Alternate to "Ramen" Noodles

Y

yasser s

New member
Somebody was asking about making ramen noodles at home as a
replacement for those $.25 packages of "ramen" noodles.

Go to a well-stocked Asian grocer and you'll find hoards of little,
cellophane packages of noddles. Not all those are fried noodles.
many of them are RICE noodles. They usually come with 3-5 flavoring
packages: The soup mix (the salt/sugar/flavor packages), a package of
dried vegetables, a pouch of chili powder, a pouch of fried shallot
palm oil, a package of dried tofu and/or bean curd, and maybe some soy
sauce or kecap manis.

My favorite brands are Ace Vinecook and Kung Fu. But there are
literally dozens of them that have no legible English writing on them.
They range anywhere from $.39 to $.79 and beat the hell out of any of
those Nissen fake ramen soups. I always have 5 to 30 of these in
stock at my house and in my food stash at work.

And if you still want ramen, there are even dozens more of those that
you can choose from that will also beat the hell out of those
supermarket ramens. My grocer has a selection of no less than 100
brand and flavors of the rice and ramen noodles in cellophane
packages.

-sw
 
Alternate to "Ramen" Noodles

On Jan 25, 12:16?am, Sqwertz wrote:

I've walked past those a bunch of times and had no idea of which to
buy,
because most of em are labled in Asian. Guess I'll have to get brave,
and try one of a few different kinds.
I was looking at the dehydrated shrimp flakes this week wondering
what to use them for......Any ideas? It would help so much if the
proprietor spoke more English too.
Picked up both black and white sesame seeds to use toasted with
the salmon sashimi we have frequently at home. That is manna from
the Gods for sure.
Open to other ideas too if your sharing recipes.
Nan
 
"Nan" wrote in message
news:ca6fca0a-511d-4cd3-a7ca-601ebfd1c54a@o14g2000prn.googlegroups.com...

I've usually found someone working in the store that speaks decent English
and is willing to help educate me and help me make selections. Look for some
of the younger people working there to ask.
Jon
 
Sqwertz wrote:

That many in cellophane? My nearest Asian food store
has at least that many instant noodle soups, but I'd
guess most of them are sealed in styrofoam cups or bowls,
not the traditional cellophane used for low-end ramen.

Maybe a year ago I tried one just to remind myself why
I don't eat them. Since then, I've become more serious
about salt, so they're definitely off the menu.
 
Alternate to "Ramen" Noodles

On Jan 25, 3:41?pm, "Zeppo" wrote:

It's a Mom & Pop store, and Mom does speak good English. However I
seldom
see her there. She is very friendly, but Pop is kind of quiet and just
stands at the
register reading a newspaper. If you ask for something, he will try to
find it, but
offers no help or suggestions.
 
On Tue, 25 Jan 2011 08:21:58 -0800 (PST), Nan wrote:


I've never seen shrimp flakes - bonito/tuna flakes, yes. But not
shrimp.

Whole dried shrimp are pounded to make sauces and seasonings. Also
used whole in savory baked goods and rice dishes. If they are selling
shrimp flakes then they're probably trying to hide questionable
quality.

-sw
 
On Tue, 25 Jan 2011 15:32:38 -0800, Mark Thorson wrote:


There's probably closer to 120. That's in addition to the bowls, of
which there's probably about 30 kinds of those. Cases of those are
stacked to the ceiling in a separate section, along with individual
bowls on the shelves near the cellophaned noodles.

I keep meaning to take my camera up there to photograph some of the
weirder stuff.


With the cellophane packages and some of bowls, you control how much
salt you use.

-sw
 
On 1/26/2011 12:01 PM, Sqwertz wrote:

I have never seen shrimp flakes either, I often buy the bags of tiny
dried shrimp because of the great taste they add to dishes.
 
On 26-Jan-2011, Sqwertz wrote:


I think that is a fair estimate; I was just in my local international grocer
(Global Foods, St. Louis MO) and in the asian section. The "noodle" section
was at least 25-30 feet long, 6 feet high, with about 8 vertical shelves.
Though there may have been a few cups on the top shelf, the next two or
three shelves were every variety of noodle packed in cellophane, much like
Ramen packaging in the supermarkets. The lower shelves were larger
packages, mostly cellophane, of varying sizes and type.
--
Change Cujo to Juno in email address.
 
George wrote:

I think they have a strong fishy taste. I'd only consider them
in places where I'd use nuoc mam, and I never use nuoc mam.
 
On 1/26/2011 3:20 PM, Melba's Jammin' wrote:

They are pretty small so they don't really need any soaking. You just
toss them in towards the end in dishes such as Pad Thai. Their main
purpose is to bring umami to a dish.

In some cooking you just grind/break them up and add.
 
On Thu, 27 Jan 2011 07:46:28 -0500, George wrote:


Like dried squid, they aren't too receptive to rehydrating outside of
a simmered soup or hot pot. They will get a little softer, but don't
expect them to swell up more than 20%. Smaller shrimp are used in
congee and other rice dishes, and also savory pastries.

They come in many different grades and sizes that can range anywhere
from $2 to $10 for the same weight of product.

Conpoy, the dried scallop, is also used similarly in sauces, soups and
hot pots - usually shredded or smaller ones are used whole.

-sw
 
On 1/24/2011 11:16 PM, Sqwertz wrote:

Those are two brands I have not tried, but I will look for them. My
favorite is Vifon, it contains rice noodles.

Becca
 
On 1/30/2011 11:18 AM, Omelet wrote:

Here, they have them at the health food stores, but they are not in the
supermarket. Amazon.com has them, one that I like is tofu noodles. I
have to cook shirataki noodles for a couple of minutes, otherwise the
texture reminds me of rubber bands.

Becca
 
Omelet wrote:

Detail - Shitataki noodle carbs are all soluble fiber. Soluble fiber is
digestible by the enzymes from our intestinal bacteria. So the noodles
are nearly carb free but not calorie free. We get about half of the
calories from soluble fiber.
 
On 1/31/2011 12:39 PM, Omelet wrote:

That's pretty gross. That's the kind of noodles that's used in sukiyaki.
I never did like those rubbery noodles. They probably use that stuff
because it doesn't swell up like most noodles.

They make those choking-hazard fruit jellies out of konjak. The Asians
also use agar to make gel deserts and candy such as yokan. The great
thing about konjak and agar-agar is that the stuff holds it's shape at
room temperature. I'm not sure why it's use is not more widespread in
this country.
 
Omelet wrote:

If you have the 1993 edition of the Atkins book look up "reversal diet"
and then start reading a bit over a page before that point keeping in
mind the too low too long thing. He started encountering people who had
stayed at or before 20 grams per day for a very long time and who had
stopped burning fat as their majority fuel. I call it "Eskimo mode" as
the few Inuits and Eskimos who still live the traditional hunting
lifestyle on the ice can go years where the only carbs they eat are from
liver. Go low enough long enough and the body switches to some sort of
long term adusted mode. Been there, done that, studied for years to
come to a tentative hypothesis for how it happens.


If low is good, lower is not better. I have used oatmeal at breakfast
the same way. Have a 20 carb gram breakfast and eat low carb the rest
of the day to stay easily near a dialy total of 50.
 
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