This week I finally heard about “rice ramen” from Lotus Foods. Rice ramen is gluten free and frankly looks a bit more adult and probably healthy when compared to your average ramen. Recently I’ve been trying to eat less processed and more natural foods (which generally means little to no ramen), but this product looks promising. It’s organic and has less sodium than your average pack. The other thing is that with the different varieties of rice the noodles have lots of interesting colors that would be some interesting dishes. Take a look at these purple forbidden rice noodles.
As for the gluten, I’m not gluten free, but a lot of people are for a lot of reasons and I know that having a quick option is nice.
I have not seen these in stores around here but you can buy them online from the link above. If you guys try it please leave a comment about it and let me know how you like it.
Hans from the Ramen Rater is looking for people to join a Ramen Rater Fan Club. Joining this club will get you some exclusive content and also help out with the hosting bill for Hans. Hosting a growing site like his is certainly not free!
I first heard about ramen burgers a couple weeks ago and I’ll admit I was curious. Finally this week, they arrived in my town, where foodie hipsters are slowly bringing in new and interesting foods mostly via local food trucks. If you’ve not heard of this before, basically a ramen burger is a beef hamburger that uses cooked and then grilled ramen as a bun. The sauce adds the umami and the green onion, crunch and color.
Unfortunately, I’ve not had a chance to have one of these yet, and so if you have, I’d love to hear your opinion on it. Was it good or just hype?
Westword has an interesting article, that while focused on some Denver restaurants, provides a brief explanation of the difference between ramen and pho. I’ve had and love both, but I’ve never seen pho at the store for 20 cents a pack.
Here’s a snippet:
In a bowl of ramen, the long, curly noodles are made from wheat, which has the structure-giving gluten that pho’s rice noodles do not. Ramen stock is darker, richer and cloudy, often made from pork bones cooked at a rolling boil, whereas the base for pho is traditionally made from beef and scented with star anise, cinnamon and charred ginger.
Yesterday I received two emails from different people with new flavor suggestions. I happen to like both ideas and so to celebrate the end of March Madness here in the US and to celebrate the fact that I’m a month behind in thinking about this, I’m starting a new flavor battle. Each round will feature 2 flavors. The winner will advance. I plan on running this all summer, so send in more ideas if you have them.
In the city of Makati in the Phillipines, in a ramen restaurant called Mitsuyado Sei-Men, you can apparently get a cheese dipped ramen dish. I love traditional ramen, and like the author of this article, I bet I’d never order this, but apparently it was good!
My wife’s tsukemen arrived, served beside its bowl of dipping sauce, redolent of the wondrous reek of parmesan on top and with a small bowl of luminescent melted cheese by its side. Mixed together, it looked like a hearty plateful of spaghetti with cheese sauce. Going against every instinct of what is sensible and right in this world, one takes a few strands of this with one’s chopsticks, and dips it into the sauce, a rich but subtle shoyu-derived broth, nothing too strongly flavored. It’s a bite of starchy umami-coated goodness with a soothing warm chaser. The double-cheese sauce is the ace-in-the-hole for this restaurant, which might otherwise not bob its head above the crowd in the competitive ramen wars of the city.
I can’t get the idea of alfredo pasta out of my head when I think of this dish. When I order ramen, I order it for the steamy warming pork broth and the texture of the noodles, not for parmesean, would you guys be brave enough to try this?
If you’ve never had fried chicken and waffles, you don’t know what you’re missing (I’m looking at you, people in the Boston area). Now you can take the yummy, buttery, maple goodness and have it in ramen, as long as you move to Cleveland and go visit Noodlecat.
Hans at the RamenRater sent me a note about this story. As a person who loves spicy noodles and is glad to see them so prevalent, I was excited to read this. I’ve had a few of these and I really enjoy #8 and #5.