Creative instant ramen alterations.
PostPosted: Thu Apr 08, 2010 4:50 am
Ramen is cheap nearly everywhere. That's why it makes a good meal for people in debt / college students / cheapskates, but if you eat it every day, it can get pretty galznerking boring. I've been experiementing a bit with my ramen (or "ramyeon" as they call it in Korea)
One of my favorite self-cooked meals is Curry Ramen, from a recipe I got out of "Addicted to Curry." It is a very involved meal that takes hours to cook, and would be impossible for me to cook in my extremely small kitchen. It involved onions, garlic, chicken, chicken bones for soup base, turmeric, oyster sauce, shrimp sauce, 2 types of noodles, hard boiled eggs, cream of celery soup (to replace coconut milk)... It was a very involved meal. I'm not expecting that level of involvement from anyone.
The first thing I did since coming to Korea, which I quite love, is add an egg or two to it. Now, I did this for a while but realized the cholesterol on that was through the roof, so I started removing the yolk, and it's still pretty good, because the egg white soaks up the flavoring.
The next thing I did as a mere act of desperation (because I was getting freebies from a local bakery I didn't want to waste) was take some coconut covered chocolate... things, and dump them in the ramen. I was expecting to throw it in the toilet when I was done, but it actually wasn't that bad. I certainly wouldn't eat it every day, and maybe I wouldn't put so MUCH of the chocolate coconut stuff in there, but it was edible and a nice change.
I've been thinking more about veggies I can add to my ramen, so I got two things I know go good in soups: carrots and cabbage. I got a head (?) of red (purple) cabbage and a huge honking carrot. I took one slice of the cabbage, and after dumping half the carrot because I didn't have a proper knife for peeling, I put about 4 or 5 slices of the carrot in the soup. Those things will last me a while. I ended up accidentally putting the whole seasoning pack into the soup at the end, which I try to avoid because of the high salt content, but at least with the full seasoning, it tasted pretty good. I'll see how it tastes on half a pack tomorrow. It was funny because it turned the water blue when i was cooking it.
Anyone else done anything interesting with instant ramen? What veggies would go great with it? What would you use in place of the seasoning that comes with it?
One of my favorite self-cooked meals is Curry Ramen, from a recipe I got out of "Addicted to Curry." It is a very involved meal that takes hours to cook, and would be impossible for me to cook in my extremely small kitchen. It involved onions, garlic, chicken, chicken bones for soup base, turmeric, oyster sauce, shrimp sauce, 2 types of noodles, hard boiled eggs, cream of celery soup (to replace coconut milk)... It was a very involved meal. I'm not expecting that level of involvement from anyone.
The first thing I did since coming to Korea, which I quite love, is add an egg or two to it. Now, I did this for a while but realized the cholesterol on that was through the roof, so I started removing the yolk, and it's still pretty good, because the egg white soaks up the flavoring.
The next thing I did as a mere act of desperation (because I was getting freebies from a local bakery I didn't want to waste) was take some coconut covered chocolate... things, and dump them in the ramen. I was expecting to throw it in the toilet when I was done, but it actually wasn't that bad. I certainly wouldn't eat it every day, and maybe I wouldn't put so MUCH of the chocolate coconut stuff in there, but it was edible and a nice change.
I've been thinking more about veggies I can add to my ramen, so I got two things I know go good in soups: carrots and cabbage. I got a head (?) of red (purple) cabbage and a huge honking carrot. I took one slice of the cabbage, and after dumping half the carrot because I didn't have a proper knife for peeling, I put about 4 or 5 slices of the carrot in the soup. Those things will last me a while. I ended up accidentally putting the whole seasoning pack into the soup at the end, which I try to avoid because of the high salt content, but at least with the full seasoning, it tasted pretty good. I'll see how it tastes on half a pack tomorrow. It was funny because it turned the water blue when i was cooking it.
Anyone else done anything interesting with instant ramen? What veggies would go great with it? What would you use in place of the seasoning that comes with it?
