I’ve been eating more ramen lately, of all the maruchan flavors I’ve tried (I’ve tried most) I think chicken mushroom is the best.
I don’t think Shin ramyun is really that great or worth the premium price.
Today I tried Nongshim noodle bowl, kimchi flavored. That was excellent. I think that is the best ramen I’ve tried (assuming I don’t get sick tomorrow).
Maruchan sriracha was terrible, tasted like dirty feet.
I’ve never tried the methods to spice up ramen by adding eggs
Winn-Dixie’s store brand of hot’n’spicy noodles was excellent back when I could induge in such salty stuff. It was best prepared with the whole flavor packet poured over drained noodles with a couple spoonfuls of the boiling water added, with a slice of American sandwich cheese melted and stirred in. Yum!
We just buy the Maruchen stuff. Everyone’s preferred flavor is the chicken but I’ve learned that no one will eat the shrimp but me. So I pick up a couple shrimp flavored to ensure I have some noodles available.
I throw an egg in to cook with the water and, when in season, grab some fresh chives from the yard and snip them into it. That’s as fancy as I get.
Thai Kitchen brand: garlic and vegetable, and spring onion. I am less enamored of bangkok curry and hot & sour.
Regardless of flavor, I add chopped up vegetables (broccoli, carrots, celery, chives, etc.) and if I have any, roasted chestnuts. Yum-yum.
The best ramen I have found has (of course) been at Japanese markets. There is great variety and usually no telling what’s in them or how one differs from another. I judge by total calories and sodium content, trying to keep both to a minimum.
I have long referred to them as “chemical soups” rather than ramen or noodles.
I get whatever that cheap 5 for 1.00 stuff is at Kroger. Top Ramen I guess it is. I stir two beaten eggs in to the broth and give it a splash of soy sauce and generous dousing of sweet Thai chili sauce at the end. Any leftover meat is added too. This is the way my kid likes it. I can’t stand the stuff.
has anyone noticed that like everything else in the world ramen noodles are more expensive these days?
I mean I remember when they were so cheap certain stores wouldn’t sell them individually youd see 10 or 15 for a dollar … Now your lucky if you see 5 for a buck now …
I’m weird tho when I cook my noodles … I drain all the water pour in the flavor and just mix it up … tho of one of em had a “cheddar chicken” flavor and I had to feed 5 people so I made all 10 packs and some tuna and mixed it in a pot …
Mrs. L.A. just buys Maruchan (in the plastic bags). I like to put the powder, water, and noodles in a pot and just cook them. Then I drain off most of the liquid into a cup. (Mrs. L.A. doesn’t.) Then we each add a couple of slices of American cheese to our bowls so we have noodles’n’cheese. (Or in Mrs. L.A.'s case, noodles in a thin cheese sauce.) I drink the broth out of the cup, give the cheesy noodles a good shot of Sriracha sauce, and eat it with chopsticks.
Top Ramen Oriental is my standard: cheap, tasty and vegetarian.
For the past few years I’ve been able to get Fortune brand Yaki-Soba noodles in the produce section of my grocery stores and they’re fantastic.
Any vegetables and/or protein usually goes well with the noodles and I enjoy a wide variety of soy and curry sauces, as well as the occasional bouillon broth.
My fave flavor is shrimp. I’ll add chives and sliced bok choy or napa and some kind of meat (usually potstickers or won ton) to make it a more complete meal.
Indo Mie are THE best ramen. 5 flavour packets inside, many flavours available.
Best recipe:
Put all five flavour packet contents in bottom of bowl. Boil noodles in water. When almost cooked add veg, thinly sliced carrot, mushroom, cabbage, etc. Fling noodles and veg onto flavour packet ingredients in bottom of bowl, mix throughly with tongs. Now top with any thinly sliced leftover meat you have, ie chicken! Sprinkle with black pepper, garnish with fresh cilantro, add chilli sauce and soya sauce to taste and enjoy!