How do you prepare Ramen noodles?

I don't.

I just put the unopened package in the microwave and zap it for a minute and eight seconds. DELISH!

I don't. I have never eaten a ramen noodle.

I believe the singular is "raman" noodle, Miss r3.

The "flavor packets" are sodium and MSG bombs, so I only add a third of the pack, for a more subtle and healthy taste sensation.

OMG, add some salt? The flavor packets are practically nothing but salt already.

MSG isn't bad for your health though!

Does anyone actually make it like soup? I never have.

[quote]strain them through a collander [sic]

Colander? Are you serious?

I walk into Ippudo and ask for them.

Why does anyone strain Ramen? Isn't the broth consumed along with the noodles?

I put the noodles in a bowl, cover most of it with water, and microwave it for a minute; I like them chewy. Drain the water and add olive oil, butter, grated cheese, spices, whatever. The flavor packets are tossed in the trash, those things are nasty.

I've tried it as soup many times, R8, and found it far more palatable than with the salty seasoning stuck to the noodles.

When I do drain the noodles, it seems best to discard the included seasoning packet and use some type of stir-fry sauce instead (teriyaki, Pad Thai, or something similar).

Real ramen is a thing of beauty. But those little packet thingies? Ugh.

I carefully put them in a paper sack and give them to the needy.

I eat them crunchy and uncooked, and then once I'm done I dump the flavor packet in my mouth for dessert.

You have to boil them in ... what? Water? What's that?

you NEED salt after that?!

I throw them against the wall to see if they're done.

If you add a half-teaspoon of coconut oil to your cooked ramen noodles along with the flavor packet it makes them easier to scrape into the trash.

Exactly like OP. Since college. I know someone who actually consumed them like soup as per directions. That person is an old uneducated shithead working in another department at my work. Like the low rent trolls here, made a big stink about how we were eating them incorrectly. But alas, I don't strain/drain them. Just use a plate to cover and spill the water out. I add 1/4 of the stock to the water while nuking to impart flavor. The remainder of the packet sprinkled on with a drop of cooking oil and stirred up.

[quote]But alas, I don't strain/drain them. Just use a plate to cover and spill the water out.

That's called draining them, genius.

I like them but I always feel slightly sick after I eat it, I think it's all the sodium and MSG. I keep a couple of packs on hand if I am too lazy to make a decent meal. I Just follow the directions, sometimes I will add a few shrimp. I saw a guy on an adult webcam site take a pk of ramen noodles, crush it, open it and shake the contents of the flavour packet over the crunched up noodles. I thought that was a strange snack but he seemed to enjoy it.

I'm sorry.

Is this thread about poverty?

it's about Cheap Eats!

perhaps the one, and only true ametican cultural institution.

For you OP

I never ate them growing up, but after having a Japanese roommate and teaching English in Japan, learned the secrets of improving the standard pack. Always prepare as soup, unless served cold with a bit of sesame oil, a bit of Nori or Wakame on top. Great when cooked in broth made with Dashi, Mirin, and soy sauce. The small dehydrated fishes, I think they are sardines technically (Nibosh) make an outstanding broth on their own too, if one is ditching the MSG-bouillon bomb. Kelp and bonito flake are wonderful toppings as well. The fish flavours pair nicely with the shrimp flavour broth packets. For regular chicken I like to put a chicken thigh with skin and bone into the water and poach first. Adding a raw egg, peas, scallions, leftover tonkotsu or ham is good too, or fish cake (Surimi). For additional sodium free flavour, I highly recommend a generous sprinkling of Togarashi hot pepper blend powder on top. Very refreshing on the cold noodle variety on a hot day with a tall glass of cold barley tea. Noodles are good food!

^correction, NIBOSHI

I add the flavor packet to the noodles after draining the water. I usually add some grated cheese and a few squirts of Sriracha sauce. But I only eat this a handful of times per year when I’m really hungry and really lazy and not in the mood for peanut butter on crackers.

