More About the Wheat Used to Make Ramen than You Wanted to Know

Farm Weekly has a story about Australian wheat and how it was bred so that they could sell it to make Japanese ramen. It’s way more detailed than you’d ever want to know, but it has a great pic, which I’ve included here:

RECENT changes to wheat classification in WA will aid the development of new market opportunities in the Japanese noodle market for Western Australian wheatgrowers.

The Department of Agriculture and Food was instrumental in generating the change, which will open the way for suitable hard wheat to be sold to the ramen noodle market.

Eating Ramen in Lab Coats

Super Spicy Indian Potato Curry Noodles

Esha sent me this interesting sounding recipe. It uses Maggi Masala Noodles, which look just like ramen to me. The are also 100% vegetarian, which is a good option for the veggies out there. This recipe also follows my sri raicha tenant.

  • One packet of Maggi Masala Noodles
  • One potato, peeled and roughly chopped
  • One onion, diced
  • One tomato, chopped
  • Sri Raicha sauce

Boil the potato until soft, add onions and let that boil for a while. Add chopped tomato. Then when onion is transparent, add the noodles. After a minute put one table spoon of sri raicha sauce. Let it cook until almost all the water is gone. Add the flavor packet. Drain the water and enjoy.

Esha adds, “My mom would make this recipe sundays ofr breakfast when we were growing up. It was our treat!”

Trail Chef: Uncommon Ramen

Backpacker Magazine has an article with some interesting recipes, including a sweet breakfast ramen.

If you had to pick the Official Food of Backpackers—the beloved staple that almost all of us consume at some point during our trail travels—it would probably be gorp. But a close second would be ramen (also the official food of college students). Invented by Japan’s Nissin Foods in 1958, instant noodles are tasty, fast, lightweight, calorie-rich, and cheap (ten packets for $1 is not atypical). In fact, when it comes to sheer number of calories per dollar, only a stick of butter beats them.

The only people who might love ramen more than hikers are the Japanese: In a 2000 poll by the Fuji Research Institute, citizens ranked instant noodles as the No. 1 20th-century Japanese invention—ahead of karaoke (No. 2) and personal stereos (No. 3). Some brands do have questionable ingredients, like the flavoring MSG (it can cause wicked migraines in some people), but groceries now sell all-natural versions, too. But why confine ramen just to dinner? Here are two sweet breakfast and dessert recipes to broaden its culinary horizons.

Full Story