Authentic Ramen Noodles. Which are best: dried or frozen?

[jeff55432]

Like a lot of people, I make soup with the bones left over from the Thanksgiving turkey. This year, I want to make turkey ramen. I have never purchased "real" ramen noodles. Can anyone recommend a good brand and where to get them. Also, if they are frozen, do they end up slimy? I want nice, firm noodles.

Thanks.

[ChancesR]

I believe you get more of a chewy noodle from the frozen kind, if that's what you prefer. I've been getting frozen Japanese noodles (5 bundles to a package) from United Noodle. You can leave them in the freezer and take out a bundle at a time. Make sure they have thawed before you put them in boiling water. They only need a few minutes. After draining, mix a splash of oil right into the colander. This will keep them from sticking together if you're not going to use them all immediately.

[SmartCookie]

ChancesR; I've only seen the fresh noodles at UN - were are the frozen located?

[ChancesR]

Last time I checked they were in a freezer case across from the tofu.

[ChancesR]

Stock, noodles, BBQ pork, bok choy, dumplings, nori, ginger, scallions, sesame and chili oils, white pepper powder. Not necessarily authentic but tasty nonetheless.

[ChancesR]

Stock, noodles, BBQ pork, bok choy, dumplings, nori, ginger, scallions, sesame and chili oils, white pepper powder. Not necessarily authentic but tasty nonetheless.

[jeff55432]

That sounds good! What type of dumplings do you use? Gyoza (pot-stickers)?

[ChancesR]

Back in the day I'd make my own - filling AND wrapper - although that sure was a lot of work. More recently for boiled dumplings I've been eating the standard Wei Chuan brand, although I don't really trust the meat. The ones in the soup are Annie Chun's mini dumplings, which I think involve better ingredients as well as QC. Seward co-op has them.