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Aug 5, 2011 09:33 AM

Instant Ramen/Noodle Bowl eaters, what's your fave mix-in's?

My hubby picked up a few Nong Shim Noodle bowls from the Asian grocery... I was never a fan of "ramen noodles" with all the ingredients on the list that are unknown to me, but today I broke down and brought one to work (Spicy chicken noodle flavor

In a baggie I brought lime quarters, cilantro, sliced fresno chiles, the little bit of leftover pork loin and green onion

hey' it's pretty good!

I"m thinking this is not a bad way to use up 'bits and pieces' of leftovers in my fridge.

so what are CH'ers adding to their Instant Ramen Noodle Bowls?

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  1. Fake crab, chopped cilantro and green onions and a little sriracha.

    1. I like to cook ground pork with some soy sauce and sambal obleek (spelling? garlic chili paste) add that with some cilantro, green onions, bean sprouts and a squirt of lime.

      That or with a slice or two of american cheese. Don't knock it til you try it.

      1. Scallions, leeks, thai basil, cilantro.
        Any protein - pork, shrimp, spam, hot dogs, ham, bacon, clams, chicken, whatever.
        Rice cakes
        Bean sprouts
        Garlic, onions.
        Fish cakes
        Seaweed (wakame or nori)
        Sesame oil
        Any vegetable, fresh or frozen.

        6 Replies
        1. re: joonjoon

          Have you tired the kimchee flavored noodle bowl? I LOVE Kimchee and have been tempted to pick it up on several occasions but was fearful of what “Kimchee flavored” noodle bowl would taste like (except that I could throw a bunch of the real stuff in there and it would help, huh?)

          1. re: cgarner

            I've never had a Nong Shim noodle bowl I didn't like, and the kimchi one is fantastic as well! If I recall correctly the kimchi bowl comes with dried kimchi in it.

            1. re: cgarner

              The Nong Shim "Bowl Noodle Soup"/"Cabbage Kimchi Flavor" [Bar code 3114625030] doesn't have significant visible dried kimchee in it; just a pack of red-orange-colored spicy seasoning that does contain dehydrated veggie bits (spring onions etc). This one is fairly spicy and also pretty salty.

            2. re: joonjoon

              Pretty much what I do too, except for the cheese, rice cakes, corn and butter.

              The "any protein..." and "any vegetable..." is particularly relevant, within taste sensibilities. I use both "leftovers" as well as fresh stuff, both wrt meat and veggies.

              The ramen can be either those in bowls (pour hot water & cover) or those in packages (needs to be cooked in a pot). I do the add-ins more with the packaged varieties, and with these the eggs I add (when I do) are poached in the stock together with the other stuff.

              1. re: huiray

                We have a hot water dispenser on the coffee maker... So I'd probably have to skip dropping a raw egg into the mix here at work

                1. re: cgarner

                  You could pop the bowl-with-stock-and-raw-egg into the microwave... But yes, more trouble than it is worth - at work. Sliced hard-boiled eggs would be more practical in this case.

            3. Eggs, scallion, kimchi

              1. Most instant noodles go great with Cantonese BBQ/roasties (roast duck, bbq pork/cha siu for example).