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?
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.
Scallions, leeks, thai basil, cilantro.
Any protein - pork, shrimp, spam, hot dogs, ham, bacon, clams, chicken, whatever.
Seaweed (wakame or nori)
Any vegetable, fresh or frozen.
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.
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.
Most instant noodles go great with Cantonese BBQ/roasties (roast duck, bbq pork/cha siu for example).