Super Simple Shrimp Ramen

One of my biggest complaints about most varieties of shrimp ramen is that it is not flavorful enough. Tom in Houston has a solution that’s so obvious, I have no idea why I never thought of it.

Submitted By: Tom
Submitted From: Houston, TX

    Ingredients

  • 1 packet of shrimp ramen
  • 1 cup of small frozen, pre-cooked shrimp

Cook a packet of shrimp ramen. During the last 30 seconds or so of cooking, drop in 1 cup of small pre-cooked frozen shrimp. Let the soup warm back up for a couple minutes. Drain and serve.

You can pick-up frozen small pre-cooked and pre-cleaned shrimp in the freezer section at pretty much any store.

Look What I Got in the Mail!

Nick at Orderramen.com sent me a big box of ramen! Yesterday I was craving some and I was totally out, so this had great timing. I ended up eating the Sapporo Ichiban Shrimp flavor ramen. It was pretty good, but the pan I used was too small and so it didn’t cook right, a rookie mistake. I’d also say that the flavor was very mild, so perhaps this would be better as drained noodles rather than a soup. Over the next few weeks I’ll post some reviews of some of the other ramen that Orderramen.com sells, including a secret one that sounds amazing…

Day After Cook-Out Ramen

Using ramen to stretch leftovers is quite common. This method below is a variation on one of my favorite ways to eat ramen. Since the meat is already cooked you can make this in under 10 minutes from start to finish.

A recipe from Keri, writing from Kentucky:

    Ingredients

  • 2 leftover grilled chicken breasts (or strip steaks, pork chops, whatever may have been on the grill the night before) cubed
  • 3 bricks of Ramen (we liked to match the flavor with whatever meat we were using, although I suppose you could mix it up) flavoring included broken into quarters
  • 1 bag of frozen mixed veggies (any type will do, no need to be picky. I’ve used broccoli, stir fry mixed veggies, garden medley)
  • 2 tbs olive oil (you can use vegetable oil, butter or margarine in a pinch as well)
  • 2 cups of water

Heat oil in the biggest skillet you can find or in a wok if you have one on medium high heat. Once you can see just a hint of smoke (or if using butter/margarine, once melted and getting foamy) dump in the bag of frozen veggies. Cook for about 2-3 minutes, stirring frequently, until the veggies are about semi-cooked. Sprinkle on the flavor packets and add the leftover cubed meat and the raw noodles. Continue to cook until the veggies are almost completely cooked, still stirring frequently to make sure nothing sticks or burns. Add the water and crank the heat up all the way to high. Stir constantly until all the water has been absorbed. If the noodles are still not quite done, add a little more water and cook until done. Toss on a plate and enjoy. This recipe will feed 6 kids and provides three of the original four food groups. If you serve with a glass of milk, you’ve got a balanced meal!

Peanut Noodle Soup

Jilly sent in this interesting sounding soup. I had to ask about the peanut butter since I’ve never added peanut butter to a soup, but Jilly says it’s good. If you guys try it, let me know in the comments. This reminds me that I also need to get some fish sauce since every time I cook, I never have any…

  • 1 package chicken flavor ramen
  • 2 cups water
  • 1/2 teaspoon crushed or minced ginger
  • 1/2 teaspoon minced garlic
  • 1 heaping tablespoon peanut butter (crunchy preferred)
  • 1 thinly sliced green onion + tops
  • red pepper flakes to taste
  • fish sauce (optional) to taste
  • chopped peanuts if not using crunchy peanut butter

Put the ginger, garlic, and flavor packet from the ramen in the water and bring to a boil. Add the noodles and cook as directed. Remove the pan from heat and add the peanut butter, stirring until dissolved. Fish sauce may be added here if you’re using it (I don’t). Pour into bowl and top with pepper flakes and green onion, also peanuts if using. Enjoy!

Ramen is Racist?

