When I pan fry a steak, I cook up ramen noodles in the butter/spice sauce while the steaks rest
Absolutely! I love ramen noodles but I never have them plain.
Typical procedure and ingredients, using Sapporo Ichiban original:
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Spicy grilled pork or chicken – jerk-marinated pork chops, Korean barbecue pork kabobs, marinated chicken souvlaki, piri-piri chicken kabobs – almost anything in that category off the grill will do. I generally use refrigerated leftovers, thinly sliced.
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(Optional) Sliced raw mushrooms, sliced green or red grilled bell peppers or grilled onions – which is why leftover barbecued kabobs containing those veggies are so useful for ramen. Another good option: a few slices of raw red onions. Also optional but good for crunchy texture: bean sprouts.
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Bring about a half-inch of water in a saucepan to boiling. Completely ignore the instructions to use two cups of water! The idea is to add just enough water to cook the noodles, and absorb most of the water.
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When water is boiling, throw in the pack of ramen plus all the other ingredients except the seasoning packet.
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When one side of the ramen is almost tender (a couple of minutes), flip it over and add half of the seasoning packet, and stir thoroughly. Cook just until all of the ramen is tender.
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Put into a shallow bowl. Garnish with chopped green onions and a sprinkle of soy sauce.
That’s it – the recipe for superb ramen (wolfpup-style, anyway). Those who like it spicier can either consider sprinkling red chili pepper flakes at step 4, or garnishing the plated product with a spoonful of garlic chili sauce.
The great thing about this concoction is that it looks elaborate and has rich and varied flavours, yet takes just minutes to prepare.
I tried that NYT Korean-junk-food recipe linked in another recent ramen thread, involving poaching an egg in it then adding a slice of American cheese. It was pretty good, but not nearly as good as what my other half makes for a treat – taking the noodles out of the water they’d steeped in, and adding butter, cream, and crushed garlic.
Concur, I actually used immediately boiled water from an electric kettle and use the appropriate amount for either “Faux pho” or a much smaller amount for ramen noodle salad.
I was looking for the ramen slaw recipe I like and came across this snack mix that looked interesting. I don’t deep fry, so I would likely just crumble the uncooked noodles rather than follow the cook, dry, and fry steps. Mix and match the ingredients based on what you like. https://www.maruchan.com/recipes/sweet-salty-ramen-snack-mix/
This article has some intriguing suggestions.
I’ll just mention that there have been a number of discussions about the best method for storing fresh scallions (green onions) which is quite relevant here because IMHO it’s such an essential garnish for ramen. All of them involve putting them roots-down in a jar of water, but I’ve had different degrees of success depending on what I then do with the jar. I found the most successful method by far is to cover the scallions and jar with a long plastic bag and keep in the door of the fridge, with a heavy bottle or something propped against the side to keep it secure.
The water soaked up by the roots is key, and the evaporative moisture inside the bag helps, too. The scallions seem to stay fresh and crisp this way almost indefinitely! The plastic bag from a loaf of bread is about the right size, and I use a plastic jar because it’s lighter than glass and won’t shatter in case I drop it.
Stir Fry them “Mi Goreng Style” (most popular streetfood in Indonesia).
I love an egg with my ramen noodles plus the mie goreng depicted here is .80 cents a plate american.
NY’ers trying “Indomie”, Indonesian Styl3 Ramen for the first time.
I’m guessing those cheap greens he cut up and added to thw mee goreng0 were some kind of mustard greens. Anybody recognize what fresh “green” that was in that Indonesian film? Hell, I csn probably add fresh harvested dandelion greens to same effect…
I sometimes slice VERY thinly some sweet bell pepper (red), a mushroom or two, carrot shavings, and a few snow peas. I add the water and bring it to a boil for a minute, add the ramen noodles and cook for the three minutes. Drain, toss with the seasoning packet and a pat of butter, chopped scallions, and a dash of soy sauce. Very pretty and delicious.
I put chili crisp and sesame oil in mine. If I have any leftover pork loin in the fridge, a few thin slices go in the bowl. I wonder if I might scramble an egg and drizzle it in.
Ramen is so versatile that almost anything works, and some folks have done this. Personally, though, I rarely have egg in mine, and when I do, I firm up the egg by scrambling, frying, and chopping before adding it to the noodles. Otherwise the liquid egg sticks to the noodles as both cook, which ruins the texture for me.
The only tough thing to add is those spirally things they use in Japan. But they look better than they taste.
AKA: Surimi, Kamaboko. Narutomaki…
This is something that I have done and enjoyed, in my good samaritan food bank offerings. I take a can of condensed beef barley soup, about 3/4 can’s of water, a packette of ramen, and a small amount of the included, seasoning pack - well, to season (no matter the flavor.) .And I boil it all together in a saucepan till the noodles are al dente. Dense Beef Noodles and Barley, flavotful, and surprisingly diabetic friendly. Long slow carb release. I usually hit it wit some Frank’s XXtrahot.