For my lactose intolerant people, use canned coconut cream and add some curry powder with the packets. And then add the cooked drained noodles. I love a thick creamy broth and this is how I make it as a lactose intolerant person.
Barely any lactose intolerant person DOESNT drink milk Like i swear im lactose intolerant and id drink more milk than water in a day 😂 (im dangerously dehydrated)
Apparently you've never met a lactose intolerant person. Dairy does not stop us. It just makes us suffer. I have never met a single lactose intolerant comrade who *scoffs* avoids the dairy.
I've been eating Shin since I was in highschool, and that first recipe absolutely blew my mind. It felt like my eyes have been opened for the first time ever
i cant tell which one is meant to potentially kill someone but what i will confirm is that i do deranged shit like this with noodles at 3am regularly edit: finished the video, i know now
I thought it looked more like it had killed someone and was caught, convicted, and spent 15 years in a high security prison in Indiana and was just released and this is its first day of parole. Also, I've made the first dish before it's really good.
Actually tried the chili oil noodles and I agree, they are unbelievably good. The garlic and the spice packet fried in the hot oil with the creamy egg yolk completely transforms your noods into something transcendent.
"I know I'm not the most talented creator." Sure these videos doesn't have a multi-thousand dollar weekly budget, with multiple camera angles and sound engineers offscreen, but that's the whole point. Bro has the most genuine and relatable cooking videos I have ever seen. It sets this channel apart from all the others and if that isn't talent I don't know what is.
this is the reason i started being a fan of this channel, i felt that there was so much potential because of the relatability factor in these videos that i never really saw anywhere on youtube. glad to see that the channel has blown up
I love how people who are able to digest milk think that Lactose intolerant people dread dairy products. If anything, the fact that it's a forbidden fruit of sorts makes it even more alluring. That and the addictive qualities of certain dairy products.
I’ve been trying to make this ramen, but I haven’t been able to find the black vinegar. Do you think making the ramen without the vinegar make a difference??
Yeah, you're both right! Op, TYSVM for pointing out these octopus sausages need to be FRIED - at least I've only seen, eaten and known them fried for my whole life - but I don't know, if it's done in a pan, a stove or on a griller. & I fully agree with @kreeptonit2516, that the type of sausage ABSOLUTELY MATTERS here, as it might not work with sausages without skin, bc it's the skin causing this "curling" effect* ... I've to watch this short part again when he prepares it, my man eighter accidentally thought he should remove the skin or he took the wrong sausage all together; I'm not sure yet. * If I'm not mistaken. All I can say for sure is, I'd have been extremely surprised, if these sausages would've "octopus curled" perfectly just by boiling them.
4:46 Yup I knew it, my man has removed the skin, which he calls "casings", so my man has zero chance to turn this into an "octopus sausage" as intended. Now I don't know, how sausages are made in other countries and if it's important and/or safer there to remove the skin/"casings" but I know, we don't need to do this in Europe, bc the skin has to be 💯 edible here.
@@jayi31 Yeah I'm sure you're 💯 right. As European I'm just not used to plastic as sausage casing, usually well cleaned colons were used here for sausages for centuries, or something else that's at least edible. But tbh I'm also no sausage expert, at least not of such sausages.🙊
omg, the chili oil recipe is the best! I just made it and sprinkled sesame oil and sesame seeds on it - its fantastic thanks for sharing, this is my new midnight snack fave 🥳
Little tip, if you want your egg to not look like a popcorn, you can take ur pot off the heat right before you put it in, and immediately put it back on. It reduces thermal shock, so no more cracking
A more simpler method, just puncture the bottom flatter part of the egg, so as the egg gets cooks and expands, it will take up the space of the air bubble
No joke, I happened to come across this video when I was getting ready to make some ramen as a midnight snack. When I realized I had all the ingredients for the chili oil recipe (aside from having regular vingear instead of black vinegar), I had to try to it! It was fantastic! It's a 10/10 for me!
The video I needed today - a calming soothing voice without any unnecessary faked excitement - I've been watching his shorts long enough now, that I always wished for a longer version and I got it. Also love the sarcastic title very much. DOUBLE THANK YOU!
since the fist recipe is the only one that looked okay i’ll write it here - put half the sauce packet in a bowl - 2 tsp soy sauce - 1 tsp chinese black vinegar - 2 or 3 cloves of garlic - boil your noodles - heat your pan with oil & add that to your sauce mixture - put the drained noodles in and enjoy + u can add an egg or any protein and scallions for color edit: i made this recipe and added a tsp of gochujang and a tsp of honey! also substituted the Chinese black vinegar for regular white vinegar and you can’t tell the difference ^^
I always did the milk noodles slightly differently. You'll need scallions, tomato puree, sesame oil and seeds. First, I fry the scallion whites in some sesame oil, then pour the flavor and milk over it and cook the noodles. Once cooked put a bit tomato puree in and then mix it with cheese (I recommend 2 slices for max cheesyness). After you stir, the consistency should be saucy. Top it with thinly sliced scallion greens and sesame seeds. Enjoy! 😁
I don't care how long you have been a content creator....I literally laugh out loud at the commentary at LEAST once or twice each video. Thanks for the laughs.
