How do you dress up your ramen?

Drain it.

I don't eat it, ever. It is very unhealthy.

Frozen peas lolol….I’m 49, I used to add frozen peas and carrots in my first apartment at age 18. It felt so grown-up to realize that I could doctor up my ramen and actually add just a little bit of health too it, and still remain frugal.

I add peas and carrots to things all the time R3! In fact I did it just last night. I thought I was the only one.

Anyone who disagrees with R2 is: A) Too damn young; B) an idiot out of their depth; C) deserves their cheap fucking ramen; D) a fan of Hellman’s

I used half the ramen flavor pack, green onions, a minced garlic clove, sesame oil, left over meats, boiled eggs, and a little splash of soy sauce.

I'm a frozen vegetable queen as well. It started a couple years ago when I discovered I had energy to do my job or to cook. SO many prepared foods are improved with a judicious and convenient add in of home stables.

I'd love to hack OP up into a thousand little pieces and put her in soup. Seriously, DL is a million fucking troll postings like this.

Off topic, but I think tonight I'm going to make chick pea pasta and mix in peas & carrots and top with olive oil and parmesan cheese. And maybe add some kind of meat.

Treat it like fried rice once it's cooked. Substitute your own seasonings, a fried egg, onion, garlic, soy sauce, a pinch of brown sugar, variety of leftover vegetables, and chicken or beef. Even a bit of hamburger would work.

I have tried it like fried rice6R10, it was delicious. I made it with half the seasoning but added some fish sauce, sesame oil and a few drops of chili oil...added some scrambled eggs, and scallions. Delish.

i like the Nongshim Black ramen. It comes with 3 packets of add-ins and the only thing I add is extra hot sauce; the oeleck sambal and cracked black peppercorns.

Frozen peas do sound good, though.

Add a splash of sesame oil to your instant ramen.

I add Accent (MSG).

Takes it over the top.

The black garlic ramen is my absolute favorite. Black garlic oil is heaven.

In corduroy and denim.

Sweet bean sauce and Sichuan pepper.

Indochine silk. It's the only way.

The seasoning package OP. I go with the exotic ones only like picante shrimp or oriental.

In college I ate a lot of it but I try to make it healthy.

Method 1. Cook it as instructed on the package but ditch the seasoning packet and use a bouillon cube instead. Tossing some trader Joe's frozen mushroom medley and a handful of two of baby spinach. Boosts the "health' factor up.

Method 2. Boil the noodles as instructed. Drain (YES, drain) saute some onions garlic chopped celery and carrots if you have any. Add the noodles and fry it up put in some leftover meat and bean sprouts. Sprinkle the packet over the top and enjoy. I learned this chow mein hack from my roommate across the hall.

I like mine in a Kimono and Stilettos.

[quote] Especially if you take something that is 30 cents

30 cents?! Where the fuck do you live? A bowl of ramen is like $20 now.

Instant ramen, Emily, instant ramen.

Even the instant ramen isn't that cheap anymore.

R22 I am talking 5 for 2$ instant ramen op. Though usually I don't buy that low. Prefer the slightly more high end Neoguri or Nissin ramen for about 1.35$ each.

If we are talking Restaurant ramen its got to be Tonkotsu or Miso. With black garlic oil.

I would probably have it wear a Tommy Hilfiger suit with a nice pair of Jimmy Choo luxury loafers and a Louis Vuitton man bag then we would go watch a show on Broadway.

I can't imagine boiling ramen noodles in whole milk would do anything but curdle the milk.

R24 every supermarket I go to has the cheap maruchan packets 5 for 2 bucks and I live in NYC. 40 cents, not 30 but whatever.

I lived in Japan for a while and they like to put corn in everything, including ramen and pizza. At first, I was like hell no to the corn. Then, I started liking corn in my ramen. Try it.

There's also something called menma, which is bamboo shoots with a pickled texture. Also really good.

I don't have ramen to "dress up."

I'm not a lazy pig living on sodium and overcooked noodles with another sodium packet for "flavor spice."

I sliced Roma tomato. Hot chili oil, sesame oil, tamari sauce, Chinese rice wine vinegar, oyster sauce, chopped fresh garlic, chopped fresh onion, 1 frozen lean hamburger. I call it Faux Pho.

Just add salt.

Yummy R31!

Tell me more R29!

Yeah, Asian sesame oil is an easy way to amp up your ramen. I like the Kadoya brand, but other brands are fine. Just make sure it's brown, not clear. (The clear one doesn't have the same flavor.)

