What puts the Oriental in Oriental-flavored Ramen?

Hyphen Magazine asks, “What puts the Oriental in Oriental-flavored Ramen?”

I haven’t seen Oriental flavored ramen here in the stores for awhile now, it seems to have been replaced with more and more spicy flavors, but I won't complain.

Smoked Mussel Ramen

I have never purchased smoked mussels in oil, or any mussels in any substance in a can. I did once eat some sardines that someone brought to a Boy Scout camping trip once. It was dark and I was hungry. I bought another can a few weeks later and found that I couldn't eat them in the light. Are smoked mussels cheap protein like sardines or are they something you can only get at Whole Foods?

Submitted By: River Styx

Submitted From: California!


  • 2 packages Chicken Flavored top ramen
  • Regular sized can of stir-fry straw mushrooms
  • One can Smoked Mussels in oil
  • Garlic Powder
  • Onion Powder
  • Thai Chili Sauce (Tastes sweet/hot)
  • Oyster sauce (Suggested)
  • Cooking oil
  • Chop sticks (Forks are so boring)

In a pot: Boil water, crush the noodles into smaller cubes of four (Crush them in a bag one way, then another) Toss the noodles in, be sure not to overcook. They should still look/taste/feel slightly undercooked when done. Drain completely with a strainer, add the seasoning packet and stir. Put this off to the side. In a frying pan: Light oil, Medium heat. Wait until warmed up. Throw in the whole can of mushrooms (After you drain the water) and the whole can of mussels (After you drain the oil) Season with garlic and onion powder and oyster sauce (It is up to you the amount you use) Cook for about 4 minutes, stir often. Throw in the seasoned noodles. Lower heat slightly and then cook for another 5 minutes or less. Keep stirring until mushrooms/mussels are well blended with the noodles. Should be nice and hot and the noodles should be perfectly done. Pour out onto a plate, use your "Thai chili sauce" on each bite for an extra sweet yet spicy taste. If you shopped around and got the best prices, this whole meal should cost roughly 2.50$, serve with a side of vegetables and possibly some mashed potato for a meal that will keep you full most of the day. Credits to me 🙂

Edit: Finally gave this a title. I suck at WordPress.

Yakisoba? Ramen

I’ve been holding this tasty but long rambling recipe for over a year now. It’s finally time to post. Aside from capitalizing some letters, I’m leaving this gem alone. Remember to stop at every step and clean, per the instructions! 😉

Submitted By: ghostb0y

Submitted From: Iowa/Hawaii/North Carolina


  • three packs ramen. (pork, mushroom chicken, chicken)
  • one medium-large carrot
  • a small bunch cilantro
  • sangria (optional)
  • shoyu (a type of soy sauce)
  • 1-2 tablespoon oil
  • four tablespoons sugar
  • water
  • one egg
  • 1 bay leaf
  • black pepper
  • minced garlic

Cooking Equipment Required: nonstick pan, plastic spatula, knife, cuttingboard, any other measuing tools or portion bowl if you need them.

This is more less a lesson how to make maybe one of the most badass ramen dishes you've ever had. I'm not give exact cookin time and what nots because my gear is different then yours. and you prolly wont follow the directions to the tee anyways. Theres a million ways to do it, this is just the most common way i get the job done in my tiny ass apartment.

Fill large nonstick skillet with about a two or three cups of water, add bay leaf and red pepper, and boil for five minutes. Pour this bay water out and set aside. Clean mess made thus far. Place sugar in pan along with a dabble of water. crank stove on med-high and cook until sugar is dark brown, like almost too brown but just on the edge of being burnt. be care it can easily go over board if your not paying attention. stir it but kind of shaking the pan. one its done your going to add the bay water to the pan. PLEASE BE CAREFUL!!!! It's going to snap crackle and pop violently. Sugar cooked at this stage is VERY HOT, the water will turn to steam and throw the sugar up into the air, it will burn you instantly.

Fill the pan with more water, enough liquid to cook your ramen noodles. add all three seasoning packets and a few shakes of shoyu. Bring to a boil. Clean mess made thus far. While waiting for bay water/sugar to brown/soup to boil, you can do these things; break each block of dry ramen into fourths, set aside slice carrot thin on hard bias, set aside on different part of cutting board not being used or a small bowl. mash garlic with blade of knife against cutting board, mince, set aside on different part of cutting board. give the leaves of the cilantro a good tear or two. with your hands if you have long stems just run your knife through it once to cut them down to edible size.

So now we are ready to cook noodles. add your noodles to the soup. cook it until they get to a medium well- very well. drain. yes that super complicated involved soup/stock we made. drain it, throw it away, unless you want to save it for something. that flavor is now in the noodles. so soup is not nessiscary. set noodles aside. clean mess made thus far. CLEAN YOUR PAN. clean pan is important every step of the way because clean stuff performs better. better performance = awesome ramen noodles. NOW OVER HIGH HEAT. (because we are simulating what a wok does.) add a tablespoon of oil to your pan. hot pan, cold oil, perfect saute. the egg. im a bachlor, im also a freelance chef with serval years of professional cooking experience and three years of culinary arts school. YOU COULD crack the egg into a bowl and whip it. add it to the pan cook it, and slice it. but that makes a fucking mess. more dishes to do. it would like nicer. depends one who your trying to impress. i just add the egg to the pan and kind chop it with my spatula as i cooks. neext add your carrots, then garlic. cook to your liking. i love char, but not mush, are we all fimilar with the term al dente? add your noodles. add another table spoon of oil. toss noodles in oil, coat evenly. add cilantro. toss. wilt cilantro a lil. add a few shakes of shoyu, add this to the pan as even as possibly. dont just drop a bunch of soy in one spot. make it even. toss cook for a minute or two. toss. i high sear/hard brulee on noodle. so that that way it's kind crunchy, chewy, soft, tasty. remember "Al dente" for those of you who think you can cook. finish with a sprinkle of sangria wine over the top. and a toss or two. plate up, looks cool on a black plate. stuff some chop stick in it for the oriental flare garnish with some sesame seeds. clean mess thus far. eat. dishes. sleep.


see? this can serve two smaller portions. im a heavy eater and bicyclist so i eat the entire thing to myself most days. variations: celery, scallion, mushroom, bean sprouts, pork, chicken, beef, tofu, young ginger, peanuts, onions, eggplant, zucchini, fish, shrimp, scallops, it seems involved. but is your good you can make it in no less then 15 minutes. remember: you can still be poor and not eat crap. unless your spending all your money on drugs or liquor, you can afford to buy a few thing to jazz up your ramen noodles. experiment. there's a million different way to do this shit. not knowing how to cook is like not knowing how to fuck. you have to eat for the rest of your life. so your going to need to know how to cook. women have no place in the kitchen, they will prolly screw it up. there no excuse for a man who doesn't know how to cook. start with a clean kitchen. even if your really hungry and anxious to get cooking. start with a clean kitchen, it will make cooking a hell of a lot easier for you. cleanliness if next to godliness. clean as you go.

Ramen Robot

I’d love to have one of these at home:

MINAMI-ALPS, Yamanashi — “Momozono Robot Ramen,” a ramen shop that opened here in November last year, is gaining popularity not only for its delicious ramen noodles, but for its robotic chef.

The ramen-making robot was built by 60-year-old shop owner Yoshihira Uchida, who spent about 20 million yen on its construction. Customers can place their orders on a computer in the shop, customizing various aspects such as the levels of soy sauce, salt, and richness of the soup. Uchida says there are 40 million different flavor permutations.