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

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jeff55432 Nov 14, 2012 12:50 PM

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.

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    ChancesR RE: jeff55432 Nov 14, 2012 02:35 PM

    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.

    6 Replies
    1. re: ChancesR
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      SmartCookie RE: ChancesR Nov 15, 2012 07:30 AM

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

      1. re: SmartCookie
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        ChancesR RE: SmartCookie Nov 15, 2012 10:01 AM

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

        1. re: ChancesR
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          ChancesR RE: ChancesR Dec 5, 2012 02:31 PM

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

          1. re: ChancesR
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            ChancesR RE: ChancesR Dec 5, 2012 02:35 PM

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

             
             
             
            1. re: ChancesR
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              jeff55432 RE: ChancesR Dec 5, 2012 05:08 PM

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

              1. re: jeff55432
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                ChancesR RE: jeff55432 Dec 5, 2012 09:04 PM

                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.

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