Cooking Ramen

sf said:

Sheldon said:

sf said:

Adilah wrote:
> Dump the square noodle-clump into boiling water, and immediately
> set the timer for 3 minutes.

Softened ramen noodles are also good for stirfry. Ever try using
them that way?

Didn't someone recently post that noodles were one of the more
difficult stir fry ingredients. heheh

Not sure why you laughed, but I think they are.... ramen (minus the
flavor packet) makes it very easy.

Someone did post recently that noodles weren't good for stir-fry. Well, I
wouldn't personally stir-fry with noodles IN the wok, but I've made stir-fry
*plated* with ramen, pad thai, bean threads, chinese noodles, etc. The key
is to stir-fry your meal and add it to the freshly cooked noodles. Add any
additional sauce flavorings you want and munch away.

kili

kilikini said:

Someone did post recently that noodles weren't good for stir-fry. Well, I
wouldn't personally stir-fry with noodles IN the wok, but I've made
stir-fry
*plated* with ramen, pad thai, bean threads, chinese noodles, etc. The
key
is to stir-fry your meal and add it to the freshly cooked noodles. Add
any
additional sauce flavorings you want and munch away.

That's how I do it.

kilikini said:

sf wrote:

Quoted message said:

Quoted message said:

Not sure why you laughed, but I think they are.... ramen (minus the
flavor packet) makes it very easy.

Someone did post recently that noodles weren't good for stir-fry. Well, I
wouldn't personally stir-fry with noodles IN the wok, but I've made stir-fry
*plated* with ramen, pad thai, bean threads, chinese noodles, etc. The key
is to stir-fry your meal and add it to the freshly cooked noodles. Add any
additional sauce flavorings you want and munch away.

Oh, ok... thanks. I don't do it that way.

--
See return address to reply by email

cybercat said:

kilikini said:

Someone did post recently that noodles weren't good for stir-fry. Well, I
wouldn't personally stir-fry with noodles IN the wok, but I've made
stir-fry
*plated* with ramen, pad thai, bean threads, chinese noodles, etc. The
key
is to stir-fry your meal and add it to the freshly cooked noodles. Add
any
additional sauce flavorings you want and munch away.

That's how I do it.

Maybe its like fried rice, you don't want to use freshly cooked rice for
fried rice, i often chiffonade a bit of cabbage, stir fry it in hot dark
sesame oil & garlic till almost done then add left over spaghetti or
rice noodles and continue to stir fry till they are warmed through and
the cabbage finished, sometimes i add a bit of pre cooked meat to this,
but the "elderly relative" likes it with just the cabbage and noodles
and seasonings. She likes to add a bit of Pat Chun garlic chilli sauce
to the completed dish.

I have never tried this with raman noodles, only commercial spaghetti
and asian rice flour noodles.
--
JL

"Joseph Littleshoes" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Maybe its like fried rice, you don't want to use freshly cooked rice for
fried rice, i often chiffonade a bit of cabbage, stir fry it in hot dark
sesame oil & garlic till almost done then add left over spaghetti or rice
noodles and continue to stir fry till they are warmed through and the
cabbage finished, sometimes i add a bit of pre cooked meat to this, but
the "elderly relative" likes it with just the cabbage and noodles and
seasonings. She likes to add a bit of Pat Chun garlic chilli sauce to the
completed dish.

I have never tried this with raman noodles, only commercial spaghetti and
asian rice flour noodles.
--

I also use any noodles I have around, Joseph. Some kind of thickish
Italian spaghetti-type was on sale and I broke it into short lengths
and used it in the last batch and it was really good.

I also use cabbage as you do, and mushrooms, too, when I do pork
and noodles. I am partial to Pad Thai sauce--"Taste of Thai" makes
a good one for those of us who do not want to make our own.

kilikini said:

Someone did post recently that noodles weren't good for stir-fry. Well, I

Holy lo mein!

--Blair

Blair P. Houghton said:

kilikini said:

Someone did post recently that noodles weren't good for stir-fry. Well, I

Holy lo mein!

Sweet jumping yakisoba!

--Blair

cybercat said:

"Joseph Littleshoes" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Maybe its like fried rice, you don't want to use freshly cooked rice for
fried rice, i often chiffonade a bit of cabbage, stir fry it in hot dark
sesame oil

[Correction] i use canola oil for stir frying and then finish the dish,
season it with a small bit of dark sesame oil, often accompanied by soy
sauce and saki as a sauce made of equal parts, but sometimes just a
drizzle of dark sesame oil on the food (especially cabbage and noodles)
is very good.

& garlic till almost done then add left over spaghetti or rice

Quoted message said:

Quoted message said:

noodles and continue to stir fry till they are warmed through and the
cabbage finished, sometimes i add a bit of pre cooked meat to this, but
the "elderly relative" likes it with just the cabbage and noodles and
seasonings. She likes to add a bit of Pat Chun garlic chilli sauce to the
completed dish.

I have never tried this with raman noodles, only commercial spaghetti and
asian rice flour noodles.
--

I also use any noodles I have around, Joseph. Some kind of thickish
Italian spaghetti-type was on sale and I broke it into short lengths
and used it in the last batch and it was really good.

I have got into the habit of using conchgili recently, the "shell"
pasta, i will cook any meats and veggies in the wok, Asian style, then
add to the cooked conchgili, i like the way the shells hold the sauce
and other ingredients, i will warm up the completed dish in the wok as a
quick stir fry.

I have fresh rice noodles un cooked available inexpensively but i don't
like having to go purchase a fresh pack every time i want to make a
dish, they are good and i buy the rice flour wrappers occasionally but
for convenience i keep a lot of commercial european pasta around.

Quoted message said:

I also use cabbage as you do, and mushrooms, too, when I do pork
and noodles. I am partial to Pad Thai sauce--"Taste of Thai" makes
a good one for those of us who do not want to make our own.

The "elderly relative" likes a thick, substantial almost gravy like
sauce, i prefer the thinner, more liquid sauces.

My favourite is iirc "Onami" (or basic Chinese sauce) equal parts of soy
sauce, sesame oil and saki (shao xing rice wine), sometimes tarted up
with all sorts of extras, ginger, garlic, green onions, Chinese 5
spices, wasabi, horseradish, mustard & etc. but really very good on its
own with out being "tarted up", as a marinade, dipping sauce, soup base,
or warm sauce for a main dish.

Course ... in the cause of full disclosure, i make a very good tuna
casserole with pasta.
--
JL

Quoted message said:

Blair P. Houghton said:

Blair P. Houghton said:

kilikini said:

Someone did post recently that noodles weren't good for stir-fry. Well, I

Holy lo mein!

Sweet jumping yakisoba!

Flaming fideo!

--Blair

I assume that up till now we've been talking about the cheap brands.
Are the high end brands costing up to a buck worth it. Some of the
packages might be bigger and much wider choice of flavors. I used to
buy a spicy seafood flavor till it got out of my price range. Perhaps
some are not Ramen but Udon or some other type of noodles.

James said:

I assume that up till now we've been talking about the cheap brands.
Are the high end brands costing up to a buck worth it. Some of the
packages might be bigger and much wider choice of flavors. I used to
buy a spicy seafood flavor till it got out of my price range. Perhaps
some are not Ramen but Udon or some other type of noodles.

The big asian markets have a whole 'nother aisle for soba
and udon and that sort of thing. They're much more expensive,
and packaged like it. The soba noodles, for instance, are
collected into perfect bundles and wrapped with a decorative
paper band before being packed into presentation-type boxes.

--Blair

I add a quarter cup of Kim Che after the noodles are done. Yummy!