better creamy cheese noodles: 1.sear onion,garlic in a pan 2.add milk 3.add half of the seasoning and greens 4.add cheddar cheese and stir until its melted 5. add noodles( you can cook them in water before and use less milk)
better better creamy cheese noodles: First, boil noodles normally in as little water as possible and strain completely, but KEEP some of the water (at least 3 tbsp) Add 1 tbsp of neutral oil, 1 tbsp of flour, and 2 cloves of crushed garlic, and seasoning packet to pan, cook until raw flour smell goes away Slowly add 1 cup of milk to pan, thoroughly mixing until combined and thickened then remove from heat and stir in a 1 cup mixture of shredded room temp colby-jack and mozzarella cheeses (you can also do cheddar and colby, or moz. Just pick one good melting cheese and one flavor cheese) Add the pasta water 1 tbsp at a time to reach desired consistency if the sauce is too thick. Salt to taste. Pour sauce over noodles and mix, top with Parmesan cheese (for the MSG) and garnish with green onions and a cooked egg.
I like to use the recipe from the Ramyun Brothers tv show, its super simple, cheap and great for when you don’t want spicy ramyun but only have shin red. 1. Pour a fingernails height of water into the ramyun pot and use scissors to cut up a handful of lil smokies cocktail sausages to make them look like an octopus with 4 legs. (Octopus seems like a superficial aesthetic thing, but the curl of legs is actually useful for absorbing some of the soup and making it easier to pick up with chopsticks). 2. When water starts boiling add milk 400ml, noodles and packets. The boiling water should help prevent the milk from burning to the pan, but I’d recommend turning the burner down closer to a simmer. 3. Make sure to stir occasionally for the standard 4minute cook time, to try and prevent the milk from creating a skin on the surface. This method turns out tasting so creamy despite not using any cheese or cream. You can finish it with a slice of cheese on top and some scallions, but I don’t bother. I keep it simple.
When travelling in expensive countries and staying in hostels, my go-to is usually chorizo-tomato ramen: Get some Chorizo (salami would work, I guess), chuck it in a pot and turn the heat to medium. The fats in the Chorizo will render out, so no need to add oil. When the Chorizo has some colour, add 1/2 a tomato chopped in 8 pieces (save the other half). Cook it on high heat until the tomato starts to break down and release its liquids. Add the spice packet and stir it all up until fragrant. Now add a cup of hot water and the raw noodles. Add more water if you need it, but not too much as it will dilute the broth. Add the other half of the tomato right at the end, when the noodles are cooked. If you can find some pepper, it's a good addition. Eat right out of the pot with a fork and spoon. Very quick, easy dish, only one pot and some utensils to wash. The dish has a lot of flavour for something with so few ingredients. Cheap too.
Coconut curry Shin ramen is the best comfort meal. Just mix spice packet in coconut milk instead of water (around 300-400ml depending on preference of sauce consistency) and add a generous amount of yellow curry powder, maybe a bit of soy sauce. Serve with a soft boiled egg and top with scallions.
During the time I was in Japan, I used to buy a ton of shin ramen noodle and ate them everyday with the chili oil recipe, and I gained like 10 kilo from that because it was delicious and easy😂
that's wild. it's extremely difficult to gain weight in Japan. I mean from my experience. the lifestyle change of walking everywhere and taking public transit everywhere just had my losing weight no matter how much I ate when I was living in Japan.. Shin Ramen was definitely my go to for cheap eats though.. now with celiac disease I miss shin ramen so much
The thing is, Shin ramen is 500 calories a pack, and you put maybe 800 worth of calories from oil + 140 cal from egg 😂 Easy minimum 1440 cal in one meal (it is very delish tho 😂 so.... worth it 😂)
Tried the Chili Oil recipe with my own mods and it came out amazing! 1 clove of garlic, 1 piece of ginger the same size, used spicy chili crisp, Shin Season packet, a little veg oil, once the oil was frying a little i added the cooked noodles, then after the noddles fried a little i mixed in an egg to cooked and topped with raw green onions.
Probably one of my top favorite instant noodles. Good spiciness too Edit: after looking at the chili oil one, i’m motivated to buy some packs first thing in the morning.
As someone who eats way too much instant ramen, and gets fed up with the monotony but too knackered to make an alternative dish, I'm very impressed! Apart from your pink rubbery sausage it looks pretty yummy. I will also have to experiment now as all i usually do is add half a teaspoon of Togarashi
The carbonara one is better if you transfer the noodles into a hot (but not too hot) pan without draining (save the water). Then pour over the sauce and stir it frantically until it’s thick. You’ll know when it’s done, but keep the heat very very low and don’t let the eggs scramble.
Yo YO besides this fantastic video you have uploaded. I LOVE your humor. I really do! Thank u for the interesting idea regarding the ramen and the extra goodness uhave given me with your humor ( I was laughing out loud throughout the video). 😊😊
After watching your video i ordered shin ramen (hard to get where i live) and tried the chili oil ramen.. love it love it love it. As you said, changed my life.
Okay, but legit, don't give yourself food poisoning for content. I think one of the reasons Gordon Ramsey stopped doing Kitchen Nightmares was because he was getting food poison so often on the initial dining. Jokes are fun for the memes, but please don't actually eat expired food.
expired food is safe to eat; its the pathogenic bacteria that multiplies during preparation that can get you violently ill. best by date says nothing about how the food is prepared.
