Pardoning The Turkey Until Tomorrow: The Ramen Rater’s Thanksgiving Breakfast Feast

I am in charge of throwing the turkey in the oven this year at noon. I figured breakfast shouldn’t have anything turkey like involved and pardon the turkey at least ramen-wise for a day. Then Black Friday will be a day that the turkeys will cower – planning on using turkey in some ramen meals for the next week or so – should be awesome! But for now, here’s something I decided to make for breakfast. By the way, here’s what I did for 2011’s Thanksgiving.

Everything But Turkey Thanksgiving Breakfast

Ingredients

• 1 Nongshim Bowl Noodle Soup Savory Beef (or any other noodles, although these were easy in the microwave)
• 2 eggs, scrambled
• ham
• minced garlic
• 2 slices processed cheese
• minced garlic
• Dua Belibis chili sauce (Sriracha or any other spicy sauce – omit if you don’t like)
• 1 tbsp oil

Method

1. Put a pan on the stove and add oil. Heat.
2. Break your eggs into a little bowl and scramble. Take the ham you have and cut it up.
3. Cook the Bowl Noodle in the microwave. Usually you cook for three minutes then let it sit for one – don’t! After the three minutes, take it out, stir well and drain very well.
4. Drop noodles in the pan and fry it up. Stir and stir so it doesn’t stick. Add garlic.
5. Once the noodles are becoming crisp, add ham and stir in, then add eggs and combine.
6. Cover and lower heat. Cook for a couple minutes.
7. At this point, the bottom will be nice and crisp. Flip the whole thing into a bowl. Garnish with cheese and Dua Belibis.

Here’s what you end up with. Note that there’s beef flavored noodles, chicken eggs and pork ham. Even some cheese made from cow’s milk. Everything in there’s not turkey! It came out really good – dig in and Happy Thanksgiving!

Some Thanksgiving FAILS!

A Charlie Brown Thanksgiving

Finally, here’s 15 minutes of last yewar’s insanest Black Friday footage. Is acting liker a complete moron really workth a product that costs pennies for a company to make? Home electronics aren’t a great trade for injuries and silliness such as this…  I mean it’s just stuff…

Speaking of stuff… Here’s George Carlin’s take on it.

Recipe: Spicy Mi Goreng Ramyun

Ok so what is this madness I speak of? Well, in Indonesia, there’s Mi Goreng which are fried noodles. I thought since my last recipe got a write up today in Fox News Magazine ( link), maybe I should get a pack and experiment. I thought since Indonesian instant noodles are my all time faves and I really really enjoy Korean ramyun, why not try a mash-up?

Spicy Mi Goreng Ramyun

Ingredients

• 1 Package Nongshim Shin Ramyun instant noodles
• 3/4 cup Kimchi
• 1/2 a small sweet onion
• 5 sliced mushrooms
• 2 Tbsp minced garlic
• Olive oil cooking spray

Directions

Open the pack of Shin Ramyun. Take out the veggie pack and noodle block. Place in a pot with half of your onion an add 2 cups water my onions were frozen -alternatively,  you could add the onion in the next step . Set seasoning powder packet aside for now. Put on medium heat until boiling. Let boil for two minutes.

While you wait on the noodles, spray a nice large skillet with cooking spray. Add garlic, kimchi and mushrooms. Saute.

Drain the noodles and return to the pot. Use a pair of kitchen scissors and cut the noodles a few times (this will prevent clumping when fried). Add half of the packet of powder seasoning and stir.

Add the noodles to the skillet and cook at high temperature stirring constantly. Keep it moving or it will burn! It’s done when everything look like…

…this (click image to enlarge)!!! My thoughts: I was hoping that the noodles would have crisped a little more. I think the key is less time in the pot. Cooking the noodles ‘al dente’ is what works in the grilled cheese recipe. Also, I’m going to say I think this ended up being more of a bibimyun than something Indonesian-esque. Anyways, there’s something I made today. It was pretty good! Enjoy!

