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Noodles (Ramen)
Last night was a blood drive in my area so on the way home I grabbed a
"double-double" with raw onion from In-N-Out. After the "donation to the vampires" I got home and wanted a snack. I ended up with: 1 Package Pork Ramen 1/2 carrot sliced thin a few onion slices some shredded cabbage A few broccoli crowns A few frozen vegetables (peas, green beans) Cooked the whole mess Drained the mixture reserving the stock Added some slices of leftover steak a pat of butter and a few shots of "Ramen Soup Base" and about 1/2 the stock - chucked it into a bowl - grabbed some disposable chopsticks. The whole process was about 10 minutes - I assume you keep some ramen handy - How do you use them? Dimitri |
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Dimitri wrote: > Last night was a blood drive in my area so on the way home I grabbed a > "double-double" with raw onion from In-N-Out. > > After the "donation to the vampires" I got home and wanted a snack. > > I ended up with: > > 1 Package Pork Ramen > 1/2 carrot sliced thin > a few onion slices > some shredded cabbage > A few broccoli crowns > A few frozen vegetables (peas, green beans) > > Cooked the whole mess > Drained the mixture reserving the stock > Added some slices of leftover steak a pat of butter and a few shots of "Ramen > Soup Base" and about 1/2 the stock - chucked it into a bowl - grabbed some > disposable chopsticks. > > The whole process was about 10 minutes - > > I assume you keep some ramen handy - How do you use them? > > Dimitri Ramen is one of my staples. This looks very similar to one of my standards... pork or oriental flavored ramen (those orientals sure are tasty) sliced carrot sliced celery sliced green onion red pepper flakes 6-10 shrimps (if memory serves, 35 count...the biggest frozen shrimps my supermaket sells. Fresh is naturally better, but frozen keeps so much longer.) a tablespoon or two of soy sauce a healthy dash of sesame oil a dash or so of mirin if I have some Bring the water (a cup and a half or so), veggies, and pepper flakes to a boil, add the noodles. when it boils again, add the shrimps and cover for maybe two minutes. pour into one of my really big bowls and add the rest of the stuff - it just fits. If I'm feeling especially bold, I'll add a squirt of what my rommies and I call "hot cock sauce". I don't recall its real name, but it's quite popular. It's red, and it comes in a large, clear squeeze bottle with a picture of a rooster on it. It's very hot and garlicy. I don't know why there is a picture of a rooster on it. I never thought of putting shredded cabbage in mine, but that sounds great. Oh...and I crumble up the ramen a bit and eat it with a spoon. b. |
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On Fri, 30 Sep 2005 14:16:33 GMT, Dimitri > wrote:
> Last night was a blood drive in my area so on the way home I grabbed a > "double-double" with raw onion from In-N-Out. > > After the "donation to the vampires" I got home and wanted a snack. > > I ended up with: > > 1 Package Pork Ramen > 1/2 carrot sliced thin > a few onion slices > some shredded cabbage > A few broccoli crowns > A few frozen vegetables (peas, green beans) > > Cooked the whole mess > Drained the mixture reserving the stock > Added some slices of leftover steak a pat of butter and a few shots of "Ramen > Soup Base" and about 1/2 the stock - chucked it into a bowl - grabbed some > disposable chopsticks. > > The whole process was about 10 minutes - > > I assume you keep some ramen handy - How do you use them? We do keep some on hand, although I don't eat it as much as I did in college. Probably a good thing. ;P Usually, I start with almost any flavor and add a combination from this list: diced mushrooms bean sprouts chopped scallions spinach leaves leftover cooked meats, if I have any squirt of hot sauce, spoonful of chili garlic sauce, or some chopped fresh chilies sprinkle of fried onions 1 beaten egg And maybe whatever else looks like it needs cleaning out of the fridge.  Ariane |