Expired food is something relative, expired meat ? Of course don't touch it. A yogurt or milk that's expired from a week or two, smells normal and looks normal ? Still safe. Those dates aren't always just set up from a medical safeness point of view but are also a mix between marketing, the "intended taste" etc
Fun fact. If you using older (1 week+) eggs for boiling they generally hold together better on peeling whereas super fresh eggs are difficult to peel nicely ^^
That's largely a myth, just putting them into already boiling water is the only trick that really works for easier peeling. That's according to Kenji Lopez's research
I made it and goodness did it change the way i'm going to make Ramen for the rest of my life. though I did have to substitute the black vinegar for rice wine vinegar, and the chili oil for crunchy garlic chilli oil. The hot oil over the garlic made my entire kitchen smell amazing but in actuality, The Ramen tasted even better. Thank you for this recipe.
You have such a great style of comedy while alway being interesting to watch cook Everyone ive told about your vids have started watching them so id say youre on your way to big things 👍
Made the first recipe and holy cow, it's so good. Definitely will be making it more often. I use apple cider vinegar instead of black vinegar since it's what I had on hand.
I gotta thank the algorithm for showing me your channel. This was a great collection of ramyun hacks to try, and I was laughing all the way through! I'm gonna have to binge your videos to get caught up on your lore, hahah! Also, for peeling eggs - It sounds weird but I learned from another recipe that if you add some vinegar and salt (I do what I think is a tablespoon of each of them) in the water you boil your eggs in, it makes the shells softer in the end and easier to peel. I crack the shell all the way around with the back of a spoon too before peeling. It helps so much because my soft-boiled eggs used to look terrible!
Mayo ramen is my favorite way to prepare em, but I usually top it off with some roasted sesame seeds as well, and if I'm feeling extra fancy I'm throwing some sauteed garlic and grilled bacon bits in there as well.
Mixing kewpie mayo and an egg to ramen was a life changer.... either temper the egg to make that nice thick sauce, or scramble it in with the noodles... so good
Thank u for these vids! I'll try mayo one. Something to help you, though someone may have mentioned already, but best way to have egg not crack is to put egg in water first and bring to a boil and if u add a lil vinegar the shell comes off easier. 👍
the mayo one is really good i done it with the spicy ramen same step but added some garlic, cayenne pepper and half of the spicy sauce and it was really flavourful
i'm absolutely going to try the chili oil one! egg thoughts: i do 6 eggs into salted boiling water for 8 minutes, then straight into really cold water (no ice needed). i then crack them all around and roll them on the kitchen counter, then peel them under running water or under the water in the bowl i chilled them in. they come out perfect more often than not. solid white and kinda runny yolk, perfect for a meal box if you dont want a big mess. perfect texture for me!
Tried the first one tonight however I didn’t have the black vinegar & I used sesame oil with minced garlic. Came out delicious and will definitely be making it again.
as a Korean, who lives in Korea Shin Ramen(or noodles) is the most instant ramen sold out in Korea (Jin ramen is closing the gap tho) Also, the 5th dish NangMyeon I dunno how to say it right but Its supposed to eat with a Fully Cooked boiled egg no egg yolk coming out whatsoever love ur videos and was happy to see Korean instant ramen ❤ (but pretty sure most koreans have never eaten any of this dishes 😂)
I just thought I'd watch a random noodle hack video and learn something while using the bathroom 😂 I did not expect the humor. Bravo I'll be back for more recipes. 🎉
Your channel singlehandedly got me back on Instagram just so I can see the Roasts in real time and possibly contribute. I don't think I'm mean enough to fit in but it's worth a try. Shin Ramen is awesome and I'll definitely have to give some of these recipes a try with hopefully non radioactive ingredients. Congrats on 300K!
After all the manwhas Ive been reading fir the last couple years, Ram Yun is definitely one of the things on my bucket lust to eat, that and Kimchi Jjigae
You know someone’s not lactose intolerant when they call dairy a “nightmare”. We gonna eat that 10lbs of cheese anyway and deal with the consequences later
That last one reminded me of one of my favourite soups, aukstā zupa! It translates to cold soup. Not much comes close to this, especially in the summer.
At the moment, this is my favourite Ramen! Just had it today. I always add scallions, onions, vegetables, mung bean sprouts and often kimchi to it. For protein I usually go for some sort of fish or peeled shrimp. Also some extra seasoning like soy- and fish sauce. I also like to add some sesame oil at the end.
@braddock now is the time to confront negative thoughts, programs, patterns and imprints. The change is coming, that means you will be faced with everything that is not love on more intensive scale. Besides I can tell you what will happen if you die, you will be reborn in much more severe presets next time. Like sexual abuse, extreme poverty etc. anyways since we not really just bodies, we never truly die.
I do kewpie mayo, siracha, seasoning packets, and mix it up before adding the noodles, top it with fried egg and a little drizzle of Kewpie for one of the creamiest and moat satisfying late night meals. But i really want to try these out as well
Definitely gonna try that first recipe for sure, along with the mayo one (did something similar awhile back and yeah, mayo is surprisingly great in ramen). But I also think I'll try out that last recipe too. With different ingredients, seasonings, maybe some real meat instead of that pink stuff too, it could be pretty good - especially on a hot summer day.
