I remember the first time I had Ramen noodles I thought to myself, “Wow! These Ramen noodles taste like I don’t get paid until next Friday!” In reality, I’m a lot like Ramen noodles. I’m always in hot water, I lack taste and I always need dough.
Seriously though, Ramen noodles have been around for centuries. They are really Soba noodles and were often referred to as “Hand-pulled noodles”. By the early 1900’s Chinese restaurants served bowls of “Hand-pulled noodles” in pork broth with chopped scallions and soy sauce.
In 1958 a Taiwanese-Japanese food guru came up with the instant noodle, the greatest Japanese invention since Geisha girls. By the 80’s Ramen noodles swept through college dormitories, crack houses and bowling banquets like wildfire.
And last year Keizo Shimamoto introduced the Shoyu Ramen Burger, an exotic burger sandwiched in a Ramen noodle bun at eight bucks a piece.
Suddenly everybody loves Ramen and Ramenmania has come a long way baby.
Scroll down the list and find some 21st century Ramen recipes from soup to salad to burgers.
Hey, Ramen, love ya baby.
1- 3 Oz. Pkg Ramen Noodles (Chicken, Beef, Shrimp, Spicy or Asian)
2 Cups Water
Boil 2 cups water. Add noodles, breaking up if desired.
Remove from heat, stir in seasonings from flavor packet.
Ramen Miso Soup
(Miso is a traditional Japanese seasoning of fermented soybeans with sea salt and the popular Japanese fungus Koji.)
2 Tsp. Sesame Oil
1 Garlic Clove, Minced
1 Tsp. Fresh Ginger, Minced
4 Oz. Shredded Pork
5 Oz. Fresh Bean Sprouts, Rinsed
4 Oz. Bok Choy, Chopped
4 Oz. Carrots, Sliced Thin
4 Cups Chicken Broth
1 Tsp. Sugar
2 Tsp. Soy Sauce
4 Tbs. Miso
2 (3 Oz.) Pkgs. Ramen Noodles (without the flavor packet)
1/2 Tsp. Sesame Oil
Hard Boiled Eggs, Halved
Heat olive oil in a soup pot or a wok and cook minced ginger, garlic and pork on medium heat until pork is no longer pink.
Add carrots, bean sprouts and cabbage and saute for a few minutes, stirring.
Add the chicken broth, sugar and soy sauce and bring to boil.
Turn heat down to low and melt miso in the soup.
Add sesame oil and take off of heat.
Meanwhile, cook the ramen noodles (not the seasoning packets) in boiling water for 2 minutes; drain. Add noodles to soup and serve. Garnish with eggs and cilantro.
1 (8 ounce) Bag Coleslaw Mix
3-4 Radish, Sliced
1 3 Oz. Ramen Noodles, Raw & Crushed (Oriental Flavor)
3-4 Scallions, Sliced
1/2 Cup Sunflower Seeds
1/4 Cup Sesame Oil
1/4 Cup Rice Wine Vinegar
1/4 Cup Sugar
Mix together the coleslaw mix, radish, scallions, crushed noodles & sunflower kernels.
In a small bowl, mix the Ramen Noodle seasoning pkt. ,oil, vinegar & sugar together.
Mix all together & refrigerate at least 2 hours.
2- 3 Oz. Instant Ramen (of your choice)
2 Ground Pork Patties
Handful of Arugula
2 Tbs. Chopped Scallions
2 Tbs. Soy Sauce
1 Tbs. Hoisin Sauce
Kimchi (optional topping)
Fried Sunny Side Up Egg
Cook the instant Ramen until al dente, drain well and add the seasoning from the enclosed packet to flavor the cooked ramen. Add one egg (or two if you want, otherwise fry up the other egg) and incorporate that into the ramen. Adding some sesame oil at this stage helps if you find the ramen noodles getting clumpy. Divide the Ramen noodles into two parts and shape them into patties. and then sear these noodle discs on an oiled frying pan until the tops are brown and crispy. Place a ramekin over the noodles so that it’s compacted and that helps to retain the shape. Cook the pork patties as per normal, season with salt and pepper. Make the sauce by combining soy sauce and hoisin sauce together; sprinkle some sesame seeds to prettify. Assemble by stacking in the following order: noodle, arugula, burger patty, sauce, scallions, fried egg, kimchi, more scallions, noodle. Also use Srirachi if you want.