I think it may have been years since I’ve eaten a hard-boiled egg, but this sounds pretty good.
Submitted By: Pat Allard
Submitted From: Arroyo Grande, California
- 2 pkgs any flavor Ramen noodles
- Soy sauce to taste
- 2 hardboiled eggs
- 4 chopped scallions or green onions (tops too)
- 6 thin slices of roast pork
Prepare the hard-boiled eggs, peel after cooking. Cook then noodles according to package directions, when they have finished cooking, pour noodles and liquid equally into two large bowls. Cut the eggs in half, and lay both halves (4 total “halves”) of the hard-boiled egg on top of noodles. Next, place the sliced pork on the noodles, and generously sprinkle with the green onions. Add soy sauce to taste.
My parents just returned from Italy, where, apparently ramen is on the menu! (Look at the bottom of the pic).
Okay, so it’s not really a major, but still UCLA recently held a symposium on Japanese Studies. One of the attendees, George S. Solt, from UC-San Diego presented his thesis on: “”Everybody Loves Ramen: Changing Dietary Habits and the Popularization of Chinese Noodle-Soup in Modern Japan”. The article explains some about the thesis paper, but I didn’t get a link to the whole thing (if you have one, please add it in the comments).
LINK to the story about the thesis
PS – Too bad I’m doing a non-thesis Master’s degree…
I upgraded WordPress yesterday. If anything is acting screwy, please let me know in the comments of this post.
Yes, it’s for sale, in Japan anyway…
[EXCERPT] “Canned ramen noodles developed by a Tokyo ramen shop owner and a food company have proven far more popular than expected and are in short supply.”
I guess we are in the summer doldrums for ramen news, but I did find this highly creative recipe in my recipe box. This one is somewhat hazy on the details, so have fun with it.
Submitted By: Julian
Submitted From: Boston, USA
- 2 pkgs. ramen (Refer down below)<
- 1 pkg. Button Mushrooms or other mushrooms, in small slices.
- 6 slices of bacon, chopped
- 1 pkg. frozen vegetables
- oyster sauce
- soy sauce
- grated cheese
- salt, pepper, and herbs
- hot sauce
- 2 pkgs of ramen seasoning
Making the Cake “buns”: Start by moistening your ramen, so that it you can take apart the brick easily, splitting it in half horizontally.
For the sauce: Take your ramen seasoning and the other 8 seasonings (oyster, soy, grated cheese, salt, pepper, and herbs, and optionally, hot sauce) and mix thoroughly. The amounts for the 8 seasonings are entirely up to your tastes!
Cooking: Heat some oil in a large pan, adding your frozen vegetables first. After that, add the the bacon and mushrooms. Cook or a couple minutes, then, add the sauce. After everything is cooked, set aside, or place it fridge.
Baking: Grab the “cooked mix” and spread/lay it out on one ramen “cake”, placing the “cake” other on top. Heat oven to 350, and bake until nice and golden brown Eat and enjoy!
Down to 40 recipes in my inbox. I’m actually tired of non-stop recipes, but the Ramen news has been a bit boring recently. Personally, I’m a bit suspicious about mixing garlic, lemon pepper, and milk, but hey, maybe it’s good.
Submitted By: Lynn
Submitted From: Monroe, WA, USA
- 1 package ramen
- garlic powder
- lemon pepper seasoning
- spaghetti seasoning
- black pepper (optional)
Prepare ramen in the normal way. When noodles are fully cooked, drain most of the water, leaving 2-3 tablespoons in with the noodles. Add the seasoning, 1-2 teaspoons each of garlic powder, spaghetti seasoning, and lemon pepper seasoning. If desired, add the black pepper. Then add 2 tablespoons milk and mix well. It is even tastier if you let it sit for a few minutes and let the liquid be absorbed into the noodles!