Pumpkin Spice Ramen

Yeah a lot of the previously only available overseas varieties now have production or packaging facilities in USA now. Usually the Nonshim brand noodles have a thicker texture, which to me is more sastifying, and it also makes it more versatile if you plan on using the stove top method and adding other dehydrated ingredients.

Kimchi is awesome! I generally try to get the fresh stuff though, nothing compares to fresh.

Another idea to tone down ramen sauce, which I generally add: about a teaspoon of butter, or cream cheese, or bean broth- stirred in at the end. Adding one (or several ) of those thickens the sauce and tones down the heat or saltiness.

What's their new marketing campaign like?..

That's a great idea. The only complaint I saw in the reviews is that the spicy is hot. So that should help, even though I do like spicy.

I know your homemade noodles are awesome.

Oh correction on what I was saying earlier about Buldak being a brand, apparently it’s a type of noodle in the Samyang brand (Korean). I’m newly acquainted with that one, so sorry for any confusion.

So far out of the dozen or so brands I’ve tried over the years, my favorites are Nongshim, and the Samyang (Buldak type).

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Yes spicy ramen can be overwhelming for those not accustomed to the heat of Asian chilies, especially the Korean hot ones- they don’t mess around. Try using half of the packet of sauce or spicy mixture when you first try it just to be safe.

Thanks for the vote of confidence on my cooking. I guess I’m doing alright, made some for my husband on his birthday, no complaints (he’s super picky). Now I need to work on making the noodles curly (pulling and drying methods).

I have this "easy" teriyaki noodles recipe on my to-try list when I get unlazy. I like the Allrecipes*com website and there are several recipes using the packaged ramen. This calls for lo mein noodles, but looks good and easy.

[link to www.allrecipes.com (secure)]

The recipe looks good enough to get you acquainted with Asian cuisine. Be careful of the amount of soy sauce you add though, start with a few tablespoons at a time and taste it or you could end up with something inedible.

Also with your tofu (if you use it), it would be a good idea to press it out some more with a clean tea towel or the like, before you cook with it. Even extra firm tofu, can have lots of extra moisture which keeps it from cooking right.

You should have a cooking show, so many good tips. Thank you.

Hell even a dog has enough sense to come in out of the rain...

Cooking show, hmm. Maybe someday. I have much more to learn first.

Glad I could help. Another thing to keep in mind, when working with Asian sauces:
1. if it’s too sweet, try adding 1/4 to 1/2 tsp of rice vinegar or balsamic vinegar.
2. If the sauce tastes right but you don’t have enough, just add a little bit of unsalted broth and a bit of cornstarch to thicken it back up if needed.

They actually recommend that on the official Nissan ramen website.

Hey Op, if you spot any other unique ramen out there give us a heads up.

I put some pumpkin spice on my oatmeal this morning. ground cinnamon, nutmeg, ginger, cloves. That's some powerful medicine, Ke-mo sah-bee.

Cool Whip is a 1000 times better than whipped cream

You're obsessed

The Japanese add an American cheese sliceon top, as well as an egg (sunny or over medium)...my SIL is half Japanese.

That sounds good the Ramen I'm not so sure of.

I'm a whipped cream gal, homemade with real cream... but I'm a SAHM and have the time.

Honestly I was laughing at the hairstyles and didn't get a bit of what was going on in that clip.

Is it sweet or savory?

thats fkn nasty

Orange Curry