How to Turn Ramen Noodles Into a Meal
My first encounter with ramen was a pack of instant noodles made as an after-school snack.
Instant ramen in a pack or a cup was a college staple for many of us; often made in a dorm microwave as an after-class snack or fuel for a late-night study session. These noodles are quick and delicious, although likely lacking in complete nutrition.
And then you have the noodles found in ramen shops around the world, or, for a brief and glorious time, right here in Aberdeen in the form of duck breast ramen at gone-but-not-forgotten The Brass Kettle.
Fancy ramen is actually something that can easily be made at home. There are hundreds of different recipes as traditional ramen varies all throughout Japan.
I chose a simple recipe that uses ingredients that can be found at the regular grocery store, but, with a handful of Asian grocery stores in town, fancier versions can be made at home as well.
I also used those instant noodles. There are a little bit better quality ramen noodles available and easy enough to find in town, but I had some on hand and wanted to use them up.
I skipped the seasoning packet; I've heard they're good on popcorn.
In their place is chicken broth enhanced with fresh ginger, minced garlic, soy sauce and actual chicken. Instead of dehydrated bits of peas, carrots and corn, I added sliced carrot, water chestnuts and finely chopped scallions.
The whole dish is topped off with a ramen egg. Feel free to use soft-, medium- or hard-boil and egg and slice it on top of the dish, but taking the time to make soy-sauce soaked eggs makes the dish just a little more special.
The marinade is simple enough: soy sauce, rice wine vinegar, some peppers, onions, ginger and garlic for flavor. The eggs become brown on the outside and become ensconced in the flavors.
Because ramen is so varied, really anything goes as far as add-ins. Use chicken, pork, beef or make a vegetarian version. Use whatever vegetables are on sale, inexpensive or leftover — fresh, canned or frozen.
There might be combinations that work really well, and others that don't. It's fun to find out which is which.
I used chicken drumsticks — something I had on hand in the freezer. After 30 minutes cooked at pressure, the meat just fell off the bone.
I used my electric pressure cooker for these noodles, but this can easily be done on the stovetop as well.
With colder weather heading into the region, it's a great time to try a new broth-based meal.
Chicken ramen noodles
- 2 packed tablespoons of brown sugar.
- 4 garlic cloves, peeled and minced.
- 2 green onions, trimmed and cut in half.
- 1/2-inch piece of ginger, grated.
- 1/2 to 1 whole jalapeno, washed and thinly sliced.
- 3/4 cup soy sauce.
- 2 tablespoons of rice vinegar.
- 6 tablespoons of boiling water.
- 6-8 soft-, medium- or hard-boiled eggs, peeled.
- 2 teaspoons sesame oil.
- 2 tablespoons grated ginger.
- 1 1/2 tablespoons minced garlic.
- 4 cups chicken stock or broth.
- 3 1/2 cups water.
- 1 1/4 lb skinless, bone-in chicken thighs or drumsticks.
- 1/3 cup soy sauce.
- 3-4 packs of instant ramen noodles.
- 1 can water chestnuts, sliced thin.
- 1 cup shredded or matchstick carrots.
- 1/4 cup chopped scallions
Instructions
- Add the brown sugar, garlic cloves, green onions, ginger, and hot pepper to a clean quart-sized jar or container. Pour the boiling water over the top and swirl to dissolve the sugar and release the aroma from the aromatics. Pour in the soy sauce and rice vinegar. Swirl gently. Plunk the eggs into the mixture, pressing gently to make sure they're all submerged. Lid tightly, invert the jar a couple of times, and stash in the refrigerator. They can be used as soon as 2 hours after soaking, but can be left up to 24 hours in the mixture to enhance and deepen the soy sauce flavour.
- Set an electric pressure cooker to saute and add sesame oil once the pot is hot. Stir in garlic and ginger and sauté until fragrant, being careful not to burn the garlic. Add in chicken, stock, water, and soy sauce. Lock the lid and press the "soup" setting or pressure cook for 30 minutes, quick releasing at the end.
- After cooking time is through, remove chicken and let cool.
- Add ramen noodle cakes into the pot. The noodles should cook in the steam in just a few minutes. As soon as the noodles are soft, remove them from the pot. Next add the water chestnuts and carrots to the pot. If the broth isn't hot enough for them to steam in, turn it to sauté and stir the veggies as they soften.
- When your veggies are cooked, carefully remove the chicken from the bones — it should fall right off — and add the pieces to the pot. Taste the broth and season with salt.
- Add soup to a bowl, and top with noodles, scallions and one or two ramen eggs.
Recipe adapted from Foodie with Family: foodiewithfamily.com/soy-sauce-eggs/ and Confessions of a Fit Foodie: confessionsofafitfoodie.com/21-day-fix-instant-pot-ramen-noodles/.
How to Turn Ramen Noodles Into a Meal
Source: https://www.aberdeennews.com/story/opinion/columns/2021/11/17/taste-column-ramen-noodles-more-than-quick-college-meal/8593387002/