Are there any recipes that use ramen noodles that go beyond boiling water and adding the seasoning packet?
My Aunt has a salad recipe that uses crumbled uncooked ramen noodles for crunch. It’s been years since I had it, and I think it had peas. I remember liking it.
But you can do all kinds of things to spice up a Ramen packet. Add a soft-boiled egg, for one. Do you have bone broth of some kind? Some Miso? Throw out the spice packet and make your own broth. You can add some green peas, sliced pork, diced chives, sweet corn, etc to the standard bowl. It’s all up to how much effort you want to put in.
If you’re asking whether there are other ways to make ramen, yes, of course. You should try miso chashu, it’s great. And, as mentioned above, you can take your normal dried ramen packet and add ingredients like boiled eggs or chashu or whatever suits your fancy.
Now if you’re asking if someone ever uses dried ramen packages in an off-label, non-soup manner? Also yes, there’s ramen noodle salad as one thing that comes to mind.
You can bake them nicely (after a soak in boiled water) and they have a great texture.
Probably not what you’re asking, but real ramen is amazing and nothing like the instant stuff.
Anyway, like I was sayin’, ramen is the fruit of the kitchen. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, ramen-kabobs, ramen creole, ramen gumbo. Pan fried, deep fried, stir-fried. There’s pineapple ramen, lemon ramen, coconut ramen, pepper ramen, ramen soup, ramen stew, ramen salad, ramen and potatoes, ramen burger, ramen sandwich. That- that’s about it.
Oh heck yeah.
Or, save the flavor packet and use it as a secret ingredient in other things you make. It’s mostly MSG so it’s an umami bomb. I’ve added chicken flavor packets in gumbos and stuff. Since you add a packet to a big pot of soup or stew instead of a single ramen serving it’s not as ‘in your face’ flavor-wise and sodium-wise.
Anyway, one of my favorite ramen hacks is make a tom yum- style broth with homemade chicken stock, fish sauce, Thai red curry paste, maybe a little brown sugar, then add sliced peppers, chiles, mushrooms, green onion, diced garlic & ginger. Leftover chicken or a few raw shrimp at the end (turn off heat and let the hot broth cook the shrimp perfectly in a couple minutes).
There is a comedy bit (paraphrased) about a struggling comedian appalled by the suggestions on the ramen packet. “Just add rotisserie chicken! If I could afford rotisserie chicken, why would I be eating a fifty cent pack of ramen? What’s next? Lobster? Ramen would be pretty good if you added some lobster”.
It is a easy to add: diced peppers, onions, egg, leftover meat, spices, tofu, sauces (hoisin, sriracha, hot sauce) anything you might use making soup.
A quick Google would show a proper recipe using ramen noodles, not the prepackaged salt cubes.
It would be simple to use them in any dish requiring noodles. I saw a salad recipe for them but was not tempted.
I love ramen and my favourite is one package of Sapporo Ichiban chicken and one of miso with a ton of grated or shredded ginger, oyster sauce, sesame oil, soya sauce, crunchy peanut butter, and some dried chili flakes. If we have have some grocery store BBQ chicken I’ll add some of that as well.
Sometimes I’ll strain the noodles first, before adding all the other stuff and then I’ll plop it on a salad.
I have discovered ramen bowls. They are the bare canvas onto which you can create a dish only limited by your imagination. I’ve made 3 different bowls so far. This was my Shoyu Ramen bowl. Next on my ramen bowl bucket list is miso ramen.
Things I have put in them: menma bamboo shoots (these things are addictive! We all started snacking on them right out of the frying pan), soy eggs, poached eggs (pictured), different sous’d then seared meats (pictured is pork loin), mushrooms. . . just pretty much anything.
Wow, that looks impressive! I’m getting hungry
Yeah. The two are amazingly different.
Thanks! They can be as elaborate or as simple as you like. I was going to add that you can use instant noodles and they’ll work just fine but these guys stand up much better and there is enough to make, like, 8 bowls!
I like eating the noodles, as in open the package, chomp. Toss the salt seasoning packet & the wrapper when done. Basically instead of 'tato chips.
That salad is very good. It’s nice if you need to take a salad somewhere. You can make a big, delicious salad for not too much money. I leave out the nuts and seeds for allergy reasons.
Noodles in salad are like seeds, nuts, crotons or bread - usually a welcome contrast.
That’s it. “You can’t expect me to add something seventeen times as expensive as… [what] you are…”. I heard it briefly a long time ago on comedy radio.
To elevate your ramen, you could make swirly fish cake which looks nice and has little taste. Better, you could ask the master.
Stir fry them. Crumble up pieces of the brick and drop a few at a time into a wok with a little very hot oil. Push them off to the side after they puff up. Sprinkle cooked noodles with a little brown sugar if you like, or spread on a plate and cover with a main dish, or float on a bowl of soup.
From the above link (Serious Eats):
“The easiest way to quickly upgrade a bowl of instant noodles is with ingredients that require no extra cooking. I’m talking simple sauces and condiments like:
- Miso paste
- Chili bean sauce
- Thai curry paste
- Japanese curry powder
- Fish sauce
- Harissa
- Vinegar
- Ponzu
I’m a condiment hoarder… The key is not to go overboard with too many different competing flavors. I often make this mistake after long nights out, assuming that when it comes to hangover cures, more is better. Not the case… if you’re using a salty condiment, you should omit some of the seasoning packet. You can also add:
- Spices like white pepper, sichuan pepper, or chili flakes to the finished dish, or try adding a cinnamon stick, star anise, and coriander seeds to the simmering broth (remove 'em before serving!)
- Fats like toasted sesame oil, chili oil, or an animal fat (pork, chicken, or duck are all awesome)
- Citrus juices—a quick squeeze of lemon or lime right before serving can go a long way to brightening flavors.”