Tag Archives: 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!

My New Go To When I’m Under The Weather From Prima & Prima Taste

My New Go To When I'm Under The Weather From Prima & Prima Taste

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.

My New Go To When I'm Under The Weather From Prima & Prima Taste

Here it is (click to enlarge)! It was super good and I think from here on out this is my new go-to for when I’m under the weather. I really like it, but I think you can understand that I hope I don’t have to eat it again any time soon – unless I’m just hungry! I should note that Juzz’s Mee Creamy Chicken was on The Ramen Rater’s Top Ten Instant Noodles Of All Time list a year or two ago – super good stuff you should try! Here’s the original review.

My New Go To When I'm Under The Weather From Prima & Prima Taste

While I’m at it, I tried these yesterday – I’ve tried the other Ready Meal varieties they have in the past and was really looking forward to giving this one a spin.

My New Go To When I'm Under The Weather From Prima & Prima Taste

Here’s the back of the package (click to enlarge).

My New Go To When I'm Under The Weather From Prima & Prima Taste

Here’s how it looks after a 90 second spin in the microwave (click to enlarge). It’s ultra good – decent amount of chicken and really tasty! I wish these were available in the United States – it’s a real shame it isn’t. I will say though if you dig and dig you might be able to find it. Some people I’ve been talking to lately have been really amazing me with their resourcefulness in looking high and low for foreign food products I’d never think could be found here or shipped here – and lo and behold, they are and they do! Thanks to Prima Taste for sending these along! I’m feeling better and enjoying food again.

#2276: Nissin Cup Noodles With Shrimp Ramen Noodle Soup (New Recipe)

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!

Detail of the side panels (click to enlarge). Contains shrimp and pork. To prepare, open lid halfway and add boiling water to fill line. Cover for 3 minutes. Stir and enjoy!

Although the contents of the cup has changed, the outside of the foam cup remains the same as far as I can tell.

Detail of the lid (click to enlarge).

The noodle block.

Bits of vegetable and shrimp from inside the cup.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, shrimp, shinchimi togarashi, spring onion, hard boiled egg and narutomaki. The noodles came out decently – thin and flat as Cup Noodles are usually. The broth didn’t exactly scream shrimp to me; it seemed to be slightly on the bland side unfortunately. The amount of shrimp although small was decent for a cup of instant noodles and they had good flavor. 3.0 out of 5.0 stars. UPC bar code 070662030028.

Nissin the Original Cup Noodles with Shrimp Twenty-four 2.5 Ounce Ramen Cups

A Nissin Foods USA promo video about the new version Cup Noodles line.

A Recipe Using Prima Taste Laksa


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


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)



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!


New Cup Noodles From Nissin Foods USA (2 of 2)

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!

Under the lid.

The second four flavors (click to enlarge). From left to right: Hearty Chicken, Spicy Chili Chicken, Hot & Spicy Shrimp and Spicy Lime Shrimp. Thanks! Looking forward to trying them all!

New Cup Noodles From Nissin Foods USA (1 of 2)

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!

Under the lid.

Here are four of the eight revamped recipes (click to enlarge). From left to right: Chicken Vegetable, Chicken, Beef and Shrimp. Thanks! Eager to give them all a fresh review!

Meet The Manufacturer: #1587: Mi E-Zee Plain Noodles Mee Goreng

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!

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, Boil a noodle block in water for 2 minutes. Use in any recipe you like!

Here’s one of the noodle blocks. These promo packs contain 11 of them!

Mi E-Zee Mee Goreng

  • 1 cooked and drained block of Mi E-Zee Plain Noodles
  • 1 hard boiled egg
  • 1/2 seasoning sachet of any kind (used Mi E-Zee Kari)
  • mung bean sprouts
  • sweet spice sauce (manis pedas)
  • sweet soy sauce (kecap manis)
  • shrimp
  • fried shallot

After you’ve made the noodles, drain. Drop in a skillet and add in 1/2 seasoning sachet, mung bean sprouts, shrimp, manis pedas and sweet soy sauce to your liking. Cook on medium heat,for a minute, stirring constantly. Add in shrimp and continue cooking 2 minutes, constantly stirring. Add to plate and garnish with fried shallot and hard boiled egg. Enjoy! As this is a plain noodle, it’s kind of hard to give it a review score as I usually look at the noodle and broth or flavoring. EAN bar code 9557226082477.

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!

Re-Review: Meet The Manufacturer: Eat & Go Rendang Beef Flavor Fried Instant Noodle

As I said in the last post, today is the anniversary of the first time my wife and I spoke to eachother, four years ago. More on that in the video at the bottom. I had the fortune to be able to try real rendang yesterday! They make it at Waroeng Jajanan! I’ll do a special post about it soon! This one was really good last time – let’s revisit it!

The side panels (click image to enlarge). Looks to be meat free but check for yourself. To prepare, fill to line with boiling water and let steep for 3 minutes. In a separate bowl, put the sachet contents, minus the fried wonton and fried onion. Drain. Add to bowl and stir and garnish with the onion and wonton.

Detail of the lid (click image to enlarge).

Included fork!

The noodle block.

A dual sachet – seasoning powder on the left and chilli powder on the right.

Chilli powder atop the seasoning powder.

A triple sachet (from left to right): seasoned oil, chilli sauce and sweet soy sauce.

A sweet, salty and spicy melange.

The garnish sachet.

Fried wonton (pangsit goreng) and fried onion (bawang goreng).


Finished (click image to enlarge). Added kerapuk aci from Waroeng Jajanan, sauteed beef with garlic salt and some Dua Belibus chilli sauce. The noodles have a good gauge and chewiness. The flavor is really good – sweet, salty and spicy. The garnish is great too – crisp and flavorful. Everything comes together very well – excellent! 5.0 out of 5.0 stars.UPC bar code 8992388133178.

After one of the worst years of my life, 2009 ended on a really positive note as I met my future wife in person at Oakland airport down in California. I will never look at New Year’s Eve the same ever again!

#1204: Nissin Cup Noodles Sabor A Gallina

Here’s another one of the new varities available in Colombia. Gallina means hen
and from what I was told by Hector C. from Panama (who lives in Costa Rica) that
it is kind of like the veal of chicken ; young hen. I researched a bit online and
found a few recipes for soups from Colombia mentioning Gallina. Wikipedia had
this to say of the Colombian variety of ‘Sancocho:’

Sancocho is a traditional food in Colombia made with many kinds of meat (most commonly
pollo (chicken), gallina (hen), pescado (fish), and cola (ox tail)) along with large
pieces of plátano (plantain), papa (potato), yuca (cassava) and/or other vegetables
such as tomato, scallion, cilantro, and mazorca (corn on the cob), depending on the
region. Some even top it off with fresh cilantro, onion and squeezed lime– a sort of
“pico de gallo”, minus the tomato; it is also usually served with a plate of white
rice on the side, which is usually dipped in with each spoonful of soup.

Let’s check it out!

Here’s the side panels (click image to enlarge). Looks to contain meat.

Here’s the lid (click image to enlarge).

The noodles are short and infused with the seasoning.

Finished (click image to enlarge). Added baked chicken with Mexcene seasoning,
jalapeno, plantain, red potatoes, cilantro, carrot, corn on the cob, lime wedges
and Ashanti hot sauce. The noodles are short and broad. The have a nice texture.
The broth has a rich chicken flavor and is slightly oilier than others and works
well. 3.5 out of 5.0 stars. UPC bar code 7770662041033.

Here’s a chef creating a delicious looking batch of Sancoccho – check it out!

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


  • 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.


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


  •  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.