I’m quite a fan of instant ramen - I particularly like the hot and spicy ones when I am not feeling well.
But I think maybe I’ve been preparing them wrong for my whole life - this only occurred to me when I encountered the types of noodles that contain multiple different sachets, and I happened to read the preparation instructions.
NB: we’re talking about the kind of instant ramen that are bought as a square, dry block, in a crimped plastic bag, containing one or more sachets of dried/powdered seasonings.
The way I’ve been doing it is: Put the noodles in a pan, add some water, add the contents of the flavour sachet, bring the boil and simmer a bit, stirring occasionally, then transfer the noodles into a bowl, with some or all of the liquid. I guess I always did this because it’s analogous to the process of preparing instant noodle pots - everything is in there at the start.
But it seems that the right method is something like:
Boil the noodles in plain water
Prepare some of the flavour sachets separately as a soup or paste
Bring the plain noodles together with the soup/paste only when they are fully cooked.
Put the noodles in a bowl
Add boiling water from the kettle
Let sit for 2 mins
Drain the water
Put in all the flavour sachets.
So, basically like the ‘recommended’ method, except without the ‘boil separately’ step, 'cos I can’t be stuffed washing an extra pan. I figured if it works for a Pot Noodle it should work in my bowl - and it does
I boil water in a pot, just enough to saturate the noodles. In go the noodles, boil 'till saturated. If there’s any extra water drain it off. Add salty bullion packet and stir thoroughly. Dump salty noodles into a bowl, and attack with a fork.
Put some oil in a wok, get it good and hot. Crumble the ramen noodle block and drop a little at a time into the wok. As the noodles puff up push them off to the side and add more. While still hot sprinkle with a little brown sugar and the seasoning mix if you like.
That had always been my assumption (in part because of the words ‘soup base’ that are often printed on the flavour sachet) - but it seems the official method of preparation, even as a soup, is to boil the noodles first in plain water, then make the soup separately, and add the noodles.
I guess the soup is less starchy that way, but is that a good thing?
[ol]
[li]Cook the noodles[/li][li]Place cooked noodles in bowl[/li][li]Dump flavored salt packet on top[/li][li]Fill bowl with noodle cooking water[/li][/ol]
This is mostly consistent with the instructions printed on the package of most instant ramen blocks I’ve ever had (most say to add the packet directly to the cooked noodles in the pot, but I add them to the serving bowl).
What brand are you using that instructs you to prepare the broth separately?
My wife does something similar to make salad crispies. She’ll gently break the noodles up to keep them in bite-sized clusters, toss them with almonds, garlic, ½ a seasoning packet and some other stuff… yumm! Most of it gets eaten before the salads are served.
Put noodles in bowl
Add two cups scalding hot tap water
Add an egg
Cover and microwave for three minutes
Add flavor packet, sprinkle with pepper
Eat as soup
When I’m feeling especially gourmet, I’ll snip up a chive from the backyard into it.
That is the way I do it except I add frozen mixed veggies to the water before boiling and add cut up pork with the noodles. I used to put bean sprouts on the finished soup in the bowl but they don’t keep very long and I tend to eat Ramen noodles without planning. I also like to make a double portion and mix oriental and chili flavors.
I can not fathom why anyone would throw out the broth, it is so flavorful.
I like my ramen al dente with a sharp flavor from the seasoning packet. So I boil just a little bit of water, enough to about half cover the block of ramen. Once boiling, I add the ramen and seasoning packet to the water. I do about 60 seconds per side, flipping it over since there’s not enough water to cover the whole block.
Then I drain the water. It usually still has the shape of the block at this point but the noodles are soft enough to eat.
I make Ramen noodles three or four times a week. My method follows:
Bring 1/4 cup water to boil. Break off a 1 inch square of the noodles and drop it into the water. Place remaining noodles in a ziplock bag. Toss out the seasoning packets. Drain water from noodles. Give noodles to Rocco (our African Grey Parrot).
Boil the block of noodles.
When about half-way done, gently pour in one scrambled egg.
Do not stir again.
Drain off most the water.
Stir in the salty-chickeny-goodness packet.
Shove in my mouth.
Curse myself for not waiting until it cools.