The reason shin-red is so good/popular, is because it has the perfect balance of spice and flavor. the spice is there from the first bite, but you can actually finish the whole bowl without dying. It’s also great at 2 in the morning after a night out lol.
i tried the chili oil noodles and added more to it, things like sesame seed oil, fish sauce and regular vinegar bc i didn't have black vinegar and some gochugaru flakes as well and. oh my god. it was _so_ good. it was absolutely incredible. gonna try the mayo one later on and see how that one fares
I just realised why your noodles came out overcooked, it's because you start with cold water. They start absorbing water before there's any heat, so by the time they're hot enough, they've absorbed more water than if you started with a rolling boil. It just came to me because I do the exact same thing, and I was just making some noodles so I came back here just to comment, hope you appreciate me senpai
I know, such a rookie mistake. Putting your noodles in at boiling point is best, there's a reason they do it like that at Asian restaurants (even Italian when it comes to Pasta).
that chili oil technique is also something you can do to just make chili oil you wanna get high smoke point, neutral flavor stuff[avocado works best] heat it up to a lot, then pour directly over garlic, shallots, and red pepper flakes that have some salt and pepper it's SO good, and lasts MONTHS
I like to do mine like this: 1 can Solid Tuna(I used Starkist solid yellowfin with roasted garlic) 1 tsp peanut butter Shin Ramyun original (Optional) 1tsp Gochugaru, or red chili flake or red pepper powder of any kind like Cayenne Add the can of tuna, oil included into the pot, add the water and ramen seasonings to boil, add the noodles, and about 1 minute before it finishes, stir in the teaspoon of peanut butter, garnish with green onion and enjoy.
i find it fascinating that your food manages to look poisonous no matter what. love the consistency
beef wellington looked good
True
LOLL
it’s because he doesn’t bother with colour grading
Lighting is everything. That and not cooking poison.
I love the creativity of making a 2 dollar pack of ramen taste like a 3 dollar pack of ramen.
Dude it had an egg on top that's gotta add a few spondoolies/smackeroos/blapperdongles
@@dh1380at least 2 Blapperdapples fs
@@heatwolepreaaaaaaaach
nah bro atleast 6$ it had an egg on it
Eggs cost less than a dollar each
For my lactose intolerant people, use canned coconut cream and add some curry powder with the packets. And then add the cooked drained noodles. I love a thick creamy broth and this is how I make it as a lactose intolerant person.
Barely any lactose intolerant person DOESNT drink milk
Like i swear im lactose intolerant and id drink more milk than water in a day 😂 (im dangerously dehydrated)
@@Raiun313most people think a real dairy allergy is the same thing. Now that will kill you
@@notnotme1715 lmao
He tested this combination in another Video and he Didnt like it.
Apparently you've never met a lactose intolerant person. Dairy does not stop us. It just makes us suffer. I have never met a single lactose intolerant comrade who *scoffs* avoids the dairy.
I've been eating Shin since I was in highschool, and that first recipe absolutely blew my mind. It felt like my eyes have been opened for the first time ever
Futurecanoe will never fail to make at least one meal that looks somewhat edible and then another that looks like it might kill someone.
Good at cooking. V. bad at presentation.
i cant tell which one is meant to potentially kill someone but what i will confirm is that i do deranged shit like this with noodles at 3am regularly
edit: finished the video, i know now
its the color saturation levels.
Blowtorch on a styrofoam container really gives me anxiety
I thought it looked more like it had killed someone and was caught, convicted, and spent 15 years in a high security prison in Indiana and was just released and this is its first day of parole. Also, I've made the first dish before it's really good.
Actually tried the chili oil noodles and I agree, they are unbelievably good. The garlic and the spice packet fried in the hot oil with the creamy egg yolk completely transforms your noods into something transcendent.
i do the chili oil with indomie noodles + add taiwanese sausage or philipino longganisa sweet sausage.... IT WILL BLOW UR MIND like 11/10 good
@@dannybarzegar1621bet imma try it tonight
With Shin, try the Black. Little more expensive but crazy good.
@@briggybtried my first ever chili oil contraption today with the black as it's what I had, I'm in love 👍
@@dannybarzegar1621try the indomie black one
“and ill rate it one through tæn” truly fascinating words.
I thoroughly enjoy your sense of humor. Very dry and sarcastic. 10/10
"I know I'm not the most talented creator." Sure these videos doesn't have a multi-thousand dollar weekly budget, with multiple camera angles and sound engineers offscreen, but that's the whole point. Bro has the most genuine and relatable cooking videos I have ever seen. It sets this channel apart from all the others and if that isn't talent I don't know what is.
this is the reason i started being a fan of this channel, i felt that there was so much potential because of the relatability factor in these videos that i never really saw anywhere on youtube. glad to see that the channel has blown up
He's not gonna let you blow him bro
@@notashton. he just wants to say how much the channel means to him, yall allergic to any sort of affection
I love how people who are able to digest milk think that Lactose intolerant people dread dairy products.
If anything, the fact that it's a forbidden fruit of sorts makes it even more alluring.
That and the addictive qualities of certain dairy products.
@@notashton.mfers when anybody shows any semblance of friendliness to any person on earth:
The chilli oil noodle recipe changed my life. At one point it was the only thing i ate all day everyday.
I liked it by all that oil had me worried so I stopped
@@treveonmayers7687 same... Now i'm craving it so bad it's been a while
I’ve been trying to make this ramen, but I haven’t been able to find the black vinegar. Do you think making the ramen without the vinegar make a difference??
@@jonathanromo5648Amazon is amazing. You try looking for it on there?
