Tag Archives: ramen recipe

A Recipe For Spectacular Pork Flavor Maruchan Ramen

A Recipe For Spectacular Pork Flavor Maruchan Ramen

Are you ready? Here’s a recipe from Lane of Antlers, Oklahoma – thanks! Watch me cook it up on a special episode of Instant Noodle Recipe Time EXTRA!

A Recipe For Spectacular Pork Flavor Maruchan Ramen

Watch the full cooking of this amazing thing!

A Recipe For Spectacular Pork Flavor Maruchan Ramen

Click to enlarge and enjoy the film! It was interesting – the crisp ramen in concert with the sauce mixture was reminisent of a cheese bite – like an appetizer with fried crispy on the outside and soup cheese inside. But the bite I had next which included the Slim Jim was vexing. It reminded me of fish which was strange. All in all, it’s been a while since I’ve attempted a kind of Franken-noodle and well worth it. Thank, Lane!

A Recipe Using Prima Taste Laksa

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Prima Taste Laksa Rice

(click to enlarge)

I usually wake up at 5 in the morning, take a ton of pictures, edit them, get a post ready and then around lunchtime do the actual pictures and cooking and review. I’ve done it this way for a while and it’s a pretty good schedule for me, especially with a one year old in the house with his own schedule. Today I thought I’d take a day off and maybe have something different for lunch.

I was planning on having some Prima Taste Laksa LaMian – the Wholegran version that’s #1 on this year’s The Ramen Rater’s Top Ten Instant Noodles Of All Time 2016 Edition. But then I thought maybe I’d mix it up a little. The recipe I used was an experiment, but here it is below.

 

Prima Taste Laksa Rice

Ingredients

1 pkg Prima Taste Laksa (actually, you could use any brand of noodles as long as it has seasoning sachets and isn’t a dry noodle)

instant rice

garnishes (I used hard boiled egg, mung bean sprouts, fried garlic, chicken, tofu puffs, coriander and Sriracha chilli sauce)

 

Method

Okay it’s really simple: everyone’s had fried rice, right? Well, you usually have to cook the rice. So instead of cooking the rice in water, why not use instant rice and let it cook in instant noodle broth? Most instant noodle recipes I see have this snarky ‘toss the seasonings – those are bad’ kind of attitude. This one actually is the opposite – toss the noodles and use the seasonings! You could have a ton of different varieties – I really liked the Prima Taste Laksa today, but think – beef, tom yum, seafood – it’s pretty much endless. The trick is guessing how much of the instant rice to add. This pack calls for 500ml boiling water, then to add the seasoning sachet contents and bring to a boil. I then added 1 1/2 cups of rice. and covered it. I looked at it a few times, giving it a stir here or there. It ended up being the right amount – but for a pack of noodles that calls for 400ml boiling water, that amount of rice could be too much. I also added in the chicken while the rice cooked in the broth. Afterwards when it was all done, I fluffed the rice and added in all the garnishes. It came out really good! something new to try!

 

Recipe: The Ramen Rater’s Deep Fried Instant Noodle Cheese Bites

When I was very young, we had a visitor from a music group come into our classroom. He told us about a song his band did that was written by a band member when he was sick. He talked to us about how when you don’t feel good, sometimes your mind can go in different directions; that it can be a good time to embrace creativity. I thought that kind of odd, but have also found it to be true. I remember playing Asteroid on my old Atari 2600 and using a different strategy and getting a really high school – I was home with the flu.
Well today, I’m under the weather. I’ve been sneezing and runny-nosed and achy – you know the drill. Well, inspiration reared it’s head again. With all the things people have been trying with instant noodles lately, I thought maybe this would be good. I would absolutely love to see some pictures if you guys attempt making it! With that, I introduce the instant noodle cheese bite.

