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?
Indomie Migoreng's my favorite ramen, and adding bean sprouts instantly elevates the otherwise simple dish.
Adding bean sprouts to Indomie Mi Goreng gives it a fresh, crunchy texture that balances the richness of the noodles. The sprouts also add a slight sweetness and a refreshing contrast to the savory, umami-packed seasoning. It’s my favorite way to add a bit of nutrition and make the dish feel lighter. They absorb the sauce nicely, adding more dimension to every bite.
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?
Indomie Migoreng's my favorite ramen, and adding bean sprouts instantly elevates the otherwise simple dish.
Adding bean sprouts to Indomie Mi Goreng gives it a fresh, crunchy texture that balances the richness of the noodles. The sprouts also add a slight sweetness and a refreshing contrast to the savory, umami-packed seasoning. It’s my favorite way to add a bit of nutrition and make the dish feel lighter. They absorb the sauce nicely, adding more dimension to every bite.
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.