I eat only one flavor, Creamy Chicken, and after it's cooked (boiled for three minutes), I put it in a bowl (sans water) and mix in a raw egg. I use a little of the flavor packet and that's it. It tastes pretty good.

I've yet to try creamy chicken R31, sounds excellent with the raw egg.

The real ramen like you get at a Japanese noodle bar is fucking delicious, and is usually served in the broth.

There's another kind that is served with the broth on the side, but that hasn't caught on as much here in NYC. I think that's more of a Pacific Coast thing.

What about me?

RaMEN? Triggered.

Boil the noodles (throw the flavor packets away). Once they're cooked, drain and run cold water over them. Once they're cold, dress with soy sauce, rice vinegar, sesame oil and a dash of hot sauce. Top with chopped scallions and toasted sesame seeds. One of my favorite summer dishes.

Sesame oil really jacks up the flavor. The best advice on here.

I saute whatever onions garlic carrot etc I have on hand. Then I pour in hot water and the flavour bomb (MSG - yum!). Or most of the flavour bomb. Then the noodles. When the noodles get a bit soft, I cut lettuce into the soup. Yep, lettuce. Thats it.

I'm not triggered, sistyr at R35, and I really hope my request for ramen garbage detail will be taken seriously!

R12, that’s the way I eat them, too. I’ve also been known to throw a hot dog into the beef flavored one.

R23, I love you!

Ramen in Japan comes in two basic styles: kotteiri and shoyu. The first is a thick broth made with pork marrow (pictured below) and the second is soy sauce-based. Instant ramen in Japan is as another poster said a poor students' meal just like in the US. Good ramen in Japan is a late night snack that you eat after three or four rounds of drinking. It's not a gourmet food at all. "Men" means noodles, by the way.

R12 if you follow the instructions on the packet, yeah.

MEN means noodles?? Triggered!

[quote]Brotherhood of the Travelling Penis

Did you guys ever get my application? I still haven’t heard anything.

Yes R41 AKA as bachelor food. Still nourishing and delicious nonetheless. Some of my favourites of Japanese cuisine are this sort of dish, even stuff you never get out at restaurants. Isobemaki comes to my mind after too many drinks... Like a toasted cheese, but with mochi and Nori toasted, dipped into soy and Togarashi..

Good lord r28.

URGH.

You want to make ramen, you watch Tampopo.

R46 It isn't meant to be sophisticated. Simple, easy one pot cookery even drunken "salary men" can pull off after too many.

They have a new pork chop flavor with ramens noodles!

R47 That one is classic, and making me hungry as I type. Try it before you knock it.

Fuck you ramen haters...

I like the idea of throwing away the packets--I need to invest in some sesame oil... My favorite addition to ramen is three zucchinis, coin-sliced and steamed. I prepare them first, dump them into a bowl, boil the ramen noodles for the regular three minutes, drain a little of the water, and then add them to the bowl...

So it's mainly courgettes with ramen noodles on top?

Trigger warning R21! I spilled tea on my cell phone laughing so hard.

You are a master of snark and I salute you!

My sister will crunch ramen noodles in a cup of cottage cheese. She seems to enjoy this as a quick lunch.

Go to an Asian supermarket and get some real noodles...that Maruchan shit is loaded with sodium and unpronounceable chemicals that will leave you sterile...

R38, come on. Do you really bother sautéing fresh vegetables for these 33 cent packages? Of course you don't. You just had to inject something, anything to feel like you belong. Sacre Bleu.

Love, love love! the try hard pretentiousness these types of threads bring out. R28 is funny but I agree that R21 nails it. WW. Now THAT is what talent looks like. R21! All Hail!

Ditto on the advice on sesame oil (instant ramen used to come with sesame oil packets), but especially on the need to keep it simple. I (might) add frozen corn to the water, bring it to a boil, then cook the noodles in it. I prefer ditching most of the water then adding a bit of the flavour packet, whatever. That's it. I won't bother slicing or sautéing anything.

Restaurant ramen is a different story, though. And even the noodles are different so there's no point trying to replicate it at home.

