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Location: Georgia, on the Florida line, right above Tallahassee
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I'd say I eat Ramen noodles about 3 times a month. Or so. Maybe a package a week. A long time ago, I read some web site that said, "Don't kid yourself. Ramen noodles are the same as boiled potato chips. It's just deep fried flour steeped/cooked in hot water."
And my eyes were opened. I mean, I knew they were bad for you. But, looking at it as a 800 calorie bowl of fried potato chips was just ... the paradigm shift.
I'd say I eat Ramen noodles about 3 times a month. Or so. Maybe a package a week. A long time ago, I read some web site that said, "Don't kid yourself. Ramen noodles are the same as boiled potato chips. It's just deep fried flour steeped/cooked in hot water."
And my eyes were opened. I mean, I knew they were bad for you. But, looking at it as a 800 calorie bowl of fried potato chips was just ... the paradigm shift.
Boiled potato chips...say it ain't so
Different brands must vary greatly in calories. I use Maruchan, and the calorie count for one 3 oz packet is 390.
Not trying to be contrary or anything, honest.....but why would you make a recipe of, say broccoli and noodles using ramen noodles and throwing out the packet of seasoning stuff? why not just use....noodles? Angel hair pasta, spaghetti, penne.
I understand "I was out of anything else and I was hungry". But really? Recipes?
I am quite tired of ramen. I grew up eating it when it wasn't as well known I guess, my parents lived in Japan (I was born there) and picked up the ramen habit there. After that, well, economics have given me plenty of periods of "ramen time" and so it's like beans and rice to me, just don't care if I ever have to eat it again. I only eat it when I really have to cut back on spending.
However, when I do eat ramen, I definitely like it "sticky", with most of the water drained off before adding the packet. Sometimes we make a bunch, drain most of the water, then stir fry the noodles with mixed veggies and a bit of meat if available. Really not bad that way.
I love spicy ramen. I use most of the seasoning packet and I add freshly chopped thai chili peppers, Chinese parsley and whatever cabbage I have on hand. Other times I might add bean sprouts and fish cake.
I agree, way too much sodium in the ramen spice packets, nice ways suggested here to 'doctor' it up using other ingredients to use as a side dish (or not) etc.
...but why would you make a recipe of, say broccoli and noodles using ramen noodles and throwing out the packet of seasoning stuff? why not just use....noodles?...
Why do the Japanese feel the need to use Udon noodles - they could simply use Angel Hair or Penne. Why do the Vietnamese think they should use rice noodles in Pho - they could have simply used another noodle, say Sponge Bob-shaped macaroni noodles or Lasagna sheets.
I like the texture of Ramen noodles in some soup recipes but I don't care for the seasoning packet. Also, I would hate to pay the dental bill if I served uncooked pasta shells in a salad instead of uncooked Ramen noodles.
Last edited by Dirt Grinder; 05-19-2013 at 01:34 AM..
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