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On April 24 2010 13:51 kefkalives wrote:I am in love with mi goreng. omg. ![[image loading]](http://evelynpy.files.wordpress.com/2007/12/indomie_pack.jpg) + Equals DELICIOUS. OMG. NOM NOM NOM
I know im the asshole in this thread, but those two alone also equals well over your daily intake of sodium for one day. Dont do it often!
For the person who eats a pack of those noodles every day, fix your diet. You're going to be getting waaay to much sodium in your diet.
I also enjoy ramen, but you gotta treat like you would chocolate or soft drink. Something for every now and then, but not every day.
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<3 cooking with dog. The recipe aren't too hard to do and they're pretty good.
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![[image loading]](http://www.ctfood.se/u_img/1368_mama_noodle_pa_lo_duck_55g.jpg)
Pretty much the only Ramen I eat other than cup form, which I enjoy most flavours and brands of.
Nothing fancy just the sachets with a nice soup to noodle ratio.
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Here's how I make my Ramen:
I'm usually not picky about the noodles so any Ramen will usually do. I'm also a big meat-eater so I have to have meat or some sort of protein in everything I eat.
1. Add a bit of oil (I use olive, but you can use anything really) into the pot, add in sliced onions, stir it a bit until you can smell the aroma (usually less than 15 seconds) and a little bit of salt (the salt is to help reduce the oil splashes which might occur in the next 2 steps).
2. Add in desired quantity of meat (preferably sliced into small pieces of about 1 by 1 inch or so), stir until the meat turns gray (both sides).
3. Add in 1 sliced tomato (you don't wanna slice it into rings, instead cut the tomatoes into 4 pieces vertically then slice them all into pieces of about half an inch thick), stir it a bit, maybe 10-15 seconds. Then add enough water depending on how many ramens you cook (hint, use a bowl you'd eat Ramen with, about half a bowl is enough for 1 Ramen)
4. While waiting for the mixture to boil, break an egg or two or three, whatever you desire, into a bowl, add soy/fish sauce (or if you don't have any, use salt), then mix it well (make sure the egg yolk is all broken up and well mixed).
5. Water boils, add in the egg mixture, this should calm the boil for a few seconds.
6. When it boils again, add in the Ramen
7. You should know by now to time when the Ramen is done.
8. Enjoy! I guarantee you this is one of the best Ramen most of you will ever eat.
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I use the maruchan brand noodles, and i add a helping of rice in the soup after its cooked
occassionally, if im not too lazy, i boil an egg on the side and then cut it up into the soup
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Oh man, thanks uhjoo and everyone else in this thread that contributed. I read the first few pages at work, and it reminded of when I had a Korean roommate, who initially introduced me to Shin Ramen. I then proceeded to the Asian market directly after work, picked some up, went home, and cooked it up with an egg in there. Mmm sooooo good.
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I chop up the noodles after I cook it
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Hey about the sodium uptake, you can put less of the flavoring for less sodium. That really helps if you are a chronic ramen eater (IE: College student) like me.
I also love putting 1-2 eggs in there while its boiling (don't hardboil it, pretty much pretend like you are scrambling it, but do it in the water...just trust me dammit). That should help your protein, but watch out for the yolk if you can help but not eat it, don't eat it!!! That contains all the cholesterol.
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I just read this whole thread from start to finish when I should be studying and now I'm hungry at 3AM T_T sigh..time to grab the ramen and try out some of these recipes 
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On August 12 2005 05:25 Manifesto7 wrote:
I like to make ramen soup...
Totally agree with uhjoo on the noodle selection... go into one of those smelly little shopd run by an ancient asian guy in your local china town to find the best noodles, dont overcook, and egg is very important. However, a chicken egg is for the weak. At that same cramped little store you should be able to find some quail eggs, and drop a couple of those in there. Some seasame oil, white onion, leeks, and a fork full of kimchi to add a little kick. After you finish cooking the soup have a bowl of cabbage and bean sprouts ready do dump in afterwards and serve it all really hot.
Adding the rice to leftovers makes a nice spicy porraige that I like to eat cold for breakfast the next day.
PS. For some real spice add a little vietnamese chili garlic sauce (its red and has a green/gold label) during the bean sprout faze, and your brow will be dotted with a nice sheen.
This says it all.
Egg is essential.
Also good is mushrooms - you can get huge bags of dry ones at the asian grocery. I throw a few of those in sometimes.
In addition to the Sambal Oelek, which is sharp and acidic, I also like to add a spoon of gochujang - give it some smooth and smoky fermented hotness. The combination is unbeatable. The green/gold brand of Sambal is good, but there are a few others out there as well. Good sambal oelek should not have sugar on the ingredients - that's a pretty good test. Good gochujang should have a sunchang stamp on it!