Also: sliced green onions.

I usually add some frozen mixed vegetables and a beaten egg. If I have some crumbled bacon handy I may throw in a little of that too. I don't eat ramen very often, but it is cheap and easy to keep around for emergencies.

The last time I was broke (hopefully the LAST time ever), I spent a few weeks living on Maruchan ramen to which I'd add a large dollop of peanut butter.

Then I landed a job, and my first shopping trip after I got my first paycheck, I swanned around the grocery store, feeling like a Kardashian, and loaded up my cart like price was no object.

R16 is that you David S.?

I throw out the seasoning packet and use bone broth or Better Than Bouillon instead. I add fresh ginger, garlic, soft-boiled egg, tofu, spinach, mushrooms or whatever I have on hand. Finish with a handful of scallions and a bit of sriracha.

Here you go, OP:

I dress up AS ramen.

I push it back.

[quote] I'm a frozen vegetable queen as well.

Is that really a type of “queen”? Jesus Christ.

IME, you can have too many add-ins. Unless you've got a really rich and flavorful broth, you can go too far with all the extras.

I make a little tin foil hat with matching coat and heels

With a Prada cocktail dress, preferably black.

My favorite is to buy these delicious chicken dumplings from the deli counter at my local Foodtown. I buy fresh mushrooms if I can, if not I always keep canned in the house. I add them, cut up scallions, a little salt and lower sodium soy sauce ( I never use the flavor packet that comes with the noodles.) and maybe some frozen peas. I add low sodium chicken stock from a box, Kitchen Basic is my favorite. Once it's boiling I add the noodles. It's an entire meal in a bowl, although I usually eat it right out of the pot with a fork and spoon for the broth.

"healthy" raman brands, please.

tia

I don’t eat it as much but I used to put tuna in it.

Cow’s milk in Ramen? I thought that bitch Greg was DEAD

Not sure if this is healthy, but I think this is what my sister eats and she's health-conscious: Nongshim Soon ("veggie") ramen. It also comes in the cup form (like Cup Noodle). I'd stick with the square packet. IME, the noodle quality is not great in the cup versions of ramen.

In college, I would mix with Banquet's Chicken Ala King boil in bag.

On I would dump in a whole jar of ragu, a jar of prunes and a big ol cod that i just used as a dildo-gives it all the more flavor. Then I would top it in my special “Greg’s Bechamel”

Greg’s Ghost

R20 "Method 1. Cook it as instructed on the package but ditch the seasoning packet and use a bouillon cube instead."

What on earth is the difference? Bouillon cubes are salt/msg bombs themselves. Actually one cube would be way too much for a single serving of ramen noodles to begin with.

(Why am I even responding to this shit?)

I only keep a couple of packs of ramen in my house for the times when I can mix them with a small container of egg drop soup from my local Chinese restaurant. Tasty dinner for about $2.50.

In the summertime, in a nice little yukata with some tiny geta and adorable mini tabi.

I use a no-salt boullion cube, then garlic, ginger, spring onion, shredded carrot, an onsen egg (slow boiled), a few frozen prawns, coriander and sriracha. And just buy ramen noodles instead of the packets.

Just buy fresh ramen noodles in the refrigerated section.

A tablespoon of your manliness will really give it that funkified, umami flavor.

I dress it up in my love.

[quote] Just buy fresh ramen noodles in the refrigerated section.

I'm guessing that fresh ramen noodles aren't available in every area of the US.

Why not?

There aren't Ramen people around to make them.

Roxane Gay

R61 Ramen-by-mail. Available everywhere.

It's been a long time since I've had Sun Noodles, but they were very good when I ate them.

or u could just make spaghetti

For myself and my brother:

2 pkgs Top Ramen Chicken or Soy flavor

1 can Golden Hominy

1 can white meat chicken

1 tsp green chile powder

1/2 cup chopped cilantro

I make the packages of ramen separately, with three cups of water each. Once a batch of noodles has reached boiling, I add the flavoring packet, half the hominy and chicken, and 1/2 of the teaspoon of green chile powder. Each gets poured up into a bowl containing the chopped cilantro leaves. Delicious!

[R68], I've made a screenshot of your recipe. It looks great.

COD

Put mayonnaise in for a luxurious creamy soup, preferably Kewpie. There’s tons of YouTube videos showing you how to do this.