RAMEN HACKS

For the Ramamimpi

Bring about 1 quart of water to a boil in a large high-walled skillet. Add the two blocks of ramen noodles to the water along with both of the seasoning packets.

Cook the ramen noodles until al dente, about 3-4 minutes.

Once the noodles are cooked, drain the noodles, making sure to reserve the seasoned cooking liquid.

Wipe the pan clean and add the olive oil to the pan. Preheat the oil over medium heat, then add the garlic and frozen shrimp. Cook the ingredients for 1-2 minutes or until the garlic is fragrant and the shrimp is heated through (or cooked through if using raw shrimp).

Add the drained ramen back to the skillet, along with about ¼ cup of the reserved seasoned cooking liquid and the lemon juice. Toss to thoroughly combine the ingredients.

Cook the ramen while stirring and/or tossing for 30 seconds - 1 minute, then turn off the heat and stir in the chopped herbs and butter.

Season the ramen to taste with salt and pepper, then finish with an additional drizzle of olive oil.

Serve and enjoy!

For the Ramonara

Bring about 1 quart of water to a boil in a large high-walled skillet. Add the two blocks of ramen noodles to the water along with both of the seasoning packets.

Cook the ramen noodles until al dente, about 3-4 minutes.

Once the noodles are cooked, drain the noodles, making sure to reserve the seasoned cooking liquid.

Wipe out the pan and add the bacon and ½ cup of water to the pan. Cook over medium heat until the water has evaporated and all of the fat has rended out of the bacon, about 3-5 minutes.

Remove the cooked bacon from the pan and drain off all but 1 tablespoon of the rendered bacon fat.

Add the bacon back to the pan along with the drained noodles. Cook and toss the mixture over medium-low heat for 1 minute. Add about ¼ cup of the seasoning cooked liquid to form a sauce with the bacon fat.

Turn off the heat and allow the noodles to cool for 1-2 minutes or until the bacon stops sizzling.

Add the parmesan cheese to the pan, then stir the noodle with tongs while slowly pouring in the egg. Stir/toss the ramen thoroughly to combine the noodles and sauce. Add more seasoned cooking liquid as necessary to loosen the sauce.

Serve and enjoy!

For the Quamkotsu

In a medium bowl, combine half of the water and half of the seasoning packets from each of the ramen packages.

Sprinkle the gelatin over the surface of the seasoned water. Then add black vinegar and fish sauce and whisk to combine. Set the mixture aside to allow the gelatin to bloom for 6-10 minutes.

In a high-walled skillet, combine the remaining half of water, milk, and the remainder of the pork seasoning packet. Optionally, add another whole pork ramen seasoning packet for additional porky flavor. Bring the mixture to a simmer, then add the ramen noodle blocks from both ramen packages.

Cook the noodles until al dente, about 3-4 minutes.

In your serving bowl of choice, add about 1 cup of the reserved gelatin mixture, the cooked noodles, 1 - 1 ½ cups of the cooking liquid/broth, scallions, meat of choice, bok choy leaves, nori strips, soft boiled egg halved, and chili crisp.

Optionally, finish the ramen with a drizzle of rendered bacon fat.

For the Choodles

Bring about 1 quart of water to a boil in a large high-walled skillet. Add the two blocks of ramen noodles to the water.

Cook the ramen noodles until al dente, about 3-4 minutes.

Meanwhile, add the neutral oil in a small saucepot. Heat the oil over medium heat until smoking, then set aside.

Once the noodles are cooked, drain and rinse them under cold water to cool them off.

In your serving bowl of choice, add the cooked and rinsed noodles, garlic, scallions, ginger, chili oil, sugar, black vinegar, and ramen seasoning packets. Pour the heated oil over the noodles and toppings, then toss to combine.

Serve and enjoy!