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Dimitri wrote: > Last night was a blood drive in my area so on the way home I grabbed a > "double-double" with raw onion from In-N-Out. > > After the "donation to the vampires" I got home and wanted a snack. > > I ended up with: > > 1 Package Pork Ramen > 1/2 carrot sliced thin > a few onion slices > some shredded cabbage > A few broccoli crowns > A few frozen vegetables (peas, green beans) > > Cooked the whole mess > Drained the mixture reserving the stock > Added some slices of leftover steak a pat of butter and a few shots of "Ramen > Soup Base" and about 1/2 the stock - chucked it into a bowl - grabbed some > disposable chopsticks. > > The whole process was about 10 minutes - > > I assume you keep some ramen handy - How do you use them? > > Dimitri Very simply : Dash of habenero sauce Dash of fish sauce A good pinch of garlic powder noodles After 3 minutes, remove from heat add 1 beaten egg and flavour packet. enjoy |
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Hi the hot sauce is called sriracha Huy Fong Foods make it best stuff
the rooster is the logo Try Sambal Oelek makes awsome dipping sauce when mixed with a bit of soy sauce or Maggi sauce. Good recipes on their site. Huy Fong Foods . www.huyfong.com |
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"Dimitri" > wrote in message ... > > I assume you keep some ramen handy - How do you use them? > Nice of you to donate, Dimitri. Do all of you use the little flavor packet, or just the noodles? I keep some ramen handy, but I don't use them often. Emabarrassingly, sometimes I just cook the noodles (w/o packet), drain, return to pan, add butter, add a smidge of marinara from a jar, and heat the sauce through. Sometimes I make them according to the package directions, w/ no add-ins. Boring, but comforting. This is for when I really can't be bothered to cook or even chew. And sometimes I make that ramen salad with the napa cabbage, green onions, crunchy dry ramen noodles, sunflower seeds, sesame seeds, and toasted almonds. And the soy/sesame oil dressing. Chris |
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Dimitri wrote: > > I assume you keep some ramen handy - How do you use them? Ramen noodles make a great kugel. Sheldon |
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Ramen flavor packet is loaded with sodium.
Why not just use the noodles with leftover or canned low sodium broth and add the ingredients you described? (Or boil some packaged noodles, it doesn't take long). I used to buy ramen noodles till I read the nutrition info. You could make something better in the same amount of time. It's called "soup". |
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Dimitri wrote: > I assume you keep some ramen handy - How do you use them? > > Dimitri We don't. The closest I come is fresh "Asian style" noodles which I boil quickly and throw into stir-fry. -L. |
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> wrote in message ups.com... > Ramen flavor packet is loaded with sodium. > Why not just use the noodles with leftover or canned low sodium broth > and add the ingredients you described? (Or boil some packaged noodles, > it doesn't take long). > > I used to buy ramen noodles till I read the nutrition info. > You could make something better in the same amount of time. > > It's called "soup". Right. Cabbage Broccoli Carrot Beef Onion. A few frozen vegetables (peas, green beans) Noodles Water all boiled in a pot - Hmmmm.... Must be Jell-O. Dimitri |
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One time on Usenet, "Dimitri" > said:
> Last night was a blood drive in my area so on the way home I grabbed a > "double-double" with raw onion from In-N-Out. Good for you! I used to donate a lot, but haven't had the health for it for many years now. (Low iron, among other things.) > After the "donation to the vampires" I got home and wanted a snack. > > I ended up with: > > 1 Package Pork Ramen > 1/2 carrot sliced thin > a few onion slices > some shredded cabbage > A few broccoli crowns > A few frozen vegetables (peas, green beans) > > Cooked the whole mess > Drained the mixture reserving the stock > Added some slices of leftover steak a pat of butter and a few shots of "Ramen > Soup Base" and about 1/2 the stock - chucked it into a bowl - grabbed some > disposable chopsticks. > > The whole process was about 10 minutes - > > I assume you keep some ramen handy - How do you use them? Buddy would eat it for every meal if we let him -- I like Pork Top Ramen (trade name) with bits of leftover pork roast in it. I let it simmer until the sauce reduces by about half and the meat is falling apart. Yum... -- Jani in WA (S'mee) ~ mom, Trollup, novice cook ~ |
