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/ck/ - Food & Cooking

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13596523 No.13596523 [Reply] [Original]

Fried ramen with egg. First attempt. Started by boiling the ramen for three minutes, then moving to a skillet and adding seasoning. Afterwards I fried for two minutes on medium heat, added whisked egg, and fried for 4 more minutes.

The noodles came out limp and unevenly heated with no crisping.

Next time I attempt this dish I plan to get the skillet nice and hot before I add the noodles and egg. I will also coat the skillet in butter to encourage a nice crisping on the outside of the ramen noodles.

>> No.13596539

>>13596523
if you want crisp ramen noodles why not just eat it as a block?

>> No.13596561
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13596561

>> No.13596574

>>13596523
I’ve been there. Next time soak the ramen in Coca Cola over night. The coke will crystallize and created a thin layer outside of the noodle. Something to do with the binding agent in most ramen interacting with the acid in cola. When you go to fry the noodles they’ll come out like chow mein

>> No.13596626

>>13596574
Shut up fatty

>> No.13596627

If you're gonna pan-fry, don't cook the noodles all the way through. Take them out while they still have a bit of stiffness to them

>> No.13596628

>>13596523
Why wouldnt you heat up and oil the pan on your first attempt

>> No.13596848

>>13596628
The wikiHow guide I used said to move the noodles to the pan before turning the heat on :/

>> No.13596854

Wow good job you cooked the most basic food imaginable. Too bad it's mostly empty calories and sodium. Maybe try cooking some meat or vegetables, or something else actually healthy.

>> No.13596857

Fair play for experimenting :)
But yeah, as above said. Keep the noodles firm.
I'd personally just chuck some boiling water on them for about a minute then drain them, much like what you do with some vegetables for stir fry prep.

>> No.13596909

>>13596848
Very stupid

>> No.13597421

>>13596523
i often do this, but then i throw in some cottage or cream cheese with a bit of sour cream. becomes nice and saucy. try it sometime.

>> No.13597848

I'm going to resurrect this abortion of a thread by asking a question. Is there a place to get dried ramen that is NOT instant noodles? I would like to have some that is shelf-stable for cooking but am trying to avoid flash-fried or otherwise unhealthy preparations of it.

>> No.13597853

>>13596523
you do know ramen is supposed to have broth, right?

>> No.13597874

Most supermarkets or Chinese mini marts should have it.
Just go to the Asian section and find the dried noodles. Depending what you want to cook there is usually a reasonable selection. Egg, rice, hybrid noodles etc.

>> No.13597878

>>13596523
wheres the broth you fucking moron, just softboil the egg for a minute or two u mongoloid

>> No.13597890

>>13597848
My local grocery store has a fairly large Asian aisle that has a whole bunch of noodles, dried or otherwise
If that doesn't work literally any Asian grocery ought to have them.

>> No.13597900

>>13597890
and if you're really desperate you can have them shipped from online stores like walmart, amazon, etc.

>> No.13597950

>>13597900
I was not very impressed with the online selection. I kind of expected it to cost about as much as the instant stuff, or pasta noodles (~$1/pound) but it's 5-10 times that. Maybe that is unrealistic. A lot of it also was organic, etc. which I don't give a shit about. You would think that Maruchan or Nissin would have cheap non-instant noodles somewhere with the volume they put out.