Ramen on the Menu

Posted Thu, 04/21/11


This morning I listened to a report on MSNBC about rising prices in the fast food industry. Because the cost of beef and other products have increased, consumers will soon feel the pinch as well. Eateries mentioned include KFC, Wendy's and Burger King, with particular emphasis placed on McDonald's.


Thank God for Ramen Noodles. On sale, I can purchase eight packages for $1. Not on sale, the noodles still come fairly cheap: five packages for $1. There are so many ways to prepare Ramen, not just as soup or seasoned noodles, but as main dishes with vegetables and bits of meat.


I'm not one to enjoy the noodles and soup, but rather cook the noodles, drain the water and then toss the noodles with the seasoning packet provided. The packaged ramen noodles are also good as a crunchy snack (uncooked). On the cooked side, I'm not overly fond of the beef and shrimp flavors but do enjoy the chicken and oriental varieties.


Chicken-flavored Ramen Noodles      Oriental-flavored Ramen Noodles


To give variety to the dish, I often toss the noodles with steamed vegetables such as frozen baby peas, broccoli and kernel corn. Once in a blue moon I'll make ramen noodles from scratch, which is also inexpensive and goes a long way:


Ramen Noodles

2 C flour

4 eggs


1 TBS water

Vegetable oil (for frying)

Water (for boiling)


In a large bowl, combine flour and salt. Make a well in the center; add the eggs and water. Combine until mixture comes together to form pasta dough. Allow dough to rest for about thirty minutes. Roll dough through a pasta machine with an angel hair attachment. Twirl desired amount into a nest; ramen is usually square, but the nest shape is easier to form. Allow nests to dry for up to two hours. Add vegetable oil to a large cooking pot or deep-fryer (use enough oil to submerge the nests). Heat oil over medium heat; add nests one at a time and cook for three minutes on each side. Drain on a plate lined with paper towels. Allow the nests to cool. Bring a large pot of salted water to a boil; add cooled nests and cook until noodles are tender. Drain. Suggestion: Serve noodles with Ramen Seasonings sprinkled on top. Note: Fresh ramen will keep in the refrigerator for up to one week; can be frozen for up to three months. Credit: Recipe derived from Ramen Recipe Database.

For more recipes featuring ramen noodles, visit Nissin Foods or Ramenlicious.


Blog Tags: Japan


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