Is it dump the dry noodles into boiling water and wait 3 minutes, or
wait 3 minutes after the water start to boil again?

James said...

> Is it dump the dry noodles into boiling water and wait 3 minutes, or
> wait 3 minutes after the water start to boil again?

You idiot!

On Jun 21, 4:18 pm, James > wrote:
> Is it dump the dry noodles into boiling water and wait 3 minutes, or
> wait 3 minutes after the water start to boil again?

yes.

and don't forget to drop an egg in there with a minute left and let it
poach


STRATEGY

On Thu, 21 Jun 2007 16:18:59 -0700, James >
wrote:

>Is it dump the dry noodles into boiling water and wait 3 minutes, or
>wait 3 minutes after the water start to boil again?

You're splitting hairs, just make it. Ramen won't disintegrate if
it's over cooked by 30 seconds.

What do you plan to add to the soup?

--
See return address to reply by email

On Jun 22, 2:44 am, sf wrote:
> On Thu, 21 Jun 2007 16:18:59 -0700, James >
> wrote:
>
> >Is it dump the dry noodles into boiling water and wait 3 minutes, or
> >wait 3 minutes after the water start to boil again?
>
> You're splitting hairs, just make it. Ramen won't disintegrate if
> it's over cooked by 30 seconds.
>
> What do you plan to add to the soup?
>
> --
> See return address to reply by email

lettuce and spinach

On Jun 22, 3:02 am, James > wrote:
> On Jun 22, 2:44 am, sf wrote:
>
> > On Thu, 21 Jun 2007 16:18:59 -0700, James >
> > wrote:
>
> > >Is it dump the dry noodles into boiling water and wait 3 minutes, or
> > >wait 3 minutes after the water start to boil again?
>
> > You're splitting hairs, just make it. Ramen won't disintegrate if
> > it's over cooked by 30 seconds.
>
> > What do you plan to add to the soup?
>
> lettuce and spinach

A "packet."

--Bryan

James wrote:
> On Jun 22, 2:44 am, sf wrote:
>> On Thu, 21 Jun 2007 16:18:59 -0700, James >
>> wrote:
>>
>>> Is it dump the dry noodles into boiling water and wait 3 minutes, or
>>> wait 3 minutes after the water start to boil again?
>>
>> You're splitting hairs, just make it. Ramen won't disintegrate if
>> it's over cooked by 30 seconds.
>>
>> What do you plan to add to the soup?
>>
>> --
>> See return address to reply by email
>
> lettuce and spinach

Do you want soup or salad? Make up your mind!

On Fri, 22 Jun 2007 02:02:25 -0700, James >
wrote:

>On Jun 22, 2:44 am, sf wrote:
>> On Thu, 21 Jun 2007 16:18:59 -0700, James >
>> wrote:
>>
>> >Is it dump the dry noodles into boiling water and wait 3 minutes, or
>> >wait 3 minutes after the water start to boil again?
>>
>> You're splitting hairs, just make it. Ramen won't disintegrate if
>> it's over cooked by 30 seconds.
>>
>> What do you plan to add to the soup?
>>
>> --
>> See return address to reply by email
>
>lettuce and spinach

Spinach is fine. Save the lettuce for your salad. Ramen is best for
using up leftover vegetables and meat.

--
See return address to reply by email

Cooking Ramen

Group: rec.food.cooking Date: Thu, Jun 21, 2007, 4:18pm (EDT-3) From:
(James)
"Is it dump the dry noodles into boiling water and wait 3 minutes, or
wait 3 minutes after the water start to boil again?"




I use the microwave/Crumble noodles into bowl.add flavor packet,add
water to cover and nuke for 3 minutes on high.,stopping to stir half way
thru.If you want softer,add another minute on high till done.Sometimes I
throw in chicken or veggies.I also use a microwave dish cover I bought
at a dollar store 2 years ago and it was the best .99 I ever
spent.They,re great!It keeps the food moist .
Cheers,Smitty

"Food and Films,What else is do you need?...Well.."

