Infamous Ramen

[hawgsquatch]

I have been going to college for twenty years. I also work about sixty hours a week as well. I am in debt to that wonderful person who invented Ramen noodles. These unhealthy, fat, salt, and MSG laden gut bombs have pulled me through some long shifts and study sessions. Anybody have any "Gourmet" Ramen recipes they want to share.

One I go with is as follows.

1 pack pork Ramen
Sliced scallions
Three frozen 20 count shrimp
I tablespoon peanut butter
1 fried egg
Sirichai sauce to taste

I cook the noodles with just enough water to get them al-dente and mix up a stout sauce with the chemical/spice packet. I throw in the shrimp about half way through cooking. Mix in the peanut butter, flop an over easy egg on top and garnish with the scallion and Sirichai sauce.... ghetto college culinary perfection. This stuff has taken some time off of my life I am sure.

 

[YetiDave]

Chicken ramen with flavour packet
Ground and toasted Sichuan pepper
Sesame paste
Chilli oil
Light soy
Dark soy

Cook up the ramen and add to bowl containing 1/2 tsp sesame paste, 1 tbsp each light and dark soy, 1/2 tsp Sichuan pepper and 1 tbsp chilli oil with sediment. It's like a poor man's meat free dan dan noodles

 

[Andy]

Reading this thread makes me want Ramen, but its 10pm now, and 11:30 before I get home.....

I like basically making Bibimbap, but using Ramen instead of rice

 

[Pudu]

Dan dan mian, Sichuan peppercorns, sesame paste, bibimbap, chili oil ... throw in some mapo tofu and kimchi and this is officially the best thread on B&B!

I whipped up some la zi ji yesterday. No ramen, but three outta five ain't bad.




When I lived in Canada I used to get "Sichuan flavoured" pot noodle all the time. So tasty on those cold winter days.

 

[ChefJohnBoy-ardee]

so needing some pho now...

 

[ouch]

Your hero, Momofuku Ando, March 5, 1910- January 5,2007.

 

[Mick]

How I cook Ramen (the 10 cent package noodles)

1-2 tbl peanut oil
1/3 onion sliced
1 stock broccoli cut up (tops and 1/2 of the stock)
1 carrot pealed and sliced
1 finger ginger pealed and sliced
4 garlic cloves pealed and sliced
8-10 fresh mushrooms sliced

1 left over cooked chicken breast
1 tbl Thai red curry paste
1 tbl fish sauce
1 tsp lemon juice
1 tsp lime juice
2 tsp sugar
3 cup water (1 more than recommended)
1 can coconut milk

Put the oil in the pan and get it hot, add vegies to the hot oil, cook until onion clears, add water bring to boil then add ramen noodles and cook at boil for 3 min. Add rest of ingredients (fish sauce, lemon, lime, curry paste, coconut milk, sugar, and chicken). Bring back to a boil and serve.

I do it the same way every time (using whatever vegies I have). It is killer good and very filling for 2 starving people

Oh and I don't uses the package flavor mix (if you can call a bunch of msg that)

 

[ouch]

Ramen, Ouch style

Broth:
Cover a sheet of kombu with cold water and bring to a simmer.
Add dried ****ake mushrooms and simmer one hour.
Remove and reserve mushrooms.
Add roasted pork bones and chicken parts (backs, thighs, or legs).
Simmer a long time at bare simmer.
Add carrot and scallion last hour or so.
Strain.

Noodles:
You’re on your own. Easiest way is fresh lo mein noodles from your local Asian market.

To serve:
Cook noodles al dente. Drain and serve with steaming hot broth, roast pork and/or pork belly, menma, pickled mushrooms, scallion, tare, and nori.