Other goodies are most any seafood or a bit of seared red meat. Start with hot fire under your pot and sear up just a little bit of meat with oil. Add your sambal chillies or fresh chopped ones - then deglaze with water, fill up the pot, and add your ramen. Gochujang goes in with the water, then egg and veg - stellar.
Ketchup, tuna, cheese... wtf are these people thinking?? lol. I'm a white guy and that's even too white-man for me.
uhjoo wrote :
first of all, never eat that nasty top ramen you get at the 7-eleven and shit, that's for starving artists, graduate students, and welfare mothers
go find your neighborhood korean or japanese grocery store and get one of them big ass cardboard box full of em-- i recommend shin-ramen, jin-ramen, suta-myun, and sapporo ichiban if you're a wimp and can't stand spicy soup
Preach it. Nong Shim or go home.
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IM SO FUCKING BAD AT MAKING RAMEN SOMEONE PLEASE GIVE ME LESSONS.
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On April 25 2010 17:07 SCC-Faust wrote:
IM SO FUCKING BAD AT MAKING RAMEN SOMEONE PLEASE GIVE ME LESSONS.
lol, making ramen is an art passed down family to family.
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I'm another one in the mi instan camp, mostly because it's just so damn cheap and it isn't a soupstyle noodle. Don't get me wrong, I love my Shin-ramyun and nissin stuff (more former than latter) as well, but indonesian noodles are the best light meal you'll get straight out of the packet.
I just found out there's a korean supermarket that opened opposite my uni, so I'lll probably check that out for ingredients like sambal and meats to add to my ramen experiments soon :D
Oh, and just in case this hasn't come up yet, the Indomie Mi goreng series has a bunch of different lines
Mi instan
Mi pedas
Mi Satay
Barbeque chicken
etc. They're all pretty good, the satay ones are fantastic and mi pedas is good if you like a bit more kick.
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On April 25 2010 14:34 Legendary- wrote:
Hey about the sodium uptake, you can put less of the flavoring for less sodium. That really helps if you are a chronic ramen eater (IE: College student) like me.
I also love putting 1-2 eggs in there while its boiling (don't hardboil it, pretty much pretend like you are scrambling it, but do it in the water...just trust me dammit). That should help your protein, but watch out for the yolk if you can help but not eat it, don't eat it!!! That contains all the cholesterol.
Yeah, the flavour package is basically just salt (sodium chloride) and sodium based flavour enhancers. The noodles themselves are fine. If you want, you can buy a sauce from the supermarket or something and use that when you have your noodles as a substitute. Much better for your health
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I eat mi goreng but I swap out the soy and chilli with my own sauces.
It is addictive though.
Not a fan of shin ramen though. The spice is too strong.
There is another Korean brand which is more like a beef soup noodles. That's probably my favorite.
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On April 25 2010 02:05 Fen wrote:Show nested quote +On April 24 2010 13:51 kefkalives wrote:I am in love with mi goreng. omg. + Equals DELICIOUS. OMG. NOM NOM NOM I know im the asshole in this thread, but those two alone also equals well over your daily intake of sodium for one day. Dont do it often! For the person who eats a pack of those noodles every day, fix your diet. You're going to be getting waaay to much sodium in your diet. I also enjoy ramen, but you gotta treat like you would chocolate or soft drink. Something for every now and then, but not every day.
OMG!!!!! INDOMEEE~~~ makes me feel like i'm back at home
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On April 25 2010 02:05 Fen wrote:Show nested quote +On April 24 2010 13:51 kefkalives wrote:I am in love with mi goreng. omg. + Equals DELICIOUS. OMG. NOM NOM NOM I know im the asshole in this thread, but those two alone also equals well over your daily intake of sodium for one day. Dont do it often! For the person who eats a pack of those noodles every day, fix your diet. You're going to be getting waaay to much sodium in your diet. I also enjoy ramen, but you gotta treat like you would chocolate or soft drink. Something for every now and then, but not every day.
I agree with the not every day part, but not for the same reasons as you. Personally I like to have a much more Protein and fat-heavy diet and really limit the amount carbs.
I am not convinced about the so-called dangers of higher amounts of sodium, but that's my personal opinion. If I decide not to eat instant noodles, it's never because of their sodium content.
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I learned so much wisdom from this thread...every time i make ramen for someone or somewhere else and i drop in egg, cheese, tuna, soy sauce, etc. people flip out and are like WTF EGG? NO. then once they taste it they never go back.
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Thanks for the bump, I'd forgotten how good proper Ramen can be.
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I miss uhjoo. He was the God of ramen. 
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EPT