On Jun 22, 12:24 pm, sf wrote:
> On Fri, 22 Jun 2007 02:02:25 -0700, James >
> wrote:
>
>
>
>
>
> >On Jun 22, 2:44 am, sf wrote:
> >> On Thu, 21 Jun 2007 16:18:59 -0700, James >
> >> wrote:
>
> >> >Is it dump the dry noodles into boiling water and wait 3 minutes, or
> >> >wait 3 minutes after the water start to boil again?
>
> >> You're splitting hairs, just make it. Ramen won't disintegrate if
> >> it's over cooked by 30 seconds.
>
> >> What do you plan to add to the soup?
>
> >> --
> >> See return address to reply by email
>
> >lettuce and spinach
>
> Spinach is fine. Save the lettuce for your salad. Ramen is best for
> using up leftover vegetables and meat.

I dunno. I like a little shredded lettuce in wonton soup (learned
that from
an outfit here in Ann Arbor called Gourmet Garden). I imagine it
would
be good in ramen, too. Although it would be easy to overdo it.

Cindy Hamilton

On Jun 22, 2:02 pm, (J S) wrote:
> Cooking Ramen
>
> Group: rec.food.cooking Date: Thu, Jun 21, 2007, 4:18pm (EDT-3) From:
> (James)
> "Is it dump the dry noodles into boiling water and wait 3 minutes, or
> wait 3 minutes after the water start to boil again?"
>
> I use the microwave/Crumble noodles into bowl.add flavor packet,add
> water to cover and nuke for 3 minutes on high.,stopping to stir half way
> thru.If you want softer,add another minute on high till done.Sometimes I
> throw in chicken or veggies.I also use a microwave dish cover I bought
> at a dollar store 2 years ago and it was the best .99 I ever
> spent.They,re great!It keeps the food moist .
> Cheers,Smitty
>
> "Food and Films,What else is do you need?...Well.."

You made cup o soup.

Just tried my first home grown Malabar Spinach of the season in
Ramen. Leaves were OK but the stems were really stringy. Next time
I'm going to see if the rabbits will eat the stems.

Malabar Spinach is so easy to grow. If you don't eat them they are
just like weeds. They reseed themselves and will vine and shade
everything. Lucky they don't have thousands of sprouts like Morning
Glory weed.

STRATEGY wrote:

> On Jun 21, 4:18 pm, James > wrote:
>
>>Is it dump the dry noodles into boiling water and wait 3 minutes, or
>>wait 3 minutes after the water start to boil again?
>
>
> yes.
>
> and don't forget to drop an egg in there with a minute left and let it
> poach
>
>
> STRATEGY
>


A handful of chopped green onions and some left over diced, marinated
breast of chicken, a copious grinding of black pepper and im happy

I used to just forget to put in the "flavour" packet, then i tried it
once or twice, and went back to leaving it out, occasionally i will put
some fresh garlic, ginger & soy sauce in, sometimes just a pinch of curry.

I only buy them cause they are so very inexpensive (20 for $1.00 iirc)
and the "elderly relative" likes them, they are quick and convenient for
her.
--
JL

James wrote:
>
> Is it dump the dry noodles into boiling water and wait 3 minutes, or
> wait 3 minutes after the water start to boil again?

Cook them until they are tender; the time needed will vary. At my
alitude it takes longer than three minutes.

jmcquown wrote:
>
> James wrote:
> > On Jun 22, 2:44 am, sf wrote:
> >> On Thu, 21 Jun 2007 16:18:59 -0700, James >
> >> wrote:
> >>
> >>> Is it dump the dry noodles into boiling water and wait 3 minutes, or
> >>> wait 3 minutes after the water start to boil again?
> >>
> >> You're splitting hairs, just make it. Ramen won't disintegrate if
> >> it's over cooked by 30 seconds.
> >>
> >> What do you plan to add to the soup?
> >>
> >> --
> >> See return address to reply by email
> >
> > lettuce and spinach
>
> Do you want soup or salad? Make up your mind!

LOL unfair! Either one tastes good, as do dried shiitake mushrooms, bok
choy, napa cabbage etc.

On Jun 21, 7:18 pm, James > wrote:
> Is it dump the dry noodles into boiling water and wait 3 minutes, or
> wait 3 minutes after the water start to boil again?


Dump the square noodle-clump into boiling water, and immediately set
the timer for 3 minutes. You can wiggle a fork or chopsticks through
the clump to separate the noodles while they're cooking, but even if
you don't do this they turn out fine. Turn off the heat when the
timer goes off. The water does not have to be at a rolling boil for
the whole three minutes, so the noodles should be properly cooked if
you turn off the heat 3 minutes after dumping them in the water.


