LA County Orange Chicken Ramen

The comments responding to this post are full of hidden jail gems for recipes. The one I just found was for Orange Chicken, similar to this Orange Chicken in jail recipe but not the same. I’m leaving the original formatting since it makes for a better read. Note that this could also be called Grape Chicken, a recipe you won’t find anywhere else.

Submitted by: Chris
Submitted from: LA County Jail, Los Angeles, CA

One of the best things I used to make in prison was orange chicken. You will need pork cracklins, the big ones from the commisary not from the packages, a lot of jelly, onion, jalepeno, and hot sauce. Boil water in a hot pot, if you are in county, use hot sink water. Put all of the pork cracklins in a plastic bag and add water, let sit for several minutes. Once the cracklins are soft drain the water and then put the cracklins in a bowl. Add a lot of grape jelly and mix up. Break a state razor and cut up the onion and jalepeno very finely. Mix everything together. Then cook some instant rice or ramen and put the mix on top. It was one of my favorites you can also add a little bit of chopped up oranges to it.

Review: Shin Ramyun Black

Tonight I opened the crown jewel of my box o’ ramen from, NongShim Shin Ramyun Black. NongShim released NonShim Shin Ramyun Black, a gourmet style ramen, to celebrate their 25th anniversary of Shin ramyun and I think that they really hit the mark with it. It has two soup base packets and a pack of dehydrated vegetables and beef. As I cooked it, I could immediately smell the garlic and spice coming from the pan. It cooked for about 5 minutes (4-5 minutes are recommended) until the noodles were soft but still chewy. When it was done, the broth was orange which promised a good spice and not at all thin or watery. The flavor lived up to the aromas. The ramen had a good spice that left a little burn on your tongue. I could also really taste the beef and garlic. Overall the flavor was perfect for a cold fall night. The dehydrated vegetables and beef were good and I'm pretty sure I saw a couple large slices of garlic in there too. The best part is that this ramen really fills you up, I am totally stuffed. I think this is because this ramen pack is larger than your standard size and the noodles are not as thin.

Now this ramen is gourmet, and so it costs a bit more than your average ramen, but in my opinion, it's worth it. This ramen is the 1%.

I took a few pictures of the bowl, but my camera mangled the colors so I'm not posting them. Here is a pre-cook shot:

Hans over at ramenrater has a great review with better pics here.

Super Simple Shrimp Ramen

One of my biggest complaints about most varieties of shrimp ramen is that it is not flavorful enough. Tom in Houston has a solution that’s so obvious, I have no idea why I never thought of it.

Submitted By: Tom
Submitted From: Houston, TX


  • 1 packet of shrimp ramen
  • 1 cup of small frozen, pre-cooked shrimp

Cook a packet of shrimp ramen. During the last 30 seconds or so of cooking, drop in 1 cup of small pre-cooked frozen shrimp. Let the soup warm back up for a couple minutes. Drain and serve.

You can pick-up frozen small pre-cooked and pre-cleaned shrimp in the freezer section at pretty much any store.

Look What I Got in the Mail!

Nick at sent me a big box of ramen! Yesterday I was craving some and I was totally out, so this had great timing. I ended up eating the Sapporo Ichiban Shrimp flavor ramen. It was pretty good, but the pan I used was too small and so it didn't cook right, a rookie mistake. I'd also say that the flavor was very mild, so perhaps this would be better as drained noodles rather than a soup. Over the next few weeks I'll post some reviews of some of the other ramen that sells, including a secret one that sounds amazing...