I make a “spread” by pouring hot water into the bag and rolling it up.

[quote] unpronounceable chemicals that will leave you sterile...

And that would be bad thing because ... ?

I have a couple different ways. First, like the poster above, I drain them completely and put in a bowl then I sprinkle a little of the seasoning. When you use a small amount on the noodles you can taste the egg taste in the noodle. Another way is to cook 3 packages of the noodles and after you drain them just pour on your favorite spaghetti sauce for a quick and cheap spaghetti meals for 2 days.

RawMenNoodles? Lube them and then present.

R28 here, and I wasn't trying to be funny. I thought people might enjoy trying some of the authentic and inexpensive Japanese ways of doctoring them up. I realise R46 may have been sarcastic, but all of these ingredients are common pantry staples even in the most austere Japanese homes. There is also nothing pretentious about sautéed veg either if one can and enjoys cooking. I'm enjoying the current Ramen Renaissance. There are four new popular Ramen joynts in my neighbourhood, all on the same street. It may be simple fare, but hearty and satisfying; it is much healthier than fast food and other cheap eats.

I like the Ramen Rater.

R28, re: the ramen in packets, the noodles are pre-cooked, right? Do you have any information on how healthy they are? because I have heard that they are not so good for you. (Just the noodle part. We know that the flavor pkt is loaded with sodium)

That’s not real food. If you cook it per instructions, how long will it stick to the wall after being thrown?

Auntie fee has a recipe for you, OP

I bet Auntie Fee like the poke chop flavor.

r65 they're noodles that have been deep-fried. That's why they become noodly so fast once you add boiling water.

Do some people actually just eat them dry? I can't tell if some of you are joking or not. I guess they're kind of like a chip.

The "deep-fried" part does not sound healthy.

Yes r28 they are staples but you'd never use bonito or niboshi to make the dashi for ramen. Mirin does not go in ramen. Ramen is "Chinese-style" Japanese food. It's cheap and greasy even in its best form.

A refreshing summer meal of noodles is zarusoba or somen.

[quote]"Men" means noodles,

Exactree, because the man have the noodle.

Crunchy munchy

Believe it or not, this thing works great. Saw it in the supermarket and scoffed at it, but for $4 I figured WTH. Glad I did.

Is it plastic r75?

Yes, it is. Goes in the micro, half the water (or less) than cooking on the stove.

don't heat plastic in a microwave

OP, you actually add SALT to your noodles on top of the flavor packet? Your blood pressure must be through the roof.

Further to what r78 said, if you heat food you're going to eat in plastic in a microwave, it appears that some of the plastic molecules bond with the food, so you're eating trace amounts of plastic, a possible carcinogen.

Well I am going to have to run out and buy some of these noodles.

[quote]How do you prepare Ramen noodles?

For what? Bad news? Do you make them sit down first? Do you break the news gently?

Put 'em in bowl, top with frozen peas, slices of scallions and thin slices leftover pork or chicken. Cover with boiling water and half of seasoning packet. Cover with lid for three minutes, then eat. Preparation style inspired by the ramen scene in Ponyo. Makes for a less-soggy noodle.

Poor r82, you really DON'T know, do you?

R72, the chap I lived with put bonito flake on many different things, and I in turn learned from him. We also put it on salad greens too with a hard cooked egg. I keep large jars of Niboshi in my pantry, and sorry, but students in Yokohama taught me to make stock with them, and we cooked ramen in that stock. You ought to try it. We fed the fish to the cat after making the stock. You fix it as you like it, and I shall continue my recipes. Don't become a soup Nazi, it doesn't become you! Sometimes my flat mate added white miso too.... also possibly unorthodox, yet tasty. I have a Japanese recipe, printed out which specifically calls for Mirin, so perhaps you have never had that style. I watched many Japanese cooking shows living there, and many cooks even add it to clear chicken consommé. R65 Not sure how healthy the noodles are, I should think it depends on the brand. We ate separate "fancy" noodles too, and I'm sure they are healthier. Some were beautifully packaged with decorative ribbons around them, they did take longer to cook though.

