Steaming Ramen | Chicken Recipes | Jamie Oliver (2024)

FAQs

Can you steam ramen? ›

If you're a fan of instant ramen noodles, then you're probably already aware that not all ramen is made from the same stuff. While fried ramen noodles are undoubtedly tasty and usually inexpensive, steamed instant ramen noodles are far more flavorful and definitely healthier.

Bring 2½ cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds. Remove the pan from the heat and carefully add the egg.

Place a large sheet of parchment paper on the steaming rack, and loosely pile the noodles on the parchment paper. Drizzle with 1 tablespoon oil, tossing the noodles lightly in the oil. Steam for 10 to 12 minutes over high heat (this cooking time will vary depending on the thickness of your noodles).

Some manufacturers also think that it makes it easier to cook the noodles, but the truth is- steaming instant noodles makes them the perfect amount of chewy and springy- just like they'd be at a ramen restaurant. Like a fine wine, some things just can't be rushed.

Cooking the noodles in stock can add flavor, and you can also add things like eggs or bacon. Soy sauce, herbs, and seaweed are also easy additions that can boost instant ramen's flavor.

✨️recipe incase you wanna try: ✨️cook ramen according to package, save the water. ✨️place noodles in a pan and mix in 1tbls butter, 1tsp garlic powder, 1egg beaten and a bit of the noodle water. mix fully ✨️top with everything bagel seasoning, enjoy 😉 #food #ramen #kyliejenner #fyp.

First, bring the water to boil in a pot, and then add the noodles. Once the noodles soften, bring the water temperature down to low heat and add the seasoning packet for flavor. After the noodles cool down, transfer them to a bowl, and enjoy!

Slice a hard-boiled egg in half and add it to your ramen with seasoning and vegetables. Alternatively, whisk an egg until the yolk and whites are combined and pour it into your noodles to enjoy egg-drop ramen.

What is the secret of ramen? ›

Noodle's Secret ~ Kansui lye water. Japanese lye water called kansui is an indispensable auxiliary ingredient for ramen noodles, and it is no exaggeration to say that it produces the exquisite balance between ramen noodles unique koshi firmness and soup flavour.

Adding butter can be a quick fix for a broth lacking in fat and gelatin, two key ingredients in a truly decadent, long-cooked ramen broth. The butter melts, causing the broth to thicken and become slightly creamy; it'll make everything taste just a little more fuller and enrich the flavor with hints of dairy sweetness.

Spices like white pepper, sichuan pepper, or chile flakes to the finished dish, or try adding a cinnamon stick, star anise, and coriander seeds to the simmering broth (remove 'em before serving!) Fats like toasted sesame oil, chile oil, or an animal fat (pork, chicken, or duck are all awesome)

Stir Fry the Noodles or Protein

Once your noodles have finished cooking, toss them into a wok or oiled pan and sauté them for a few minutes. Also, lightly fry your veggies and protein before returning them to the broth. This method is so simple–yet so effective in upgrading ramen with unexpected textures and flavors.

Spread noodles out in a large colander. Place colander in a pot containing several inches of boiling water. Cover pot and steam 20 minutes.

Yes, you can eat ramen “raw” — at least the instant kind. If you've ever tried ramen, then you might have wondered whether you're actually allowed to eat that beloved brick of curly noodles before it's boiled (or at least the broken off pieces lying at the bottom of a package).

Polystyrene contains a chemical called styrene, which the government has classified as a “reasonably anticipated human carcinogen” that can leach out during the microwaving process and into food.