Celebrating 20 Years Of Instant Noodle Reviews
Now I know what you’re thinking. ‘He’s gone mad, The Ramen Rater, he has.’ Not in the slightest. No more than usual, at least. I thought I would try something and see what would happen. Making bread is a lot of fun and I’ve never made any kind of really sweet sugary bread before and kimchi ramen would have a tangy and acidic bump to it, right? Well, so here we are. Tons of candy in the house and a bread machine wanting to make ramen bread. Let’s give it a try!
I left it up to the wise folks in the Ramen Junkie group on facebook (you should really join if you haven’t) and of two choices they picked this for me to make into bread. It didn’t go as planned, but it was addictive and tasty and so here it is in all of it’s glorious ingloriousness.
I had a thought – ramen into bread. I was able to do this successfully by creating a bread with cooked noodles as an ingredient in place of some bread flour. But what of a bread where instant noodles are the flour? I mean, it is flour, isn’t it? Today, We’ll look at my initial attempt and see what was learned from it and how it went.
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!
Okay so a week or so ago I got a big package from Prima Taste over in Singapore (thanks again!) – full of tasty stuff! Well, last Sunday I ended up getting the worst stomach flu I think I’ve ever had and it was really crummy. Really did a number on med and put me in bed a few days. This was not from what they sent – let’s make that clear – the stomach flu ios going around. Well, once the clouds started to lift, I was hungry. Didn’t want to do anything spicy and something tasty. My wife made me this Prima Juzz’s Mee with some hard boiled egg and cut up breaded chicken (yeah they’re chicken nuggets – we have kids and hey it’s protein so don’t give me any guff) and some instant rice thrown in there too.
After decades of sticking with the same recipe, Nissin has decided to go with something new. On Cup Noodles’ 45th anniversary here in the USA, they’ve changed it to include no added MSG and no artificial flavors. Let’s give this a try!
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.
Nissin Foods USA recently changed their instant Cup Noodles recipe for the first time in decades. Why? To lower sodium, MSG and artificial flavorings. Here are the samples they kindly send – they got new clothes as well!
Nissin Foods USA recently changed their instant Cup Noodles recipe for the first time in decades. Why? To lower sodium, MSG and artificial flavorings. Here are the samples they kindly send – they got new clothes as well!
In general, I don’t review plain noodles. I usually require instant noodles to have a seasoning with them or have seasoning infused into them. Well, I hadn’t told this to CarJEN and they sent lots of them – I figured it only fair to do up a recipe with them! The picture on the front of the package certainly looks like mee goreng, so I figured I’d round some things up and make some for Kit for breakfast today. Let’s check it out!
