The Seattle Weekly has an interesting take on going through 24 hours and eating ramen with every meal and for every snack. I’m on board with some of these, including the breakfast burrito and the salad (which I’ve tried), but I don’t know about the dessert. The dinner idea looks awesome, it’s basically a Shepherd’s pie, and I may just try that the next time my vegetarian wife leaves town. Here’s a sample from the article with the dinner recipe:
Dinner: Ramen Beef Pie
Now that work is over, you can finally go home and enjoy a nice, giant helping of ramen beef pie. It’s like Shepard’s Pie or Pâté Chinois, a dish they serve in Canada, only ramen style.
1. 2 packages of ramen noodles
2. 1 lb of ground beef
3. 1 can of sweet corn
4. 1/2 c of onion
5. vegetable oil
Cook the ramen noodles in a pot for 3 min. Chop the onions, and in a separate pan, heat the onions and brown the ground beef until fully cooked. Then dump it all into a casserole dish, layer the sweet corn on top of that, top it with ramen noodles, and bake in the oven for 10-15 min. You won’t be disappointed.
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
Garlic salt or Garlic powder
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.
Bullex, a company in China is selling a “Bigger Automatic Instant Noodle Production Line”. The contraption produces nearly a quarter million bags every 8 hours. There’s no price unfortunately, but if you have a large warehouse and can accept delivery by “sea or train” then this is the ramen manufacturing line for you!
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?
Adam Orfale at Kennesaw State in Georgia (USA) created these great photos of ramen for a project in his design class. The theme in these pictures is that you should be more adventurous with ramen and let your imagination run wild when preparing it. As highlighted by these photos, ramen can be taken from a 39 cent package to a fancy meal with some imagination, some extra ingredients and a great recipe or some experimentation. Adam’s photos will be displayed on campus, along with take-home packets of ramen and recipes. As you buy and prepare your ramen this week, try and think of what you could do with your ramen, something you haven’t done before, something different and delicious. If you have any new creative ideas, send them to me: firstname.lastname@example.org.
I will update this post later with some photos from the exhibit.