/ck/ - Food & Cooking

[Anonymous No.15816907]

How does /ck/ make its instant ramen better?

The only rule is it has to start with maruchan or a similar brand instant ramen, as a base. Bonus points for being quick/frugal, using normie ingredients, & pics.

My version
>Shrimp instant ramen
>Diced spam (fried)
>1 egg (poached in the noodle water before adding noodles)
>Green onion
>Pepper
>MSG
>Sesame seeds (texture thing)
>Hosin sauce

[Anonymous No.15816950]

>>15816907
>poached in the noodle water before adding noodles
I like to put my eggs in the water on top of the noodles just after the noodles get soft. I find the noodles act as a little basket to hold the eggs as they boil.
I'll also put a tiny pat of butter on top after it's finished, which really adds depth and richness

[Anonymous No.15816956]

I add a second packet of ramen

[Anonymous No.15816967]

>>15816950
Oh fuck the butter sounds kino. I like my eggs a bit overcooked, so I just make a little vortex and drop the egg in, let it turn a bit white, and drop the noodles and other junk in after, then remove it from the heat to absorb

[Anonymous No.15816997]

>>15816967
>Oh fuck the butter sounds kino.
Yeah the trick is you shouldn't add too much or your lips will just feel greasy like a bad chicken noodle soup.
Just a sliver

[Anonymous No.15817012]

>>15816997
Word.
That little bit of oily texture seems like it would add alot with only a little

[Anonymous No.15818142]

I usually put some chili oil and a small amount of sesame oil in mine.

[Anonymous No.15818169]

>Noodles
>Soy sause
>worcheserchire sause
>Seseme oil
>packet

[Anonymous No.15818175]

>>15818142
>sesame oil
Good man

[Anonymous No.15818179]

You guys think Sambal would work in ramen?

[Anonymous No.15818183]

>>15818179
non

[Anonymous No.15818185]

>>15818179
Only if you drained the water and fried the nooders

[Anonymous No.15818189]

>>15818183
Rip
I just "discovered" the stuff, and I'm thinking of things to use it in aside from flied lice

>>15818185
O shit that's not a bad idea

[Anonymous No.15818197]

>>15818169
Christ how is that not unbearably salty tho?

[Anonymous No.15818210]

les see... im put onion

[Anonymous No.15818217]

>>15818197
dont use too much of anything except the whole packet. Add MSG

[Anonymous No.15818219]

>>15818210

ooooooh, Green onion

[Anonymous No.15818882]

Quick one is
Egg
Sesame oil
Green onion
Frozen vegetables boiled with the noodles
Sesame seeds
Chilli flakes.

Long one is that extra spicy noodles
Fry up a smash burger so its just crust then take out all the meat and break it up.
Brown mushrooms in the fat then add onion and soften and add bell peppers diced up and soften them to then take out.
Cook noodles
Cook 2 sunny side eggs
Put cooked noodles in the fry pan and add all the sauce and water and mix it
Then mix everything else besides egg into it.
Put egg on top and break yokes into it when you eat.
Also I normally add more chilli because they extra stuff makes it kinda weak.

[Anonymous No.15819494]

>>15816950
I find that putting the egg on top causes the noodles to clump together which makes it unenjoyable, personally I fish my noodles out and add the egg in after with all the seasoning in the broth

[Anonymous No.15819710]

>Heat up pan with sesame oil
>Add whatever vegetable I want in (Cabbage and onion is cheap and keeps forever)
>Boil ramen plain
> Drain ramen
>Throw ramen in pan with vegetables
>Crack egg over and add spice packet
Finish frying and eat

[Anonymous No.15819744]

>>15816907
If you're gonna bother adding all of this stuff, why not start with good noodles in the first place instead of using garbage as a base.

[Anonymous No.15819750]

>>15816907
Here you go, newfag.

[Anonymous No.15819774]

>>15818189
Don't listen to them, it actually works really well (even better than sriracha, IMO, and people use that on ramen all the time). Just don't overdo it, it's easy to overpower the other flavors.

>>15816907
I prefer to use the soft udon noodles you find in the produce section as the texture is 10x better. Add a touch of oil to your pot, add minced garlic, ginger, and the white parts of scallions and sautee for a minute. Add some water and the seasoning packet, bring to a boil, and then simmer your noodles for about 30s less than the package instructs you to. Add a handful of salad shrimp and I like to add a beaten egg so you get the same ribbony texture as egg drop soup. Top with scallion greens, sambal, and a touch of sesame oil.

Frozen peas or corn also work surprisingly well.

[Anonymous No.15819838]

>>15819750
based, thanks oldfriend

[Anonymous No.15820017]

>>15819744
Because all those ingredients are dirt cheap and most of them are likely to be in the average anons pantry.

[Anonymous No.15820036]

I used to get wasted and fry pork belly, then throw in onion and cabbage. When the cabbage was browning I'd throw the pork back in, the already cooked noodles, all the flavour sachets, salt, pepper and a little sesame oil. Then stir the fuck out of it and fry it for another few minutes.

[Anonymous No.15820971]

>>15818179
Yes. Maybe thin it out with a bit of liquid so it doesn't clump up when adding in the broth.

[Anonymous No.15821397]

>>15818217
Mons Pubis? I've climbed that mountain before.
have you ever climbed the Electroma mountains? Daft Punk was known to have performed on the mountain range back in '06.

[Anonymous No.15821734]

>>15816907
I don't buy instant ramen, I buy chow mein noodles in bulk and a big tin of powdered stock. Ramen is just bastardized lo mein that got popular after WW2 so it's not like there's any actual tradition behind it I'm disrespecting, especially with the instant version. I usually add sambal, sesame oil, soy sauce, chopped up whatever tasty stuff I have handy, and sometimes cheese because why the fuck not. Takes 5 minutes instead of 3 but who cares.

[Anonymous No.15821743]

>>15816907
cold cut roast beef
soft boiled egg
sliced green onion
wakame flakes
bean sprouts
sliced jalapeno