On Aug 13, 1:20*am, Sqwertz > wrote:

> So this is what were talking about when we say to steer clear of those
> Maruchan/Nissan ramen noodle crap. *There are much better brands out
> there. *These cost an average of $.55. *Which is a very fair price.
> They also come in styrofoam or plastic bowls with tear off tops with
> the *individual spice packages lying on top of the noodles. *the
> noodles are formed to the shape if the bowl - what cshenk is referring
> to. *They cost more and take up too much room for me. *My store has
> cases of those stacked to the ceilings in make shift "aisles" built
> from the boxes. *These packages I show have a whole aisle of their
> own.


I'll have to check that out. I use ramen noodles, the cheapo
brand, only when I've run out of prepared food and am between recipes,
sometimes for two days. The directions say to use the whole pack of
salt seasoning, but I only use half or even a third. I had some
london broil left over, done nice and pink. I added that to the
noodles only at the very end so they wouldn't cook and get tough. The
directions say to cook the noodles for 3 minutes, but I cook them for
1 and 1/2 minutes before adding the seasoning after draining out a
good deal of the water. Then I quickly add a bunch of fresh cut up
spinach, a minced clove of garlic, a few flowerets of brocoli, one
mushroom sliced up, some pepper and cayenne pepper too, all for one
minute only. Then I toss in the meat and stir. The meat, which I
broiled 5 days ago and am about to run out of, remained very tender
even with the heating. I will look next time I'm in a decent store
for the types of ramen noodles you're talking about. But really, I
use them mainly for convenience as I prefer regular unseasoned pasta
over the ramen noodles. That's the only reason I posted a response
here, is that tonight I ate the ramen noodles and I intend to do the
same Saturday night before making my next batch of food for 6 days
starting Sunday.

TJ