BrazenAmateur
Senior Cook
- Joined
- Feb 3, 2007
- Messages
- 193
I became very adept at transforming Ramen noodles whilst in college.
Dried Mushrooms (reconstituted, water used to cook noodles of course) help a great deal.
I always had fish-cake around, so I'd cut some up and toss that in too.
Kim Chi goes great on top. As does a little bit of nori, and/or some tofu. Furikake can add flavor, and dried bonito dashi can add a lot of flavor to the oft-weak seafood-flavored varieties.
Ramen is an excellent platform for leftovers in general. The noodles themselves can often be not half bad, but it always needs augmentation. You can really put almost anything in there.
Dried Mushrooms (reconstituted, water used to cook noodles of course) help a great deal.
I always had fish-cake around, so I'd cut some up and toss that in too.
Kim Chi goes great on top. As does a little bit of nori, and/or some tofu. Furikake can add flavor, and dried bonito dashi can add a lot of flavor to the oft-weak seafood-flavored varieties.
Ramen is an excellent platform for leftovers in general. The noodles themselves can often be not half bad, but it always needs augmentation. You can really put almost anything in there.