The Ramen Rater’s Deep Fried Instant Noodle Cheese Bites

  • 1 package instant noodles
  • 1 egg
  • string or any kind of ‘stick’ cheese
  • cooking spray

 

  1. Crush the instant noodle block into very small pieces
  2. Cook the instant noodles as directed on the package
  3. Drain the noodles well
  4. Return noodles to the pan. Crack egg and scramble seperately. Pour into noodles and combine thoroughly. Chill for 45 minutes.
  5. Using a knife, slice the cheese into cubes
  6. Take a plate and put some wax paper down on it. Add a thin coat of cooking spray
  7. Make small balls of the noodle mixture with a piece of the cheese in the center and place on the sheet
  8. Deep fry until outside is golden brown
  9. Place on paper towel to cool and soak excess oil

Like I said, I’d love to see your pictures of this one – I’ll do a video soon!

The Ramen Rater’s Top Ten Additions To Instant Noodles 2013

I eat instant noodles. Every day. As of writing this list, I’ve reviewed 1,219 different varieties of instant noodles. Many people ask me if I get sick of instant noodles. Part of the reason I always say no is that I add things to my noodles to make them a more complete meal after I’ve reviewed them. I have seen quite a few lists online purporting to ‘hack’ or ‘pimp’ your ramen. Well, I’m not going to say that you will be able program it or hire it out, but it should be a bit more enjoyable and well-rounded. With that, here are my top ten favorite things to add to instant noodles for 2013.

#10 – Nuts & Seeds

Recently, I reviewed a variety made in Nepal that mentioned eating it crushed and raw. This reminded me of snack mixes from India which contain a variety of nuts and seeds and gave it a try. It actually was quite good! What’s more, I’ve found that almonds go well in soupy noodles, and crushed peanuts atop varieties that don’t have any broth.

#9: Peanut Butter

Have you ever gotten some noodles that are just too spicy? Want to add a little protein and heartiness to a thin broth? Peanut butter in small amounts can work really well for this. I’ve used it in South Korean ramyun to cool down the heat before and it works quite well. Just remember – start by stirring in a little at a time as it can overwhelm the other flavors if too much is used.

#8: Pickled Ginger

I found pickled ginger to be to my liking the first time I tried Japanese yakisoba at a restaurant, so I sought it out and found it at the store. It’s got a nice little added crunch to it and a sharp flavor that adds well to Indonesian mi goreng varieties, Thai varieties and of course Japanese yakisoba.

#7: Hot Peppers

Whereas peanut butter calms down heat, chili peppers just ratchet it up higher. I usually like to get Fresno chili peppers (often referred to as ‘red jalapenos). They have a decent heat and the flesh is reminiscent of red bell pepper. Other pepper are great too of course – jalapenos either fresh or canned are good, Thai Sun peppers, etc. I usually will get a few of them and slice thin and toss in the freezer.

#6: Hot Sauces

I started doing The Ramen Rater thing in 2002, but quit after 60 reviews. I embarked on a journey into the world of hot sauces which was quite enjoyable and started The Sauce Rater website, which alas is now no longer. I turned back to instant noodles in 2010 after over 250 sauce reviews and finding that most hot sauces were just vinegar, peppers and salt (basically it got boring). I decided to try making my own varieties and had some good luck. Some I found that were quite good you can find at the store or online would be Melinda’s Garlic Habanero Hot Sauce – has a heat from the two main ingredients that constantly goes back and forth between the two which is nice. One I use regularly is called Dua Belibis, a variety from Indonesia. It’s very hot but sweet as well. The one I use every day is called Ashanti Louisiana Hot Sauce – cheap and does the trick.

#5: Fish

Shrimp and crab are great to use, but I want to focus on fish cake. Fish cake is fish that’s been ground up, some things added and then cooked, so all you need to do is heat it up. In the above picture, you can see narutomaki on the left. Used primarily in Japanese cuisine, it has a nice look, sweetness and slightly rubbery texture which is vaguely like calamari. In the center is kamaboko. Kamaboko is used in Japanese and South Korean dishes a lot and has the same kind of chewiness, but less of the sweetness. Finally, I would recommend seeking out Busan fish cake. It comes in many different shapes and is a great compliment to South Korean jjampong. As a side note, I tried Bai Top Shell (sea snails) earlier this year in a cold noodle recipe that was really quite good.

#4: Vegetables

Vegetables are easy to source and easy to prep and toss in the freezer. Of all the veggies out there, I’m definitely partial to onions. Sweet onions can be prepped and frozen, then added to a bowl of noodles to add a little extra flavor. Green onions are a traditional addition to ramen and pair nicely. Herbs go well too – cilantro (coriander) and sweet basil can be a nice addition and provide authenticity.  You really can’t go wrong with vegetables, although potatoes rarely fit in.

