Noodles: ramen, soup, fried noodles, instant ramen, all noodleheads

Yoghurt.

Hochi is not one to be fucked with. Even the standard flavours are quite spicy.

Hi my name is spinnn out and I'm a addicted to Ocean's Halo noodles.
When I'm feeling flush, Clearspring wide udon noodles are my favourite (so far!), nice but a bit pricey.

Going to give that home made oil recipe a go.

Patience.
That’s one of the milder ones!

Fake news, am disappoint 🤢

Whoah really?

This was great! Nice big portion and lovely creamy sauce. Didn't know coconut milk powder was a thing, makes sense I guess. Add a couple of prawns and some greens (mangetout this time) and it's a proper meal.

Found Chapagetti pretty underwhelming as well tbh.

The 3x is just perfect really. I dunno if I’ve numbed my senses though. I do like hot foods.

You monster. Only the second person I've known not to feel like their mouth is on fire.
You definitely have numbed your senses.
A lot of the challenge videos are with the 2x spicy and I only pick that up when I'm feeling prepared.

The curry one is so good, the perfect amount of sweet for the heat.

I mean, they're £1.50 instant noodles. You have to add stuff to give more flavour. It's the thick noodles that are the star.

The 1x is hot but enjoyable, as you can taste it.
3x is just pain.

I’ve come back from France, have a huge craving for spicy ramen.
I’ll see what interesting variety my mum has found when I pop round and nick her stock.

Not very spicy, quite tasty.

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Fancied sometime warm for breakfast, quick breakfast udon noodles, with a knorr stock pot, dash of soy, sesame oil, crushed garlic clove, ground pepper, pinch of gochugaru, chopped spring onions and an egg dropped into the cooking broth.

Hope the Ocean Halo noodles are nicer than their ramen broth - bought that once and it was aaaaabsolutely rank.

How do people store their noddles? I'm short on room and they never stack properly.

We've developed habit of having psuedo Pho every Monday to use up leftover roast beast from our Sunday dinner. If there's time i'll do proper stock either from scratch or from my freezer stash then add all the usual biznis. The smell of simmering pho broth with loads of ginger, toasted star anise and cloves is now very much my happy place. It's one of those cooking smells that's so fucking good I almost want it to permeate the whole house.

On the instant stuff, I work a couple of days a week in York right next to a great Chinese supermarket. Will be picking up a new stash later this week. https://shop.ukregency.com/category-684-b0-min-max-attr.html

I use hotpot powders as the base for making ramen then add the usual things like soy sauce, mixing etc but also keep a supply of dried mushrooms to add.

If anyone else likes ho fun, these are a little smaller but otherwise quite close and you can get them in most Tesco World Food aisles 👍

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If anyone's near Canning Town, Tian Tian Market near the Morrisons/Superdrug has 2 full aisles of instant noodles.

Marinated eggs. Just made some but forgot to take pictures. Useful to keep in fridge to up the midweek instant noodle lunch.

I use the RamenLord method off Reddit (which I can't find)

To paraphrase
Boil the egg for 5min30. Slightly longer if a particularly large egg Cool quickly to stop cooking and peel. Weigh the egg plus enough water to ove it in water container.
Add 10% of the egg and water weight in soy mirin.
So if the egg and water weigh 400g then add 40g soy and 40g mirin.

The benefit is this is an equilibrium marinade so it won't ever get too salty. Leave eggs in the fridge and they are ready in a day and still good for at least 5 days.

I'm a big fan on the Yutaka frozen noodles (both ramen and udon)

Ramen usually has the same miso base (dashi made with kombu and katsuobushi, chicken or pork stock, aka miso), and an assortment from soft boiled egg marinaded in tamari & mirin, whole leaf spinach, grilled corn, shiitake, bean sprouts, chillis, chilli oil. Then shashu pork, fried tofu, or karaage chicken.

Marinated eggs.

Aaahh, how the hell have I forgotten about these?

Microwave lunch at work. Instant Mi Goreng noodles, couple of handfuls of stirfry vegetables and a reduced packet of prawns.

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