Miscellaneous:
Kombu- kelp flecked with white spots, which should not be washed off.
Tare- yakitori sauce made from roasted chicken parts simmered in sake, mirin, soy sauce and sugar. Use to adjust seasoning.
Pickled mushrooms- remove stems from reserved mushrooms and slice. Simmer in equal parts soy sauce, sugar, and rice vinegar, along with some broth and a hunk of ginger for 30 minutes.
Menma- slice fresh bamboo shoots (or use a can of sliced) and simmer in a small bit of oil, sesame oil, and usukuchi (light colored, but not reduced sodium “lite” soy) soy sauce for a half hour.
Roast pork- everyone has their own preparation, otherwise cure pork butt as per pork belly and roast in a slow oven for several hours until fall apart tender.
Pork belly- Cure overnight in equal parts salt and sugar. Roast in a very hot oven for an hour, then continue to roast low and slow for another hour or so until tender. Chill before slicing.
Nori- lightly toast a sheet of seaweed over open flame for a few seconds.

 

[Mick]

Ramen, Ouch style

Once again we are all humbled before you

 

[ouch]

And I'm going to take a crack at your recipe this weekend, Mick.

 

[YetiDave]

I love la zi ji! Needs more chillies

 

[Pudu]

Totally agree! I made the first half on the weekend (ended up with too much marinated chicken) and my wife who is usually fine with very spicy had issues with the heat. So when I made up the second half I cut back on the chilies for her sake.

First batch.

 

[Senshi]

Mick, this was absolutely delicious. The Coconut Milk was what made this for me! Super Super delicious. I just added a little bit of crushed red pepper and some habanero pepper because I like my food spicy.

This will definitely be a mainstay for my very cold Japanese winters!

Thank you!

Next, is Ouch's recipe : )

How I cook Ramen (the 10 cent package noodles)

1-2 tbl peanut oil
1/3 onion sliced
1 stock broccoli cut up (tops and 1/2 of the stock)
1 carrot pealed and sliced
1 finger ginger pealed and sliced
4 garlic cloves pealed and sliced
8-10 fresh mushrooms sliced

1 left over cooked chicken breast
1 tbl Thai red curry paste
1 tbl fish sauce
1 tsp lemon juice
1 tsp lime juice
2 tsp sugar
3 cup water (1 more than recommended)
1 can coconut milk

Put the oil in the pan and get it hot, add vegies to the hot oil, cook until onion clears, add water bring to boil then add ramen noodles and cook at boil for 3 min. Add rest of ingredients (fish sauce, lemon, lime, curry paste, coconut milk, sugar, and chicken). Bring back to a boil and serve.

I do it the same way every time (using whatever vegies I have). It is killer good and very filling for 2 starving people

Oh and I don't uses the package flavor mix (if you can call a bunch of msg that)

 

[Slash McCoy]

Your hero, Momofuku Ando, March 5, 1910- January 5,2007.

View attachment 370950

Thanks for reminding me!

The link: http://www.economist.com/node/8548461

 

[Hunter]

My buddy and I made actual ramen stock a while back, it was a lot of fun.

 

[Matt_Bloodletter]

I didn't know anything about cuisine but when I was actually in college, some off brand Top Ramen with a slice of American cheese melted on top. In retrospect, it was a darn good bang for the buck.

Now it's Mitsuwa for authentic stuff. The college recipe still comes out when I need to ease the pain.

The new-ish rage is ramen burgers with the ramen as the bun. It's darn good when done right.

 

[RaiserLiebe]

Just for something completely different...

Ramen coleslaw http://allrecipes.com/Recipe/Ramen-...leslaw&e8=Quick Search&event10=1&e7=Home Page

 

[ctr]

Not gourmet, but great when it's late or I'm in a hurry.

Throw mixed veggies in a pot of water and boil for about 3 minutes. Mixed peas and carrots are my favorite for this. Add a touch of butter and the Ramen to the pot for 3 minutes.

Pull from heat and drain. Serve with thousand Island dressing.

What to to add some protein? Add chicken or a diced fried egg.

Tastes great, and fast.

 

[hawgsquatch]

I work in a correctional facility and the inmates here are very creative with ramen. They will mix it with chips, refried beans, and rice and make burritos. They will also split the brick, spread it with cheese and hot sauce and make a "pizza" Peanut butter and jelly ramen is abig breakfast hit here too.

 

[Pudu]

Talk about scared straight!