Here is my favorite way to jazz up a packet of ramen noodles:

After the water is turned off, crush a clove of garlic through a
garlic press directly into the soup, and stir -- the heat of the soup
will cook the "paste" just well enough that it is not overpowering but
adds nice flavor (if you aren't a garlic snob like me, garlic powder
would probably work fine!). Then add the soup packet (if you're not
afraid of msg), and a dash of soy sauce if you like things super
salty. Some chopped green onion adds some nice flavor and color to an
otherwise fairly-colorless dish. Serve and enjoy!


Some other options:

A few strips of shaved carrot (I just peel it directly off the carrot
and into the soup, you could probably use a grater too), added about
30 seconds before the heat is turned off also adds color, as will a
few coarsely chopped fresh spinach leaves. Sometimes I throw in a
small handful of mesclun leaves, with the thicker stem portions
removed -- this is a good way to use up leftover mesclun when it gets
slightly too wilted for a salad. I am sure there are a lot of other
veggies that could be added at this point, as long as they are quick-
cooking or thinly sliced. Suggestions, anyone?

Another poster suggested adding an egg during the last minute of
cooking, to poach. I have done this, but sometimes I like to add one
or two scrambled eggs right after the heat goes off, stirring so it
coagulates quickly and thickens the broth. When I am in a rare
healthy mood, I add a handful of cubed tofu instead of eggs, but I add
the cubes to the soup during the last 30 seconds before I turn off the
heat.

Here's a final suggestion, which I used to do back in college, when I
had to make and eat my meals quickly: After you have prepared your
soup (with or without garlic, egg, spices, whatever), throw in 1/4 cup
to 1/2 cup of frozen peas, straight from the freezer. If you use a
lot of peas, you might have to turn the heat on for another minute or
so to make sure they cook enough. The heat from the soup thaws/cooks
the peas, and the ice from the peas cools the soup and stops the
noodles from overcooking too much. You also don't have to wait for
the ramen to cool before you dig in, since the peas do it rapidly. If
you have 10 minutes to cook and eat a meal before rushing off to
class, this is a pretty good method.


Enjoy your ramen!

Cheers,

Adilah

Joseph Littleshoes > wrote:
>I used to just forget to put in the "flavour" packet, then i tried it
>once or twice, and went back to leaving it out, occasionally i will put
>some fresh garlic, ginger & soy sauce in, sometimes just a pinch of curry.

The noodles are probably better as an ingredient than
the flavor packet is. Get some good quality stock and
make whatever...

>I only buy them cause they are so very inexpensive (20 for $1.00 iirc)
>and the "elderly relative" likes them, they are quick and convenient for
>her.

Yeah. Sure. It's all her fault. Uh-huh.

--Blair

Arri London > wrote:
>James wrote:
>> Is it dump the dry noodles into boiling water and wait 3 minutes, or
>> wait 3 minutes after the water start to boil again?
>
>Cook them until they are tender; the time needed will vary. At my
>alitude it takes longer than three minutes.

As a starving student, I used to eat ramen 5-10 times a
week (Ben & Jerry's 1-3 times). There's a magic spot
between opaque and soft that I could time without looking.

--Blair

On Fri, 22 Jun 2007 14:37:10 -0700, Adilah
> wrote:

>Dump the square noodle-clump into boiling water, and immediately set
>the timer for 3 minutes.

Softened ramen noodles are also good for stirfry. Ever try using them
that way?

--
See return address to reply by email

sf wrote:
> Adilah wrote:
> >Dump the square noodle-clump into boiling water, and immediately set
> >the timer for 3 minutes.
>
> Softened ramen noodles are also good for stirfry. Ever try using them
> that way?

Didn't someone recently post that noodles were one of the more
difficult stir fry ingredients. heheh

On Sat, 23 Jun 2007 06:47:29 -0700, Sheldon > wrote:

>sf wrote:
>> Adilah wrote:
>> >Dump the square noodle-clump into boiling water, and immediately set
>> >the timer for 3 minutes.
>>
>> Softened ramen noodles are also good for stirfry. Ever try using them
>> that way?
>
>Didn't someone recently post that noodles were one of the more
>difficult stir fry ingredients. heheh

Not sure why you laughed, but I think they are.... ramen (minus the
flavor packet) makes it very easy.

