EvilDick34
Banned
How is this not getting any attention from mods? WTF?
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Cheap Cup Noodles vs Expensive Cup Noodles
- Thread starter Mr Swine
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How is this not getting any attention from mods? WTF?
Snkfanatic
Banned
This stuff.
Just found these on Amazon. I wanted to try it but gotdam at the Sodium levels for the entire thing. I know...I should expect it but still. Wow
StickSoldier
Member
comes in cup form too.godlike
Thinking of buying me some of these from Amazon. They look goooooddd.
As a kid I was taught to avoid these because they "made people fat". I was surprised to learn one of these cups doesn't even reach 300 calories :OFor me lately it's either the Yakisoba or Cup Noodles with Sriracha
The cappuccino I just gulped is probably more calorie-dense.
samus i am
Member
You don't eat instant ramen noodles because it tastes great. You eat the noodles because you're broke and they're cheap.
Backseat modding sure as hell will get attention though. Stahp.
Gentleman Jack
Member
Delicious sodium filled death traps.
Sapporo Ichiban Tonkotsu Ramen is 5-10 times the cost per pack of your typical instant ramen but it's worth every penny. It's hard to find outside of Japan though.
If you live near a Mitsuwa Marketplace you can get your hands on some of this
Fresh, not frozen udon or ramen noodles. The soup base is liquid and the noodles only last about a week before they harden so you gotta eat it quick for maximum enjoyment. Adding your own toppings is paramount as this is the real deal, not some brick of deep fried noodles.
riskVSreward
Member
My 7/11 imports their Nong Shim cuz that shit is like hot fire! I used to get them from a normal market and I didnt know they were like a tame version. Got them at 7/11 expecting the same taste I was used to and I could just barely finish the pack. Great stuff but im not that masochistic.
Hey thanks for the tip! If you go to Slurping Turtle get the spicy with extra meatballs and extra spicey. Sooo goood!
EvilDick34
Banned
How am i back seat modding? Calling out a racist comment is back seat modding? whatever.
storafötter;66449706 said:
I've looked into making fresh ramen. I want to do it at some point, but it's not simple at all.
Sounds like a plan.
okay, next week is ramen week.
Most even remotely food conscious americans are aware of these facts.
As for spiciness, it all depends on the norms. Growing up in midwestern U.S., I felt like jalapenos were like standard spicy and that habanero was "no fucking way" spicy. That's also kind of how it's represented in national brand food, though you're starting to see habanero more (mcdonalds now has an habanero burger.) Now jalapenos have a little spicy kick and habaneros are still pretty hot to me, but are more like standard (and they taste so goddamn good.) One day, I'd like to order some real thai spicy papaya salad and see what it's like.
How can I eat Ramen noodles and not consume over 700 grams of sodium?
Love this:
But even the noodles, without the seasoning, is 750g of sodium. :-/
Love this:
But even the noodles, without the seasoning, is 750g of sodium. :-/
Acrylic7
Member
This stuff.
I had the spicy kind and it was both delicious and painful.
I've been making my own recently. I have done it with real pork bones, but here's a short recipe.
EGGS! Ajitsuke Tamago - soft boiled marinated egg. Make a marinade from
1/2 cup sake
1/2 cup rice wine
Cup water
Cup soy sauce
Tablespoon of sugar
Get six eggs, puncture the fat end with a pin. Carefully.
Boil six eggs for exactly six minutes at gently rolling boil. Put them in the water and take them out with a slotted spoon. Immediately peel all of them under cold running water.
Put them in the marinade so they're just covered. Put a square of paper towel over the top so the tops get marinated too. Marinate for four to six hours and then drain the marinade out. Leave the eggs til you need them. They are good for days. They stay miraculously soft boiled.
Soup!
This is my ripoff of Namakoto Ramen.
Water
A couple of spoons of Pork stock powder (knor is fine)
A couple of generous splashes of Memmu soup base.
Scoop of miso paste.
Some dried garlic or fresh garlic
Two pouches of Mapo Tofu sauce.
Heat and stir until miso is fully dissolved.
Add fresh or dried ramen - I like shin ramyun for texture, just cook it for slightly less than instructions say.
Add a chilled soft boiled egg.
Add firm tofu.
Add any vegetables you like. I like some grilled bok Choy.
Add a couple of slices of pork.
BAM!
EGGS! Ajitsuke Tamago - soft boiled marinated egg. Make a marinade from
1/2 cup sake
1/2 cup rice wine
Cup water
Cup soy sauce
Tablespoon of sugar
Get six eggs, puncture the fat end with a pin. Carefully.
Boil six eggs for exactly six minutes at gently rolling boil. Put them in the water and take them out with a slotted spoon. Immediately peel all of them under cold running water.
