Kevin sent me this variation on the standard “Break” recipe, taken made by the inmates at the Northern Correctional Facility in Moundsville, WV. Moundsville is a dreary town as I remember it and I bet the prison isn’t much better. He says, “the prison’s inmate store sold all of the ingredients. Sometimes upwards of six or seven inmates would contribute an ingredient so all could enjoy a good, filling meal, with a small investment. Since we weren’t allowed knives, we used the pull-top can lids to dice the cheese and pepperoni. It was a hard job and your hand would be cramping toward the end.”
This recipe makes two decent sized portions, or one for a big eater. Double recipe for more portions.
1 bag of Ramen noodles, beef flavor preferred, but chicken will do
1 can of chili with beans (we used Castleberry’s brand, individual size. You can also substitute a can of beef stew)
1/4 to 1/3 stick of pepperoni, diced (which can be bought already diced on the street)
1/2 cup of diced Longhorn or Cheddar cheese (about 1 cup shredded on the street)
1 deli pickle, diced (optional)
1 small onion, diced (optional)
Salt, pepper and garlic powder to taste
Follow the microwave instruction on pack using whole flavor pack, but crumble noodles. Drain excess water from noodles when done. In a separate bowl, microwave the diced pepperoni on several layers of paper towels for a minute at a time and stir between heating, to cook off the grease. This makes the pepperoni crunchy, but don’t cook it too long or it will burn. Heat chili (or beef stew) for two minutes and stir in diced cheese. Stir in cheese and heat longer to melt cheese if needed. Pour all ingredients into a big bowl (sometimes a trash bag was used if it was a big break) and mix well. Serve with sliced bread or crackers.
In the city of Makati in the Phillipines, in a ramen restaurant called Mitsuyado Sei-Men, you can apparently get a cheese dipped ramen dish. I love traditional ramen, and like the author of this article, I bet I’d never order this, but apparently it was good!
My wife’s tsukemen arrived, served beside its bowl of dipping sauce, redolent of the wondrous reek of parmesan on top and with a small bowl of luminescent melted cheese by its side. Mixed together, it looked like a hearty plateful of spaghetti with cheese sauce. Going against every instinct of what is sensible and right in this world, one takes a few strands of this with one’s chopsticks, and dips it into the sauce, a rich but subtle shoyu-derived broth, nothing too strongly flavored. It’s a bite of starchy umami-coated goodness with a soothing warm chaser. The double-cheese sauce is the ace-in-the-hole for this restaurant, which might otherwise not bob its head above the crowd in the competitive ramen wars of the city.
I can’t get the idea of alfredo pasta out of my head when I think of this dish. When I order ramen, I order it for the steamy warming pork broth and the texture of the noodles, not for parmesean, would you guys be brave enough to try this?
Fox News Magazine contacted me last week about a story on how to spice up pre-packaged ramen, I was super busy at work and didn’t have time to send them anything, but the result is still good. One thing most of my recipes lack is a picture, and that’s why I’m linking to this, it’s often difficult for me to pick a recipe without one.
Out of all these, the first is my favorite, mainly because it’s so simple and it features Sriracha sauce.
If you’ve never had fried chicken and waffles, you don’t know what you’re missing (I’m looking at you, people in the Boston area). Now you can take the yummy, buttery, maple goodness and have it in ramen, as long as you move to Cleveland and go visit Noodlecat.
Most people are visual about food, for example, I almost always end up picking something off the menu that there is a picture of. Even better are pictures in recipe books, and topping that are videos of recipes. The Huffington Post has a slideshow and series of videos on how to make some good (and some bad) ramen recipes. My personal favorite from this list is the Kimchi Ramen Grilled Cheese Sandwich and the Asian-Style Ramen Noodle Pancakes. For the videos, the Ramen with Peanut Butter is my favorite, peanut butter and sesame oil are a good and cheap ingredient to add to your noodles.
Chinese restaurateur and chef Cui Runguan is selling robots that can hand slice noodles into a pot of boiling water called the “Chef Cui”. I’ve never seen noodles made this way, only spun and sliced and stretched, so this is interesting. The video mentions a “windshield wiper” motion, which is apparent as you watch the slicer move back and forth. Also interesting to note, I could hire a chef in China for $4700 per year! I’ve posted about noodle bots here before, but this one is a bit different in that it’s just slicing the noodles into boiling water.
Sandra writes in with this interesting recipe. First of all, I didn’t know that canned tamales existed. I’d never even had a tamale until I was about 25 and living in Texas and I found that I really like them, the canned ones though? Who knows. I do like Wolf Brand Chili. I highly advise you to not real the nutrition label on either can.
4 pkg Ramen noodles (no seasoning packets)
1 15 oz can of Wolf Brand Chili
1 15 oz can of Hormel canned tamales
grated cheddar cheese
Open chili and tamales. Remove paper from tamales add the tamales and chili to a saucepan. Heat them together, slowly. Cook ramen noodles until done and drain. Pour chili and tamales over ramen and add the cheese. Stir together and serve. Makes enough for 4 people.
Hans at the RamenRater sent me a note about this story. As a person who loves spicy noodles and is glad to see them so prevalent, I was excited to read this. I’ve had a few of these and I really enjoy #8 and #5.
A couple days ago, I was making lunch for my son and decided to dig into my goodie box from Orderramen.com. After digging through things, I decided to try something I’d never had, Nongshim Potato Noodle Soup. These noodles, as the title suggests, are made with potato flour, but as I found out they are not gluten free, the 2nd ingredient on the package is wheat gluten. (This is not an issue for me, but I know it is for some people). The soup base is a beef base, with a slight spiciness, and it comes with a dried vegetable pack that includes green onion and large garlic slices. The noodles were quite firm after cooking, not in a bad way, but in a way that suggests that they would hold together for a long time.
Unfortunately after I cooked these, I made a mistake, I drained them. What I found is that these noodles, when drained, tend to stick together, and they get worse as they sit on your plate. I had to cut them with a knife so that my kid could eat them without picking up the entire pile of noodles at once. We both liked the flavor, but I really recommend eating these as a soup! If I eat these again as a soup, I’ll do a more thorough review.
Note: these are not available yet via Orderramen.com, but there’s lots of other good stuff there including Nongshim Black, one of my favorites.
I was pretty excited to try this new Korean ramen from orderramen.com. The Ottogi Kiss Myon is a spicy, brothy, chicken flavor which I found really lived up to the description. First, I cooked this one exactly 3 minutes as the website recommends, not the usual 4 or longer for other “gourmet” noodles. I found the broth to be rich and flavorful, it was not a thin watery broth, it was hearty and full flavored. The spice level was enough to keep me interested, but not eye watering. The noodles themselves were a great texture, but be careful not to cook too long, I think these were thinner than usual. I think this would be a great one to add green onions or thin sliced carrots to, in order to bulk up the dehydrated vegetables, and perhaps an egg too.