Page 1 of 1
Ramen Noodles
Posted: Tue May 05, 2009 8:30 pm
by Orlion
As a student, this is the foundation of my existence. Sometimes, though, I try to mix it up a bit since only beef and chicken flavors can be bought in bulk.
I'll share some of my variants after I've formulated a good way of explaining it, until then, I was wondering what are some creative ways to cook ramen noodles?
(And thus, the quality of the Galley is knocked down a notch
)
Re: Ramen Noodles
Posted: Tue May 05, 2009 9:07 pm
by Menolly
Orlion wrote:As a student, this is the foundation of my existence. Sometimes, though, I try to mix it up a bit since only beef and chicken flavors can be bought in bulk.
I'll share some of my variants after I've formulated a good way of explaining it, until then, I was wondering what are some creative ways to cook ramen noodles?
Oh!
I have seen recipes galore for ramen noodles (sans packet), although I have yet to try any.
This is
one site where I have considered trying recipes from.
Orlion wrote:(And thus, the quality of the Galley is knocked down a notch
)
nuh-uh!!
Getting creative in the kitchen in
any way is welcome here. Just look at the Bacon or Oh Crimeny! threads...
Posted: Wed May 06, 2009 3:23 pm
by Harbinger
Do you remember Campbell's fat free ramen noodles? Used to be able to get them in the early 90's. They disappeared in 1993 and when I Campbell's to inquire about them, they told me they were gone and weren't coming back. The lady also said she had gotten a lot of calls about them.
Anyway, when I was in college, (early 90's) I spent less than $20 a week on food- sometimes less than $10 and Campbell's fat free ramen noodles were a big part of it. Particularly the spicy chicken flavor.
Posted: Wed May 06, 2009 4:17 pm
by Orlion
Spicy chicken flavor could possibly be the best...
Checked out that web-site, Menolly, and it was glorious. I tried out the Mayo and tuna recipe and that was pretty good and filling, I'll have to try some of the others.
Posted: Wed May 06, 2009 5:33 pm
by Harbinger
Macaroni and cheese is also great for stuff like that. I used to use it like it was hamburger helper. Tuna is great with it, so is canned chicken. Peas with mac & cheese was one of my favorites too. Steamed broccoli etc. I didn't add the milk or butter, I used Kroger brand white cheddar mac and just added water. I still like it better that way. I would eat a lot of basmati rice and mix it with stuff. Basmati because brown rice sucks and basmati has a great texture and a low glycemic index. It costs more than regular rice, but hey, it's rice and therefore still cheap. Do not get the "Texmati" rice. Get some imported stuff.
You can get a whole chicken for 3 or 4 bucks and boil it (salt & pepper are all you need), strip the meat off the bones, (it will be a shitload of meat that way) add some chicken stock, reduce it, add a pack of frozen veggies and a pack off fat free egg noodles- I like the thinner ones. It will be the best and healthiest chicken noodle soup you ever had. And it costs like a quarter a bowl. I used to freeze portions in quart bags so I didn't burn myself out eating it. It makes a LOT of soup.
Posted: Wed May 06, 2009 7:08 pm
by wayfriend
Yes, the Spicy Chicken is the best...
No recipes to share. Just sharing that all I ever do, from college days to yesterday, was throw in whatever frozen veggies I might have around, a little of whatever meat I might have around, and then spice the heck out of it until my eyes watered. Recipes schmecipes.
Posted: Fri May 15, 2009 8:03 pm
by Vader
Do you prefer Ramen noodles made from mature Manethralls or from fresh&crispy Cords?
Posted: Fri May 15, 2009 9:16 pm
by Orlion
Vader wrote:Do you prefer Ramen noodles made from mature Manethralls or from fresh&crispy Cords?
Must you continually haunt me with your masterful puns?!
Seriously, though, well played sir...
Posted: Fri May 15, 2009 9:25 pm
by Vader
Orlion wrote:Vader wrote:Do you prefer Ramen noodles made from mature Manethralls or from fresh&crispy Cords?
Must you continually haunt me with your masterful puns?!
Seriously, though, well played sir...
It's my crude way to show love.
Posted: Sat May 16, 2009 8:43 am
by stonemaybe
(Just been off to search 'ramen' noodles - not a UK brand)
My fave simple and quick noodle dish would involve boiling for about 2 of the 4 required minutes, then adding a tin of chicken and vegetable soup of remaining 2 mins.