Anneli Rufus, the “Comfort Food Freak”, wrote a column last week called “Ramen is Racist”. The headline mainly has to do with the naming of the noodles and Japanese imperialism in the 1930s and 1940s, but no matter what you call the noodles, I enjoy eating them! The article continues with some detailed history on the origin of ramen, the meaning of the Japanese and Chinese words for it, leading into the right way to eat it.

Ramen — although it wasn’t called that, then — first appeared in Japan in 1910, when Chinese cooks at Tokyo’s Rairaiken restaurant created a signature dish comprising broth and Chinese noodles, which were yellower and more elastic than Japanese noodles because — then as now — their dough was kneaded with kansui, a sodium-carbonate-infused alkaline mineral water.

The full article is here.

World’s Cheapest Spaghetti – Ramen

Brandon from Alamaba sent me what is probably the world’s cheapest spaghetti recipe. I’ve never actually put pasta sauce on my ramen, but I don’t see why this wouldn’t work

  • Two bricks of ramen
  • Ragu spaghetti sauce (with meat), approx 1 cup
  • Butter
  • Garlic salt or Garlic powder
  • Italian seasoning
  • Dinner rolls or bread

Boil two bricks of ramen in 2 1/2 cups of water. While that is cooking, add the Ragu spaghetti sauce to a separate sauce pan, stir in some Italian seasoning to taste and heat. After the noodle cook, drain them and mix them into the Ragu. Warm the dinner rolls and then spread with butter and sprinkle with garlic powder or salt.

Ramenburger!

This is an awesome idea: Use ramen noodles to form a bun and make a burger out of it. A genius food vendor in Yoyogi Park (Tokyo) is serving essentially a ramen burger, albeit one with pork instead of beef.

The ramen burger swaps out the bun for grilled ramen noodles and uses simmered pork (chāshū) instead of a beef patty. Standard hamburger toppings are replaced with simmered bamboo shoots (menma), and there are a total of three sauces to choose from: miso, soy and tonkatsu.

Although originally this concept was invented outside of Tokyo, in Kitakata, Fukushima, I had trouble finding information beyond what is posted here. Mainly, I could not figure out the correct Japanese name for this creation, does anyone know?

Full Story

Recipe: The Hunger Eradicator

When I was a kid, I used to put Doritos inside sandwiches sometimes, mainly ham sandwiches, but it also works on PB&J. It gives the sandwich a satisfying crunch and a cheesy flavor. I haven’t done this in 25 years, but it I bet it still tastes good. This recipe reminded me of doing that as a kid, although I never mixed the Doritos with tuna. If anyone is brave enough to try this, post a comment on how it tastes.

  • 1 packet ramen, crushed
  • 1 3/4 cups water
  • 1/4 cup low sodium soy sauce
  • 1 can of tuna, mostly drained
  • 2 tablespoons lime juice
  • 1 tablespoon chopped garlic
  • 2 tablespoons honey
  • 1 handful doritos, crushed
  • 1 hefty dash of cayenne pepper

While its still in the package, crush ramen noodles to your liking. Open only the end of the package, make sure it stays in good shape for use with the doritos. Throw flavor packet in your cupboard somewhere to use at a later time and dump the crushed noodles into a bowl. Add your water, soy sauce, tuna, lime juice, garlic and honey to the bowl and mix thoroughly. Microwave on high for four minutes. While its in there, take your handful of doritos (maybe 15 chips, 20 at the most) and put them in the empty ramen bag. I use the Sweet & Spicy doritos. Add your cayenne pepper to the bag as well, hold the top closed and crush your chips. After the four minutes is up, remove ramen from the microwave and add crushed dorito mixture. Mix well. Place the bowl back in the microwave for another 1-2 minutes (depending on altitude, as you want it to set like a thick stew as opposed to a soup). Remove, allow a few minutes to cool, and enjoy.

Just a note: If the contents of your bowl looks like lumpy sludge, then you did it right. Don’t look at it, just eat it. Trust me, looks can be deceiving.