#3: Meat

One thing almost all instant varieties are lacking is meat. It gives a boost of protein and other nutrients. I have a really great piece of advice I recommend to anyone who is going to be enjoying a nightly bowl of instant noodles. I go to a supermarket that specializes in South Korean foods. You can buy meats that have been prepped for Korean BBQ; they’re generally sliced thin as bacon. What’s great about this is that it’s cheap and easy to bag up and freeze – a $10 package of beef or pork makes 12-17 bags of meat. All you do it take it out to thaw and saute it up with some veggies and put with your noodles. By the way bacon goes well also.

#2: Cheese

Cheese is commonly used in South Korean ramyun, but it works extremely well melted into many other varieties. A creamy chicken broth can be achieved with a simple slice of processed cheese. Not only is cheddar good – Swiss actually works well too as does mozzarella – they get stringy and chewy and taste great.

#1: Eggs

I’ve been putting eggs with instant noodles as far back as I can remember. It turns out that the original instant noodle invented in 1958 has a dimple in the middle of it. What for? So you can crack and egg on top as it cooks! There’s nothing like egg at add some heartiness and warmth to a bowl of noodles. Fried noodles with runny yolks are excellent on Indonesian mi goreng for breakfast. Drop an egg in a simmering pot of South Korean ramyun in the last 30-45 seconds of cooking. Hard boiled goes well with Japanese ramen. Definitely my favorite.

That’s it! Got any you like to add that weren’t mentioned? I’ll give ’em a try and I’ll mention you if they make next year’s list!

Recipe: Stir Budalk Bokkumyeon

I saw a recipe that sounded interesting a few weeks ago, and decided I wanted to try it. The issue: I only had one bowl of Samyang Foods’ Budalk Bokkumyeon, a fiery and spicy fest whose close relative the package version made the Top Ten Spiciest Instant Noodles Of All Time 2013 list. I emailed Samyang Foods about it and they kindly sent some as well as some other new varieties.

Stir Budalk Bokkummyeon

Ingredients

  • 1 bowl Samyang Foods Budalk Bokkumyeon
  • 1 Traiangle kimbap
  • 1 slice Cheddar cheese

Here’s everything I’ll be using.

It’s hot and spicy, but the additions to it will cool it down a bit.

If you haven’t seen these, inside the wraps are triangle shaped rice with tunafish in the middle. You can find them at most South Korean grocery stores along with kimbap that comes in a roll which looks a lot like sushi.

I was told that most cheddar cheese in South Korea tends to be white in color, so thought I’d go with a white cheddar.

Directions

1. Prepare the noodle bowl by removing the two sachets and adding boiling water. Poke holes in the top to drain off the water after a few minutes (except for about two tablespoonfuls). The red sachet is the spicy sauce that is stirred in with the noodles which the other contains sesame seeds and short pieces of seaweed.

2. Once the noodles are drained, add the sauce and stir – a lot! Get everything combined well.

3. Drop the triangle kimbap on top and them combine it with the noodles – it breaks up pretty easily. Add some cheese on top and the contents of the sesame seed and seaweed sachet.

Finished (click image to enlarge). The kimbap and cheese chill out the extreme heat of the Budalk Bokkumyeon. You can also add yellow radish to cool it down even more. Thanks to the folks at Samyang Foods for sending me what I needed to try this out! I’ll be doing a review of the bowl itself very soon!

Recipe: Murder League All Stars’ “Crazy Hunan Ramen Nuggets”

So my friend Adam B. over at Ladies’ Choice Productions clued me into an article in Hip Rock Magazine called “Reigning Ramens: Stellar artists introducing a new ramen noodle recipe.” Looks like this is a monthly column where they do a bio about a hip hop/metal band and get them to submit a recipe.