@@jonathanromo5648 i just used regular vinegar and it still tasted nice
The octopus sausages will take shape better if you fry them rather than boil :) try frying a bit first and then adding to the noodles :)
IDK I think composition of the sausage is probably important too. Because the one I use takes shape while boiling
Yeah, you're both right!
Op, TYSVM for pointing out these octopus sausages need to be FRIED - at least I've only seen, eaten and known them fried for my whole life - but I don't know, if it's done in a pan, a stove or on a griller.
& I fully agree with @kreeptonit2516, that the type of sausage ABSOLUTELY MATTERS here, as it might not work with sausages without skin, bc it's the skin causing this "curling" effect* ... I've to watch this short part again when he prepares it, my man eighter accidentally thought he should remove the skin or he took the wrong sausage all together; I'm not sure yet.
* If I'm not mistaken.
All I can say for sure is, I'd have been extremely surprised, if these sausages would've "octopus curled" perfectly just by boiling them.
4:46
Yup I knew it, my man has removed the skin, which he calls "casings", so my man has zero chance to turn this into an "octopus sausage" as intended.
Now I don't know, how sausages are made in other countries and if it's important and/or safer there to remove the skin/"casings" but I know, we don't need to do this in Europe, bc the skin has to be 💯 edible here.
@@Anita-kThis is a different type of sauasage, the thing he refers to as a casing is plastic
@@jayi31
Yeah I'm sure you're 💯 right.
As European I'm just not used to plastic as sausage casing, usually well cleaned colons were used here for sausages for centuries, or something else that's at least edible.
But tbh I'm also no sausage expert, at least not of such sausages.🙊
omg, the chili oil recipe is the best! I just made it and sprinkled sesame oil and sesame seeds on it - its fantastic thanks for sharing, this is my new midnight snack fave 🥳
Little tip, if you want your egg to not look like a popcorn, you can take ur pot off the heat right before you put it in, and immediately put it back on. It reduces thermal shock, so no more cracking
I was gonna hit the like button but you're at 69 likes. So here's an facsimile 👍
I like the texture of it so no problem
I always just lower it into the pot with a spoon and it never breaks. I think it broke for him because he dropped it in
A more simpler method, just puncture the bottom flatter part of the egg, so as the egg gets cooks and expands, it will take up the space of the air bubble
Thanks
No joke, I happened to come across this video when I was getting ready to make some ramen as a midnight snack. When I realized I had all the ingredients for the chili oil recipe (aside from having regular vingear instead of black vinegar), I had to try to it!
It was fantastic! It's a 10/10 for me!
lucky!
Balsamic is a good replacement for black vinegar.
The video I needed today - a calming soothing voice without any unnecessary faked excitement - I've been watching his shorts long enough now, that I always wished for a longer version and I got it.
Also love the sarcastic title very much.
DOUBLE THANK YOU!
Just live these videos. So fun and honest. Keep it up my man!
Love it when food creators honestly rate food from one to teyn
one to teen*
@@ionut-adrianmagurianu4010*tæyn 😮💨
During the first few videos I watched I thought he was saying one to thirteen and got confused because no rating was higher than ten
@@hueyitlahtoani9242tyæen*
tyen*
since the fist recipe is the only one that looked okay i’ll write it here
- put half the sauce packet in a bowl
- 2 tsp soy sauce
- 1 tsp chinese black vinegar
- 2 or 3 cloves of garlic
- boil your noodles
- heat your pan with oil & add that to your sauce mixture
- put the drained noodles in and enjoy
+ u can add an egg or any protein and scallions for color
edit: i made this recipe and added a tsp of gochujang and a tsp of honey! also substituted the Chinese black vinegar for regular white vinegar and you can’t tell the difference ^^
Can I not add vinegar? I don't like the taste of vinegar
@@irockxx1 you don’t have to, but you can’t really taste it anyway :)
Thank you.
Malt vinegar works great
It’s so spicy I burned my stomach..
Omg 😂😂so glad I just found your channel!! Love the noodles and you sense of humor !
I always did the milk noodles slightly differently. You'll need scallions, tomato puree, sesame oil and seeds.
First, I fry the scallion whites in some sesame oil, then pour the flavor and milk over it and cook the noodles. Once cooked put a bit tomato puree in and then mix it with cheese (I recommend 2 slices for max cheesyness). After you stir, the consistency should be saucy. Top it with thinly sliced scallion greens and sesame seeds. Enjoy! 😁
I don't care how long you have been a content creator....I literally laugh out loud at the commentary at LEAST once or twice each video. Thanks for the laughs.
the one that got me was the noodle on the stove LMAO
better creamy cheese noodles:
1.sear onion,garlic in a pan
2.add milk
3.add half of the seasoning and greens
4.add cheddar cheese and stir until its melted
5. add noodles( you can cook them in water before and use less milk)
better better creamy cheese noodles:
First, boil noodles normally in as little water as possible and strain completely, but KEEP some of the water (at least 3 tbsp)
Add 1 tbsp of neutral oil, 1 tbsp of flour, and 2 cloves of crushed garlic, and seasoning packet to pan, cook until raw flour smell goes away
Slowly add 1 cup of milk to pan, thoroughly mixing until combined and thickened then remove from heat and stir in a 1 cup mixture of shredded room temp colby-jack and mozzarella cheeses (you can also do cheddar and colby, or moz. Just pick one good melting cheese and one flavor cheese)
Add the pasta water 1 tbsp at a time to reach desired consistency if the sauce is too thick. Salt to taste.
Pour sauce over noodles and mix, top with Parmesan cheese (for the MSG) and garnish with green onions and a cooked egg.
@@Null_Experisatp just make regular pasta 💀
@@duncanblue6698 but then it wouldn't be ramen.
I like to use the recipe from the Ramyun Brothers tv show, its super simple, cheap and great for when you don’t want spicy ramyun but only have shin red.
1. Pour a fingernails height of water into the ramyun pot and use scissors to cut up a handful of lil smokies cocktail sausages to make them look like an octopus with 4 legs. (Octopus seems like a superficial aesthetic thing, but the curl of legs is actually useful for absorbing some of the soup and making it easier to pick up with chopsticks).
2. When water starts boiling add milk 400ml, noodles and packets. The boiling water should help prevent the milk from burning to the pan, but I’d recommend turning the burner down closer to a simmer.
3. Make sure to stir occasionally for the standard 4minute cook time, to try and prevent the milk from creating a skin on the surface.
This method turns out tasting so creamy despite not using any cheese or cream. You can finish it with a slice of cheese on top and some scallions, but I don’t bother. I keep it simple.
Just tried the first tecipe and it tasted awesome, honestly tastes better than just noodle soup by itself with the packet seasoning.
OK, you are too funny. Loving your hard commitment to decimal points, and your mad energy during your assessments. Brilliant. ❤🇨🇦
When travelling in expensive countries and staying in hostels, my go-to is usually chorizo-tomato ramen: Get some Chorizo (salami would work, I guess), chuck it in a pot and turn the heat to medium. The fats in the Chorizo will render out, so no need to add oil. When the Chorizo has some colour, add 1/2 a tomato chopped in 8 pieces (save the other half). Cook it on high heat until the tomato starts to break down and release its liquids. Add the spice packet and stir it all up until fragrant. Now add a cup of hot water and the raw noodles. Add more water if you need it, but not too much as it will dilute the broth. Add the other half of the tomato right at the end, when the noodles are cooked. If you can find some pepper, it's a good addition. Eat right out of the pot with a fork and spoon. Very quick, easy dish, only one pot and some utensils to wash. The dish has a lot of flavour for something with so few ingredients. Cheap too.
9:35 " i have to go in my bedroom to get the rest of the ingredients " 😂😂
I'm glad you're growing a giant following you're extremely entertaining x
Coconut curry Shin ramen is the best comfort meal. Just mix spice packet in coconut milk instead of water (around 300-400ml depending on preference of sauce consistency) and add a generous amount of yellow curry powder, maybe a bit of soy sauce. Serve with a soft boiled egg and top with scallions.
I love the enthusiasm in your commentary, compliments the noodles nicely.
During the time I was in Japan, I used to buy a ton of shin ramen noodle and ate them everyday with the chili oil recipe, and I gained like 10 kilo from that because it was delicious and easy😂
that's wild. it's extremely difficult to gain weight in Japan. I mean from my experience. the lifestyle change of walking everywhere and taking public transit everywhere just had my losing weight no matter how much I ate when I was living in Japan.. Shin Ramen was definitely my go to for cheap eats though.. now with celiac disease I miss shin ramen so much
Time to go run
Tran shin isn’t even Japanese also why would you want to go to Japan💀
The thing is, Shin ramen is 500 calories a pack, and you put maybe 800 worth of calories from oil + 140 cal from egg 😂
Easy minimum 1440 cal in one meal (it is very delish tho 😂 so.... worth it 😂)
@@yellow8980 2 table spoons of vegetable oil is 240 calories
just tried the chili oil style, and it's my new favorite noodle ♥ thanks for the tip
Tried the Chili Oil recipe with my own mods and it came out amazing! 1 clove of garlic, 1 piece of ginger the same size, used spicy chili crisp, Shin Season packet, a little veg oil, once the oil was frying a little i added the cooked noodles, then after the noddles fried a little i mixed in an egg to cooked and topped with raw green onions.
Probably one of my top favorite instant noodles. Good spiciness too
Edit: after looking at the chili oil one, i’m motivated to buy some packs first thing in the morning.
I did it with regular ramen once and it was lit
Neoguri>>>>>>>>>>>>>>shin ramyun
How was it? I did it the same day I watched and it was 10/10.
Nothing radioactive😂Nice Job Team!!
As someone who eats way too much instant ramen, and gets fed up with the monotony but too knackered to make an alternative dish, I'm very impressed! Apart from your pink rubbery sausage it looks pretty yummy. I will also have to experiment now as all i usually do is add half a teaspoon of Togarashi
The editing, video and complimentary is hilarious and entertaining. Ended up subscribing to the channel 😂😅
You are a GREAT content creator. I just binged you whole channel. Your style is impeccable.
Never change.
The carbonara one is better if you transfer the noodles into a hot (but not too hot) pan without draining (save the water). Then pour over the sauce and stir it frantically until it’s thick. You’ll know when it’s done, but keep the heat very very low and don’t let the eggs scramble.
I'm definitely gonna try the chili oil one, thank you for sharing
Yo
YO besides this fantastic video you have uploaded.
I LOVE your humor. I really do!
Thank u for the interesting idea regarding the ramen and the extra goodness uhave given me with your humor ( I was laughing out loud throughout the video). 😊😊
I love Shin Ramen so much, it has nice spiciness. Love how you experimented with it here!
This is rapidly becoming one of my favorite cooking channels and I don’t like what that says about my life
After watching your video i ordered shin ramen (hard to get where i live) and tried the chili oil ramen.. love it love it love it. As you said, changed my life.
Looking forward to trying these!
Okay, but legit, don't give yourself food poisoning for content. I think one of the reasons Gordon Ramsey stopped doing Kitchen Nightmares was because he was getting food poison so often on the initial dining. Jokes are fun for the memes, but please don't actually eat expired food.
expired food is safe to eat; its the pathogenic bacteria that multiplies during preparation that can get you violently ill. best by date says nothing about how the food is prepared.
Expired food is something relative, expired meat ? Of course don't touch it.
A yogurt or milk that's expired from a week or two, smells normal and looks normal ? Still safe. Those dates aren't always just set up from a medical safeness point of view but are also a mix between marketing, the "intended taste" etc
Fun fact. If you using older (1 week+) eggs for boiling they generally hold together better on peeling whereas super fresh eggs are difficult to peel nicely ^^
That's largely a myth, just putting them into already boiling water is the only trick that really works for easier peeling. That's according to Kenji Lopez's research
No theyre just better
tried the chilli oil recipe and it turned out soo fabulous
I made it and goodness did it change the way i'm going to make Ramen for the rest of my life. though I did have to substitute the black vinegar for rice wine vinegar, and the chili oil for crunchy garlic chilli oil. The hot oil over the garlic made my entire kitchen smell amazing but in actuality, The Ramen tasted even better. Thank you for this recipe.
Congrats on 300k! The first dish and the mayo noodles look especially good
You have such a great style of comedy while alway being interesting to watch cook
Everyone ive told about your vids have started watching them so id say youre on your way to big things 👍
Made the first recipe and holy cow, it's so good. Definitely will be making it more often. I use apple cider vinegar instead of black vinegar since it's what I had on hand.
When well done, the cold noodle technique is just amazing, my favourite summer snack
I gotta thank the algorithm for showing me your channel. This was a great collection of ramyun hacks to try, and I was laughing all the way through! I'm gonna have to binge your videos to get caught up on your lore, hahah!
Also, for peeling eggs - It sounds weird but I learned from another recipe that if you add some vinegar and salt (I do what I think is a tablespoon of each of them) in the water you boil your eggs in, it makes the shells softer in the end and easier to peel. I crack the shell all the way around with the back of a spoon too before peeling. It helps so much because my soft-boiled eggs used to look terrible!
Mayo ramen is my favorite way to prepare em, but I usually top it off with some roasted sesame seeds as well, and if I'm feeling extra fancy I'm throwing some sauteed garlic and grilled bacon bits in there as well.
Mixing kewpie mayo and an egg to ramen was a life changer.... either temper the egg to make that nice thick sauce, or scramble it in with the noodles... so good
Tried the chilli oil recipe, didn’t disappoint! Good stuff
Currently binge watching your videos while on a mental health break, I didn’t know cooking videos could be so therapeutic lol
You might also enjoy "food wishes" By chef John
He always makes me feel better
And I've learned how to avoid mistakes while cooking
Bro said "I'm gonna go grab some ingredients from my bedroom" and brought cucumber and thought we wouldn't notice.💀
Your recipes are incredible!
Thank u for these vids! I'll try mayo one. Something to help you, though someone may have mentioned already, but best way to have egg not crack is to put egg in water first and bring to a boil and if u add a lil vinegar the shell comes off easier. 👍
the mayo one is really good i done it with the spicy ramen same step but added some garlic, cayenne pepper and half of the spicy sauce and it was really flavourful
i'm absolutely going to try the chili oil one!
egg thoughts: i do 6 eggs into salted boiling water for 8 minutes, then straight into really cold water (no ice needed). i then crack them all around and roll them on the kitchen counter, then peel them under running water or under the water in the bowl i chilled them in. they come out perfect more often than not. solid white and kinda runny yolk, perfect for a meal box if you dont want a big mess. perfect texture for me!
can i do one i don’t have 6 eggs 🙁
the first one i know is amazing the one with mayo i haven't tried.. deffo need to test that one
Tried the first one tonight however I didn’t have the black vinegar & I used sesame oil with minced garlic. Came out delicious and will definitely be making it again.
as a Korean, who lives in Korea
Shin Ramen(or noodles) is the most instant ramen sold out in Korea (Jin ramen is closing the gap tho)
Also, the 5th dish
NangMyeon
I dunno how to say it right but
Its supposed to eat with a Fully Cooked boiled egg
no egg yolk coming out whatsoever
love ur videos and was happy to see Korean instant ramen ❤
(but pretty sure most koreans have never eaten any of this dishes 😂)
Yeah and naengmyeon broth tastes nothing like ramen
@@nineten-eu4ig 😭
Ikr also there was too much cucumber
🤓🤓
This guy is actually my fav youtuber everything about his vids is just perfect
I'm a new subscriber, and I just happen to turn UA-cam on and there you are. I am enjoying ya humor and your cooking skills😂😂😂
I just thought I'd watch a random noodle hack video and learn something while using the bathroom 😂 I did not expect the humor. Bravo I'll be back for more recipes. 🎉
Your channel singlehandedly got me back on Instagram just so I can see the Roasts in real time and possibly contribute. I don't think I'm mean enough to fit in but it's worth a try. Shin Ramen is awesome and I'll definitely have to give some of these recipes a try with hopefully non radioactive ingredients. Congrats on 300K!
Chili oil supremacy! Definitely changed my life! Easiest to make among all the receipes shown here too!
After all the manwhas Ive been reading fir the last couple years, Ram Yun is definitely one of the things on my bucket lust to eat, that and Kimchi Jjigae
You know someone’s not lactose intolerant when they call dairy a “nightmare”. We gonna eat that 10lbs of cheese anyway and deal with the consequences later
😂
I really love this guy's humour 😊
That last one reminded me of one of my favourite soups, aukstā zupa! It translates to cold soup. Not much comes close to this, especially in the summer.
Man this actually helps, I bought like the 30 pck and had no idea what to do with it.
At the moment, this is my favourite Ramen! Just had it today. I always add scallions, onions, vegetables, mung bean sprouts and often kimchi to it. For protein I usually go for some sort of fish or peeled shrimp. Also some extra seasoning like soy- and fish sauce. I also like to add some sesame oil at the end.
somehow you inspire me to cook more than artisan expert chefs on tv
you are very creative!!! 🤍 love love your content keep it up 🙂
Oh! I have to try it.
SHIMMY SHIMMY YA
Drank
Swalla la la la ooo
It's been a hard year, I've been having lots of suicidal thoughts as of late, after this video I'm having a lot more.
Bro what 💀
@@geokim8590 lmfao he saying he could die for this brother
@@defyingodds but why would a video about ramen make someone suicidal
@@geokim8590he allegetly implied that food was bad
@braddock now is the time to confront negative thoughts, programs, patterns and imprints. The change is coming, that means you will be faced with everything that is not love on more intensive scale.
Besides I can tell you what will happen if you die, you will be reborn in much more severe presets next time. Like sexual abuse, extreme poverty etc. anyways since we not really just bodies, we never truly die.
for some reason watching this dude progress throughout his career is wholesome
The Mayo noodles are the best way to go. Honestly so simple yet I feel like it always has the right taste!
Opening ramen flavoring packets with scissors is as fancy as Michelin star chefs plating with golden chopsticks.
1:51 😂 I now know I'm not alone 😅😂
I like how I'm learning to cook.. and laughing like a maniac at the same time. Amazing work.. (please don't quit😭)
I do kewpie mayo, siracha, seasoning packets, and mix it up before adding the noodles, top it with fried egg and a little drizzle of Kewpie for one of the creamiest and moat satisfying late night meals. But i really want to try these out as well
Definitely gonna try that first recipe for sure, along with the mayo one (did something similar awhile back and yeah, mayo is surprisingly great in ramen). But I also think I'll try out that last recipe too. With different ingredients, seasonings, maybe some real meat instead of that pink stuff too, it could be pretty good - especially on a hot summer day.
The reason shin-red is so good/popular, is because it has the perfect balance of spice and flavor.
the spice is there from the first bite, but you can actually finish the whole bowl without dying.
It’s also great at 2 in the morning after a night out lol.
You are awesome!!! I haven't laughed like this since... well... your last video that I watched. Still, keep it up!! 😂❤
Thanks for making me laugh! Your commentary had me cracking up!
That first one was so good. That was probably the best ramen I have ever had.
Futurecanoe recipes never fail to give me diseases 😊 keep up the questionable work!
BAHAHA THIS IS HILARIOUS 😂
i tried the chili oil noodles and added more to it, things like sesame seed oil, fish sauce and regular vinegar bc i didn't have black vinegar and some gochugaru flakes as well and. oh my god. it was _so_ good. it was absolutely incredible. gonna try the mayo one later on and see how that one fares
Really nice video, I enjoy your style! :)
Btw, peeling an egg is easyer if you do it under running water :D
I love ramen and these recipes are very creative never seen them before in my life
NPC
I know right I have never seen cheese on ramen before
@@dolphin_fed743in Korea it's actually pretty popular to put slices of cheese on some soup dishes
Everybody's so creative
lmao im guess where youre from they dont do noodle dishes commonly.
I just realised why your noodles came out overcooked, it's because you start with cold water. They start absorbing water before there's any heat, so by the time they're hot enough, they've absorbed more water than if you started with a rolling boil.
It just came to me because I do the exact same thing, and I was just making some noodles so I came back here just to comment, hope you appreciate me senpai
I know, such a rookie mistake. Putting your noodles in at boiling point is best, there's a reason they do it like that at Asian restaurants (even Italian when it comes to Pasta).
that chili oil technique is also something you can do to just
make chili oil
you wanna get high smoke point, neutral flavor stuff[avocado works best]
heat it up to a lot, then pour directly over garlic, shallots, and red pepper flakes that have some salt and pepper
it's SO good, and lasts MONTHS
0:30 trying this second time. Very good stuff. I like to add some Prik Nam Pla. Very yummy. I did overcook my noods just a bit.
I like to do mine like this:
1 can Solid Tuna(I used Starkist solid yellowfin with roasted garlic)
1 tsp peanut butter
Shin Ramyun original
(Optional) 1tsp Gochugaru, or red chili flake or red pepper powder of any kind like Cayenne
Add the can of tuna, oil included into the pot, add the water and ramen seasonings to boil, add the noodles, and about 1 minute before it finishes, stir in the teaspoon of peanut butter, garnish with green onion and enjoy.