Noodles (Ramen)

Dimitri said:

Last night was a blood drive in my area so on the way home I grabbed a
"double-double" with raw onion from In-N-Out.

After the "donation to the vampires" I got home and wanted a snack.

I ended up with:

1 Package Pork Ramen
1/2 carrot sliced thin
a few onion slices
some shredded cabbage
A few broccoli crowns
A few frozen vegetables (peas, green beans)

Cooked the whole mess
Drained the mixture reserving the stock
Added some slices of leftover steak a pat of butter and a few shots of "Ramen
Soup Base" and about 1/2 the stock - chucked it into a bowl - grabbed some
disposable chopsticks.

The whole process was about 10 minutes -

I assume you keep some ramen handy - How do you use them?

Dimitri

Ramen is one of my staples. This looks very similar to one of my
standards...

pork or oriental flavored ramen (those orientals sure are tasty)
sliced carrot
sliced celery
sliced green onion
red pepper flakes
6-10 shrimps (if memory serves, 35 count...the biggest frozen shrimps
my supermaket sells. Fresh is naturally better, but frozen keeps so
much longer.)
a tablespoon or two of soy sauce
a healthy dash of sesame oil
a dash or so of mirin if I have some

Bring the water (a cup and a half or so), veggies, and pepper flakes to
a boil, add the noodles. when it boils again, add the shrimps and cover
for maybe two minutes. pour into one of my really big bowls and add the
rest of the stuff - it just fits.

If I'm feeling especially bold, I'll add a squirt of what my rommies
and I call "hot [censored] sauce". I don't recall its real name, but it's
quite popular. It's red, and it comes in a large, clear squeeze bottle
with a picture of a rooster on it. It's very hot and garlicy. I don't
know why there is a picture of a rooster on it.

I never thought of putting shredded cabbage in mine, but that sounds
great.

Oh...and I crumble up the ramen a bit and eat it with a spoon.

b.

Dimitri said:

Last night was a blood drive in my area so on the way home I grabbed a
"double-double" with raw onion from In-N-Out.

After the "donation to the vampires" I got home and wanted a snack.

I ended up with:

1 Package Pork Ramen
1/2 carrot sliced thin
a few onion slices
some shredded cabbage
A few broccoli crowns
A few frozen vegetables (peas, green beans)

Cooked the whole mess
Drained the mixture reserving the stock
Added some slices of leftover steak a pat of butter and a few shots of "Ramen
Soup Base" and about 1/2 the stock - chucked it into a bowl - grabbed some
disposable chopsticks.

The whole process was about 10 minutes -

I assume you keep some ramen handy - How do you use them?

We do keep some on hand, although I don't eat it as much as I did in
college. Probably a good thing. ;P

Usually, I start with almost any flavor and add a combination from
this list:

diced mushrooms
bean sprouts
chopped scallions
spinach leaves
leftover cooked meats, if I have any
squirt of hot sauce, spoonful of chili garlic sauce, or some chopped fresh
chilies
sprinkle of fried onions
1 beaten egg

And maybe whatever else looks like it needs cleaning out of the fridge. 🙂

Ariane

"Dimitri" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Last night was a blood drive in my area so on the way home I grabbed a
"double-double" with raw onion from In-N-Out.

After the "donation to the vampires" I got home and wanted a snack.

I ended up with:

1 Package Pork Ramen
1/2 carrot sliced thin
a few onion slices
some shredded cabbage
A few broccoli crowns
A few frozen vegetables (peas, green beans)

Cooked the whole mess
Drained the mixture reserving the stock
Added some slices of leftover steak a pat of butter and a few shots of
"Ramen Soup Base" and about 1/2 the stock - chucked it into a bowl -
grabbed some disposable chopsticks.

The whole process was about 10 minutes -

I assume you keep some ramen handy - How do you use them?

Dimitri

I love ramen and I'll add just about anything to it. I use it a lot for
leftovers and sometimes I'll throw in an some chunks of egg or slowly stir
in a whole egg until it's stringy looking. My favorite add ins are
leftover meat, carrot, green onion, some grated ginger if I have it, a
little soy, mushrooms (with juice if canned) and garlic. Oh, I'll throw in
a few dehydrated chile peppers if I have 'em on hand.

