Echoing the above: Wait, what? I didn’t even realise that was an option. (Seriously, though, I’ve never seen anyone do that when making ramen back in my college days twenty something years ago. Maybe the kids do it now, for all I know.)
As kids we ate Mamee noodle snacks, a flavoured crunchy ramen-ish brick that is (I think) intended to be eaten without cooking or softening. When we couldn’t prevail on mum to buy them, we’d take normal 2-minute noodles (Maggi or house brand) and microwave them dry, essentially toasting them. Then we’d sprinkle on the flavouring and crunch them up. Salty carby crunchy. Good.
Googling “ramen salad” shows several recipes that use the crushed uncooked noodles and sometimes the seasoning. I made it once and thought it was okay but not really worth repeating.
I didn’t try the soy sauce and hot sauce, but the peanut butter alone makes it taste a decent amount better. I don’t have soy or hot sauce on me at the moment.
I tried hazelnut spread too, not as good as the peanut butter.
:eek: How does that even happen? 
Like others, I like making ‘egg-drop’ ramen if there’s nothing else to add. I’ll usually add whatever veggies we have around, onion, jalapeño, bell pepper, scallions, etc. Leftover chicken plus the skin gets pulled off the bone, chopped up and tossed in too. And a few squirts of Sriracha sauce. Peanut butter sounds interesting.
What- the whole block or the breaking up?
I do the egg drop soup method as well, and if I have them on hand, add peas, carrots, and/or mushrooms. I drain most of the broth after cooking and drink it separately.Topped off with fresh ground pepper and garlic powder mixed in. Yum!
Same here, although it’s now called “Soy Sauce” flavor.
And am I the only one who never ate them while away at college? Probably because I didn’t have any easy way of boiling the water (well, that, and I went home every weekend and could make it there).
I spent a moment looking at the ramen selection of my local grocery but all the non-Maruchen/Top Ramen varieties were “Spicy!” which is a deal breaker for me. I’m not invested enough to order online or seek out an Asian grocer so it looks like I stick with the standard.
for those playing the Chicago home version, this was at Jewel. Next time I’m in Mariano’s, maybe I’ll look though I don’t use them much for staple items.
The breaking up. I’ve always seen it prepared and eaten as the whole block. Or at least the vast majority of time. LIke I said, it’s never occured to me to break it up as it fits so nicely and easily into whatever cooking vessel you’re using, and the long noodles is part of the fun! (Plus it’s always been instilled in me not to break up noodles when cooking, especially spaghetti, so I never thought of it as an option with ramen…)
The ones that are stashed in the pantry are Nissan Hot & Spicy Noodle Bowls, Chicken or Nongshim Hot & Spicy Noodle, Chicken. They are pretty interchangeable.
I toss out the spice packets (which are nearly pure salt) in favor of a palm full of dried red and green bell peppers, some sriracha or Yellowbird, a dash of soy sauce and whatever else I can find in the fridge. Maybe a whisked egg if I’m feeling frisky. Then slurp the whole thing down with chopsticks.
I don’t like it. I eat quite a bit of rice at various times in my life, but BBQ sauce is far better on rice than soy sauce. So I have no need for it.
I usually poach an egg in the water with the noodles and add some frozen veggies. When the noodles are cooked and the egg is poached I’ll add some chopped up leftover meat just long enough to get hot. Then I’ll drain 90% of the water throw everything in a bowl and add the seasoning packet, sriracha, and spicy sesame oil. My goal is to have the egg yolk still runny.
there used to be a guy on the net called “the ramen hunter” whod find odd and new flavors of ramen…but I don’t think he has a site anymore