What are some creative ways of cooking/preparing instant ramen that give it a special touch? Any garnishes or secret spices you add that elevate the whole ramen experience?
Extra protein makes even the simplest ramen taste like a gourmet dish. I find Neoguri goes well with seafood, particularly clams, so I often make stir-fried noodles with littleneck clams I get from Costco. Neoguri is traditionally udon-type noodle with soup, but you can stir fry it after cooking the noodle.
Boiled eggs work well, too.
And for soba, I suggest always topping it off with finely chopped green onion.
In a fun take on my trusted Shin Ramen, I occasionally make bacon stir-fried ramen. I first stir-fry some chopped big green onion (you can find them at most Asian grocers) and then add bacon so we get that nice juicy bacon fat. Prepare the ramen by boiling it al dante (you want it to be slightly undercooked because you're going to stir-fry everything later) and drain the water. Dump the noodles to the pan and add 3/4 sauce packet (I found it to be too salty when I added the whole seasoning packet). Voila! When you're craving broth-less ramen, this is the way to go.
Creative Ways to Make Ramen
What are some creative ways of cooking/preparing instant ramen that give it a special touch? Any garnishes or secret spices you add that elevate the whole ramen experience?
Extra protein makes even the simplest ramen taste like a gourmet dish. I find Neoguri goes well with seafood, particularly clams, so I often make stir-fried noodles with littleneck clams I get from Costco. Neoguri is traditionally udon-type noodle with soup, but you can stir fry it after cooking the noodle.
Boiled eggs work well, too.
And for soba, I suggest always topping it off with finely chopped green onion.
In a fun take on my trusted Shin Ramen, I occasionally make bacon stir-fried ramen. I first stir-fry some chopped big green onion (you can find them at most Asian grocers) and then add bacon so we get that nice juicy bacon fat. Prepare the ramen by boiling it al dante (you want it to be slightly undercooked because you're going to stir-fry everything later) and drain the water. Dump the noodles to the pan and add 3/4 sauce packet (I found it to be too salty when I added the whole seasoning packet). Voila! When you're craving broth-less ramen, this is the way to go.