How do you spice up your instant raman noodles

POTAWIE

POTAWIE

I eat a lot of cheap instant ramen noodles but I rarely use the broth/msg package and instead tend to add my own sauces or spices. This recently got me interested in making a dedicated ramen noodle dry spice out of my dried peppers and other spices and herbs. I'm still working on some ideas but personally I don't want it too incredibly hot, and will have to wait several months now for fresh mild/medium peppers.

Is anyone else a fan of the instant noodle. I was thinking if there was interest we could trade spice blends in the mail or have a Ramen noodle spice "Smackdown" (or comparison):D It would be relatively cheap postage for dry spices compared to sauces.

And since the topic is already started, if anyone has any recipes with ramen noodles, or their own special sauce or secret(no google links please:)), then please post. I do see a challenge in making pics of noodles look as good as all the pizza and meat pics shown on this forum, but I'm up for a challenge.
 
I usually just add a little of this or that whenever i do ramen noodles but i've never actually thought too much about it. I go by what i'm in the mood for and what tastes good. However, i almost always use Voodoo Ash in them. I've also mixed a some defcon 1 in them too.
 
Let's just say I eat more instant noodles than I should... would be really interesting making a special spice for it, though.
 
I've been thinking about boiling them in chicken broth with chinese mustard, soy sauce and cayenne powder (whatever heat level you are in the mood for). Maybe drop some egg in the boiling broth.

Havent tried it yet, but im trying to replicate the delicous Vietnamese Noodle soup they have at the casino,crossed with egg drop wonton soup from the chinese place. but no bok choy for me!
 
I try to keep Sesame oil and chili oil on hand for a lot of stuff, and both are great in ramen. I still use the packet though.
On that, anyone know how to make chili oil?
 
I like the Picante varieties of Top Ramen, haven't tried making my own ramen spices. I use the enclosed packet (put the packet in the water before adding the noodles, that gets the flavor into the noodles) and then I like sesame oil, hot sesame oil, and/or a drop or two of pure evil.

Potawi, I like the idea of a replacement ramen spice blend. It'd be nice to have something without all the MSG, etc. If you want some help, let me know. Also how do the fresh chiles figure into the dry spice blend?
 
That sounds like a good idea. I like ramen especially in the winter time, but I stopped eating it
after my brother said the seasoning packet is very bad for you. I liked the chicken ramen, so
probably some chicken boullion would be good, with some other spices. I have a few powders
that I can play around with.
 
roper2008 said:
That sounds like a good idea. I like ramen especially in the winter time, but I stopped eating it
after my brother said the seasoning packet is very bad for you. I liked the chicken ramen, so
probably some chicken boullion would be good, with some other spices. I have a few powders
that I can play around with.
Click to expand...

What's bad for you is the Sodium content in the seasonings. Boulion is the same way. I like the Spicy Chicken kind...with lots of Pure Evil.
 
Nice. Thanks for that link. I'll have to check some of them out. The nong shim in my opinion has nice heat and flavor. I bought a case from Amazon for cheap.
 
If I were doing it, I would try dicing up single orange Habenero and mixing it in the water before cooking and see how much that heated things up and go from there.

As far as the MSG and Sodium are concerned: no one said you had to use the hole packet of seasoning. I think not putting any of it in would be a mistake but a 1/2 packet should do nicely.
 
Personally I try to avoid MSG and high sodium which is the main reason I started this thread. I'll soon have to post some of the ramen spice recipes I've been working on
 
I slice a whole habanero up slice some onion and a half a clove of garlic and sometimes I will boil up some carrots prior to cooking the ramen noodles and add them after. I also pour the seasoning in a cup and them put hot water from the pot in it then drain the noodles put in bowl then pour the seasoning on my noodles
 
I decided to try what I posted earlier and used 1-1/2 orange hab, a little broccoli and onion and a bag of chicken Ramen using only 1/2 the spice packet to keep the sodium at a reasonable level.

The heat was good enough to make me sweat, but the taste wasn't right. The citrus Hab flavor didn't go well with the chicken spice flavor. Maybe a bunch of DeArbol or Cayenne would be better, but I'm not growing them this year...
 
I generally go all out on my ramen.

1/2 Green Bell Pepper
1 clove garlic; minced
1/2 pound chicken, pork, or beef (whatever I have around in the house)
My own broth (if possible)
1/4th onion
1-2 tsp soy sauce
1 large egg, scrambled
and 1 hot pepper (seriously, whatever I have around the house)

I start the broth heating, throw in the meat, peppers, garlic and onion. Once it reaches a boil, I add the noodles and soy sauce. I boil it down until there's maybe 1/2 the original amount of liquid left, then add the scrambled egg.

With some of the hotter peppers though, you may want to use half a pepper per pack. I can tell you from experience that a brain or a butch is going to be brutal to eat in a single pack.
 
I'm really simple with my ramen. I usually eat those between class haha :P
I use the chicken broth that comes from the package and add some sriracha to the mix, or when I have fresh peppers, I slice one open and let it boil with the instant ramen :P
 
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