More FAQs

About this blog…

  1. How old is this Blog/Site?
  2. I started this blog my freshman year at UM-Rolla. That was 1995/1996 timeframe. At the time the page was a set of static HTML pages. This was back in the day when Netscape Navigator was the cool web browser and “page backgrounds” were a cool new feature.

  3. What is your favorite brand of ramen?
  4. I really don’t have a favorite brand. I think that ramen is really what you do with it, meaning, it depends alot on what you add to your noodles. For the bowl-noodles, I really prefer the Japanese brands, but for regular ramen, any brand is fine. When I was in college, I liked Smack Ramen, mainly since it was cheap.

  5. Where do you live now?
  6. I live and work in Fort Collins, Colorado. I have also lived in Dallas (Plano), Texas, and Charleston, West Virginia.

  7. Do you work for, or represent, a ramen manufacturer? Can I complain about bad ramen to you? Can you send me free ramen?
  8. No, No, and No. I run this site as a hobby. If you want to contact a ramen manufacturer, use the links on the right hand side.

  9. How much time do you spend on this site?
  10. Since I switched to the blog, the site is very easy to maintain. I spend some time with postings and fighting comment spammers, but thats about it. My guess is 2-3 hours per week.

Poggri Noodles

Hopefully Poggri isn’t a swear word in Korean. Anyway, Troy writes from South Korea…

Hey first of all, it’s great to see such a website actually exist on the web! Didn’t know you guys (wherever you are) love Korean ramyun as much as the natives here in Korea.

Well it’s not really a recipe, but this is what many soldiers do while they serve in the military. Just a reminder, in Korea all men above 20 have to serve the military/police or social volunteers for 2 years.

Get a noodle, and break the noodle into half or more. Then carefully open up the top of the package, and pour the soup base and additives. Don’t put all the soup base if you don’t want it too salty. Boil the water and pour into the noodle bag. Don’t put too much water because the bag might break. The point is not to leak any water. Use one of those instant wood chopsticks or some kind of a clamp to close up the lid.

Wait for around 3-4 minutes, then you’re ready to eat. It’s kind of an alternative to instant cup noodles, and it certainly does taste different from ordinary cooked ramyun. But almost all Korean men in the military have done this, because it’s easy to carry, cheaper and more variability than cup noodles. You kinda get sick of cup noodles when you eat too much, but somehow these ‘poggri’ noodles get addicitive when you become used to it. I highly recommend Shin Ramyun, Seafood Ramyun by NS (the one with the squid), Ansungtangmyun and Japaghetti for this job. For Japaghetti, make sure you pour out most of the water first then mix the soup base and oil.

poggri

Cabbage/Lime Ramen

This one sounds interesting, although I hate cooked cabbage.

Submitted By: Liz
Submitted From: Brownsville, TX, USA

    Ingredients

  • 1 Package of Ramen (chicken flavor)
  • Shredded Cabbage
  • 1 Lime
  • Salt, Pepper, and the seasoning packet from the ramen

Boil the ramen noodles with 1.5 cups of water. Once it is almost done (2-3 mins), add 1-2 cups of shredded cabbage and add seasoning packet. Cover and cook on medium-low for 1 minute.

Once served, add lime juice, salt, and pepper to taste.

Georgia-Style Ramen Noodles

Submitted By: Mico Tek
Submitted From: Georgia, USA

Listen up, bubba, ’cause this is how you cook it right.

Take any flavor Ramen noodle you want–preferably chicken, beef, or shrimp.

Cook it per the directions, but DON’T ADD IN THE PACKET OF SEASONING! Hold that aside, then strain the noodles.

Heat your stove top to “High” and let it warm for three and a half minutes.

Place a large size frying pan on the stove for forty-five seconds to get the pan nice an’ hot.

Take three tablespoons margarine and drop it in the hot pan, then add half a teaspoon salt, half a teaspoon pepper the packet\’s seasoning and a smidgen of garlic.

Drop the strained noodles into the frying pan and stir briskly, being sure to turn the noodles so that all portions are covered.

Fry it up for about a minute, maybe two, then serve.

Guaranteed to taste better and raise your cholesterol. But hey, wouldn’t you rather die happy eating what you want than live forever eating grass and tree bark? Of course, maybe that’s a southern thing.

Nori Negi Ramen

An interesting recipe all the way from Japan… Good luck finding all the ingredients!

Submitted By: Robert Nogawa
Submitted From: Japan

Ingredients

  • 2 Sheets of Nori (10in X 10in)
  • 1 Pack of Shio Ramen or Shoyu Ramen
  • 2 oz of green long onions (Naga Negi)
  • 1 oz of thin sliced salami
  • 0.2 oz of sesame oil
  • Large pinch of garlic powder
  • Large pinch of blk pepper
  • Dash of Tobanjan (Chinese Hot pepper paste)

First slice very thin Long green onion about 4 inch. Place in a mixing bowl and soak in water until the strong odor of the onions leave (soak about 10min). Drain water well and leave onions in bowl. Slice salami thin and add to bowl, add sesame oil, garlic powder, blk pepper and tobanjan. Mix and toss well until you get a oriental green onion salad, this will be one of the topping of your Ramen. Next turn stove on HOT and cook the Nori on both sides lite until nice aroma rises from the Nori, cut the 2 sheets of Nori into 4 small sheet and set aside, Cook your ramen and place in your favorite RAMEN Bowl, Top ramen with onion and then Top around with grazed Nori.

When eating try to pick up the Nori and some onion along with noodles. This is a Popular dish in all the Ramen shops or shacks in Japan.