Text 15151, 53 rader
Skriven 2007-05-07 15:56:25 av Ruth Haffly (1:396/45.28)
  Kommentar till text 15083 av mark lewis (1:3634/12.0)
Ärende: Nasty Ramen - Alfredo
=============================
Hi Mark,

 CS> ramen
 ml> [...]
 CS> They may be 'americanized' in the label by putting a sticker over
 CS> them that say 'kimchee noodles'.
 ml> [...]
 CS> Udon

 ml> ok, call me confused... over here, ramen noodles seems to be like
 ml> xerox... company name that everyone uses for all copiers... i've had
 ml> noodle packs for years that we've always called ramen noodles but now
 ml> there are several companies making them... "top ramen" being one
 ml> company... "udon" was another that i have gotten but the noodles were
 ml> the same... i've never seen or heard of "kimchee noodles"...

In a grocery store with a good sized Asian foods section, look for
little styrofoam bowls of dried noodles with whatevers and (usually) a
couple of seasoning packets.  One packet is regular type seasoning; the
other is usually a hot chili garlic oil.  I've not noticed that many
civilian grocery stores carry them as I know we can get them in the
commissary but they probably do.  When our younger daughter was in
Kuwait/Iraq. that was one of the things she requested we send her as it
was "cooked" in the foam bowl it was packaged in.  They are good, but on
the spicy side like kim chee.


 ml> in all cases, it is a cellophane packet with a block of dried noodles
 ml> and a sesoning packet... the instructions say to put the block in
 ml> boiling water for three minutes... put it in a bowl and add the season
 ml> were fully reconstituted... not like they had a hard core or anything
 ml> but just that they didn't seem to be fully back... eat a bowl slowly
 ml> and you can almost see them absorbing the water/broth... so i cook
 ml> them longer...

I'll use maybe half the seasoning packet. Even then, it's still quite
high in sodium so I don't eat them very often.  Most of the time I'll
drain 99% of the excess water, add the seasoning and about a teaspoon or
so of butter/margerine.  The residual heat is enough to melt it as I
stir it with the bit of seasoning that I use.  It helps the seasoning
"hold on to" the noodles.


---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... 90% of being smart is knowing what you're dumb at.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)