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-L. wrote: > Dimitri wrote: > > I assume you keep some ramen handy - How do you use them? > > > > Dimitri > > We don't. The closest I come is fresh "Asian style" noodles which I > boil quickly and throw into stir-fry. > We don't either. There is such a wide variety of good tasting, easily prepared noodles I have never understood the popularity of packaged ramen, especially the fat fried kind. All the suggestions for what to doctor ramen up with would be better with real noodles or pasta. -aem |
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Dimitri wrote:
> Last night was a blood drive in my area so on the way home I grabbed a > "double-double" with raw onion from In-N-Out. > > After the "donation to the vampires" I got home and wanted a snack. > > I ended up with: > > 1 Package Pork Ramen > 1/2 carrot sliced thin > a few onion slices > some shredded cabbage > A few broccoli crowns > A few frozen vegetables (peas, green beans) > > Cooked the whole mess > Drained the mixture reserving the stock > Added some slices of leftover steak a pat of butter and a few shots of "Ramen > Soup Base" and about 1/2 the stock - chucked it into a bowl - grabbed some > disposable chopsticks. > > The whole process was about 10 minutes - > > I assume you keep some ramen handy - How do you use them? > > Dimitri > > > > > There is no end to what you can add to Ramen. I was in the military, a member of a communications unit in the Philippines and assigned a task to go to Pago Pago, American Samoa. This job would take us (about 30 GIs) six months or so. That is more or less a tourist Island with out the familiar grocery stores as we knew them. But plenty of tourist restraints. Well, one does not live on the military pay well as it is and definitely not on a resort island. We transported the communications equipment in there in a rather large air plane, C-5A. Plenty of room to bring some provisions with us. The military was going to pay us extra because of the lack of food available. You might know "Top Ramen" was part of our shipment. I think we bought all that the military commissary had 22 cases. Now you cant think of all the ways my guys fixed the Ramen. With canned Condensed soup, chili, seasoned chopped can tomatoes. Best thing was baked chicken on a grill wrapped in foil with Sesame oil salt garlic onions and salt, de-boned, juices and all. Second was pork country cut ribs baked like the chicken well done so it would fall apart. Of course there would be several guys in on each baked package of meat. On the island there was a Tuna fish cannery and we were able to buy cases of Tuna, supplemented the Ramen, but I dont think any one put those together. We did boil the noodles and when done would drain, drench with Sesame oil and fry slightly, some time we would add something some time we would just eat it fried about like Thai noodles. We also became friendly, that is the locals became friendly with us and would fix fried fish on occasions. The small packs were hardly used at least not all of it. This was years ago and I know there were many other ways they were fixed. -- BILL P. Just Dog & ME |
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aem wrote:
> -L. wrote: > >>Dimitri wrote: >> >>>I assume you keep some ramen handy - How do you use them? >>> >>>Dimitri >> >>We don't. The closest I come is fresh "Asian style" noodles which I >>boil quickly and throw into stir-fry. >> > > We don't either. There is such a wide variety of good tasting, easily > prepared noodles I have never understood the popularity of packaged > ramen, especially the fat fried kind. All the suggestions for what to > doctor ramen up with would be better with real noodles or pasta. -aem > Us too. We keep a good assortment of noodles from the Asian market on hand. It probably takes all of 3 minutes more to prepare the non deep fried noodles which taste much better. |
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In article .com>,
"Sheldon" > wrote: > wrote: > > Ramen flavor packet is loaded with sodium. > > Why not just use the noodles with leftover or canned low sodium broth > > and add the ingredients you described? (Or boil some packaged noodles, > > it doesn't take long). > > > > I used to buy ramen noodles till I read the nutrition info. > > You could make something better in the same amount of time. > > Ramen is cheap (10/1$), and a time saver... I consider it pasta that > cooks up in 1/5 the time. Ramen is already portioned, great for the > waistline. Ramen is a wonderful way to use left overs that would > otherwise be forgotten and end up in the trash. Ramen is a good > vehicle for adding healthful veggies to ones diet... can easily be made > more