Ramen Hacks

Iraqvet05 wrote:
wbwood, I was at K-16 AB, just south of Seoul. I miss the kimchee and bulgogi.

Me too....we have a korean restaurant here in the Charlotte area that has it...they also have the yakimandoo. The only thing is that its about an hour from us and expensive. Never leave out of there under $70 for the 3 of us...lol

We've been over to a korean families house several years ago for dinner and it felt like beign back in korea. They are no longer around. :(

Made numerous trips up to Osan and Kunsan while in korea...really do miss it.

wbwood, I was at K-16 AB, just south of Seoul. I miss the kimchee and bulgogi.

magnusfide wrote:

NYCgrrl wrote:

I almost always throw the seasonings away the minute I open the packet. That's where the majority of the sodium is located.

The bloggers have it right; a well stocked seasoning pantry allows ya to use the noodles as a blank canvas:).

I can see you read the blog link:C - unlike some who start complaining about a topic without actually reading the link.

The portability of ramen is a bonus too as well as it's ready portion sizing. Flavor packets aside, ramen noodles have become more diversified in their ingredients: they're available in rice flour, whole wheat and several other combinations.

Iraqvet05 wrote:
If you like ramen, try some of the other dried noodles from an Asian food store. One of the best dry noodle soups I had was in Korea. An old lady near the base I was stationed at had a small kitchen in her garage and she cooked everything from scratch. She would add cheese to the top of the noodles and a poached egg for flavor too....good stuff!

We enjoy our trips to Asian groceries where these different types can be found. Love the dried tree ear mushrooms too.

Actually if you read what I wrote before complaining that someone else didn't read (which this one did)...the noodles itself have about half of your recommended daily sodium intake...

NYCgrrl wrote:

wbwood wrote:

Iraqvet05 wrote:
If you like ramen, try some of the other dried noodles from an Asian food store. One of the best dry noodle soups I had was in Korea. An old lady near the base I was stationed at had a small kitchen in her garage and she cooked everything from scratch. She would add cheese to the top of the noodles and a poached egg for flavor too....good stuff!

What base were you at? I was stationed at Kwang Ju AB....miss korean food....

Missing Korean food?
Make a visit to NYC. You can stay in Manhattan and eat your way through the early 40's or hop a train, and for less money/more ethnicity, visit various parts of Queens.

That's not true korean food....and is very expensive korean food..

NYCgrrl wrote:

I almost always throw the seasonings away the minute I open the packet. That's where the majority of the sodium is located.

The bloggers have it right; a well stocked seasoning pantry allows ya to use the noodles as a blank canvas:).

I can see you read the blog link:C - unlike some who start complaining about a topic without actually reading the link.

The portability of ramen is a bonus too as well as it's ready portion sizing. Flavor packets aside, ramen noodles have become more diversified in their ingredients: they're available in rice flour, whole wheat and several other combinations.

Iraqvet05 wrote:
If you like ramen, try some of the other dried noodles from an Asian food store. One of the best dry noodle soups I had was in Korea. An old lady near the base I was stationed at had a small kitchen in her garage and she cooked everything from scratch. She would add cheese to the top of the noodles and a poached egg for flavor too....good stuff!

We enjoy our trips to Asian groceries where these different types can be found. Love the dried tree ear mushrooms too.

wbwood wrote:

Iraqvet05 wrote:
If you like ramen, try some of the other dried noodles from an Asian food store. One of the best dry noodle soups I had was in Korea. An old lady near the base I was stationed at had a small kitchen in her garage and she cooked everything from scratch. She would add cheese to the top of the noodles and a poached egg for flavor too....good stuff!

What base were you at? I was stationed at Kwang Ju AB....miss korean food....

Missing Korean food?
Make a visit to NYC. You can stay in Manhattan and eat your way through the early 40's or hop a train, and for less money/more ethnicity, visit various parts of Queens.

NYCgrrl wrote:

BajaLinda wrote:
I love Ramen noodles, if you throw the packet away why not just buy some other noodle. That's were all the goodies are. Mind you I can't eat them often, but they must have the packet.

That's a good idea but puhleese give my DIL the memo:S. Oodles of Noodles just re-entered my pantry 2 years after the birth of my granddaughter. Got tons of ramen type noodle substitions already in my regular rotation:h.

I remember when in the Air Force in Korea, I was on seperate rations. Always the week before payday, I was broke. So it was a case of ramen noodles....with sliced american cheese one day....mayonnaise the next.. tuna fish another day....so on...lol

Iraqvet05 wrote:
If you like ramen, try some of the other dried noodles from an Asian food store. One of the best dry noodle soups I had was in Korea. An old lady near the base I was stationed at had a small kitchen in her garage and she cooked everything from scratch. She would add cheese to the top of the noodles and a poached egg for flavor too....good stuff!

What base were you at? I was stationed at Kwang Ju AB....miss korean food....

BajaLinda wrote:
I love Ramen noodles, if you throw the packet away why not just buy some other noodle. That's were all the goodies are. Mind you I can't eat them often, but they must have the packet.

That's a good idea but puhleese give my DIL the memo:S. Oodles of Noodles just re-entered my pantry 2 years after the birth of my granddaughter. Got tons of ramen type noodle substitions already in my regular rotation:h.

If you like ramen, try some of the other dried noodles from an Asian food store. One of the best dry noodle soups I had was in Korea. An old lady near the base I was stationed at had a small kitchen in her garage and she cooked everything from scratch. She would add cheese to the top of the noodles and a poached egg for flavor too....good stuff!