Have a feeling I’m gonna have to eat that tonight.
It’s the kind of bland stuff that comes in blocks.
Ive already tried mixing in some garlic and onion powder and hot sauce and that worked pretty okay, but I want to make it even better.
So, disclaimer, I’m a fuckin’ weirdo, and I have no idea why I started making ramen noodles like this when I was a teenager, but here’s what I do:
- Cook the noodle brick in water like normal, but don’t use the broth/seasoning packet.
- Drain the noodles.
- Put the noodles back in the pot with a little bit of butter, and toss until the butter is fairly evenly distributed.
- Sprinkle about a third or so of the broth/seasoning packet over the noodles, and toss them some more to mix it in.
In a pinch, they’re OK like this on their own as a damn-near zero effort meal (especially on a hot day when you don’t feel like gulping down hot ramen soup), or you can mix in something else like stir-fried veggies/meat/tofu/whatever. I’ve found that the beef and chicken flavors work the best for this, though the seafood flavor pairs surprisingly well with that Alaskan whitefish imitation crab/lobster shit, in as much as anything really can.
…It was a phase, and it’s over. No kink-shaming, please.
Adam Liaw did a video on making better instant ramen, but I’m a bit suspicious of it since it’s sponsored content. It might be good to give you some ideas though:
https://adamliaw.com/recipe/ramen-school-5-shoyu-ramen-in-10-minutes/
https://www.youtube.com/watch?v=231z7uDBh9Q
If you really want to get into the weeds with how to make a better ramen broth/braised pork/marinated egg, definitely take a look at his videos earlier in the series.
Oh, almost forgot: cooking the noodles in soup is also a fun idea. Cream of mushroom is my favourite, but a vegetable soup mix works incredibly well too.
I find the flavor packet helps
i add beans but that mostly just so i won’t die of malnutrition