nutritious than canned condensed soups. And as to the salt, no > law says you need to use the entire seasoning packet... I cook up two > packs of ramen but use only one seasoning packet... with all my > additions I don't need the second packet. Typically I'll add garlic, > onion, celery, radish, bok choy, napa, 'shrooms, whatever. > > Sheldon > I concur. :-) I'll also sometimes forego the flavor packet and use my own frozen bone stock/broth. I like ramen with quartered hard boiled eggs, a bit of shredded napa cabbage, chopped green onions and leftover meat of just about any variety. I cut chicken, pork, beef, emu or venison into strips and add that, or it's also good with some steamed shrimp. Shredded carrots can add some color or even a few thinly sliced strips of chile peppers. Add just a small dash of soy sauce and you are good to go! Ramen is indeed cheap and easy. I've not had any for a couple of years tho'. :-( Low carbing. <sigh> -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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with all my
additions I don't need the second packet. Typically I'll add garlic, onion, celery, radish, bok choy, napa, 'shrooms, whatever. Sheldon You proved my point. You're adding so many good things that you don't need to use the salt packet. Boil the noodles and leave out the sodium envelope. Pull apart the left-over roast chicken that's sitting in the fridge and add that, too. You can add salt after the noodles are cooked and have a tastier (and healthier) snack. |
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SOUP! SOUP!
YOU'RE MAKING SOUP! |
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> wrote in message ups.com... > Ramen flavor packet is loaded with sodium. > Why not just use the noodles with leftover or canned low sodium broth > and add the ingredients you described? (Or boil some packaged noodles, > it doesn't take long). For the most part it is not table salt it is in the form of MSG. http://www.eufic.org/gb/food/pag/food35/food352.htm What is monosodium glutamate and where is it found? Monosodium glutamate is the sodium salt of glutamic acid. Glutamate is a naturally occurring amino acid that is found in nearly all foods, especially high protein foods such as dairy products, meat and fish and in many vegetables. Foods often used for their flavouring properties, such as mushrooms and tomatoes, have high levels of naturally occurring glutamate. The human body also produces glutamate and it plays an essential role in normal body functioning. monosodium glutamate added to foods produces a flavouring function similar to the glutamate that occurs naturally in foods. It acts as a flavour enhancer and adds a fifth taste, called "umami", which is best described as a savoury, broth-like or meaty taste. In the European Union, monosodium glutamate is classified as a food additive (E621) and regulations are in place to determine how and when it can be added to foods. Typically, monosodium glutamate is added to savoury prepared and processed foods such as frozen foods, spice mixes, canned and dry soups, salad dressings and meat or fish-based products. In some countries, it is used as a table-top seasoning. How is monosodium glutamate made? In past times, monosodium glutamate was extracted from natural protein-rich foods such as seaweed. Today, this time-consuming practice is no longer used and monosodium glutamate is made from an industrial fermentation process. Is monosodium glutamate linked to adverse reactions? Despite a small number of person reporting sensitivity to monosodium glutamate, scientific studies have not shown any direct link between monosodium glutamate and adverse reactions. monosodium glutamate used to be blamed for the "Chinese Restaurant Syndrome" because the first anecdotal report was made following consumption of a Chinese meal and monosodium glutamate is widely used in Asian cooking. Symptoms said to be experienced included burning sensations along the back of the neck, chest tightness, nausea and sweating. However, a double-blind controlled challenge of individuals claiming to suffer from the "syndrome" failed to confirm monosodium glutamate as the causative agent. Other studies have found that allergic-type reactions after Asian meals are more often due to other ingredients such as shrimp, peanuts, spices and herbs. If you think you are sensitive to monosodium glutamate or any other food ingredient, the best advice is to check with your doctor or with a dietitian. How much sodium is in monosodium glutamate? monosodium glutamate contains about one third of the sodium of table salt and is used in smaller amounts. When monosodium glutamate is used in combination with a small amount of table salt, it can help to reduce the total sodium in a recipe by 20 to 40% while maintaining flavour. Much much more. Dimitri |
