ramen recipes
8 January 2004 08:33![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
juldeaApparently the idea of a "new way to cook Ramen" is of major interest to some people, so I thought I'd share my differing methods here. I don't promise that any of this will be new to you. ;)
My method:
Fill small pot with a couple inches of water. Boil water. Add seasoning packet. Add block of Ramen noodles, whole. Cook for however long it takes before the noodles are done. (I haven't measured these things in a long while!) When done, get a small plate, and fork noodles out of broth onto plate. Eat noodles. Then get a spoon, get pot of broth, and eat broth like soup out of the pot. Wash dishes.
Kevin's method:
Fill small pot with a couple inches of water, but less than I'm used to. While still in bag, crunch up Ramen brick into tiny pieces (putting the heel of your palm against the bag against the side of the counter works well). Open bag, take out seasoning packet, and pour little ramen bits into water. Boil. Cook for a lot less time than if the noodles were added after boiling. When done, drain water. Transfer noodles to a plate or bowl. Then take seasoning packet and sprinkle over cooked noodles. This gives a much, much stronger flavor than my method. It is also incredibly salty.
Last night:
I cooked the noodles in the Kevin style, broken up and added to water before boiling, but adding the Julia style of putting the seasoning packet in the boiling water with them. While they were boiling, I oiled (well, cooking spray) a frying pan and added a handful of stir-fry vegetable mix and a small amount of crumbled (because I can't get it to stay together) tofu. Make sure you keep these things moving while stir-frying if you're not going to add lots of oil, or they'll stick. I drained the pot of cooked noodles and then dumped it in the stir-fry pan as well. I added stir-fry sauce (as it is labelled) and mixed it all up. Then I transferred it all to a plate and had a very delicious, quick, and healthy dinner! :)
My method:
Fill small pot with a couple inches of water. Boil water. Add seasoning packet. Add block of Ramen noodles, whole. Cook for however long it takes before the noodles are done. (I haven't measured these things in a long while!) When done, get a small plate, and fork noodles out of broth onto plate. Eat noodles. Then get a spoon, get pot of broth, and eat broth like soup out of the pot. Wash dishes.
Kevin's method:
Fill small pot with a couple inches of water, but less than I'm used to. While still in bag, crunch up Ramen brick into tiny pieces (putting the heel of your palm against the bag against the side of the counter works well). Open bag, take out seasoning packet, and pour little ramen bits into water. Boil. Cook for a lot less time than if the noodles were added after boiling. When done, drain water. Transfer noodles to a plate or bowl. Then take seasoning packet and sprinkle over cooked noodles. This gives a much, much stronger flavor than my method. It is also incredibly salty.
Last night:
I cooked the noodles in the Kevin style, broken up and added to water before boiling, but adding the Julia style of putting the seasoning packet in the boiling water with them. While they were boiling, I oiled (well, cooking spray) a frying pan and added a handful of stir-fry vegetable mix and a small amount of crumbled (because I can't get it to stay together) tofu. Make sure you keep these things moving while stir-frying if you're not going to add lots of oil, or they'll stick. I drained the pot of cooked noodles and then dumped it in the stir-fry pan as well. I added stir-fry sauce (as it is labelled) and mixed it all up. Then I transferred it all to a plate and had a very delicious, quick, and healthy dinner! :)