharp cheddar to melt. Fold the ramen, making room on the pan, add the slices of rye back onto the pan to toast a bit. Roll the ramen onto the slice, making room for another piece of bread, and then fold them into each other when one slice of bread side is finished toasting. Basically making a sandwich in the pan. But then I lay it out on a plate so the bread is fanned on the side and eat it with chopsticks.

 

[Chief Walking Stick]

Back when i was in junior high, highschool and college, I used to make all sorts of different kinds of Ramen dishes, because I liked how fast the main part (the noodles) was ready and got hooked on the MSG at an early age.

Early on I progressed beyond pouring those salty packets on my creations and got bolder with flavors and ingredients.

Anybody do up a good Ramen?

What's your go-to ramen dish?

I hear ya! Those times were ruff! But white folk gotta persevere somehow!

I've been going to a lot of "Thai Boutique Restaurants" recently that serve "hot pots".

I experimented tonight with the following recipe:

8 oz. Asian noodles, like soba or udon
6 cups beef broth
3 tbsp. Thai Chili Lime Vinaigrette
2 cups baby spinach
1 cup packaged shredded cabbage and carrot blend
8 oz.Seared Sirloin, slices cut in half
4 tbsp. cilantro, fresh chopped

I bought a full round loaf of artisan italian bread, gutted it out and poured this in. Was AMAZING. Plus I had bread left over to feed the homeless.

 

[HeHateMe]

My goto ramen.

Warm the pan with coconut oil. Also seasons the cast iron pan nicely.

Caramelize a full onion, add crumbled keiska(casing removed) then thinly sliced weselina sausage. Once one side of the sausage is browned, I add chopped spinach and tomato. Once the juices are boiling nicely, I'll drain it over just one side of rye bread, two or three slices. And set that on the side. Then I add some real ghee butter, and add two packages of top ramen. Start mixing everything in. When one side is solid enough, I flip the ramen over and add extra sharp cheddar to melt. Fold the ramen, making room on the pan, add the slices of rye back onto the pan to toast a bit. Roll the ramen onto the slice, making room for another piece of bread, and then fold them into each other when one slice of bread side is finished toasting. Basically making a sandwich in the pan. But then I lay it out on a plate so the bread is fanned on the side and eat it with chopsticks.

This sound familiar...

 

[Chief Walking Stick]

My goto ramen.

Warm the pan with coconut oil. Also seasons the cast iron pan nicely.

Caramelize a full onion, add crumbled keiska(casing removed) then thinly sliced weselina sausage. Once one side of the sausage is browned, I add chopped spinach and tomato. Once the juices are boiling nicely, I'll drain it over just one side of rye bread, two or three slices. And set that on the side. Then I add some real ghee butter, and add two packages of top ramen. Start mixing everything in. When one side is solid enough, I flip the ramen over and add extra sharp cheddar to melt. Fold the ramen, making room on the pan, add the slices of rye back onto the pan to toast a bit. Roll the ramen onto the slice, making room for another piece of bread, and then fold them into each other when one slice of bread side is finished toasting. Basically making a sandwich in the pan. But then I lay it out on a plate so the bread is fanned on the side and eat it with chopsticks.

Welcome back!

 

[HeHateMe]

Okay, here's mine. Posting because I'm so bored of it lately but hopefully someone else will start enjoying it as much as I have in the past:

Be warned, this is a lot of food.

First you make a "ramelet" Which is like it sounds. Boil the noodles (one packet), then fry them in a pan (coconut oil works well, maybe a little sesame oil thrown in for flavor if your wife hasn't used all of it in some recipe and not replaced it) then add butter (unsalted) and some gently whisked eggs (THREE, with a FORK, not a WHISK) and season with soy sauce and make an omelet out of it.

You can make this a plain ramelet, or you can do what I always do, add INGREDIENTS!

I chop up a fistful of Kimchi, some scallions and Narutomaki, thinly sliced on the bias for extra protein.


This is the "plate" on which you will serve the next ramen installment, which is stir-fried.

Boil the noodles but not too long, not even "el Dante" then you toss them in a wok or a really hot cast iron skillet that's been hit with some coconut oil and again a little sesame oil if you have it (i ran out the other day but just skimmed some of the oil off the top of a huge jar of Tahini)

Stir fry and hit with sriracha, chopped mushrooms, grated ginger, more scallions, chopped leek, chopped celery tops, and a can of shrimp (fresh if you have it on hand, I like the briny little guys in the can that they put in eggrolls, because memories of being super broke)

Toss this whole with more soy sauce and then garnish with some grilled bok choy (that's your salad) and put all of that on top of your ramelet "plate" which is on top of a normal plate.

Simple, easy, just make sure you chop every thing up and have it in little bowls because this cooks up SUPER quick!

 

[Mitchapalooza]

I usually just follow the directions on the packet and eat it as so.

 

[HeHateMe]

I usually just follow the directions on the packet and eat it as so.

Those packets are SUPER high in sodium though. Way healthier to skip it and add other seasonings and toppings/fillings.

 

[Crystallas]

In all seriousness, these are my favorite premade noodles that can be found in most stores. Singapore noodles and even a ramen replacement. These work nicely. Otherwise, when I really have a taste for ramen, I have to make my own noodles from scratch(also very easy because the dough does not need to rest). Having real ramen in japan spoiled me a lot and makes damn near every instant ramen out there taste like chef boyardee.

