close

Privacy guaranteed - Your email is not shared with anyone.

Any Ramen Connoisseurs?

Discussion in 'The Okie Corral' started by GLWyandotte, Nov 27, 2012.

  1. GLWyandotte

    GLWyandotte Señor Member

    Joined:
    May 31, 2011
    Messages:
    4,841
    Likes Received:
    84
    Location:
    Somewhere Between Heaven and Hell
    Asian stores by me have an incredible variety of ramen noodle packs- bags, bowls, cups....
    In college we ate Maruchan 5/$1 variety. Ick!
    FFW 30 years.…
    I started trying a few- Wei Wei, Vi Wong, Indo Mei. Really interesting flavors- BBQ chicken, roast duck, kung fu beef, Toam Yum-. Kind of neat- these all have the standard foil seasoning pack, but they also come with things like packs of chili oil, fried onions, some creamy lard-looking things.

    Anyone else into these cheap eats?
     
  2. devildog2067

    devildog2067

    Joined:
    Apr 20, 2005
    Messages:
    16,322
    Likes Received:
    1,116
    Location:
    Chicago
    Yes, but you can't use the words "cheap ramen" and "connoisseur" in the same sentence.

    I make mine from scratch.
     
    Last edited: Nov 27, 2012

  3. Batesmotel

    Batesmotel

    Joined:
    Apr 5, 2007
    Messages:
    15,703
    Likes Received:
    2,673
    Location:
    Utah
    I like the vacuum packed or frozen ones. Not the dried ones.

    Add an egg and some vegetables.
     
  4. GLWyandotte

    GLWyandotte Señor Member

    Joined:
    May 31, 2011
    Messages:
    4,841
    Likes Received:
    84
    Location:
    Somewhere Between Heaven and Hell
    Actually, I didn't even use them in the same paragraph if you want to nitpick.

    I can do the scratch thing- I'm an Executive Chef so...

    Just interested in who enjoys the varieties sold by Asian stores for a quick bite.
     
  5. devildog2067

    devildog2067

    Joined:
    Apr 20, 2005
    Messages:
    16,322
    Likes Received:
    1,116
    Location:
    Chicago
    Touchy, eh?
    Then I'm sure yours is better than mine.

    I grew up on Neoguri Udon and I still eat it once in a while, but I can't take all of the salt and MSG very often.
     
  6. acaligunner

    acaligunner

    Joined:
    Aug 20, 2011
    Messages:
    223
    Likes Received:
    0
    Location:
    Ca
    Oh boy, not that. :puking::puking:

    Those things have a heck of a lot of salt, and was rated the worst 'stuff' you could eat.
     
  7. Altaris

    Altaris

    Joined:
    Feb 16, 2004
    Messages:
    11,138
    Likes Received:
    4,714
    Location:
    Round Rock, TX
    The Ramen places in Japan were Awesome!!!
    ...and they were pretty cheap too.
     
  8. OGW

    OGW NRA, SAF

    Joined:
    Aug 23, 2004
    Messages:
    5,580
    Likes Received:
    2,703
    Location:
    N.W. Lower Michigan
    DD, please tell us more about making them from scratch. I've never eaten them because of the sodium content but I suspect I'd like them.
     
  9. GLWyandotte

    GLWyandotte Señor Member

    Joined:
    May 31, 2011
    Messages:
    4,841
    Likes Received:
    84
    Location:
    Somewhere Between Heaven and Hell
    Thanks, I did see some Udon varieties, I'll try them next. I know what you mean about the salt though, I'm sensitive to salt to begin with, so these things require me to hydrate like crazy.
     
  10. devildog2067

    devildog2067

    Joined:
    Apr 20, 2005
    Messages:
    16,322
    Likes Received:
    1,116
    Location:
    Chicago
    I use

    1 cup flour
    2 eggs
    big pinch of salt
    small pinch of wheat gluten (my wife keeps this on hand for baking bread)
    shot glass full of cold water

    knead it until smooth and the let it sit for 30 minutes, then roll very flat and cut into noodles or run it through a pasta extruder. Boil for 4-5 minutes and that's it. I usually double the recipe and do it in the Kitchenaid mixer with a dough hook, b/c I'm a lazy bastard.

    For the soup, I use homemade stock (pork usually, but sometimes beef) with some miso and some soy sauce and some garlic and some ginger. I like onions in mine but I think that's usually frowned upon

    Chop some scallions, fry some thick-cut bacon, and poach an egg in the boiling soup and you're done. I usually put in some Brussels sprouts or green beans too, but it just depends on what's on hand.
     
  11. OGW

    OGW NRA, SAF

    Joined:
    Aug 23, 2004
    Messages:
    5,580
    Likes Received:
    2,703
    Location:
    N.W. Lower Michigan
    Thank you!
     
  12. Patchman

    Patchman Florist

    Joined:
    Jul 29, 2008
    Messages:
    17,318
    Likes Received:
    2,544
    Location:
    Land of Flora, Fauna & Merriweather
    First, if you go with the store bought Ramen, you absolutely need to read the label. Salt through the roof and fat way beyond what'd you expect (they're deep fried).

    Sure they taste great, yes, but we'd rather just go with the fresh (refrigerated) Japanese udon noodles. Use chicken/beef broth, any left over BBQ meats, an egg or two, and frozen corn. And any fresh vegetable(s) on hand is good too.

    For soup base, I like curry. So we have have a tub of both red and green curry paste in the refrigerator. Throw a spoonful in the boiling water just like you would miso soup base.
     
    Last edited: Nov 27, 2012
  13. LSUAdman

    LSUAdman Pew Pew

    Joined:
    Aug 3, 2010
    Messages:
    1,760
    Likes Received:
    0
    Location:
    Texas

    Thanks DD - trying this right now. I had to add a little more water (1.5 shot) because the consistency was a little dry. Also, didnt have any wheat gluten, but google says that can be optional. Hope it turns out well!
     
  14. fnfalman

    fnfalman Chicks Dig It

    Joined:
    Oct 23, 2000
    Messages:
    51,936
    Likes Received:
    4,319
    Location:
    California & New Mexico, US
  15. Bren

    Bren NRA Life Member

    Joined:
    Jan 16, 2005
    Messages:
    44,506
    Likes Received:
    12,819
    Location:
    Kentucky
    I like the Maruchan in the cups - mainly shrimp. That's the only ramen I eat. Cost $.29 a cup here.