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Ramen noodle recipes What are some ways you spruce up your ramen noodles
i need some ideas..thanks | |
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Add anything you like. Chili flakes and garlic are de rigueur. Soy sauce
green onion
I don't want you to think like me. I just want you to think. | |
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I just bought a gang of them today. Just try to make them like they look on the package jk "Don't make me chase u, even doves have pride.." | |
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I buy the ones in a cup and before I put the water in I eat the dry peas and throw out the little stinky shrimps. I buy the shrimp kind cause I only eat seafood for meat but those are some nasty little buggers.
I would suggest some boiled carrot slices or lightly steamed celery, baby corn and soy sauce...I have had kimchi on ramen. I like it but it was not real hot. | |
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'Top Ramen Al Dente':
Before you begin, you need: - One package of instant ramen noodles - A napkin - Optional: your favorite beverage
Step 1: Obtain ramen noodle package. Step 2: Open one end, making sure the opened end stays facing upward. Step 3: Push ramen block upward from bottom of package so about 1/8 sticks out. Step 4: Bite into one corner, carefully nibbling so less breaks off and is wasted. Continue until you eat entire exposed 1/8. Repeat with the other 7/8, enjoy.
Variations: After opening, remove flavor packet and sprinkle a bit on the noodlage. Or, use chili powder. The real-ass Mexican kind you get at the mercado, not some Lawry's bullshit. Oh shit, my hat done fell off | |
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Excellent! I have dined on this on many ocassions, mostly in the middle of the night.
Another varition for those who are lethergic and need to be even more supine such as those who are hungover and bound to the couch/bed but in need of sustinance is to simply crumble the entire thing up in the bag and pour it in your mouth or have someone do it for you. Thank God those days are over.
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I have yet to eat it right out the package. It looks so tasteless. I don't want you to think like me. I just want you to think. | |
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Out of eating them as directed on the package, I've only ever just used them as (cheat) noodles in stirfry.
I guess it's not cheating. They are noodles. | |
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It's not cheating. I don't want you to think like me. I just want you to think. | |
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i never thought of soy sauce thanks | |
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yeah those shrimp are gross
is it even really shrimp is the real question | |
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Music washes away from the soul the dust of everyday life. ~Berthold Auerbach | |
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Everytime I pour that water in with the shrimp still in there, I think about how sea monkeys are essentially dried shrimp that are sold in hatching kits... I don't know. I just toss em. | |
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There are some ramen recipes on yahoo's page right now. They look decent. | |
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1.heat some water but not to boil. 2.pour some of the hot water unto a cup with some miso paste(red or white) 3.dissolve miso paste with spoon and pour back into saucepan or whatever you are using. 4.cut tofu into squares or buy fried tofu thats already into squares. 5, put some seaweed into saucepan either wakame or hijiki. but do not use nori. 6.make ramen noodles as direction says and put into saucepan.
you have a somewhat not real traditional way of making miso soup | |
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Hot sauce Watch me talk about Prince - http://www.youtube.com/us...ature=mhee
Tumblr - http://dreamyicecream.tumblr.com/ New coat, huh? That's nice. Did you buy it? Yeah right. | |
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Women's Day Magazine usually has the corner on ramen noodle recipes
Photo: Alison Miksch
Asian Meatball SoupFrom Woman's Day | October 3, 2006
This warming, brothy soup makes for a filling meal, thanks to a combination of beef meatballs, broccoli, sugar snap peas and ramen noodles spiced with flavors of garlic, ginger, soy and sesame.
Recipe Ingredients
Recipe Preparation1. Meatballs: Mix ingredients until blended. Place on wax paper; pat into a 6-in. square. Cut in thirty-six 1-in. squares.2. Bring 5 cups water to a gentle boil in a 4- to 5-qt pot. Cut carrots in half diagonally. Add carrots to boiling water, cover and cook 4 to 5 minutes until almost tender. 3. Add meatballs to pot, 1 at a time. Stir in contents of noodle seasoning packets and the broccoli. Reduce heat, cover and simmer 6 to 7 minutes until vegetables are tender. 4. Break each block of noodles in 4 pieces. Add to soup and cook, stirring to separate strands, about 1 minute. Stir in sugar snap peas and boil gently 2 minutes or until noodles are tender and peas turn bright green. Stir in sesame oil; remove from heat. Garnish servings with scallions. | |
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Warm Chicken and Cabbage Salad Recipefrom Woman's Day |Tossed in oil and vinegar, shredded savoy cabbage gives just the right crunchy contrast to soft ramen noodles and sliced sautéed chicken breasts.
Recipe Ingredients
Recipe Preparation1. Mix Dressing ingredients in a very large bowl. Add cabbage and toss to coat.2. Bring water to boil in a large saucepan. Break noodles as directed on package, add to pot and cook, stirring occasionally, 3 minutes or until tender. Stir in 2 of the seasoning packets until completely dissolved. Pour over cabbage and toss to mix well. 3. Mix flour and remaining seasoning packet in a shallow dish. Add chicken and turn to coat, shaking off excess. 4. Heat oil in a large skillet over medium heat. Add chicken and cook 7 minutes per side or until chicken is opaque in center. Remove to cutting board; let rest 2 minutes. 5. Meanwhile spoon noodle mixture onto 6 dinner plates or a large serving platter. Cut chicken crosswise in 1⁄2-inch-wide diagonal slices and arrange over cabbage mixture. | |
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that's what I do! diagonally sliced up spring onions fried egg | |
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Photo: Charles Schiller
Coconut Curry ShrimpFrom Woman's Day | November 15, 2005
Basic ramen noodles are transformed into a hearty South Asian dish by tossing them in a dressing of light coconut milk, creamy peanut butter and lime juice along with seedless cucumber, scallions and large shrimp.
Recipe Ingredients
2 pkg (3 oz each) any flavor ramen noodles soup mix DRESSING: Recipe Preparation1. Bring 4 cups water to a boil in a large skillet. Break each package of noodles into 4 sections; add to boiling water (save seasoning packets for another use). Cover skillet, remove from heat and let stand 5 minutes.2. Meanwhile, make the dressing: whisk ingredients in a medium bowl to blend. 3. Drain noodles; toss with the shrimp, cucumber, scallions and Dressing. | |
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This one I've actually been using for years. It's a cute appetizer.
Noodle PancakesFrom Woman's Day | February 1, 2003
Recipe Ingredients
Recipe Preparation1. Break package of noodles in 4 sections. Cook as package directs, then drain. Reserve seasoning packet. 2. Put noodles in a medium bowl. Stir in zucchini, scallions, carrot, eggs, flour and 1⁄2 tsp seasoning from packet. 3. Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat. Using 1⁄2 the mixture, make 4 pancakes. Fry 2 to 3 minutes per side. Repeat, using remaining oil. 4. Mix soy sauce and lemon juice. Serve with pancakes. Good with roast chicken or pork at dinner or by itself as a luncheon dish. Related Recipes: Budget Cook, Appetizer/Hors D'oeuvre, Snacks, Pasta, Vegetables, Boil,Saute/Fry, American, Asian, Fall, Spring, Summer, Winter | |
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yaki soba noodles
wok/stir fry the cooked noodles with vegetables in chili oil and soy sauce | |
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