The gf on occasion makes a Korean dish called pulgogi (pronounced 'ploo-go-gee') There's a recipe for the meat bit of it here....
recipes.chef2chef.net/recipe-archive/06/044209.shtml
but we'd have noodles added to the beef. You use the lettuce leaves like small tortillas or chinese pancakes - put some beef/noodles on it, a bit of rice, maybe a cucumber stick dipped in chilli paste or some finely sliced spring onions, wrap up lettuce leaf and pop it into your mouth. mmmmm
Posted: Sat May 16, 2009 3:24 pm
by Menolly
Stonemaybe wrote:(Just been off to search 'ramen' noodles - not a UK brand)
Ramen are a type of Chinese noodle, Stone, not a brand. Very inexensive for an individual "meal," and simple to make according to package directions, hence college students tending to have a diet that consists mostly of ramen.
Stonemaybe wrote:The gf on occasion makes a Korean dish called pulgogi (pronounced 'ploo-go-gee') There's a recipe for the meat bit of it here....
recipes.chef2chef.net/recipe-archive/06/044209.shtml
but we'd have noodles added to the beef. You use the lettuce leaves like small tortillas or chinese pancakes - put some beef/noodles on it, a bit of rice, maybe a cucumber stick dipped in chilli paste or some finely sliced spring onions, wrap up lettuce leaf and pop it into your mouth. mmmmm
Ooo...
When we did the Korean International Cooking Night at the Village, the main dish served was bulgogi (Fire Beef). The recipe was excellent, but the site seems to have removed all trace of my tenure as activities programmer there, and I never saved any of those recipes, thinking I could always go back to the site for them...
...stupid....
Posted: Sat May 16, 2009 4:19 pm
by Vader
They might be Chinese in origin, but aren't they actually more common in Japan where Ramen soups are the equivalent to take away dogs and burgers?
Posted: Sat May 16, 2009 4:21 pm
by Menolly
Probably...
Posted: Mon May 18, 2009 1:43 am
by Menolly
Menolly wrote:Stonemaybe wrote:The gf on occasion makes a Korean dish called pulgogi (pronounced 'ploo-go-gee') There's a recipe for the meat bit of it here....
recipes.chef2chef.net/recipe-archive/06/044209.shtml
but we'd have noodles added to the beef. You use the lettuce leaves like small tortillas or chinese pancakes - put some beef/noodles on it, a bit of rice, maybe a cucumber stick dipped in chilli paste or some finely sliced spring onions, wrap up lettuce leaf and pop it into your mouth. mmmmm
Ooo...
When we did the Korean International Cooking Night at the Village, the main dish served was bulgogi (Fire Beef). The recipe was excellent, but the site seems to have removed all trace of my tenure as activities programmer there, and I never saved any of those recipes, thinking I could always go back to the site for them...
...stupid....
It is good to have friends in high places...
...even at old jobs.
Korean International Cooking Night at Tanglewood Village
Presenter: Myungsun Kim
02/24/2005
Yak-Sik
(Healthy Rice)
2 cups sweet rice
2 TBS soy sauce
2 TBS toasted sesame oil
1 cup dark brown sugar
1/2 tsp salt
1/2 cup raisins
1/2 tsp ground cinnamon
1/3 cup pignoli (pine nuts)
1/4 cup pecan halves
1/4 cup soaked chick peas
1/4 cup soaked black eye peas
Preheat oven to 375ºF
Using a rice machine steam the sweet rice until done
Mix remaining ingredients into cooked rice
Spread mixture into a 9” square baking pan and cover
Bake at 375ºF for 40 to 50 minutes
Bul-Go-Gi
(Fire Beef)
4 TBS soy sauce
1-1/2 TBS toasted sesame oil
1 TBS granulated white sugar
3 TBS chopped green onion
1-1/2 TBS chopped fresh garlic
1-1/2 TBS sesame seeds
ground black pepper, to taste
1/4 sliced fresh kiwi
1 lb. beef round roast, sliced paper thin
Chef’s choice of chopped vegetable (onion, mushroom, carrot, green
onion, snow peas, bell
pepper…)
Combine all ingredients through kiwi into blender and puree into sauce
Mix sliced beef into sauce, then vegetables
Pour a small amount of canola oil into wok and stir fry mixture
Serve with Kim Chi (traditional Korean salad with red pepper) and sticky rice
Myungsun’s notes:
* Adjust amount of Kiwi for proper tenderness.
* If you cooked Bul-Go-Gi without vegetable you can wrap it with lettuce (I prefer red lettuce). Put some sauce (I prefer Korean Wrapping sauce-available at the Korean Grocery) and sliced garlic.
Posted: Mon May 18, 2009 1:53 am
by aliantha
Ramen noodles don't have to be crap food:
www.wagamama.com
We ate at their Tower Hill location when we were in London several years back, and have been hoping ever since for a DC location. Looks like our patience will be rewarded in just one year!