This month’s recipe is from Murder League All Stars,who were coined by Sean Lynch of The Source Magazine Online as “…a cross breed with a sound and look of Cypress Hill-meets-Beastie Boys-meets-Rage Against The Machine.”  When I first saw the title of this recipe, I thought it said ‘Human’ instead of ‘Hunan.’ They’re all from Jersey and proud of it. Here’s their recipe:

Crazy Hunan Ramen Nuggets

Ingredients

  •  2 packs beef or chicken Ramen noodles
  • 1/8 cup Hot Wing Sauce of your choice
  • 2 tablespoons of Wok oil or Spicy oil
  • 2 tablespoons cooking oil
  • 1 teaspoon hot Hungarian paprika
  • 1/4 cup Orange juice
  • 1 bag sliced frozen bell pepper & onion mixture
  • 14 Breaded Chicken nuggets of your choice

Here’s what I got. I am gonna use my own onions and bell peppers since I already got em.

  How It’s Done

  1. Heat the nuggets in a toaster oven or stove as the package directs.
  2. In Large pan, boil Ramen noodles; do not break up.
  3. When soft, throw in bag of frozenbell pepper mix.
  4. While this is boiling for about 5-6 minutes, prepare in a large bowl 1 ramen flavor packet, Wok Oil, vegetable Oil, hot wing sauce, Paprika & O.J. Mix well, add hot nuggets & coat completely.
  5.  Strain ramen and vegetable mixture and throw it in the bowl with the nuggets while they are still hot. Toss well. Serve the noodle pepper part with the nuggets arranged on top.

I went ahead and made a half batch of this stuff – pretty easy to halve everything. I don’t think I can even remember the last time I had one of these little things.

Here’s the sauce all combined and ready to get down.

Here’s what I ended up with (click image to enlarge). I thought I’d use a South Korean Naengmyeon cold noodle soup bowl for this (it’s got that shiny chrome-like bling and it’s metal). I think what this could’ve used was some pineapple – that would’ve made it better. the wing sauce kind of infiltrates all the other flavors. It wasn’t bad though.

Here’s a compilation of liver performances from 2011.

#1110: GS25 Gonghwachun Jjajangmyun

This was sent to me by Kristina W. of Arizona – thank you! Jjajangmyun is basically a noodle that is coated in a black bean sauce. Let’s check it out!

The back of the package (click image to enlarge). Not sure if it contains meat or not.

The noodle block.

The only packet included is a big one full of sauce. Decided (as I did yesterday as well) not to make a big mess by trying to fit this stuff in one of the little sake cups I usually use.

 

Finished (click image to enlarge). Added some beef, carrot and Vidalia sweet onion. The noodles good – a little chewier than usual and nice and plump. The jjajang sauce is really great – has a rich black bean flavor with a little bit of extra heartiness, especially from the potatoes. 4.5 out of 5.0 stars. UPC bar code 8801128506571.

Here’s a recipe for jjajangmyeon!

The Ramen Rater Noodle News #28

Here we go with the 28th edition of The Ramen Rater Noodle News! I scour the Internet for articles about ramen and instant noodles and bring them to you! Here are some recent stories you might find interesting!

  • FoodBev – Piri Piri Pot Noodle – UK – Link
  • CK101 – Blogger Releases Top Ten Noodles List – Taiwan Not On – Taiwan – Link
  • Yonhap News Agency – S. Korea’s Exports To Japan Dive In 2012 – South Korea – Link
  • The Stir – Airline Passenger Gets Into Serious Trouble After Flying Into Violent Rage Over His Meal – USA – Link
  • Free Malaysia Today – BN buying votes with rice, noodles, eggs? – Malaysia – Link
  • China Daily – Lots Of Kindness Amid The Chaos In The Quake Zone – China – Link
  • Nikkei – Over 100bn Servings Of Instant Noodles Slurped In ’12 – Japan – Link
  • Akihabara News – Nissin – GooTa “Demi-hamburg-men” – Waiter, there’s a brown patty floating in my soup! – Japan – Link
  • CorrectionsOne – Inmates Get Indulgences – for A Price – USA – Link
  • The New Zealand Herald – ‘Noodle Man’ Sentenced For Boxing Day Incident – New Zealand – Link
  • Hindustan Times – I’m Hungry Instantly! – India – Link
  • The Chosun Ilbo – Nongshim Sees Booming Sales in Mongolia – South Korea – Link
  • The Miami Hurricane – Inebriation and Gluttony: Making Masterpieces out of Ramen – USA – Link
  • Arab News – Indomie Greets Its Partners For A Lifetime Of Success – Saudi Arabia – Link
  • Digital Spy – Student Live On Diet Of Instant Noodles – USA – Link
  • The Crimson White – Ramen Revolution – USA – Link
  • Wall Street Journal – Back To School With Ramen – USA – Link
  • Foodbeast – ‘Po’ Boy Ramen Sandwich For When You’re Desperate & Out Of Bread – USA – Link
  • The Prowl – Rockin’ Ramen – USA – Link
  • Parker Live – Noodletown! – USA – Link
  • allKPop – Lee Seung Gi’s Domestic & International Fans Donate 13,620 Instant Ramen – USA – Link
  • People – How To Make Andrew Zimmern’s Ramen Noodles – USA – Link