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Dimitri wrote: > > wrote in message > ups.com... > > Ramen flavor packet is loaded with sodium. > > Why not just use the noodles with leftover or canned low sodium broth > > and add the ingredients you described? (Or boil some packaged noodles, > > it doesn't take long). > > For the most part it is not table salt it is in the form of MSG. > > http://www.eufic.org/gb/food/pag/food35/food352.htm > > > What is monosodium glutamate and where is it found? > Monosodium glutamate is the sodium salt of glutamic acid. Glutamate is a > naturally occurring amino acid that is found in nearly all foods, especially > high protein foods such as dairy products, meat and fish and in many > vegetables. Foods often used for their flavouring properties, such as > mushrooms and tomatoes, have high levels of naturally occurring glutamate. > The human body also produces glutamate and it plays an essential role in > normal body functioning. > monosodium glutamate added to foods produces a flavouring function similar > to the glutamate that occurs naturally in foods. It acts as a flavour > enhancer and adds a fifth taste, called "umami", which is best described as > a savoury, broth-like or meaty taste. > > In the European Union, monosodium glutamate is classified as a food additive > (E621) and regulations are in place to determine how and when it can be > added to foods. Typically, monosodium glutamate is added to savoury prepared > and processed foods such as frozen foods, spice mixes, canned and dry soups, > salad dressings and meat or fish-based products. In some countries, it is > used as a table-top seasoning. > > How is monosodium glutamate made? > In past times, monosodium glutamate was extracted from natural protein-rich > foods such as seaweed. Today, this time-consuming practice is no longer used > and monosodium glutamate is made from an industrial fermentation process. > > Is monosodium glutamate linked to adverse reactions? > Despite a small number of person reporting sensitivity to monosodium > glutamate, scientific studies have not shown any direct link between > monosodium glutamate and adverse reactions. monosodium glutamate used to be > blamed for the "Chinese Restaurant Syndrome" because the first anecdotal > report was made following consumption of a Chinese meal and monosodium > glutamate is widely used in Asian cooking. Symptoms said to be experienced > included burning sensations along the back of the neck, chest tightness, > nausea and sweating. However, a double-blind controlled challenge of > individuals claiming to suffer from the "syndrome" failed to confirm > monosodium glutamate as the causative agent. Other studies have found that > allergic-type reactions after Asian meals are more often due to other > ingredients such as shrimp, peanuts, spices and herbs. > > If you think you are sensitive to monosodium glutamate or any other food > ingredient, the best advice is to check with your doctor or with a > dietitian. > > How much sodium is in monosodium glutamate? > monosodium glutamate contains about one third of the sodium of table salt > and is used in smaller amounts. When monosodium glutamate is used in > combination with a small amount of table salt, it can help to reduce the > total sodium in a recipe by 20 to 40% while maintaining flavour. > > Much much more. MSG occurs naturally in breast milk... and I'm normal. Sheldon |
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In article . com>,
"Sheldon" > wrote: > MSG occurs naturally in breast milk... and I'm normal. > > Sheldon > <cough> Ok. ;-D -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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OmManiPadmeOmelet wrote: > In article . com>, > "Sheldon" > wrote: > > > MSG occurs naturally in breast milk... and I'm normal. > > > > Sheldon > > > > <cough> > > Ok. ;-D Now the left one... sorry you can only handle one at a time :-O Sheldon Cup |
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In article .com>,