^Clarification for The Soup Nazi: We used the bonito flake as a topping, or condiment rather-not boiled in the stock.

I need a condiment. NOW

Mustard seed, r87!

OR you could just make some fucking spaghetti, drain it in a colander, and pour some soy sauce on.

Crockpot Crispy Caramelized Pork Ramen Noodle Soup w/Curry Roasted Acorn Squash.

Cook the noodles. Leave in the water. Add steamed broccoli. Green Onions. Chicken or shrimp. Sesame oil. Sesame Seeds. Sriracha. Just a sprinkle of the packet.

Open package. Throw contents into trash. Get real food. Done.

You sound like a Phillistine R92. The noodles can be incorporated into a very REAL and healthy recipe.

I’ve been wronged in life, but this tread makes me Rant

When the soup is almost done I crack open two eggs and add them to the soup. I want them to cook enough so that the yolk hardens but stays slightly creamy. Delicious!

Over easy, baby

I cant believe you guys only cook for 3 minutes. I cook mine for over 48 hours as instructed.

Put your ramen in a ramekin

I use the shrimp flavor packet to make my douche.

I boil them in water for a bit over 3 minutes, drain, add a pat of butter, and about 1/4th of a seasoning packet, and some fresh ground black pepper.

I use the remainder of the seasoning packet to make regular pasta (boil 10 minutes, drain, add butter, and about half the remaining packet, and fresh ground pepper).

I never make ramen 'soup'. I never use the whole packet, and cannot imagine how nasty that would be (it's SO intense and SO salty).

I think most of you are overcooking your noodles.

Cheryl, in case you missed the previous posts: don't forget the sesame oil.

Cheryl, have you tried ketchup? It kills the taste of anything.

And togarashi will kill the growth of anythingl

Ok I eat them at home 1x a year and I make them lik.e in college. Buy the oriental flavor (still not PC) make it like soup poach an egg in the broth in the last 30 seconds of cooking. Let stand and eat. Best sick day or hangover food ever. Serve with a massive glass of water.

Toss the flavor packets, boil the noodles, drain, then stir-fry with fresh vegetables and diced-up-animal and you've got a pretty darn tasty meal.

r104 It's made in China by the Chinese, I think they're okay with it.

Why the need to tell us exactly how many times per year you consume this packaged food product? It's not just you, I'm curious.

It’s his Christmas dinner, R106.

I've go to them when sick. The hot chili ones and eat it like soup, yes. I put it in the microwave with water and then hope it blows my face off.

Nicely done, r107.

When I was poor I'd make two at a time, use some mayo or salad dressing after mixing in the seasonings packet, and if I had a small piece of chicken or a few turkey slices I'd mix that in too.

It was surprisingly filling.

I cook them for about five minutes. Three is not enough.

Are you at a higher altitude r111?

R112, no, just Southern. We cook everything longer.

Do you use instant grits, R113?

R114, don’t insult me, sir!

I love you, R113!

I always found three minutes of boiling to be too long. I boil it in plenty of water but then pour some out when it’s time to put in the seasoning. Maybe that’s why three minutes is too long… I give it some more time for the seasoning to dissolve, and the noodles continue to cook. Then I prefer to drain it the rest of the way and add butter to it. Weird, I know.

And the above should be in past tense because I can’t eat them anymore. No more cliched college meals for me!

I thought Noodles got banned.

Pasta is noodles and ramen is pasta

Ramen noodles?? I can't even....

I don't.

Strain them through a collander! Could you be a more repulsive or pretentious fuck? As if, cuntfrau.

I have a Korean style packet of ramen. It comes with a stock packet and a dehydrated vegetables packet.

Try this sometime, bitches. You'll be surprised at the deliciousness.

This way. I like how he uses the flavor packet.

I fly to Tokyo and check into the Imperial.

What the fuck is wrong with you people throwing out the flavor packets. The salty ass MSG is the only reason I crave and eat Ramen, which is only once or twice a year.