-
Yeees.
Some of my favorites atm are both the Thai Chef and Thai Choice tom yum offerings. Both come with tasty sauce out of the packet and only really want some fried vegetables added in if you want.
Any of the Samyang Hochi ones with the cute chicken on it. But especially the curry one fried up with some onions and chicken.
If you really hate yourself then the 3X spicy is a spiritual experience that everyone should go through once, proper ramen regret. I only ever met one person that didn't cry while eating them.
4 Attachments
-
-
The "instant noodle" packs are usually best prepared at home but still great as something to just have on the go and some of the self serve places look great.
https://youtu.be/NY4Dxyn8sbA
-
Yes!
I went to Ichiran Ramen in Tokyo last week. I never understood how noodle soup could be so loved, but now I'm shopping for a pressure cooker and trying to find somewhere to buy pork spine.
https://www.youtube.com/watch?v=mBpx5Gb81hQ
They sell a home ramen pack, but it's almost as expensive as going to the restaurant!
https://www.amazon.co.uk/Ichiran-Ramen-Hakata-Style-Straight-Tonkotsu/dp/B07JMV9TC5
-
Dear good god, three times spicy!? I've eaten the 2x spicy Buldak a fair few times and they taste almost exclusively of pain, with a seasoning of regret.
Picked these up from this reasonably new store near Oxo Tower / Waterloo. A very good selection of packet noodles.
1 Attachment
-
-
I mean Dan Dan noodles are so good. Very difficult to get the sechuan peppercorns fresh enough to punch your lips off though.
Any tips? I’m using peppercorn oil atm but it’s not the same. I really want chilli oil that burns and numbs and tingles. Haven’t yet gotten anything as good as I used to get at the restaurant. Is a sad affair.
-
I really want chilli oil that burns and numbs and tingles.
I'm working my way through a few but you might need to make it yourself if you want good burn and numb. I used to get a pretty hot chilli oil with shrimp from the supermarket on Gerrard Street, but I'm not sure if you can get them with meat and seafood ingredients over here any more.
Keep meaning to make either of these. Both have Szechuan peppercorns in them:
-
Not quite insant noodles, but this kit from Aldi has given some pleasing results for £1.75
-
Just had one of these on an empty stomach and feel a bit sick
Milk and water don't do anything for this heat, what's the cure?
Mukashi
neu
timmah!
dubtap
r_mash
Aroogah
jb000
Maybelline
Sumo
matteroftaste
exteroceptive
Acliff
c00ps-
Post a reply
About
Noodles: ramen, soup, fried noodles, instant ramen, all noodleheads
Posted by
@Jonny69
It's not too late to back out...
Two(I'm using a bit less here since its all I had in the fridge) bunches of spring onion chopped into thirds. I think two bunches is the ideal for 700ml oil, I've tried more but it maybe makes the flavour a little too earthy. I chop the hairy ends off, I used to bung them in whole but you end up with a bit of sediment from the roots. I always prefer using fresh spring onion rather than stuff thats old and wilted in fridge but again this is just what I had to hand. Better flavour when fresh innit.
I quite often just use spring onion but every now and then I throw in a few whole cloves of garlic. A one inch bit of ginger thrown in too is good but not really essential. Play about with it.
Heat about 700ml (I've settled on this just because its what the bottle I keep it in fits) of vegetable oil in the pan on a medium-high heat for a few minutes.
Toss the lot in and immediately turn the heat down to the lowest setting if you're on the big ring in the middle.
Set a timer for 15 minutes and let it gently simmer. I've experimented with longer but I find you don't want the onions to crisp and brown too much, I think it negatively affects the flavour.
It should look roughly like this after 15 minutes.
Strain out all the bits and discard. Let the oil cool and decant into whatever vessel you like.
Use it sparingly on top of ramen, for stir frying or absolutely murder your favourite instant noodles with it.
Try making a very simple chow mein with sweet soy sauce and mushroom and then drizzle some of the negi oil over it in the bowl. I sometimes make this for breakfast.