Put them in the marinade so they're just covered. Put a square of paper towel over the top so the tops get marinated too. Marinate for four to six hours and then drain the marinade out. Leave the eggs til you need them. They are good for days. They stay miraculously soft boiled.
Soup!
This is my ripoff of Namakoto Ramen.
Water
A couple of spoons of Pork stock powder (knor is fine)
A couple of generous splashes of Memmu soup base.
Scoop of miso paste.
Some dried garlic or fresh garlic
Two pouches of Mapo Tofu sauce.
Heat and stir until miso is fully dissolved.
Add fresh or dried ramen - I like shin ramyun for texture, just cook it for slightly less than instructions say.
Add a chilled soft boiled egg.
Add firm tofu.
Add any vegetables you like. I like some grilled bok Choy.
Add a couple of slices of pork.
BAM!
Kuro Madoushi
Unconfirmed Member
:'(
This reminds me of some 'instant' noodles my mother in law bought when I was in Korea...
They came in a frozen package WITH the soup already so all you had to do was heat it up. You weren't supposed to add water either. Just heat and eat.
This reminds me of some 'instant' noodles my mother in law bought when I was in Korea...
They came in a frozen package WITH the soup already so all you had to do was heat it up. You weren't supposed to add water either. Just heat and eat.
encephalon
Member
I think it's teaspoon oyster, teaspoon soy, tablespoon Worcestershire. But you can play around. You may want to add a tomato element (ketchup?) I don't use the flavor packet because it probably includes sweeteners and is especially bad for you.
One strategy for meat is to cook it first, then remove it and add it in later (after cooking the vegetables and adding the noodles).
A Japanese supermarket. Although I think the local supermarket next to the Japanese supermarket I go to also carries them.
BodySystem Lars
Neo Member
If it's not packaged like this, I don't fuck with it.
This is exactly right! The Best!
Went to my local Uwajimaya today and they didn't have the Maruchan brand. The only brand they had were the Nissin brand so I got that instead. Can't wait to try it.
I was surprised to see this in cup form so I bought a few. They even have a plastic lid for you to pour the hot water out.
comes in cup form too.godlike
Kitschkraft
Member
Hey Gaf, I just got 4 packs of these (They were 2 for 3 bucks), but not the cup kind.
Any recommendations? Should I just eat them as directed, or should I spruce them up a bit?
Dynamite Ringo Matsuri
Member
Dope. Seems like an easy recipe to follow too. Gonna give this a shot on the weekend
This stuff is awesome. Great flavor and not a cloying amount of it, probably my favorite cheapo noodles
comes in cup form too.godlike
PartlyCloudlike
Member
This stuff.
Correct answer. Nong Shim Ramen is bomb. The noodles actually have a nice, chewy texture to it.
Funny.
I have tried all the fancy ones with the dried shrimp, and little dried veggies, and "better quality" noodle.
I always go back to the 20 cent ones.
This stuff.
I've said it before and I'll say it again:
That is for college students
This is for adults:
Best.
They're so awful.
Christ. First Beer snobs, then coffee snobs, now noodle snobs? I'll take whatever cheap shit costs less then $0.50
My favorite (non cup) recipe from the college days is to take a package of Chicken noodle soup,
Make it normally but dump all the water out and add 3/4th the season pack. Add 2 slices of cheese and some Tony's seasoning to taste..
It's enough sodium to embalm a mummy but tastes great!
My favorite (non cup) recipe from the college days is to take a package of Chicken noodle soup,
Make it normally but dump all the water out and add 3/4th the season pack. Add 2 slices of cheese and some Tony's seasoning to taste..
It's enough sodium to embalm a mummy but tastes great!
Zoe
Member
I've said it before and I'll say it again:
That is for college students
This is for adults:
What makes the Black variety different?
whatsinaname
Member
Have been making my way through the recommendations here and like quite a few of them (Shin Ramyun Black and the Indomie ones are quite nice.) Favourite at the moment is this one.
I also tried this frozen one today and it was quite good. Definitely a step up from the packs as far as the noodles go. Can anyone translate the name for me?
I also tried this frozen one today and it was quite good. Definitely a step up from the packs as far as the noodles go. Can anyone translate the name for me?
biosnake20
Member
Can't find any place near me that sells frozen ramen.
way more
Member
Best cheap noodles.. you can add so much to these.
I tried these and they were better than the regular noodles I use, they were thin and firm.
These are all thick and floppy, not what you want in you mouth. Any tips on how to cook the above brands better?
I think at this point I'm exclusively sticking to rice noodles until a proper asian grocer opens up that sells better noodles.
Local small shop started carrying it. Can't wait to try it outI've said it before and I'll say it again:
That is for college students
This is for adults:
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