--
See return address to reply by email

sf wrote:
> On Sat, 23 Jun 2007 06:47:29 -0700, Sheldon > wrote:
>
>> sf wrote:
>>> Adilah wrote:
>>>> Dump the square noodle-clump into boiling water, and immediately
>>>> set the timer for 3 minutes.
>>>
>>> Softened ramen noodles are also good for stirfry. Ever try using
>>> them that way?
>>
>> Didn't someone recently post that noodles were one of the more
>> difficult stir fry ingredients. heheh
>
> Not sure why you laughed, but I think they are.... ramen (minus the
> flavor packet) makes it very easy.

Someone did post recently that noodles weren't good for stir-fry. Well, I
wouldn't personally stir-fry with noodles IN the wok, but I've made stir-fry
*plated* with ramen, pad thai, bean threads, chinese noodles, etc. The key
is to stir-fry your meal and add it to the freshly cooked noodles. Add any
additional sauce flavorings you want and munch away.

kili

"kilikini" > wrote:
>
> Someone did post recently that noodles weren't good for stir-fry. Well, I
> wouldn't personally stir-fry with noodles IN the wok, but I've made
> stir-fry
> *plated* with ramen, pad thai, bean threads, chinese noodles, etc. The
> key
> is to stir-fry your meal and add it to the freshly cooked noodles. Add
> any
> additional sauce flavorings you want and munch away.
>

That's how I do it.

On Sat, 23 Jun 2007 13:56:00 -0400, "kilikini"
> wrote:

>sf wrote:

>> Not sure why you laughed, but I think they are.... ramen (minus the
>> flavor packet) makes it very easy.
>
>Someone did post recently that noodles weren't good for stir-fry. Well, I
>wouldn't personally stir-fry with noodles IN the wok, but I've made stir-fry
>*plated* with ramen, pad thai, bean threads, chinese noodles, etc. The key
>is to stir-fry your meal and add it to the freshly cooked noodles. Add any
>additional sauce flavorings you want and munch away.
>
Oh, ok... thanks. I don't do it that way.

--
See return address to reply by email

cybercat wrote:
> "kilikini" > wrote:
>
>>Someone did post recently that noodles weren't good for stir-fry. Well, I
>>wouldn't personally stir-fry with noodles IN the wok, but I've made
>>stir-fry
>>*plated* with ramen, pad thai, bean threads, chinese noodles, etc. The
>>key
>>is to stir-fry your meal and add it to the freshly cooked noodles. Add
>>any
>>additional sauce flavorings you want and munch away.
>>
>
>
> That's how I do it.
>
>

Maybe its like fried rice, you don't want to use freshly cooked rice for
fried rice, i often chiffonade a bit of cabbage, stir fry it in hot dark
sesame oil & garlic till almost done then add left over spaghetti or
rice noodles and continue to stir fry till they are warmed through and
the cabbage finished, sometimes i add a bit of pre cooked meat to this,
but the "elderly relative" likes it with just the cabbage and noodles
and seasonings. She likes to add a bit of Pat Chun garlic chilli sauce
to the completed dish.

I have never tried this with raman noodles, only commercial spaghetti
and asian rice flour noodles.
--
JL

"Joseph Littleshoes" > wrote
>>
>>
>
> Maybe its like fried rice, you don't want to use freshly cooked rice for
> fried rice, i often chiffonade a bit of cabbage, stir fry it in hot dark
> sesame oil & garlic till almost done then add left over spaghetti or rice
> noodles and continue to stir fry till they are warmed through and the
> cabbage finished, sometimes i add a bit of pre cooked meat to this, but
> the "elderly relative" likes it with just the cabbage and noodles and
> seasonings. She likes to add a bit of Pat Chun garlic chilli sauce to the
> completed dish.
>
> I have never tried this with raman noodles, only commercial spaghetti and
> asian rice flour noodles.
> --

I also use any noodles I have around, Joseph. Some kind of thickish
Italian spaghetti-type was on sale and I broke it into short lengths
and used it in the last batch and it was really good.