Grilled Kimchi’n’Cheese Shinwich

So I saw this recipe here and I thought hmmm… What a great idea! But I thought it might go better a little done differently…

• 2 Slices sourdough – the big stuff
• Kimchi – I used store brand
• 1 pack Nongshim Shin Ramyun instant noodles
• 4 slices processed cheese – I used two American and two Pepper Jack
• Spray olive oil

Let’s first get the noodles cooking. Boil 300cc water and add seasoning packet. This is significantly less water than on the package directions. The reason we do this is so that when we drop the noodles in and they cook, they suck up a lot of the flavoring. Drop the veggies in as well. Add the noodles and cook for about 5 minutes or so. Drain and set aside.

Slap two slices of cheese on each slice of bread. Also make ’em mirrored so once the noodles hop on board, it’s a bit easier. Add kimchi to both sides of the bread.

Add noodles on top of the kimchi, close sandwich and drop in a hot skillet with a very decent amount of spray olive oil.

I’m going to tell you right now that flipping this thing over can be a real pain, but just go all in and you’ll be fine. Helps if the bottom is nice and done – one flip here folks.

Here’s the finished product! It’s really good – the noodles that end up sticking out end up a little crunchy, the cheese is really nice and drippy too. Be careful – if it is being eaten right out of the skillet, the kimchi can be really hot – kind of like an onion on a patty melt that comes out and slaps ya on the chin and you learn about medieval torture the hard way. Anyways, enjoy.What a great idea this was – remember, I heard about it here first!

Recipe From A Fan

So someone going by the name fridayjams sent me a message on the forum…

Been a fan of the site for a while, just wanted to
share my somewhat home made recipe, I think
it turned out great.
http://asianflavor.net/2011/05/how-to-soy-
sauce-ramen/

Looks like some really good stuff! Hope to make some soon!

Homemade Multi-Cultural Noodles

I’m a big fan of instant noodles – such a big fan that I started http://www.ramenrater.com to review different varieties. Of all things ramen, I’ve come up with this homemade noodle recipe, taking ingredients from all over the far east and orient.

First, I needed noodles. These were found in Edmonds at 99 Ranch Market. Not only are they my favorite thickness of noodle and cook up fast, but they’re fat free.

This is sweet soy sauce. I’ve seen it used alot in Indomie brand instant noodles from Indonesia. Thick and sweet soy syrup type of stuff. I got this bottle just because of the brand name. They’re really all the same as far as I can tell, but BANGO is a cool name. Also from 99 Ranch Market.

This is great stuff. It’s a sweet chili sauce that compliments the soy. Also from Indonesia, purchased at 99 Ranch Market.

These eggs are from the exotic climes of Safeway. I recently learned how to boil eggs – yeah I know so STFU… I cook lots of stuff, just not hard boiled eggs alot – until now!

So in a big soup bowl, put some Manis Pedas and sweet soy sauce in the bowl. Awesome – it’s starting to get colorful!

I also put a tiny bit of olive oil in there – Usually, Indomie’s flavor sachets contasin chili sauce, sweet soy, and a packet called seasoned oil. So a little bit of this and a shake of cajun seasoning wennt in. I think next time perhaps an airplane bottle with a ton of minced garlic in it would be great – let it sit for a while and bam – seasoned oil.

Such beautiful egginess – you would eat these eggs if I asked you to I imagine!

Things are starting to come together, so let’s bring the garnish out of the fridge. This is pickled ginger – and not the sushi stuff, but the kind you’d find on yakisoba. This is your standard Shirakiku brand, which should be available at most major grocery stores. I got mine at Uwajimaya.

So here’s the noodle cake ready to be dropped in the cauldron. Note the strainer! Cook them for three minutes, drain well, then drop em into the bowl and stir like a maniac.

Now drop those sliced eggs on there. don’t mix them in though – that’s kind of silly. Use a little pinch of this egg seasoning on them. Got this at India Sweets & Spices in Shoreline. It’s also time to put on the pickled ginger.

So here’s the final result! Click on the image to see the neato details. The coolness is fun and the taste flavor is excellent! Modify this recipe to your heart’s content! Some ideas could be to add chicken boullion in there somewhere, as the sauce as flavoring is rather strong. Some kind of bumbu dry seasoning would make it a bit more authentic too.