Michael

--
Send email to dog30 at charter dot net

Dimitri said:

Last night was a blood drive in my area so on the way home I grabbed a
"double-double" with raw onion from In-N-Out.

After the "donation to the vampires" I got home and wanted a snack.

I ended up with:

1 Package Pork Ramen
1/2 carrot sliced thin
a few onion slices
some shredded cabbage
A few broccoli crowns
A few frozen vegetables (peas, green beans)

Cooked the whole mess
Drained the mixture reserving the stock
Added some slices of leftover steak a pat of butter and a few shots of "Ramen
Soup Base" and about 1/2 the stock - chucked it into a bowl - grabbed some
disposable chopsticks.

The whole process was about 10 minutes -

I assume you keep some ramen handy - How do you use them?

Dimitri

Very simply :

Dash of habenero sauce
Dash of fish sauce
A good pinch of garlic powder
noodles
After 3 minutes,
remove from heat
add 1 beaten egg and flavour packet.
enjoy

Quoted message said:

Dimitri said:

Last night was a blood drive in my area so on the way home I grabbed a
"double-double" with raw onion from In-N-Out.

After the "donation to the vampires" I got home and wanted a snack.

I ended up with:

1 Package Pork Ramen
1/2 carrot sliced thin
a few onion slices
some shredded cabbage
A few broccoli crowns
A few frozen vegetables (peas, green beans)

Cooked the whole mess
Drained the mixture reserving the stock
Added some slices of leftover steak a pat of butter and a few shots of "Ramen
Soup Base" and about 1/2 the stock - chucked it into a bowl - grabbed some
disposable chopsticks.

The whole process was about 10 minutes -

I assume you keep some ramen handy - How do you use them?

Dimitri

Very simply :

Dash of habenero sauce
Dash of fish sauce
A good pinch of garlic powder
noodles
After 3 minutes,
remove from heat
add 1 beaten egg and flavour packet.
enjoy

A bit of cat meat wouldn't hurt.
-

GIT-R-DONE!

alt.usenet.legends.lamey

Hi the hot sauce is called sriracha Huy Fong Foods make it best stuff
the rooster is the logo Try Sambal Oelek makes awsome dipping sauce when
mixed with a bit of soy sauce or Maggi sauce. Good recipes on their
site. Huy Fong Foods . www.huyfong.com

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I assume you keep some ramen handy - How do you use them?

Nice of you to donate, Dimitri.

Do all of you use the little flavor packet, or just the noodles?

I keep some ramen handy, but I don't use them often. Emabarrassingly,
sometimes I just cook the noodles (w/o packet), drain, return to pan,
add butter, add a smidge of marinara from a jar, and heat the sauce
through.

Sometimes I make them according to the package directions, w/ no
add-ins. Boring, but comforting. This is for when I really can't be
bothered to cook or even chew.

And sometimes I make that ramen salad with the napa cabbage, green
onions, crunchy dry ramen noodles, sunflower seeds, sesame seeds, and
toasted almonds. And the soy/sesame oil dressing.

Chris

Dimitri said:

I assume you keep some ramen handy - How do you use them?

Ramen noodles make a great kugel.

Sheldon

Ramen flavor packet is loaded with sodium.
Why not just use the noodles with leftover or canned low sodium broth
and add the ingredients you described? (Or boil some packaged noodles,
it doesn't take long).

I used to buy ramen noodles till I read the nutrition info.
You could make something better in the same amount of time.

It's called "soup".

Dimitri said:

I assume you keep some ramen handy - How do you use them?

Dimitri

We don't. The closest I come is fresh "Asian style" noodles which I
boil quickly and throw into stir-fry.

-L.

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ramen flavor packet is loaded with sodium.
Why not just use the noodles with leftover or canned low sodium broth
and add the ingredients you described? (Or boil some packaged noodles,
it doesn't take long).

I used to buy ramen noodles till I read the nutrition info.
You could make something better in the same amount of time.

It's called "soup".

Right.

Cabbage
Broccoli
Carrot
Beef
Onion.
A few frozen vegetables (peas, green beans)
Noodles
Water
all boiled in a pot -

Hmmmm....

Must be Jell-O.