"Sheldon" > wrote: > OmManiPadmeOmelet wrote: > > In article . com>, > > "Sheldon" > wrote: > > > > > MSG occurs naturally in breast milk... and I'm normal. > > > > > > Sheldon > > > > > > > <cough> > > > > Ok. ;-D > > Now the left one... sorry you can only handle one at a time :-O > > Sheldon Cup > <Giggles> Wanna play doctor? -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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jmcquown wrote:
> Sheldon wrote: > wrote: >> >>>Ramen flavor packet is loaded with sodium. >>>Why not just use the noodles with leftover or canned low sodium broth >>>and add the ingredients you described? (Or boil some packaged >>>noodles, it doesn't take long). >>> >>>I used to buy ramen noodles till I read the nutrition info. >>>You could make something better in the same amount of time. >> >>Ramen is cheap (10/1$), and a time saver... I consider it pasta that >>cooks up in 1/5 the time. Ramen is already portioned, great for the >>waistline. Ramen is a wonderful way to use left overs that would >>otherwise be forgotten and end up in the trash. Ramen is a good >>vehicle for adding healthful veggies to ones diet... can easily be >>made more nutritious than canned condensed soups. And as to the >>salt, no law says you need to use the entire seasoning packet. > > > No law says you have to use *any* of the seasoning packet. Get out that > shaker of Adobo seasoning! Dice up some leftover meat or seafood (steak, > ham, shrimp, whatever) and dice up the veggies of choice and add some > low-salt chicken or veggie broth or your own stock of choice. Add more > herbs and sauces to taste and add salt to taste. > > Having said all that, I like Ramen and don't have a problem with salt. > > Jill <--Had a handful of Fritos for a snack last night > > And you aren't going to make anything healthy out of ramen. Read the label. That stuff is deep fried. -- Del Cecchi "This post is my own and doesn’t necessarily represent IBM’s positions, strategies or opinions.” |
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"Del Cecchi" > wrote in message ... <snip> > And you aren't going to make anything healthy out of ramen. Read the label. > That stuff is deep fried. > > -- > Del Cecchi > "This post is my own and doesn’t necessarily represent IBM’s positions, > strategies or opinions.” Not all. http://www.instantramen.or.jp/english/index.html Some are air dried. Dimitri |
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In article >,
Del Cecchi > wrote: > jmcquown wrote: > > Sheldon wrote: > > > wrote: > >> > >>>Ramen flavor packet is loaded with sodium. > >>>Why not just use the noodles with leftover or canned low sodium broth > >>>and add the ingredients you described? (Or boil some packaged > >>>noodles, it doesn't take long). > >>> > >>>I used to buy ramen noodles till I read the nutrition info. > >>>You could make something better in the same amount of time. > >> > >>Ramen is cheap (10/1$), and a time saver... I consider it pasta that > >>cooks up in 1/5 the time. Ramen is already portioned, great for the > >>waistline. Ramen is a wonderful way to use left overs that would > >>otherwise be forgotten and end up in the trash. Ramen is a good > >>vehicle for adding healthful veggies to ones diet... can easily be > >>made more nutritious than canned condensed soups. And as to the > >>salt, no law says you need to use the entire seasoning packet. > > > > > > No law says you have to use *any* of the seasoning packet. Get out that > > shaker of Adobo seasoning! Dice up some leftover meat or seafood (steak, > > ham, shrimp, whatever) and dice up the veggies of choice and add some > > low-salt chicken or veggie broth or your own stock of choice. Add more > > herbs and sauces to taste and add salt to taste. > > > > Having said all that, I like Ramen and don't have a problem with salt. > > > > Jill <--Had a handful of Fritos for a snack last night > > > > > And you aren't going to make anything healthy out of ramen. Read the > label. That stuff is deep fried. You can make it semi-healthy by dressing it up with fresh meats and veggies. ;-) It's better that way anyway. -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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Although MSG is a naturally occuring by-product of cooking, the MSG
used in proccessed foods is a refined product, made from industrial waste. The amount a person will ingest through ordinary cooking is miniscule compared to the refined product. The MSG that is used in processed food is a by-product of industrial waste. No one in his/her right mind would use it at home. |
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