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Posted: Sat Jun 23, 2012 3:22 pm
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Admit it, sometimes it's ramen you're craving...
My favorite flavor is oriental, when I can find it. Otherwise I usually don't use the seasoning packet unless I'm having ramen-as-soup, because of the salt content (curse you, family history of high blood pressure!). I save most of those for cooking my rice.
Also, in my house "leftovers" means less than a serving of whatever was cooked, so ramen helps to pad those up a bit.
I add any of the following to my ramen noodles, singly or in assorted combinations:
leftover shredded chicken leftover meatloaf leftover pasta with sauce canned tuna or salmon those teeny-weeny salad shrimp you find in the frozen section soy sauce an egg (scrambled, fried, hard boiled, whatever) two or three spoonfuls of salsa shredded cheese (Parmesan or any other kind on hand) cream cheese a handful of shredded salad from a bag frozen vegetables pickle relish mayonnaise salad dressing of almost any kind two or three packets of Taco Bell Verde or Fire Roasted Border Sauce sliced olives jalapeño slices or slivers olive oil garlic powder chunky peanut butter cinnamon sugar plain yogurt
What do you throw into your ramen, and what's your favorite flavor?
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Posted: Sat Jun 23, 2012 4:04 pm
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Posted: Sat Jun 23, 2012 4:19 pm
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Posted: Sat Jun 23, 2012 4:39 pm
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Posted: Sat Jun 23, 2012 7:51 pm
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Posted: Sat Jun 23, 2012 8:26 pm
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Posted: Sat Jun 23, 2012 9:42 pm
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Posted: Sat Jun 23, 2012 10:36 pm
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Posted: Sat Jun 23, 2012 10:39 pm
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Faebella When my husband and I had our first house, money was tight. So for 2 years, Ramen is something we ate a lot of. So I don't eat a whole lot of it these days. But when I do, I LOVE the chicken flavored ones. Or I skip the flavor packet and add butter and garlic salt. I haven't tried cooking rice with the flavor packet, I might do that tomorrow actually! My mema (gramma) adds the flavor packets to her chicken stock when doing chicken soup.
I do the same when making soup. For the rice, I use one packet to flavor one and a half or two cups of uncooked rice.
The beef packets are also good for seasoning about a pound of ground beef instead of plain salt.
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Posted: Sun Jun 24, 2012 8:49 am
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Posted: Sun Jun 24, 2012 9:09 pm
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Gigi Deveraux That's the kicker! We're Hispanic but my parents are snobs so we live in a "good" neighborhood - which means no stores within walking distance. I don't have my own car so I have to go to the dollar store whenever I can get a ride. Yes, back on topic... for those that use dried ramen: do you soak your noodles as the whole brick, do you separate it into halves, or do you break them before soaking?
Oh...wow. We live in a neighborhood where people are either military or foreign, so there's just a lot of different cultural stuff around here. My mom gets a little nervous when I hang out down on the Hispanic side, but I like the people down there, and I've never had any problems. I think my mom just feels uncomfortable about it because her Spanish is terrible and she doesn't understand a lot of what's going on around her. The funny thing is the majority of those people speak English, they just pretend like they don't when people exuding the snotty white-people vibe are about. Of course I'm trying to learn more Spanish, so they don't speak English to me either. Haha.
Anyways, as to your ramen question - When I occasionally use the packaged ramen, I usually soak the brick in a really deep bowl, and then dump out all the extra water. Cause you know - it's ramen, not ramen soup. 3nodding Of course if I happen to be making packaged ramen on a day that I'm really upset about something, I toss the brick in a bowl and attack it with a fork till it's all broken up in tiny pieces. XD
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Posted: Sun Jun 24, 2012 9:57 pm
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NaniNani073 Anyways, as to your ramen question - When I occasionally use the packaged ramen, I usually soak the brick in a really deep bowl, and then dump out all the extra water. Cause you know - it's ramen, not ramen soup. 3nodding Of course if I happen to be making packaged ramen on a day that I'm really upset about something, I toss the brick in a bowl and attack it with a fork till it's all broken up in tiny pieces. XD
When i'm mixing it with chunkier stuff I break it up in the packet, then soak and drain it before adding my stuff and eating with a spoon. When the additions are smooth/sauces, I soak the whole brick or separate it into two "leaves" to soak, and use chopsticks.... because, you know, they're fun.
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Posted: Sun Jun 24, 2012 10:22 pm
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Gigi Deveraux NaniNani073 Anyways, as to your ramen question - When I occasionally use the packaged ramen, I usually soak the brick in a really deep bowl, and then dump out all the extra water. Cause you know - it's ramen, not ramen soup. 3nodding Of course if I happen to be making packaged ramen on a day that I'm really upset about something, I toss the brick in a bowl and attack it with a fork till it's all broken up in tiny pieces. XD When i'm mixing it with chunkier stuff I break it up in the packet, then soak and drain it before adding my stuff and eating with a spoon. When the additions are smooth/sauces, I soak the whole brick or separate it into two "leaves" to soak, and use chopsticks.... because, you know, they're fun.
Ive never actually eaten ramen with a fork. Ive just attacked it with one when I'm angry, but I've always eaten mine with chopsticks because I was raised not to eat asain food with a fork. And I've the prettiest set of porcelin chopsticks.
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Posted: Sun Jun 24, 2012 11:42 pm
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The_9th_Doctors_Rose Crew
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Posted: Mon Jul 16, 2012 8:38 pm
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