Kentucky Eats Ramen

This is another “start of school, students eat ramen” story that comes out every year, but hey it mentions my site.

http://www.kentucky.com/mld/kentucky/entertainment/dining/9904635.htm

But one has to wonder: Doesn’t eating all those ramen noodles get old after a while? Of course it does, if you’re just eating noodles and seasoning. The trick is to get creative.

There are several published cookbooks available at Amazon.com, but in the true cheap-o spirit of ramen, you can get plenty of recipes for free at www.mattfischer.com/ramen.

Here Comes Ramen, the Slurp Heard Round the World

Thanks to Jim, who pointed out this excellent New York Times story on Ramen.

Here Comes Ramen, the Slurp Heard Round the World

The article has pictures of some tasty looking ramen and pointers to New York’s finest ramen establishments.

Here is a small excerpt:

“Ramen?” you ask. “That plastic-wrapped block of dry noodles and powdered soup?” But freshly made ramen is another thing altogether. In Japanese ramenyas (ramen shops) a bowl of ramen holds a house-made soup, springy noodles, the chef’s own tare (a mix of soy sauce, sugar and rice wine to flavor the soup) and exactly six traditional toppings. The wait at top Tokyo ramenyas can be up to three hours.

Note that only the first page of this is viewable without the annoying registration. (To avoid this registration, try )

New Webhost!

I have a new web host to go with my new site. My new host has some killer options and a nice simple web interface for when you are too lazy to do stuff by hand. The only “drawback” is that I have to pay for it myself. Its pretty cheap (like ramen), but I am still taking direct donations to pay for the site. If you like the recipes, donate a buck or two for my hosting fees. (The donations go right to the hosting, so unfortunately, I cannot use them to buy ramen.)


Donate towards my web hosting bill!

New Site!

As you can see, I have a new site, powered by WordPress. The new blog format will make it easier for me to post reipces. It will also mean that you guys can rate recipes, and also post comments on them (although I may initially have some features disabled until I figure out what I am doing).

If you want to, you may still visit the Old Ramen Page.

Thanks to all the people in the WordPress forums who helped me port my custom perl script so that it would import entries.

Enjoy!

Egg Drop Ramen

Submitted By: Trevor Marty

Submitted From: Rochester,MN

    Ingredients:

  • 1 package ramen (any flavor)
  • 1 green pepper
  • some baby carrots
  • 1 or 2 eggs – depending on how many eating
  • 1 tomato
  • couple of mushrooms sliced
  • water (obviously)
  • Olive oil
  • Optional: Cumin
  • Optional: Oregano
  • Optional: Curry
  • Optional: Red wine/unless its shrimp noodles then white
  • Optional: Crunchy peanut butter makes a nice peanut sauce.

Water in the pan while its heating cut you veggies. When water starts to bubble throw the noodles and the carrots in. Wait till near the end to put the peppers in. (I like them crunchy). When water enters a rolling boil drop the egg or eggs in the water. (looks very trippy) This is also the time to put the peppers in. Leave the cap off, as it will just boil over then. Let this go for a little while, then drain water leaveing enough on the bottom to mix flavor packet. (Only use half) That’s when you will add the other ingrediants as well. Add to taste. Beware to much wine though — just a dribble or two. Through the tomatoe and the mushrooms on together, not while cooking as they get really soggy.. If you’ve decided to use the peanut butter it’s best to slowly heat this in a seperate pan, adding curry to taste. Then slowly stir it into the noodle dealy. Very nice. Enjoy.

Thai Chicken Peanut Ramen Salad

Submitted By: Christopher

Submitted From: Philly, PA

    Ingredients:

  • 2 packs of chicken flavor ramen noodles
  • 1/2 cup of already-cooked or leftover chicken, shredded
  • 1 carrot, sliced with a vegetable peeler
  • 1/2 cucumber, peeled, seeds removed, and sliced thinly
  • Spicy Thai peanut sauce (of you can’t find it bottled, see recipe below)
  • Optional: 1 thinly slices scallion as garnish

Cook ramen noddles according to package, including 1 packet of seasoning in cooking water. Hold onto other packet for another recipe. Drain and toss with other ingredients, adding peanut sauce until evenly coated, but not runny. Chill slightly or serve at room temperature, garnishing top with scallions. Makes great leftovers and is a nice light meal for warm weather.