Dimitri

One time on Usenet said:

Last night was a blood drive in my area so on the way home I grabbed a
"double-double" with raw onion from In-N-Out.

Good for you! I used to donate a lot, but haven't had the health
for it for many years now. (Low iron, among other things.)

Quoted message said:

After the "donation to the vampires" I got home and wanted a snack.

I ended up with:

1 Package Pork Ramen
1/2 carrot sliced thin
a few onion slices
some shredded cabbage
A few broccoli crowns
A few frozen vegetables (peas, green beans)

Cooked the whole mess
Drained the mixture reserving the stock
Added some slices of leftover steak a pat of butter and a few shots of "Ramen
Soup Base" and about 1/2 the stock - chucked it into a bowl - grabbed some
disposable chopsticks.

The whole process was about 10 minutes -

I assume you keep some ramen handy - How do you use them?

Buddy would eat it for every meal if we let him -- I like Pork
Top Ramen (trade name) with bits of leftover pork roast in it.
I let it simmer until the sauce reduces by about half and the
meat is falling apart. Yum...

--
Jani in WA (S'mee)
~ mom, Trollup, novice cook ~

-L. said:

Dimitri said:

I assume you keep some ramen handy - How do you use them?

Dimitri

We don't. The closest I come is fresh "Asian style" noodles which I
boil quickly and throw into stir-fry.

We don't either. There is such a wide variety of good tasting, easily
prepared noodles I have never understood the popularity of packaged
ramen, especially the fat fried kind. All the suggestions for what to
doctor ramen up with would be better with real noodles or pasta. -aem

Quoted message said:

Ramen flavor packet is loaded with sodium.
Why not just use the noodles with leftover or canned low sodium broth
and add the ingredients you described? (Or boil some packaged noodles,
it doesn't take long).

I used to buy ramen noodles till I read the nutrition info.
You could make something better in the same amount of time.

Ramen is cheap (10/1$), and a time saver... I consider it pasta that
cooks up in 1/5 the time. Ramen is already portioned, great for the
waistline. Ramen is a wonderful way to use left overs that would
otherwise be forgotten and end up in the trash. Ramen is a good
vehicle for adding healthful veggies to ones diet... can easily be made
more nutritious than canned condensed soups. And as to the salt, no
law says you need to use the entire seasoning packet... I cook up two
packs of ramen but use only one seasoning packet... with all my
additions I don't need the second packet. Typically I'll add garlic,
onion, celery, radish, bok choy, napa, 'shrooms, whatever.

Sheldon

Dimitri said:

Last night was a blood drive in my area so on the way home I grabbed a
"double-double" with raw onion from In-N-Out.

After the "donation to the vampires" I got home and wanted a snack.

I ended up with:

1 Package Pork Ramen
1/2 carrot sliced thin
a few onion slices
some shredded cabbage
A few broccoli crowns
A few frozen vegetables (peas, green beans)

Cooked the whole mess
Drained the mixture reserving the stock
Added some slices of leftover steak a pat of butter and a few shots of "Ramen
Soup Base" and about 1/2 the stock - chucked it into a bowl - grabbed some
disposable chopsticks.

The whole process was about 10 minutes -

I assume you keep some ramen handy - How do you use them?

Dimitri

There is no end to what you can add to Ramen.
I was in the military, a member of a communications unit in the
Philippines and assigned a task to go to Pago Pago, American Samoa.
This job would take us (about 30 GIs) six months or so. That is more
or less a tourist Island with out the familiar grocery stores as we
knew them. But plenty of tourist restraints. Well, one does not live
on the military pay well as it is and definitely not on a resort
island. We transported the communications equipment in there in a
rather large air plane, C-5A. Plenty of room to bring some
provisions with us. The military was going to pay us extra because
of the lack of food available. You might know "Top Ramen" was part
of our shipment. I think we bought all that the military commissary
had 22 cases. Now you cant think of all the ways my guys fixed the
Ramen. With canned Condensed soup, chili, seasoned chopped can
tomatoes. Best thing was baked chicken on a grill wrapped in foil
with Sesame oil salt garlic onions and salt, de-boned, juices and
all. Second was pork country cut ribs baked like the chicken well
done so it would fall apart. Of course there would be several guys
in on each baked package of meat. On the island there was a Tuna
fish cannery and we were able to buy cases of Tuna, supplemented the
Ramen, but I dont think any one put those together. We did boil the
noodles and when done would drain, drench with Sesame oil and fry
slightly, some time we would add something some time we would just
eat it fried about like Thai noodles. We also became friendly, that
is the locals became friendly with us and would fix fried fish on
occasions. The small packs were hardly used at least not all of it.
This was years ago and I know there were many other ways they were
fixed.

