Ramen Noodles
Ramen Noodles
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Post #31 - February 8th, 2007, 2:51 pmI must say I'm biased - the ramen I grew up on in Indonesia is my favorite, both Supermie (which my american friends think is hilarious) and Indofood.
Snack at elementary school often consisted of a bag of ramen that we would squish to break apart the noodles, and then open up and add the spices. I still think it's good and I can't believe American kids haven't discovered it yet. Can't be any worse then our overly seasoned potato chips.
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Post #32 - July 21st, 2014, 10:49 pmCathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #33 - July 21st, 2014, 11:25 pmCool video, Cathy2. Thanks.
I've seen videos of guys making the hand-made noodles. It would be interesting to taste them side by side, to find out what the difference is."All great change in America begins at the dinner table." Ronald Reagan
http://midwestmaize.wordpress.com
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Post #34 - October 31st, 2018, 7:27 amPicking up various Hmart items and could not resist Samyang Spicy Chicken Ramen w/cheese. Astoundingly, it was tasty, though I'm good on sodium until mid November.
Samyang hot chicken cheese ramen
My current favorite packaged ramen is Shin Ramyun Black, typically spicy. A little more balance, though only in comparison to other Asian instant noodles. There is an astounding variety, H Mart Niles shows 140 options on their web site alone. Next I want to dip my toe in the Malaysian instant noodle game.
Top is Neoguri spicy seafood udon one of the HMart managers recommend. Bottom, my preferred Shin Black
Recent Chicago Tribune Food & Dining article on Trib food writer "hacks" for personalizing ramen by the ever talented Louisa Chu.
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Post #35 - October 31st, 2018, 7:44 amBusy and on a budget? 12 of the best and worst instant noodles
Dominic Armato, Arizona Republic newspaper and once a regular poster/moderator on LTHforum did this piece in August. He tried 40 ramen noodles, then offered the top and bottom 12. Since he has sensibilities we can relate to, his list is more meaningful than most.
Regards,
Cathy2Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #36 - October 31st, 2018, 8:00 amG Wiv wrote:Picking up various Hmart items and could not resist Samyang Spicy Chicken Ramen w/cheese. Astoundingly, it was tasty, though I'm good on sodium until mid November.
My current favorite packaged ramen is Shin Ramyun Black, typically spicy. A little more balance, though only in comparison to other Asian instant noodles. There is an astounding variety, H Mart Niles shows 140 options on their web site alone. Next I want to dip my toe in the Malaysian instant noodle game.
Recent Chicago Tribune Food & Dining article on Trib food writer "hacks" for personalizing ramen by the ever talented Louisa Chu.
My family, kids especially, love Neoguri. One of the things we had to bring whenever visiting them at college was a case of Neoguri.
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Post #37 - October 31st, 2018, 8:01 amCathy2 wrote:He tried 40 ramen noodles, then offered the top and bottom 12.
Best: Samyang Cheese Hot Chicken Flavor Ramen in the top tier. Nice to see Dom is on the same cheesy hot chicken ramen page as me.
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Post #38 - October 31st, 2018, 8:48 amCathy2 wrote:Busy and on a budget? 12 of the best and worst instant noodles
Dominic Armato, Arizona Republic newspaper and once a regular poster/moderator on LTHforum did this piece in August. He tried 40 ramen noodles, then offered the top and bottom 12. Since he has sensibilities we can relate to, his list is more meaningful than most.
Thanks for posting this, Cathy. I've always enjoyed Dom's writing and there were a few that made me laugh out loud.Within this yellow pouch, biangbiangmian — the culinary pride of Shaanxi — is reduced to a pile of sticky, gelatinous noodles with the flavor of a petroleum product and the consistency of toad snot.-Mary
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Post #39 - October 31st, 2018, 9:19 amI just saw this on another thread, which can be useful here, too:
Subject: Can Naf Naf's success be repeated?Geo wrote:IMHO, the main issue is that we're (and I mean many of us LTHers and folks like us) hobbled by questions of "authenticity". It doesn't matter how it tastes in terms of whether we enjoy eating it or not, but whether or not it's "the real thing."
I just wandered through a discussion on the New York Times food page regarding an instant ramen recipe that used butter and slices of American cheese. Many people were horrified and refused to even consider making it because it so violated their ramen principles. Then it turned out that Southern California Korean-Americans have long ago instituted precisely this recipe as one of their stalwarts for feeding the kids after school. It's their "peanut butter and jelly sandwich." Can't get more authentic than that. Then, it turns out that the folks who tried the recipe said it tasted pretty damn good.
Authentic, schmauthentic. If it tastes good and/or meets your functional needs, eat it!
Geo
https://cooking.nytimes.com/recipes/1016583-perfect-instant-ramenCathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #40 - April 8th, 2020, 12:29 pmShin Ramyun Noodles Black w/egg and cheese = Social Distancing cooking
Shin Ramyun
Shin Ramyun Noodles Black
Shin Ramyun Noodles Black
Shin Ramyun, count me a Fan!
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Post #41 - April 11th, 2020, 9:45 amRamen Noodles -made by a Thai Chef-
into a dish evoking her Childhood comfort food?
Look no further than here......
https://hot-thai-kitchen.com/pad-mama/
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Post #42 - April 11th, 2020, 4:01 pmMy favorite ramen noodle is the Lucky Me! Instant Pancit Canton that is found at many Asian and all Filipino markets. It is produced in the Philippines and includes noodles, a seasoning package, and a package of soy sauce and calamansi juice.
It is generally the ONLY ramen noodle package that I use as there is only 230 mg of sodium per serving. I like to thrown in some shrimp and some of my home grown scallions.
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Post #43 - June 17th, 2020, 4:46 pmBoated up a pack of Shin Ramyun spicy, not black, today for lunch. Spice packs, noodles, HMart dumplings, leftover corn, couple of eggs, crushed red peppers and sesame seeds.
The Bride was not enamored, she had toasted rye and two over easy, I enjoyed solo. Thought about adding cheese and leftover bacon but figured lunch was boogied up enough as is. Good on salt for a week.Shin Ramyun
Shin Ramyun
Shin Ramyun, count me a Fan!