I also use cabbage as you do, and mushrooms, too, when I do pork
and noodles. I am partial to Pad Thai sauce--"Taste of Thai" makes
a good one for those of us who do not want to make our own.

kilikini > wrote:
>Someone did post recently that noodles weren't good for stir-fry. Well, I

Holy lo mein!

--Blair

Blair P. Houghton > wrote:
>kilikini > wrote:
>>Someone did post recently that noodles weren't good for stir-fry. Well, I
>
>Holy lo mein!

Sweet jumping yakisoba!

--Blair

cybercat wrote:

> "Joseph Littleshoes" > wrote
>
>>>
>>Maybe its like fried rice, you don't want to use freshly cooked rice for
>>fried rice, i often chiffonade a bit of cabbage, stir fry it in hot dark
>>sesame oil

[Correction] i use canola oil for stir frying and then finish the dish,
season it with a small bit of dark sesame oil, often accompanied by soy
sauce and saki as a sauce made of equal parts, but sometimes just a
drizzle of dark sesame oil on the food (especially cabbage and noodles)
is very good.

& garlic till almost done then add left over spaghetti or rice
>>noodles and continue to stir fry till they are warmed through and the
>>cabbage finished, sometimes i add a bit of pre cooked meat to this, but
>>the "elderly relative" likes it with just the cabbage and noodles and
>>seasonings. She likes to add a bit of Pat Chun garlic chilli sauce to the
>>completed dish.
>>
>>I have never tried this with raman noodles, only commercial spaghetti and
>>asian rice flour noodles.
>>--
>
>
> I also use any noodles I have around, Joseph. Some kind of thickish
> Italian spaghetti-type was on sale and I broke it into short lengths
> and used it in the last batch and it was really good.

I have got into the habit of using conchgili recently, the "shell"
pasta, i will cook any meats and veggies in the wok, Asian style, then
add to the cooked conchgili, i like the way the shells hold the sauce
and other ingredients, i will warm up the completed dish in the wok as a
quick stir fry.

I have fresh rice noodles un cooked available inexpensively but i don't
like having to go purchase a fresh pack every time i want to make a
dish, they are good and i buy the rice flour wrappers occasionally but
for convenience i keep a lot of commercial european pasta around.

>
> I also use cabbage as you do, and mushrooms, too, when I do pork
> and noodles. I am partial to Pad Thai sauce--"Taste of Thai" makes
> a good one for those of us who do not want to make our own.

The "elderly relative" likes a thick, substantial almost gravy like
sauce, i prefer the thinner, more liquid sauces.

My favourite is iirc "Onami" (or basic Chinese sauce) equal parts of soy
sauce, sesame oil and saki (shao xing rice wine), sometimes tarted up
with all sorts of extras, ginger, garlic, green onions, Chinese 5
spices, wasabi, horseradish, mustard & etc. but really very good on its
own with out being "tarted up", as a marinade, dipping sauce, soup base,
or warm sauce for a main dish.

Course ... in the cause of full disclosure, i make a very good tuna
casserole with pasta.
--
JL

>
>

Blair P. Houghton > wrote:
>Blair P. Houghton > wrote:
>>kilikini > wrote:
>>>Someone did post recently that noodles weren't good for stir-fry. Well, I
>>
>>Holy lo mein!
>
>Sweet jumping yakisoba!

Flaming fideo!

--Blair

I assume that up till now we've been talking about the cheap brands.
Are the high end brands costing up to a buck worth it. Some of the
packages might be bigger and much wider choice of flavors. I used to
buy a spicy seafood flavor till it got out of my price range. Perhaps
some are not Ramen but Udon or some other type of noodles.

James > wrote:
>I assume that up till now we've been talking about the cheap brands.
>Are the high end brands costing up to a buck worth it. Some of the
>packages might be bigger and much wider choice of flavors. I used to
>buy a spicy seafood flavor till it got out of my price range. Perhaps
>some are not Ramen but Udon or some other type of noodles.

The big asian markets have a whole 'nother aisle for soba
and udon and that sort of thing. They're much more expensive,
and packaged like it. The soba noodles, for instance, are
collected into perfect bundles and wrapped with a decorative
paper band before being packed into presentation-type boxes.

--Blair

I add a quarter cup of Kim Che after the noodles are done. Yummy!