A Message To The People Of Taiwan From The Ramen Rater

In the last week, I’ve had a lot of traffic from upset Taiwanese that none of their country’s beloved instant noodles made the list. I saw videos like this one and then this angry one. I felt a video message would be appropriate, and here it is.

#1047: New Touch Yakisoba Noodle

Another one from my March birthday trip to Canada. I tried to translate this one but no luck – the name I got from the distributor’s sticker, so if anyone knows for sure this is the wrong name, please let me know. Let’s check it out!

Distributor sticker (click image to enlarge). Contains egg.

Detail from the side and bottom (click image to enlarge).

The lid (click image to enlarge). Note the drain spout on the top left.

Lots of Japanese yakisoba products have this drain spout.

Liquid seasoning.

Has a light Worcestershire sauce scent.

The vegetable packet.

Looks like cabbage amongst other dried veggies.

The garnish packet.

Lots of seaweed and little bits of fried tempura.

Finished (click image to enlarge). Added beef sauteed with garlic and Worcestershire sauce, sweet onion, broccoli, kizami shoga (pickled ginger), and red, yellow and orange bell pepper. These noodles are nice – good texture, quantity and gauge. They’re a little chewy but not overly so. The flavor is nice – what you’d expect from yakisoba with a little extra oiliness which works well. The vegetables went well too – decent sized pieces of cabbage rehydrated well. The garnish is good too – lots of seaweed (goes nice with the noodles) and bits of tempura (lost their crunch as the meal went on). I like this one – 4.0 out of 5.0 stars. UPC bar code 4903088008882.

A video by Kyary Pamyu Pamyu.

#1046: Myojo Stir Fry Noodles Japanese Style Noodles With Sauce

Found this one at Uwajimaya in Bellevue and thought it was worth a try. I do like Worcestershire sauce!

Back of the package (click image to enlarge). Contains egg white.

The noodle packet.

Flavoring packet.

Has a nice strong Worcestershire sauce scent.

Finished (click image to enlarge). Added green onion, beef, sweet onion, red and orange bell pepper, broccoli and kizami shoga (pickled ginger). The noodles have a nice consistency – exactly what you’d expect out of yakisoba – kind of like an Asian spaghetti if that makes sense. The flavoring coats and invades every nook and cranny with a sweet and salty Worcestershire ambience. It’s great stuff! 4.0 out of 5.0 stars. UPC bar code 011152104294.

How to make yakisoba!

#1045: Nissin Chow Mein Chicken Flavor Chow Mein Noodles

This is one you can probably find quite easily in a grocery store here in the United States. Let’s have a look.

Here’s the detail from the bottom (click image to enlarge).

Under the wraps (click to enlarge).

The noodle block.

Liquid seasoning packet.

A good amount of dark liquid.

Veggie packet.

A nice looking mixture and decent quantity.

Finished (click image to enlarge). Added red, yellow and orange bell pepper, sweet onion and broccoli along with some chicken lunch meat and a bit of Dua Belibis Chilli Sauce. The noodles are pretty good – plentiful and have a slightly broad and flat way to them. Decent consistency. The flavor is good – has a nice taste of chicken teriyaki, but not sweet. The veggies plumped up well. 3.5 out of 5.0 stars. UPC bar code 070662087213 – get it here.

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Nissin Chow Mein TV spot.