Best instant noodles?

[Snookums]

I have grown to really like Shin Ramen, at least for their noodles. It's chewy, thick and comparable to some ramen shops. Nissin Noodles are on the thin side and more processed chew.

In terms of flavouring, it's hard to tell because I tend to add stuff to it to level it up, regardless of which one.

you cant knock a packet of shin ramen, couple of frozen gyoza, soft boiled egg and some fried spam. Literally takes as long as it takes to cook an egg for a proper meal.

My local Asda has a decent world food section so just grabbed one of each park to try. Much prefer the stuff in packets to the pots.

 

[Raymond Lin]

you cant knock a packet of shin ramen, couple of frozen gyoza, soft boiled egg and some fried spam. Literally takes as long as it takes to cook an egg for a proper meal.

My local Asda has a decent world food section so just grabbed one of each park to try. Much prefer the stuff in packets to the pots.

I can tell you my go-to Shin Ramen recipe.

I often buy a packet of Mince (250g) and divide it into quarters and freeze it. Each quarter makes a perfect smashed burger. But I use it in the ramen too, literally boil it from frozen, it will just melt and dissolve in the broth, just wait a bit before putting the noodles in so it has time to melt. The beef fat that it releases adds a depth of flavour to the packet flavour. I can even boil an egg in the same pot. 1 pot dinner, from frozen to bowl in about 12mins.

 

[Snookums]

I can tell you my go-to Shin Ramen recipe.

I often buy a packet of Mince (250g) and divide it into quarters and freeze it. Each quarter makes a perfect smashed burger. But I use it in the ramen too, literally boil it from frozen, it will just melt and dissolve in the broth, just wait a bit before putting the noodles in so it has time to melt. The beef fat that it releases adds a depth of flavour to the packet flavour. I can even boil an egg in the same pot. 1 pot dinner, from frozen to bowl in about 12mins.

Never thought about adding some mince in, will have to give it a try. Tend to throw a bit of cooked chicken or fry some spam slices up if I want to add any meat in.

You can never have too many spring onions in there either.

I really need to try and make my own gyoza as well, frozen ones are good but it's something I've never tried.

 

[Raymond Lin]

Never thought about adding some mince in, will have to give it a try. Tend to throw a bit of cooked chicken or fry some spam slices up if I want to add any meat in.

You can never have too many spring onions in there either.

I really need to try and make my own gyoza as well, frozen ones are good but it's something I've never tried.

The beef fat really takes the flavour up a notch. Just make sure to break up the mince as it melts or it will cook as 1 single block of mince lol

 

[daz]

I like the Nissin noodles.
I recently tried a pack of Nongshim Kimchi Ramyun Noodle Soup which I thought was quite tasty, but the day after eating them I had an email to say they were recalled because they contain dangerous chemicals and not to eat them, lol
I've googled it and its due to unauthorised pesticide: Ethylene Oxide
Apparently this is quite common with batches of noodles originating from outside the EU

I had the same but from reading I think it only affected one specific batch but Amazon refunded everything. I'm not even 100% if it was the Kimchi flavour that was affected.

They are the best instant noodles though.

 

[darkgen]

I can tell you my go-to Shin Ramen recipe.
I often buy a packet of Mince (250g) and divide it into quarters and freeze it.

This is an exceptional idea. Done and portions frozen for an attempt tomorrow.
Thank you.

 

[bods]

This is an exceptional idea. Done and portions frozen for an attempt tomorrow.
Thank you.

Tried it this week. Superb.

 

[robfosters]

What’s the nutrition like for these ramen dinners? From what I’ve seen, some have horrific amounts of salt in them.

 

[Raymond Lin]

This is an exceptional idea. Done and portions frozen for an attempt tomorrow.
Thank you.

If it's not frozen, i.e. you defrost it first. I would saute the beef first to get a bit of Millard reaction going for extra flavour. Obviously if it's from frozen, which is where the point of this meal is - minimal pre-planning, last minute "what do I have in the fridge and freezer?" then just boil it would be perfectly tasty.

 

[SideWinder]

I read this thread last night and now I am desperate for noodles.

Weirdly, I want to cook breaded chicken and then have the noodles on top.

 

[Raymond Lin]

I read this thread last night and now I am desperate for noodles.

Weirdly, I want to cook breaded chicken and then have the noodles on top.

That's not weird, Tampura is often served with Udon.

 

[SideWinder]

That's not weird, Tampura is often served with Udon.

Ah ha!

Just sounds like a wonderful combo. I stress this is literally oven cooked chicken in breadcrumbs, pour noodles on top = done.

 

[Raymond Lin]

Ah ha!

Just sounds like a wonderful combo. I stress this is literally oven cooked chicken in breadcrumbs, pour noodles on top = done.

Welll, usually the tampura goes on top but whatever you like!

 

[SideWinder]

Welll, usually the tampura goes on top but whatever you like!

I'll do half and half.

 

[robfosters]

I really want to finally try ramen but a couple of questions.

What’s the best way to cook the noodles?

Is ready made broth like the Itsu stuff okay?

Are there any hard and fast rules as to what should be in it, or is very much a put whatever you fancy in dish?

 

[Begbie]

I really want to finally try ramen but a couple of questions.

What’s the best way to cook the noodles?

Is ready made broth like the Itsu stuff okay?

Are there any hard and fast rules as to what should be in it, or is very much a put whatever you fancy in dish?

Depends how in depth you want to go. I've made numerous, from my own stock to store bought broth. Home made will always be best, but you can use some chicken stock and add flavouring to it - soy/fish sauce etc and get a pretty good ramen,

 

[robfosters]

Depends how in depth you want to go. I've made numerous, from my own stock to store bought broth. Home made will always be best, but you can use some chicken stock and add flavouring to it - soy/fish sauce etc and get a pretty good ramen,

Where do you get your noodles from? Does it have to be ramen, or can udon be used?

 

[Begbie]

Where do you get your noodles from? Does it have to be ramen, or can udon be used?

Normally whatever I have in the cupboard. Soba mostly because the white packet ones in tesco are reasonably priced and have a good bite/texture.

YouTube really is the best here, pro cooks does some basic stuff on it and a million Asian cooking channels too.

 

[Captain]

I’ve just tried Nissin Demae Ramen beef noodles, fantastic flavour and loads of noodles.

 

[Raymond Lin]

I really want to finally try ramen but a couple of questions.

What’s the best way to cook the noodles?

Is ready made broth like the Itsu stuff okay?

Are there any hard and fast rules as to what should be in it, or is very much a put whatever you fancy in dish?

Short answer, it’s your bowl, you can have whatever you want in it.

Long answer

There are many kinds of ramen, but only certain kinds are call ramen. Udon noodles are different to ramen noodles. Typically the broth for them are usually different too.

In Japan, a ramen shop will usually specialises one kind , so it will either sell udon or it will sell ramen. Soba is another kind which is made with a different kind of wheat. They all have different texture and mouth feel.

what dictate what kind of noodles and what kind of broth are all evolve by it’s local regions and sometimes a certain shop came up with the idea and then popularised.

The instant stuff are okay, Nissin Demae stuff I grew up eating, it’s basically like Kingsmill or Hovis of bread out bread here. It’s fine but nothing to write home about. They can be easily elevated a level or two though with a bit of garlic powder, chilli flakes and some chicken fat.