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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.
        Eggs
        Any protein - pork, shrimp, spam, hot dogs, ham, bacon, clams, chicken, whatever.
        Cheese
        Kimchi
        Rice cakes
        Mushrooms
        Corn
        Butter
        Bean sprouts
        Garlic, onions.
        Miso
        Fish cakes
        Seaweed (wakame or nori)
        Sesame oil
        dumplings
        Curry
        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).