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.