--
BILL P.
Just Dog
&
ME

Quoted message said:

Ramen flavor packet is loaded with sodium.

Yes it is. What is your point?

Quoted message said:

Why not just use the noodles with leftover or canned low sodium broth
and add the ingredients you described? (Or boil some packaged noodles,
it doesn't take long).

I used to buy ramen noodles till I read the nutrition info.
You could make something better in the same amount of time.

It's called "soup".

-Bob

Sheldon said:

Quoted message said:

Ramen flavor packet is loaded with sodium.
Why not just use the noodles with leftover or canned low sodium broth
and add the ingredients you described? (Or boil some packaged
noodles, it doesn't take long).

I used to buy ramen noodles till I read the nutrition info.
You could make something better in the same amount of time.

Ramen is cheap (10/1$), and a time saver... I consider it pasta that
cooks up in 1/5 the time. Ramen is already portioned, great for the
waistline. Ramen is a wonderful way to use left overs that would
otherwise be forgotten and end up in the trash. Ramen is a good
vehicle for adding healthful veggies to ones diet... can easily be
made more nutritious than canned condensed soups. And as to the
salt, no law says you need to use the entire seasoning packet.

No law says you have to use *any* of the seasoning packet. Get out that
shaker of Adobo seasoning! Dice up some leftover meat or seafood (steak,
ham, shrimp, whatever) and dice up the veggies of choice and add some
low-salt chicken or veggie broth or your own stock of choice. Add more
herbs and sauces to taste and add salt to taste.

Having said all that, I like Ramen and don't have a problem with salt.

Jill <--Had a handful of Fritos for a snack last night

aem said:

-L. said:

Dimitri said:

I assume you keep some ramen handy - How do you use them?

Dimitri

We don't. The closest I come is fresh "Asian style" noodles which I
boil quickly and throw into stir-fry.

We don't either. There is such a wide variety of good tasting, easily
prepared noodles I have never understood the popularity of packaged
ramen, especially the fat fried kind. All the suggestions for what to
doctor ramen up with would be better with real noodles or pasta. -aem

Us too. We keep a good assortment of noodles from the Asian market on
hand. It probably takes all of 3 minutes more to prepare the non deep
fried noodles which taste much better.

In article <[email hidden]>,

Sheldon said:

Quoted message said:

Ramen flavor packet is loaded with sodium.
Why not just use the noodles with leftover or canned low sodium broth
and add the ingredients you described? (Or boil some packaged noodles,
it doesn't take long).

I used to buy ramen noodles till I read the nutrition info.
You could make something better in the same amount of time.

Ramen is cheap (10/1$), and a time saver... I consider it pasta that
cooks up in 1/5 the time. Ramen is already portioned, great for the
waistline. Ramen is a wonderful way to use left overs that would
otherwise be forgotten and end up in the trash. Ramen is a good
vehicle for adding healthful veggies to ones diet... can easily be made
more nutritious than canned condensed soups. And as to the salt, no
law says you need to use the entire seasoning packet... I cook up two
packs of ramen but use only one seasoning packet... with all my
additions I don't need the second packet. Typically I'll add garlic,
onion, celery, radish, bok choy, napa, 'shrooms, whatever.

Sheldon

I concur. :-)

I'll also sometimes forego the flavor packet and use my own frozen bone
stock/broth.

I like ramen with quartered hard boiled eggs, a bit of shredded napa
cabbage, chopped green onions and leftover meat of just about any
variety. I cut chicken, pork, beef, emu or venison into strips and add
that, or it's also good with some steamed shrimp. Shredded carrots can
add some color or even a few thinly sliced strips of chile peppers.

Add just a small dash of soy sauce and you are good to go!

Ramen is indeed cheap and easy.

I've not had any for a couple of years tho'. :-( Low carbing. <sigh>
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson