Rice is the New Ramen 🍚🍜😍 Get 10% off (save up to $47!) your own authentic Japanese snack box from Bokksu using my link: bit.ly/3tYGiaE and code ANDONG10
The reason the first packet doesn’t work is actually because it’s suppose to by a “dry mixed” ramen, I.e 干拌面. I’m not sure what it does but boiling those even with a little bit of soup always cooks away the flavor probably because all the chemicals in there sort of evaporate. If you want to step that one up, add the sauce packet after it is cooked and hit it with some Sichuan flower pepper oil, sesame and sugar. It really elevates the flavor profile. The other one is a soup based ramen which probably had much more salt and other flavoring in there which also evaporates but obviously still has lots left after the entire cooking process
It's funny how I could immediately tell that from the paste in the first sachet. And I don't even eat _that_ much instant ramen. But yeah, for those you cook the noodles first with nothing else, pour off most of the water and only _then_ add the sachets, stir everything through, let it thicken just a bit on the turned off heat (careful, those like to stick to the pot really quickly), and serve.
I think it has less to do about the flavor cooking away but rather more to do with the flavor-to-water ratio i.e. the total water content determines how diluted the flavor is. I would instead suggest that the flavor packet be cooked with say 1/4 to 1/2 cup of rice (with the proportional amount of water) to get a less diluted flavor.
Ben786 Soon as I heard the the 1 cup quantity for the initial Balduk Carbonara test, I thought, hmmm...too much rice! ~ :D Seeing as white rice doubles in size when cooked, 1/2 a cup would have been a lot less bland, esp. as starches generally need more salt. Some seasoned oil wouldn't have gone amiss either (e.g.: garlic oil) and maybe also parsley, smoked paprika, chilli flakes and pickled kohlrabi or radish.
Okay, I have so much to say. First of all, I'm currently living in Japan, and the company Nissin, which happened to invent instant noodles, went a step further and created Cup Rice. It just works like Cup Noodles. You open the lid to the half, you fill a bunch of hot water into the cup, and then you wait. I tried the curry version and the tan tan men version, and both are legit. Really good. Also one ramen hack I learned in Japan: After finishing eating instant ramen soup, there surely will be some leftover broth. Don't pour it away, but instead mix a bit of it with egg, so you get ramen-flavored omelette. Also I probably figured out why the Samyang Carbonara rice didn't work. The Samyang instand noodles are eaten dry, so there is no soup. So the seasoning is for about 100 gramms of noodles, so of course it doesn't work with a whole cup of rice, with is much more. In case of the curry ramen pack, there is extra flavor and salt for the soup. So it works just perfect with a cup of rice.
"After finishing eating instant ramen soup, there surely will be some leftover broth." If there's still broth then you're not yet finished eating instant ramen soup.
Mama (a Thai company) makes these little instant rice packages in four flavors: Thai Red Curry, Curried Shrimp, Thai Green Curry and Vegetarian. They come in these little packages with a plastic spoon and little spice pouches. You put the spices into the rice and then pour hot water into the package and let it steam for a few minutes. I normally cook fresh food but these are quite tasty and very handy when I'm on a trip. All you need is boiling water, no bowl or cutlery. And I guess you're right about why the Samyang didn't work. I have never tried them but my son likes them and they aren't soupy at all. He says the hot chicken ramen ones are REALLY hot.
We persians DO love a good rice crust. It's called "Tah-Dig" which translates to "Bottom of the pot" (where the crust forms!) But we haven't stopped there, usually while serving rice people put potatos, bread slices and even lettuce under it! We do enjoy a crunchy texture with rice.
I have a bottle of the Carbonara Buldak sauce. The heat level is through the roof, but I keep using it because that chicken-milk-chili combination is addictive.
To make the ramen burger buns, you cook the ramen noodles as normal, then decant them into two metal rings, [like cookie/scone cutters or those rings for making perfect round fried eggs] then you fry them, flipping once one side is done. It actually works & is a fun way to use up any extra noodles.
Same, was inspired by other cultures rice dishes and my low income LOL. I like to add black beans and stewed tomatoes to the cooking process sometimes too, the beans and rice create a complex protein, but the flavor profile starts to lean more towards that Spanish rice taste you know once the stewed tomatoes are reduced and mixed with the food.
"it is paella" Andong, no, don't do it! Sorted's Jamie still has a price on his head after he angered the Spanish people... They are not to be trifled with!
Jamie buried himself by insisting it was a TRADITIONAL paella. And then added chorizo. And then wrapped it in a tortilla. He managed to anger 2 continents at once 🤣
The idea of using the ramen packets to season rice is creative but I think the best part of this video is the one-pan one-step fried rice method. Definitely going to try that technique
Actually, that "German Ramen" he did a long time ago actually works quite well. So much so even Japanese who saw the video appreciated it for being so original.
So now I have a question.. Where TF can I get that 2nd bag of Ramen. Man that looked so amazing with all the ingredients. Real mushrooms and bamboo in an instant ramen? mind blown
Not in the US. It's against FDA regulations to package dried meats like that I believe. So the super fancy ramen is something you'll need to go to some European countries for... or really anywhere in Asia.
PRO-TIP: Buy double spicy buldak ramen because it's the same price as regular spicy buldak, use only half the packet for your instant noodle because it's enough, keep half the packet for Andong's instant rice recipe 😁
I think the way to do this for more flavor is to cook the rice first, then stir fry with the ramen seasonings. Cardinal rule of fried rice: one day old rice! :)
There is a Swedish vegan chef who made a Japanese style burger with fried instant ramen as buns and it actually looks amazing! He also made one with regular buns but a fried block of ramen to put in the burger. Search for "Jävligt gott japansk" to see the video!
Thank you Andong for enlightening and educating us all while entertaining us! Today I watched your Currywurst episode and became inspired to make it myself!
About the ramen dirty secrets, in indonesia we sometimes like to break up an indomie in the bag and then just mix the sauce and seasoning into it like some kind of lunatic popcorn lmao. It's incredibly messy and just very trashy, I like to think some really broke college student got hungry at one time and he just can't be bothered for 2 minutes to cook it and somehow that became a thing.
It's funny, being in Montreal, I can always recognize another eastern Canadian cooking channel by the brands of food products they use. I love that even though Andong is in Berlin, I get the same spark of recognition from having all those same ramen brands available here. Seafood party ftw
I think the problem with bulgok was the fact that it's a "dry ramen" dish. You're supposed to first cook the noodles and strain the water. Then you add the sauce and powder. The flavour of the powder would be way less intense than in a ramen soup.
Can you please add some videos recommending Things to buy in Berlin/Germany? I mean show some love to Berlin! Take us on an Asian store shopping spree! You can probably do this for many different supermarkets!!
And the way Claire passionately describes each and every dish in a language I can’t understand, yet I nod my head in agreement the entire time because obviously I can agree.. lol
crazy ramen idea: try shin ramen with peanut butter. turns it into no so spicy dan-dan noodles. I read this on a local newspaper her in Hong Kong ,they taste tested it with locals and koreans and they both like it very much! and in korea they will stir in a bowl of rice into the soup after eating all noodles. slightly cook it into a porridge will not be a bad idea too ... PS: and carbonara in korea generally means pasta with bacon in creamy sauce usless you go to authentic italian restaurant so it is normal for your cabonara ramen tastes nothing like the cabonara most european know. lol (I love both version)
I throw chicken ramen packets into my bouillon jar whenever I use the noodles for other things. Bring on the MSG it’s great when cooking beans or pulses
15:40 here's something amazing for you: Go to Asian supermarket and find some "baby star" crispy noodle snack (Oyatsu brand) and pour it on top of the rice. you can use the crushed noodle from the packaging too, but the baby star is one hell of amazing fireworks crackling on any soft rice dishes.
2:15 - Oh, thank goodness...I absolutely love those carbonara noodles. Granted, I love all Samyang noodles (I have maybe 50 of them in my ramen collection at present), but those are probably my all-time favorite thus far. For my ramen, I'll take whatever noodles I'm making, cook them for the same time as always, but add raw onion and chopped cabbage, and withhold the seasoning. When the noodles are done cooking, I drain all but ~0.3 c of water, put it back on the stove, and add the seasoning packet, 1 glug of soy sauce, ~0.25 tsp sesame oil, 1 slice of white american cheese (it must be white, the yellow doesn't melt / form a sauce the same), and top with shichimi togarashi. It may sound simple, but the additional ingredients make it absolutely amazing!
For years I've made a soup with left over rice, frozen veggies and a ramen packet. Sometimes I stir in an egg. The ramen packet flavor is much better if added to already cooked rice rather than cooking the rice in it.
@@ONTHEPASSWITHMAX Just had a look at your channel, have subscribed, looking forward to the Oeufs Cocotte. Was looking at your Fish & Chips video, you can break up ramen noodles before cooking then use them as a "breading" on the fish to make an extra crunchy coating. Like your take on it though, I use the tempura, forking on the batter method too. I sometimes use ginger beer instead of normal beer so I get a ginger flavour through it, nice when serving with Jamacan food.
I using the spare packets as seasonings and soup base. I also use the noodles plain in dishes like regular noodles, especially as a snack. Just last week I made fried rice and at the end, even though I added seasonings it still needed something. So I added a ramen packet. My brother likes adding canned chili or canned fish and mayo to ramen noodles. Spaghetti ramen is good too. Instant ramen noodles with hot spaghetti sauce and mozzarella cheese. And last but not least, ramen cheese noodles. Use whatever cheese/cheese sauce you like.
My grandma used to divy up the rice crust, most of it going to my dad as he was the oldest brother in their family. I always got some too otherwise I was an unhappy round boy.
Be careful : eating " raw " ramen is only okay when they were deep fried before hand (like the Mama brand). Some are not deep fried, so it's like eating raw pasta :)
Processed cheese and an egg are SUPER common additions to Ramen in Korea. When I was stationed there with the Army back in the late ‘90’s, all of the canteens offered these add-one.
Add butter, butter makes everything better, you can also stirr in an egg to make it more creamy, if you're doing that with rice I suggest adding the egg once you're plating it, the residual heat tends to be enough to cook the egg without taking it too far.
In my country, there is a dish called "nasi mawut" and "otokowok". It is a mix of fried rice and instant ramen. To make it, you gotta use your ramen seasoning and mix it with garlic and shallot to fry your rice and cooked noodle together. We also add egg and scrambled it with the mix
Ramen salad in the US is a "chinese salad" from the 50s or so as a potluck dish. It's sliced almonds, cabbage, broken up dried ramen, and a dressing of oil, vinegar, and sugar. It's light and tangy and quite good.
Can't believe you read my answer to your Instagram's question😂😂 anyway I've tried the carbonara noodle once and I think the flavour was too intense aaaand honestly I didn't like it lol. Maybe because you cook it with the rice, instead of pouring the whole thing on top of the cooked ramen, the flavour kinda went subtle a little bit.
Al dente fried ramen noodles boiled and dumped into flat bowl that has whipped butter with two egg yolks and white pepper and a dash of the seasoning packet - as a base. Add some pasta water if needed. Chipotle seasoning is good as an add-in. Good this way or with various add-ins to taste and availability. For example, Philadelphia whipped cream cheese with chives instead of butter.
i always make my ramen like this: you need: 1 Pack of your favorite Ramen (i always use the spicy Nongshim ones) 1/2 Onion Garlic Bacon Miso-Paste (soy sauce works too) Butter Sesame 1 Egg Water Take a pan (non-stick will work, but you'll get some better flavors if you use some old pan that isnt coated ) fry up some bacon until its crispy, then change the bacon out with sliced onions and some butter and let them caramelize. add some sliced garlic cloves and let them get a bit hot and steamy. Meanwhile you can mix your ramen sauce/spice packets with a glass of water and a half teaspoon of Miso-Paste. put the bacon to the veggies in the pan add some more butter, and set your oven to high. When your pan is hot AF, pour some water in there to deglaze and get the flavours out of the crust. Let it cook for a minute until it gets thicker, add your water/spices mix to it (i always get the garlic out at this part and crush it and put it back in) put your Ramen brick in there, cover it and let it simer (add water if needed) when your ramen is cooked and your sauce is thickened, add a raw egg to it and let it cook for 3-4min with the lid on the pan. You are done when your egg reaches your prefered doneness, just slide it in a big bowl or eat it out of the pan, whatever floats your boat!
We turn ramen into a complete meal using whatever we can find in the fridge, pantry and freezer. Meats have included spam, canned or leftover chicken, beef, pork or fish. Vegs can include canned, fresh or frozen, whatever is on hand. Then you have the fermented foods like kimchi, miso, gochujang etc. But I won't eat it with cheese, my husband will, he won't eat it with egg but I will lol. We usually use the hot and spicy ramen and have made some crazy concoctions, but each delicious
When I have ramen from the small packages, I usually use the noodles from two of them, but only one of the flavour powder, so I have one of those left over. I just save them, and because they're mostly salt, they last for ever. After a while, I have some packets of chicken, beef, pork, shrimp, and soy sauce powder. And next time I make popcorn, after I add the melted, *_unsalted_* butter, I empty one of the packets into it in place of salt. Popcorn chicken is terrific, but so is chicken popcorn! And I may add a little bit of cayenne to the packet and have spicy chicken popcorn. The mushroom flavour powder works beautifully with the melted butter, and sometimes I'll add a half-teaspoon of onion powder to the packet first. Soy sauce flavoured popcorn is great, and if you add a quarter-teaspoon each of lemon pepper and powdered sugar to the powder, it tastes sort of like ponzu. And shrimp, pork, or beef flavoured popcorn is really cool. In fact, half a packet each of the beef and the mushroom flavours give you popcorn with the essence of steak and mushrooms. Sometimes when I go to a movie, I will take one of the flavour packets with me. Movie popcorn is the best, and it's even better when it's dressed up.
My Ramen hack was that I made them up with a little bit more water, ate the noodles but reserved the broth. I let the broth cool down to warm and then added yeast, let it activate, then added flour to make a dough. Kneaded and proved the dough then rolled it out into rolls and baked them off. Delicious savoury bread rolls.
The ramen noodle bun is usually cooked ramen like aldente ish... add an egg mix together, season salt pepper w/e... get a egg mold or mold big enough for a bun* then fry it in pan with a little oil, flip, then do that for 2 and voila.
Broo first You have to cook the noodles, add egg and then fry it on a plate or a semi dry pan to make those hamburger "buns". My favorite company is nissin, dude if You ever get Your hands on Nissin tonkotsu black garlic oil, or the hokaido miso taste You have to try it, its like a legit meal the noodles are cheewy and the "broth" is super satisfying
My favourite fast ramen recipe: Boil water in a frying pan (less washing). Cook noddles. Meanwhile, mix flavour package with a bit of cold water, soy sauce, sesame oil, oyster sauce (add more if you want). Drain noodles. Add back in frying pan. Add the sauce. Fry. Slide over noodles to the side, add two eggs, scramble. Voila! Super fast fried noodles with eggs.
*I LOVE the carbonara and the cheese ramen!!!!* i usually fry a little ham in the pot with onions and bak choi, drop the noodle's in after that and add hot water, when its close to being finished i add a slice of hard processed cheese and an cracked egg. its so amazing and silky.
I am totally going to make this but, with three eggs, extra chili and some mixed frozen vegetables. Thank you for the inspiration! Love your videos. ❤️
Just tried it. A few things that worked. I had Indian style instant noodles that are a general "masala" spice flavour and I doubled the packs. Also I made a garnish with chillis, garlic slivers, scallions and crushed cooked noodles and crisped it all up. Really good! Ghetto..good
This idea is age old but still good. With the right tastemaker, you get great ramen rice. Only disadvantage: Without further ingredients, it simply remains a somehow spiced rice - no texture, no separate flavour explosions, nothing else but always same tasting rice. Little bit langweilig, or? But it is very easy to turn it into a wonderful meal: simply add something which adds either texture or different flavours, or both. Means e.g. fry your extra egg(s) separately and add some cheese cubes, cut everything in small pieces and pour it over the rice. Or: add some instant fried onions. Or, especially if you are in Germany: add some eingelegte Sellerie, Rote Beete, Essiggurken, mixed pickles, etc. (should fit to the tastemaker, of course) - cut in small cubes. And so on and so on. Something totally different, but similar ... ;-) : prepare your ramen as always, but add flattened rice (you'll get it in any Indian store). This is a very common Indian way to add more substance to ramen ... ;-)
As a student I used to microwave the dirt cheap (was single figure pennies) instant noodles along with microwaving a couple of dirt cheap frozen sausages (sorry high fat offal tubes) slice them up and add that in along with some small cubes of cheddar cheese and giving it a little more nuking in the microwave.
Actually, if you look up a video by Russian Sato, she actually makes the ramen parboiled and stir fries it with the rice. It's another method and still fills you up more than just ramen!
Tongan sandwich. Dip the ramen into boiling water for 15 seconds. Take out and open it up and put deli meat and cheese inside it. Place it in a hot pan. Mix an egg with half of the ramen seasoning packet and pour over the top of the ramen cube. Fry until cooked. Place between two slices of sandwich bread with your choice of sauce on the bread; bbq, ketchup, mustard, whatever. Good stuff.
Double carbs made me instantly think of the Egyptian fried potato sandwiches of my youth (basically fry up some potatoes aka french fries, put in a pita and sprinkle with salt and cumin)
Check the weight of the first Ramen pack. I have two in stock - one is 2.1 ounces and the other (with better seasonings) is 3.5 ounces. A cup of rice weighed in at 5.5 ounces. The first Ramen seasoning was overwhelmed by the volume of rice. The second deluxe package most likely had a higher volume of noodles.
I was doubtful because I have a seasoning package I didn't use, and I'm craving some rice. Thank you so much for making this, now I feel confident with cooking my ramen fried rice 😭
French Canadian here, everyone in elementary school would have ramen this way as a snack : you smash the whole thing before opening it to crush the dried noodles, get the flavor packet and poor in the bag, mixy-mix and voila. Super salty and crunchy snack on the go.
I take 2 packs of Maruchan brand - one shrimp, one soy sauce flavor. Open them up and put the blocks in a microwave-safe bowl. Cover with water. Microwave for 3 minutes, use chopsticks to flip the blocks and microwave for another 2½ minutes. Once done, sprinkle ⅓ of each packet on top and poke flavoring into the noodles. Use skewed lid of container to drain completely. Turn noodles to mix the rest of the seasoning in. Add furikake shake (I love cod and salmon roe flavor), cross hatch some Kewpie mayo on type (or any squeeze type - it makes ribbons, but Kewpie has MSG!), and top with Bonito flakes. Enjoy!!!
I sometimes reduce the soup right down so its like a thick sauce or glaze on the noodles and then finish it off stirfry style and in months where its colder add Ramen to those big bulk chicken noodle soup packs to increase the seasoning and make it go further.
Because of instant noodles dont have extra starch I put flour slurry when boiling noodles to make the sauce t h i c c c with 3 c's, and it's good ngl, the broth, or now's sauce cling perfectly to the noodles
My personal hack for instant ramen is to cook it normally, the. Take of the broth and place the noodles in a bowl, then 2 spoon of cream, a slice of american cheese and bonus you can cook an eggs and some jam to put in
Since I mostly buy Nissin Cup Noodles, which have the flavorings already mixed in with the dry noodles (as in, they don't come in a separate sachet), there's only so much I can do. 😢 What I usually like to do is this: first, I take out the noodle/flavorings block out of the foam cup and put it in a large ceramic mug instead. Then, I pour boiling water over it, drop a raw egg in the center, and cover the mug. After a few minutes (I think the package calls for 3 minutes) or when the egg is cooked and the noodles are soft, I put in more flavorings: a knob of butter, Sriracha or gochujang, perhaps kimchi, maybe mayonnaise, or soy sauce, or furikake, or sesame oil, or sesame seeds, a few pieces of Cheddar cheese... depending on what I have or feel like at that time. 😋
Hello Aleksiy and Charshu-less Cameraman, when i saw the Peruvian Aeropuerto I thought you were going to do BOTH rice and pasta in the dish. In the US we have Rice-A-Roni which combines both and has a flavor pack. I only prepared it once at my neighbor's house while helping with dinner prep. Instant Ramen was something I never cared for and have only had it a few times. I would beef it up with meat and veggies (usually leftovers) and chilies. Sorry I have no dirty secrets since I don't eat it much. I enjoy your content and am going through the Chinese Cooking Playlist. Hugs from Oaxaca Mexico Jim
I dice up half an onion, and fry it in the pan (maybe with some cheap meat, sometimes even just one sliced up Cevapcici), add some soy sauce. Once the soy sauce is almost evaporated I add water, the noodles, the flavor packs, a handful of frozen vegetables and stir in one egg That's my very decadent take on instant noodles
When away on expedition at high altitudes or way out in the boondocks those little flavour sachets & mini packets of oils were like gold dust. they added not only flavour but much needed calories & omega oils. One of the most coveted dishes was quick cook rice with one of the few little tins of fish [like sardines or tuna] that we could carry, stirred through it. You could trade that for anything else, even chocolate from our rations. Even today rice with tinned fish through it is a treat that takes me back to my mountaineering days. Tinned fish is often looked down on, but its a great hit of protein that has great flavour, I always have lots of tis of it in my pantry.
So instant carbonara rice noodles, which basically is a paella, but also Persian's style rice. xd Director: how many cultures do we want to dis: Andong: yes.
From some korean friends i learned to dip my rice into my ramen broth after i finish the noodles and my life has never been the same so I'm sure this is amazing!
When I was in a "ramen is fancy meals" budget while studying abroad I stumbled upon a similar concept: Tomato Campbell soup (1 usd or less) instead of water when cooking the rice. Dont judge, do try! When I was able to get a fancy non stick pot I actually used half milk and half water and the crust crunch and flavor was INSANE... and dirt cheap! Only caveat: You'll run out of cheap instant soups in a few months so not a great thing in the long term.
One of my Malaysian friends recommended using the Samyang hot chicken noodles as the base; then add: A decent tablespoon (or more) of peanut butter. This makes a cheat Satay sauce. I guess you could go better and add some tahini, extra ginger, and crushed nuts, too.
my favorite ramen recipe is Ramen, American processed cheese, ranch, sriracha. It is so rich and indulgent and is like a tonkasu ramen for people who don't have time to make the broth.
Once I finished eating Shin Ramyun vegetarian ramen I had some broth left, so I boiled rice in it and it turned out super tasty! So I used 1 sachet of seasoning for 2 meals
Rice is the New Ramen 🍚🍜😍 Get 10% off (save up to $47!) your own authentic Japanese snack box from Bokksu using my link: bit.ly/3tYGiaE and code ANDONG10
Awesome! 👌
Can you do a video about Marshmallows please
I used bulgur once...
I always have rice and bulgur in my pantry...
I miss when andong used to share the history of the foods he makes, he deserves many views 😢
ua-cam.com/play/PL9Grvlw3AUjh4_r9aTBqNZdBvoRSA6-pK.html
I know you like hummus so...
The reason the first packet doesn’t work is actually because it’s suppose to by a “dry mixed” ramen, I.e 干拌面. I’m not sure what it does but boiling those even with a little bit of soup always cooks away the flavor probably because all the chemicals in there sort of evaporate. If you want to step that one up, add the sauce packet after it is cooked and hit it with some Sichuan flower pepper oil, sesame and sugar. It really elevates the flavor profile. The other one is a soup based ramen which probably had much more salt and other flavoring in there which also evaporates but obviously still has lots left after the entire cooking process
It's funny how I could immediately tell that from the paste in the first sachet. And I don't even eat _that_ much instant ramen.
But yeah, for those you cook the noodles first with nothing else, pour off most of the water and only _then_ add the sachets, stir everything through, let it thicken just a bit on the turned off heat (careful, those like to stick to the pot really quickly), and serve.
The second ramen looks like a soup ramen, so it should have more flavorings than dry ramen
I think it has less to do about the flavor cooking away but rather more to do with the flavor-to-water ratio i.e. the total water content determines how diluted the flavor is. I would instead suggest that the flavor packet be cooked with say 1/4 to 1/2 cup of rice (with the proportional amount of water) to get a less diluted flavor.
Ben786 Soon as I heard the the 1 cup quantity for the initial Balduk Carbonara test, I thought, hmmm...too much rice! ~ :D
Seeing as white rice doubles in size when cooked, 1/2 a cup would have been a lot less bland, esp. as starches generally need more salt. Some seasoned oil wouldn't have gone amiss either (e.g.: garlic oil) and maybe also parsley, smoked paprika, chilli flakes and pickled kohlrabi or radish.
Flavour doesn't evaporate, water does, which in turn concentrates flavour.
Okay, I have so much to say. First of all, I'm currently living in Japan, and the company Nissin, which happened to invent instant noodles, went a step further and created Cup Rice. It just works like Cup Noodles. You open the lid to the half, you fill a bunch of hot water into the cup, and then you wait. I tried the curry version and the tan tan men version, and both are legit. Really good.
Also one ramen hack I learned in Japan: After finishing eating instant ramen soup, there surely will be some leftover broth. Don't pour it away, but instead mix a bit of it with egg, so you get ramen-flavored omelette.
Also I probably figured out why the Samyang Carbonara rice didn't work. The Samyang instand noodles are eaten dry, so there is no soup. So the seasoning is for about 100 gramms of noodles, so of course it doesn't work with a whole cup of rice, with is much more. In case of the curry ramen pack, there is extra flavor and salt for the soup. So it works just perfect with a cup of rice.
dis guy dont fuck around!
"After finishing eating instant ramen soup, there surely will be some leftover broth."
If there's still broth then you're not yet finished eating instant ramen soup.
The omelette hack is pretty smart lmao. Might give that one a try.
Mama (a Thai company) makes these little instant rice packages in four flavors: Thai Red Curry, Curried Shrimp, Thai Green Curry and Vegetarian. They come in these little packages with a plastic spoon and little spice pouches. You put the spices into the rice and then pour hot water into the package and let it steam for a few minutes. I normally cook fresh food but these are quite tasty and very handy when I'm on a trip. All you need is boiling water, no bowl or cutlery.
And I guess you're right about why the Samyang didn't work. I have never tried them but my son likes them and they aren't soupy at all. He says the hot chicken ramen ones are REALLY hot.
instant rice cup has been around for ages already . instant porridge also .
We persians DO love a good rice crust. It's called "Tah-Dig" which translates to "Bottom of the pot" (where the crust forms!)
But we haven't stopped there, usually while serving rice people put potatos, bread slices and even lettuce under it!
We do enjoy a crunchy texture with rice.
he really should try some Persian food and make videos about it
puerto ricans too!! we call it "pegao," which is dialectal Spanish for "stuck" or "glued".
@@hoomaanebrahimi Yeah he should!
@@pablohernandez6282 I came to say the exact same thing 🇵🇷
Here in Spain we call it "socarrat" (meaning charred or burned) and it's a must in any good paella!
Samyang sells their instant noodle sauce in bottles. It’s great.
I have a bottle of the Carbonara Buldak sauce. The heat level is through the roof, but I keep using it because that chicken-milk-chili combination is addictive.
Duuuude i seriously didn't know that! Thanks man
Yea I allways use it in EVERYTHING
It's delicious but expensive (since I can only find it on Amazon).
I can't wait to buy more. Gonna order all 3 😁
To make the ramen burger buns, you cook the ramen noodles as normal, then decant them into two metal rings, [like cookie/scone cutters or those rings for making perfect round fried eggs] then you fry them, flipping once one side is done. It actually works & is a fun way to use up any extra noodles.
Extra noodles? Never had that problem?
Going to try this with one of the hot varieties like 2xspicy
Well hello mr atomic shrimp
WAIT I WATCH YOU
My world just exploded
bro ive been doing this for years down here in Texas, pork flavor ramen and white rice with chipotle adobo and habanero is the way to go
Sounds delicious!
Whoa man, that sound’s fantastic👍
That sounds beyond fire
Same, was inspired by other cultures rice dishes and my low income LOL. I like to add black beans and stewed tomatoes to the cooking process sometimes too, the beans and rice create a complex protein, but the flavor profile starts to lean more towards that Spanish rice taste you know once the stewed tomatoes are reduced and mixed with the food.
I would use the Pork ramen, myself, but it's nigh impossible to find, where I live, for whatever reason...
"it is paella" Andong, no, don't do it! Sorted's Jamie still has a price on his head after he angered the Spanish people... They are not to be trifled with!
Jamie buried himself by insisting it was a TRADITIONAL paella. And then added chorizo. And then wrapped it in a tortilla. He managed to anger 2 continents at once 🤣
@@craigbryant9925 and it was glorious. ^^
And then did it again!
As a Spanish I can tell that wasn't paella
@@craigbryant9925 Honestly it was low-key glorious 😂
Persian here, can confirm I find myself in midst of a battle royal every time I go for "crispy" rice in family gatherings.
Mmmm. Tadiq.
The idea of using the ramen packets to season rice is creative but I think the best part of this video is the one-pan one-step fried rice method. Definitely going to try that technique
It's not "fried rice" though, it's like asian pallea
Where did he fry anything?
Wow he comes up with the most insane Asian fusion food ideas
I totally agree! And I love how he respects the cultures and foods that are intertwined with his contents.
Actually, that "German Ramen" he did a long time ago actually works quite well. So much so even Japanese who saw the video appreciated it for being so original.
Bruh.
So now I have a question.. Where TF can I get that 2nd bag of Ramen. Man that looked so amazing with all the ingredients. Real mushrooms and bamboo in an instant ramen? mind blown
Not in the US. It's against FDA regulations to package dried meats like that I believe. So the super fancy ramen is something you'll need to go to some European countries for... or really anywhere in Asia.
Just go to your biggest local hmart bro i bought them there
I love adding a spoon of peanut butter!
It gives the broth a nice creamy texture and amazing peanut flavour, almost like sate chicken
PRO-TIP: Buy double spicy buldak ramen because it's the same price as regular spicy buldak, use only half the packet for your instant noodle because it's enough, keep half the packet for Andong's instant rice recipe 😁
Hmhmh, and I have a 3x spicy... profit!😅
I think the way to do this for more flavor is to cook the rice first, then stir fry with the ramen seasonings. Cardinal rule of fried rice: one day old rice! :)
EXACTLY ! I'm surprised no one said that earlier .... and he even call that "fried rice" ...
Uncle Roger need to see this video, he will go insane.
There is a Swedish vegan chef who made a Japanese style burger with fried instant ramen as buns and it actually looks amazing! He also made one with regular buns but a fried block of ramen to put in the burger. Search for "Jävligt gott japansk" to see the video!
i am surprised Andong doesn't know about ramen burgers out of all people
Thank you Andong for enlightening and educating us all while entertaining us! Today I watched your Currywurst episode and became inspired to make it myself!
You will not regret it!
About the ramen dirty secrets, in indonesia we sometimes like to break up an indomie in the bag and then just mix the sauce and seasoning into it like some kind of lunatic popcorn lmao.
It's incredibly messy and just very trashy, I like to think some really broke college student got hungry at one time and he just can't be bothered for 2 minutes to cook it and somehow that became a thing.
And decades ago in the 80's & 90's they literally mentioned this in the back of the packets themselves
Youngsters here (Germany) still eat crushed ramen with and without the broth powder! I imagine it's even messier with sauce or oil XD
As someone who prefer to ear like this, it's not because I'm too lazy to boil. The texture simply addicting for me
Uncle Roger will go HAIYAA....
It's funny, being in Montreal, I can always recognize another eastern Canadian cooking channel by the brands of food products they use.
I love that even though Andong is in Berlin, I get the same spark of recognition from having all those same ramen brands available here.
Seafood party ftw
I think the problem with bulgok was the fact that it's a "dry ramen" dish. You're supposed to first cook the noodles and strain the water. Then you add the sauce and powder. The flavour of the powder would be way less intense than in a ramen soup.
I appreciate the honesty. Other youtubers would just claim its the best thing ever even tho they actually taste nothing special.
Can you please add some videos recommending Things to buy in Berlin/Germany? I mean show some love to Berlin! Take us on an Asian store shopping spree! You can probably do this for many different supermarkets!!
Andong you should watch Aaron and Claire's instant ramen video for some good ramen 'dirty secrets' 😍
I’ve spent hundreds of dollars at my local Asian market because of them and their videos! They leave me sooooo inspired! ❤️ Them!!
And the way Claire passionately describes each and every dish in a language I can’t understand, yet I nod my head in agreement the entire time because obviously I can agree.. lol
crazy ramen idea: try shin ramen with peanut butter. turns it into no so spicy dan-dan noodles.
I read this on a local newspaper her in Hong Kong ,they taste tested it with locals and koreans and they both like it very much!
and in korea they will stir in a bowl of rice into the soup after eating all noodles.
slightly cook it into a porridge will not be a bad idea too ...
PS: and carbonara in korea generally means pasta with bacon in creamy sauce usless you go to authentic italian restaurant
so it is normal for your cabonara ramen tastes nothing like the cabonara most european know. lol (I love both version)
I throw chicken ramen packets into my bouillon jar whenever I use the noodles for other things. Bring on the MSG it’s great when cooking beans or pulses
Dude your content is underrated, I don't get how you don't have more views. You deserve way more man, top notch content.
15:40 here's something amazing for you: Go to Asian supermarket and find some "baby star" crispy noodle snack (Oyatsu brand) and pour it on top of the rice.
you can use the crushed noodle from the packaging too, but the baby star is one hell of amazing fireworks crackling on any soft rice dishes.
Those Carbonara Ramen packets are my favourite! Always good to see them in the wild lol
Those are My favourites too! Used to be the original flavor until i tried the carbonara ramen lol they’re sooo good!
@@Anonymous07164 Hooray! Glad I'm not alone on that! XD
2:15 - Oh, thank goodness...I absolutely love those carbonara noodles. Granted, I love all Samyang noodles (I have maybe 50 of them in my ramen collection at present), but those are probably my all-time favorite thus far.
For my ramen, I'll take whatever noodles I'm making, cook them for the same time as always, but add raw onion and chopped cabbage, and withhold the seasoning. When the noodles are done cooking, I drain all but ~0.3 c of water, put it back on the stove, and add the seasoning packet, 1 glug of soy sauce, ~0.25 tsp sesame oil, 1 slice of white american cheese (it must be white, the yellow doesn't melt / form a sauce the same), and top with shichimi togarashi. It may sound simple, but the additional ingredients make it absolutely amazing!
For years I've made a soup with left over rice, frozen veggies and a ramen packet. Sometimes I stir in an egg. The ramen packet flavor is much better if added to already cooked rice rather than cooking the rice in it.
Man, as a Spaniard from Valencia, you calling that "paella" (even as a joke) hurt my soul to the core
I need a schooling on Paella
Haha, were you one of the people that hounded the chaps @ Sorted Food for the infamous "paella burrito" incident? 😊
Yea, feeling that a little too.
@@ONTHEPASSWITHMAX Just had a look at your channel, have subscribed, looking forward to the Oeufs Cocotte.
Was looking at your Fish & Chips video, you can break up ramen noodles before cooking then use them as a "breading" on the fish to make an extra crunchy coating. Like your take on it though, I use the tempura, forking on the batter method too. I sometimes use ginger beer instead of normal beer so I get a ginger flavour through it, nice when serving with Jamacan food.
@@Getpojke Thanks for the comment! Never tried ramen for breading, very interesting! The ginger beer sounds like a winner as well!
I using the spare packets as seasonings and soup base. I also use the noodles plain in dishes like regular noodles, especially as a snack. Just last week I made fried rice and at the end, even though I added seasonings it still needed something. So I added a ramen packet. My brother likes adding canned chili or canned fish and mayo to ramen noodles. Spaghetti ramen is good too. Instant ramen noodles with hot spaghetti sauce and mozzarella cheese. And last but not least, ramen cheese noodles. Use whatever cheese/cheese sauce you like.
My grandma used to divy up the rice crust, most of it going to my dad as he was the oldest brother in their family. I always got some too otherwise I was an unhappy round boy.
Koreans love the crispy rice crust too! Prevalent in Dolsot (stone pot) bibimbap and nurungji (scorched rice)
idk about instant ramen but putting mozzerella cheese in ramen broth when making bowl ramen makes the broth taste super rich and creamy
Be careful : eating " raw " ramen is only okay when they were deep fried before hand (like the Mama brand). Some are not deep fried, so it's like eating raw pasta :)
THIS CHANNEL NEEDS MORE LOVE! I can't believe all the awesome content I have been binging through.
Processed cheese and an egg are SUPER common additions to Ramen in Korea. When I was stationed there with the Army back in the late ‘90’s, all of the canteens offered these add-one.
You can also crush up the noodes in the packet (so they're short - rice grain length) and do what you did
Add butter, butter makes everything better, you can also stirr in an egg to make it more creamy, if you're doing that with rice I suggest adding the egg once you're plating it, the residual heat tends to be enough to cook the egg without taking it too far.
In my country, there is a dish called "nasi mawut" and "otokowok". It is a mix of fried rice and instant ramen. To make it, you gotta use your ramen seasoning and mix it with garlic and shallot to fry your rice and cooked noodle together. We also add egg and scrambled it with the mix
Ramen salad in the US is a "chinese salad" from the 50s or so as a potluck dish. It's sliced almonds, cabbage, broken up dried ramen, and a dressing of oil, vinegar, and sugar. It's light and tangy and quite good.
Can't believe you read my answer to your Instagram's question😂😂 anyway I've tried the carbonara noodle once and I think the flavour was too intense aaaand honestly I didn't like it lol. Maybe because you cook it with the rice, instead of pouring the whole thing on top of the cooked ramen, the flavour kinda went subtle a little bit.
RAMEN DOESNT FIT MY DIET, BUT RICE NOODLES AND RICE DOES. PRAISE ANDONG
Al dente fried ramen noodles boiled and dumped into flat bowl that has whipped butter with two egg yolks and white pepper and a dash of the seasoning packet - as a base. Add some pasta water if needed.
Chipotle seasoning is good as an add-in. Good this way or with various add-ins to taste and availability. For example, Philadelphia whipped cream cheese with chives instead of butter.
Mix cooked ramen noodles with egg and put the seasoning packet to make ramen omelette. In my country it's called 'Murtabak Maggi'
Hast immer super kreative Ideen. Bisschen Support aus Deutschland
i always make my ramen like this:
you need:
1 Pack of your favorite Ramen (i always use the spicy Nongshim ones)
1/2 Onion
Garlic
Bacon
Miso-Paste (soy sauce works too)
Butter
Sesame
1 Egg
Water
Take a pan (non-stick will work, but you'll get some better flavors if you use some old pan that isnt coated )
fry up some bacon until its crispy, then change the bacon out with sliced onions and some butter and let them caramelize.
add some sliced garlic cloves and let them get a bit hot and steamy.
Meanwhile you can mix your ramen sauce/spice packets with a glass of water and a half teaspoon of Miso-Paste.
put the bacon to the veggies in the pan add some more butter, and set your oven to high.
When your pan is hot AF, pour some water in there to deglaze and get the flavours out of the crust.
Let it cook for a minute until it gets thicker, add your water/spices mix to it (i always get the garlic out at this part and crush it and put it back in)
put your Ramen brick in there, cover it and let it simer (add water if needed)
when your ramen is cooked and your sauce is thickened, add a raw egg to it and let it cook for 3-4min with the lid on the pan.
You are done when your egg reaches your prefered doneness, just slide it in a big bowl or eat it out of the pan, whatever floats your boat!
We turn ramen into a complete meal using whatever we can find in the fridge, pantry and freezer. Meats have included spam, canned or leftover chicken, beef, pork or fish. Vegs can include canned, fresh or frozen, whatever is on hand. Then you have the fermented foods like kimchi, miso, gochujang etc. But I won't eat it with cheese, my husband will, he won't eat it with egg but I will lol. We usually use the hot and spicy ramen and have made some crazy concoctions, but each delicious
YOU MADE THIS VIDEO EXACTLY 17 MINUTES LONG I'M DYING
When I have ramen from the small packages, I usually use the noodles from two of them, but only one of the flavour powder, so I have one of those left over. I just save them, and because they're mostly salt, they last for ever. After a while, I have some packets of chicken, beef, pork, shrimp, and soy sauce powder. And next time I make popcorn, after I add the melted, *_unsalted_* butter, I empty one of the packets into it in place of salt. Popcorn chicken is terrific, but so is chicken popcorn! And I may add a little bit of cayenne to the packet and have spicy chicken popcorn. The mushroom flavour powder works beautifully with the melted butter, and sometimes I'll add a half-teaspoon of onion powder to the packet first. Soy sauce flavoured popcorn is great, and if you add a quarter-teaspoon each of lemon pepper and powdered sugar to the powder, it tastes sort of like ponzu. And shrimp, pork, or beef flavoured popcorn is really cool. In fact, half a packet each of the beef and the mushroom flavours give you popcorn with the essence of steak and mushrooms. Sometimes when I go to a movie, I will take one of the flavour packets with me. Movie popcorn is the best, and it's even better when it's dressed up.
My Ramen hack was that I made them up with a little bit more water, ate the noodles but reserved the broth. I let the broth cool down to warm and then added yeast, let it activate, then added flour to make a dough. Kneaded and proved the dough then rolled it out into rolls and baked them off. Delicious savoury bread rolls.
The thumbnail made promises that were not delivered upon. I'm waiting for a chapter 2 to ramen rice .
I love it that it is so clear to see how much fun you had shooting this episode!
The ramen noodle bun is usually cooked ramen like aldente ish... add an egg mix together, season salt pepper w/e... get a egg mold or mold big enough for a bun* then fry it in pan with a little oil, flip, then do that for 2 and voila.
Weigh out the rice to an equivalent amount to the noodles in the package, that's why your first batch was under-seasoned
Yes! 1 cup of uncooked rice is two serves!?
Not sure if I would personally count this as a success seeing how high quality the ingredients were which is definitely atypical
Broo first You have to cook the noodles, add egg and then fry it on a plate or a semi dry pan to make those hamburger "buns". My favorite company is nissin, dude if You ever get Your hands on Nissin tonkotsu black garlic oil, or the hokaido miso taste You have to try it, its like a legit meal the noodles are cheewy and the "broth" is super satisfying
My favourite fast ramen recipe: Boil water in a frying pan (less washing). Cook noddles. Meanwhile, mix flavour package with a bit of cold water, soy sauce, sesame oil, oyster sauce (add more if you want). Drain noodles. Add back in frying pan. Add the sauce. Fry. Slide over noodles to the side, add two eggs, scramble. Voila! Super fast fried noodles with eggs.
*I LOVE the carbonara and the cheese ramen!!!!*
i usually fry a little ham in the pot with onions and bak choi, drop the noodle's in after that and add hot water, when its close to being finished i add a slice of hard processed cheese and an cracked egg. its so amazing and silky.
I am totally going to make this but, with three eggs, extra chili and some mixed frozen vegetables. Thank you for the inspiration! Love your videos. ❤️
Just tried it. A few things that worked. I had Indian style instant noodles that are a general "masala" spice flavour and I doubled the packs. Also I made a garnish with chillis, garlic slivers, scallions and crushed cooked noodles and crisped it all up. Really good! Ghetto..good
This idea is age old but still good. With the right tastemaker, you get great ramen rice.
Only disadvantage: Without further ingredients, it simply remains a somehow spiced rice - no texture, no separate flavour explosions, nothing else but always same tasting rice. Little bit langweilig, or?
But it is very easy to turn it into a wonderful meal: simply add something which adds either texture or different flavours, or both. Means e.g. fry your extra egg(s) separately and add some cheese cubes, cut everything in small pieces and pour it over the rice. Or: add some instant fried onions. Or, especially if you are in Germany: add some eingelegte Sellerie, Rote Beete, Essiggurken, mixed pickles, etc. (should fit to the tastemaker, of course) - cut in small cubes. And so on and so on.
Something totally different, but similar ... ;-) : prepare your ramen as always, but add flattened rice (you'll get it in any Indian store). This is a very common Indian way to add more substance to ramen ... ;-)
I’m Dominican and yes the crunchy rice is the best there’s never enough for everyone
I'm loving the Eypee taste test + commentary 🍛
As a student I used to microwave the dirt cheap (was single figure pennies) instant noodles along with microwaving a couple of dirt cheap frozen sausages (sorry high fat offal tubes) slice them up and add that in along with some small cubes of cheddar cheese and giving it a little more nuking in the microwave.
Ramen burger used to be a trend in the US a few years back. The noodles are boiled then fried, I think, so they won't be so crunchy.
I love that your "one cup" is just a random cup. It really shows your heritage.
Actually, if you look up a video by Russian Sato, she actually makes the ramen parboiled and stir fries it with the rice. It's another method and still fills you up more than just ramen!
Tongan sandwich. Dip the ramen into boiling water for 15 seconds. Take out and open it up and put deli meat and cheese inside it. Place it in a hot pan. Mix an egg with half of the ramen seasoning packet and pour over the top of the ramen cube. Fry until cooked. Place between two slices of sandwich bread with your choice of sauce on the bread; bbq, ketchup, mustard, whatever. Good stuff.
Double carbs made me instantly think of the Egyptian fried potato sandwiches of my youth (basically fry up some potatoes aka french fries, put in a pita and sprinkle with salt and cumin)
Check the weight of the first Ramen pack. I have two in stock - one is 2.1 ounces and the other (with better seasonings) is 3.5 ounces. A cup of rice weighed in at 5.5 ounces.
The first Ramen seasoning was overwhelmed by the volume of rice. The second deluxe package most likely had a higher volume of noodles.
I was doubtful because I have a seasoning package I didn't use, and I'm craving some rice. Thank you so much for making this, now I feel confident with cooking my ramen fried rice 😭
French Canadian here, everyone in elementary school would have ramen this way as a snack : you smash the whole thing before opening it to crush the dried noodles, get the flavor packet and poor in the bag, mixy-mix and voila. Super salty and crunchy snack on the go.
I take 2 packs of Maruchan brand - one shrimp, one soy sauce flavor. Open them up and put the blocks in a microwave-safe bowl. Cover with water. Microwave for 3 minutes, use chopsticks to flip the blocks and microwave for another 2½ minutes.
Once done, sprinkle ⅓ of each packet on top and poke flavoring into the noodles. Use skewed lid of container to drain completely. Turn noodles to mix the rest of the seasoning in. Add furikake shake (I love cod and salmon roe flavor), cross hatch some Kewpie mayo on type (or any squeeze type - it makes ribbons, but Kewpie has MSG!), and top with Bonito flakes. Enjoy!!!
green curry instant ramen i made this at 2am, I added lots of chilli and garlic powder and some umami paste, was very very very nice
I sometimes reduce the soup right down so its like a thick sauce or glaze on the noodles and then finish it off stirfry style and in months where its colder add Ramen to those big bulk chicken noodle soup packs to increase the seasoning and make it go further.
In Puerto Rico we call that pegao. And that crust you get for the rice is always great. It’s also Puertorican thing.
Fried noodles is also a thing in Ghana in West Africa, I can tell you. Really good!
Because of instant noodles dont have extra starch
I put flour slurry when boiling noodles to make the sauce t h i c c c with 3 c's, and it's good ngl, the broth, or now's sauce cling perfectly to the noodles
My personal hack for instant ramen is to cook it normally, the. Take of the broth and place the noodles in a bowl, then 2 spoon of cream, a slice of american cheese and bonus you can cook an eggs and some jam to put in
Since I mostly buy Nissin Cup Noodles, which have the flavorings already mixed in with the dry noodles (as in, they don't come in a separate sachet), there's only so much I can do. 😢
What I usually like to do is this: first, I take out the noodle/flavorings block out of the foam cup and put it in a large ceramic mug instead. Then, I pour boiling water over it, drop a raw egg in the center, and cover the mug. After a few minutes (I think the package calls for 3 minutes) or when the egg is cooked and the noodles are soft, I put in more flavorings: a knob of butter, Sriracha or gochujang, perhaps kimchi, maybe mayonnaise, or soy sauce, or furikake, or sesame oil, or sesame seeds, a few pieces of Cheddar cheese... depending on what I have or feel like at that time. 😋
Hello Aleksiy and Charshu-less Cameraman, when i saw the Peruvian Aeropuerto I thought you were going to do BOTH rice and pasta in the dish. In the US we have Rice-A-Roni which combines both and has a flavor pack. I only prepared it once at my neighbor's house while helping with dinner prep. Instant Ramen was something I never cared for and have only had it a few times. I would beef it up with meat and veggies (usually leftovers) and chilies. Sorry I have no dirty secrets since I don't eat it much. I enjoy your content and am going through the Chinese Cooking Playlist. Hugs from Oaxaca Mexico Jim
Ramen seasoning packet added to instant mac and cheese is amazing. Velveeta especially.
I dice up half an onion, and fry it in the pan (maybe with some cheap meat, sometimes even just one sliced up Cevapcici), add some soy sauce. Once the soy sauce is almost evaporated I add water, the noodles, the flavor packs, a handful of frozen vegetables and stir in one egg
That's my very decadent take on instant noodles
In Iran we do have the Reshteh Polo which is rice and wheat noodles
7:13 We middle eastern we love that on our rice it’s soooo delicious 🤤.
I love how he’s talking about Japanese snacks as if they were created by some legendary artisan from and unknown land.
When away on expedition at high altitudes or way out in the boondocks those little flavour sachets & mini packets of oils were like gold dust. they added not only flavour but much needed calories & omega oils. One of the most coveted dishes was quick cook rice with one of the few little tins of fish [like sardines or tuna] that we could carry, stirred through it. You could trade that for anything else, even chocolate from our rations.
Even today rice with tinned fish through it is a treat that takes me back to my mountaineering days. Tinned fish is often looked down on, but its a great hit of protein that has great flavour, I always have lots of tis of it in my pantry.
So instant carbonara rice noodles, which basically is a paella, but also Persian's style rice. xd
Director: how many cultures do we want to dis:
Andong: yes.
From some korean friends i learned to dip my rice into my ramen broth after i finish the noodles and my life has never been the same so I'm sure this is amazing!
For my ramen salad, I just crush uncooked ramen over regular coleslaw and sprinkle furikake and chili flake over it. Crispy, crunchy, creamy goodness!
When i was a kid I used to boil the ramen and put it in a bowl with milk and the seasoning powder. Soooo good.
When I was in a "ramen is fancy meals" budget while studying abroad I stumbled upon a similar concept:
Tomato Campbell soup (1 usd or less) instead of water when cooking the rice.
Dont judge, do try! When I was able to get a fancy non stick pot I actually used half milk and half water and the crust crunch and flavor was INSANE... and dirt cheap!
Only caveat: You'll run out of cheap instant soups in a few months so not a great thing in the long term.
One of my Malaysian friends recommended using the Samyang hot chicken noodles as the base; then add:
A decent tablespoon (or more) of peanut butter. This makes a cheat Satay sauce.
I guess you could go better and add some tahini, extra ginger, and crushed nuts, too.
my favorite ramen recipe is Ramen, American processed cheese, ranch, sriracha. It is so rich and indulgent and is like a tonkasu ramen for people who don't have time to make the broth.
Once I finished eating Shin Ramyun vegetarian ramen I had some broth left, so I boiled rice in it and it turned out super tasty! So I used 1 sachet of seasoning for 2 meals
Doing this but with bouillon cubes was my student classic recipe
I got that "better than boullion" paste in my fridge and I still throw a spoonful into my ricecooker on occasion.
There's a reason why ramen is sometimes called "Purina Student Chow" in the United States.