 

[Chief Walking Stick]

In all seriousness, these are my favorite premade noodles that can be found in most stores. Singapore noodles and even a ramen replacement. These work nicely. Otherwise, when I really have a taste for ramen, I have to make my own noodles from scratch(also very easy because the dough does not need to rest). Having real ramen in japan spoiled me a lot and makes damn near every instant ramen out there taste like chef boyardee.

LOL

Hey... I'm trying to find a raid group in Destiny... can you please reinstate my gaming forum access?

 

[SilenceS]

Back when i was in junior high, highschool and college, I used to make all sorts of different kinds of Ramen dishes, because I liked how fast the main part (the noodles) was ready and got hooked on the MSG at an early age.

Early on I progressed beyond pouring those salty packets on my creations and got bolder with flavors and ingredients.

Anybody do up a good Ramen?

What's your go-to ramen dish?

 

[SilenceS]

My goto ramen.

Warm the pan with coconut oil. Also seasons the cast iron pan nicely.

Caramelize a full onion, add crumbled keiska(casing removed) then thinly sliced weselina sausage. Once one side of the sausage is browned, I add chopped spinach and tomato. Once the juices are boiling nicely, I'll drain it over just one side of rye bread, two or three slices. And set that on the side. Then I add some real ghee butter, and add two packages of top ramen. Start mixing everything in. When one side is solid enough, I flip the ramen over and add extra sharp cheddar to melt. Fold the ramen, making room on the pan, add the slices of rye back onto the pan to toast a bit. Roll the ramen onto the slice, making room for another piece of bread, and then fold them into each other when one slice of bread side is finished toasting. Basically making a sandwich in the pan. But then I lay it out on a plate so the bread is fanned on the side and eat it with chopsticks.

:lmao:

 

[Unannounced Fart]

Damn, Crys & Prawn, those are some pretty creative ramen recipes. I'm lucky enough to work near Little Tokyo in LA (and Koreatown, Chinatown, and Thai Town for that matter), so I get to eat some really authentic ramen. There's this one place that has a line across the block everyday, and it's sooo delicious.

But the best bowl of noodles I've ever had was at a hole in the wall Thai restaurant that I saw on Anthony Bourdain's TV show. The broth was addicting like crack. It turns out that they put blood in the broth, which kinda freaked me out at first, but if I ate that shit everyday, I would be a happy man.

I don't eat the instant stuff anymore, but when I did, my Mexican friend got me into adding Tapatio sauce and lime into a regular bowl of Top Ramen. It made that shit taste 10x better. And they actually make Top Ramen with Tapatio sauce now, so that trend apparently caught on big time.

 

[AussieBear]

we grew up on those things when i was a kid/teen.. i remember one point they were 5cent a pack.

i like the noodles al dente, so i boil (reduce) two of the soup packs down to get full flavor then i add the 2 noodles in real quick after dropping in eggs. kind of like an egg drop soup.. the egg cook as quick as the noodles. you can beat the eggs before you put it in or just drop them in whole... i like them whole, basically poached. i drop them before the noodles so i dont over cook the noodles at all.. like i said i like them al dente. if you dont care about that you can add eggs in at the same time as the noodles or after..

if i want to get fancy i may add meat or a bone.. or go to some asian store to buy wontons or fish balls to add to it too. if im really up to it i may boil some beef or pork bone down to reinforce the soup packets as well.

aus doesnt carry the cheap ramen brand i ate in the usa, so i dont eat them much here unless i go into the city and can hit up a good asian market and buy some of their brands instead..

the only flavor i can stand that they sell at the grocery store is mi goreng.. it comes with oils and soup packs..

if i make noodles.. i basically make some sort rice noodle cooked different ways... i dont make homemade ramen.

 

[Tater]

Does anyone have any cheap, easy to make recipes? Those all sound great, but if I had the money to go out and buy 10 ingredients I'd just go to a restaurant instead.

 

[ShiftyDevil]

1 ramen packet
1 hot dog
1 slice of american cheese
Ton of sriracha (or other hot sauce)

Cook up the ramen, leave a little liquid in the pan, add the seasoning, add the cheese and the (cooked however you want) hot dog.

My cousin came back from being stationed in Korea years ago, and apparently they serve basically this around there. Sounds kinda gross, but, it's kinda amazing.

 

[Tater]

1 ramen packet
1 hot dog
1 slice of american cheese
Ton of sriracha (or other hot sauce)

Cook up the ramen, leave a little liquid in the pan, add the seasoning, add the cheese and the (cooked however you want) hot dog.

My cousin came back from being stationed in Korea years ago, and apparently they serve basically this around there. Sounds kinda gross, but, it's kinda amazing.

That's something I'd try. But you mentioned a pan, I've only made the noodles by pouring boiling water in the styrofoam container. That puts a whole new paintjob on things. I
ve only eaten them with the included "spice packet".

 

[Chief Walking Stick]

That's something I'd try. But you mentioned a pan, I've only made the noodles by pouring boiling water in the styrofoam container. That puts a whole new paintjob on things. I
ve only eaten them with the included "spice packet".

You haven't even lived yet.

 

[Unannounced Fart]

Does anyone have any cheap, easy to make recipes? Those all sound great, but if I had the money to go out and buy 10 ingredients I'd just go to a restaurant instead.

Just squirt some Tapatio sauce (not Tabasco), squeeze half a lime, thrown in a boiled egg, and you're good.

 

[Chief Walking Stick]

Just squirt some Tapatio sauce (not Tabasco), squeeze half a lime, thrown in a boiled egg, and you're good.

Tater isn't Mexican.