Michelin Star alternative for Top Ramen

Well, out of town for work and decided to do some testing:


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Costco has these 18/$15.99

Superb.

I ended up putting chunks of chicken into the noodle mixture. Very tasty!

Will be adding this to the truck hunt meal box.
 
Since you're experimenting, see if you can find some pork belly at costco.
Steve O said:
Well, out of town for work and decided to do some testing:


View attachment 876542


View attachment 876543


Costco has these 18/$15.99

Superb.

I ended up putting chunks of chicken into the noodle mixture. Very tasty!

Will be adding this to the truck hunt meal box.
Click to expand...
Since you're experimenting, see if you can get some pork belly from Costco. If you have access to a kitchen, turning it into charshu is pretty easy.
 
Steve O said:
Do you scramble it up in there or make a poached egg with the broth.
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Do both. The scrambled makes the broth like chinese egg drop soup and the poached egg adds a bit of class.

Ramen is the fried rice/stir fry of the noodle world. Add whatever you want and it'll only make it better (usually).
 
I too have not "grown out of" ramen. The new brands like Shin Black Beef broth has only made me like it more. Just like college but better. My wife gets a kick out me and my ramen "add everything" meals.

Thanks for all the tips lads.

Mark
 
My go to Raman noodle is Nongshim Kimchi version. Same brand as the Shin. We went camping last weekend and everyone took the Kimchi version. Can't go wrong with either Shin or Kimchi.
 
Shin Black is my absolute goto! Used to eat the cheap ramen but can't go back now. Add some onion, cabbage, and the spicy crunch stuff and it's perfect!
 
Dang….here I’ve been just eating the cheap ramen for years, occasionally adding some left over chicken or steak and have been content. Now you guys have me thinking I’ve been missing something. As much as I want to try these new brands and recipes to enhance my meals, I’m afraid that I’ll never be able to be able to eat the cheap stuff again.
 
I like adding some of the siracha tuna packs to the shin black when I’m at camp, adds volume
 
One of the best backpacking meals I've ever had was Shin ramen (they have a chicken version), a foil packet of cooked chicken, and a single serve packet of olive oil.
 
Shin and momofuku are both great Ramens that I would eat at home even. In the back country or out of the bed of my truck I’ll add bacon bits, tuna in sunflower oil or canned chicken like a lot of you guys.
 
Drenalin said:
One of the best backpacking meals I've ever had was Shin ramen (they have a chicken version), a foil packet of cooked chicken, and a single serve packet of olive oil.
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Out of curiosity, do you strain the noodles first? So its like a chicken pasta? Or a soup?

Like @dreamingWest, I prefer my ramen noodles strained.. I usually don't use the whole seasoning packet though.
 
cornfedkiller said:
Out of curiosity, do you strain the noodles first? So its like a chicken pasta? Or a soup?

Like @dreamingWest, I prefer my ramen noodles strained.. I usually don't use the whole seasoning packet though.
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When I’m remote and eating anything I rehydrate, I always put in more water than called for. I can never get enough water in me in the backcountry. Not specifically these noodles but everything.
 
cornfedkiller said:
Out of curiosity, do you strain the noodles first? So its like a chicken pasta? Or a soup?

Like @dreamingWest, I prefer my ramen noodles strained.. I usually don't use the whole seasoning packet though.
Click to expand...
No, I don’t want to pour off any water or salt out there, but I also try to use an appropriate amount. It’s a noodle soup, then a noodle stew when I add the chicken packet.
 
I found some Nongshim and Momofuku yesterday! I plan to try per instructions and strained.
I've always drained most of the water with Maruchan, otherwise it seemed too bland.
 
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