Ramen

[TonyaW]

Ok this sounds weird, but I had a love of Maruchen Oriental ramen noodles as a child. Of course I wouldn't eat this crap now but I sure would love a similar recipe for it that would actually be healthy.

[FairyRae]

Some possibilities: http://tashian.com/carl/archives/200...made_ramen.php

http://chowhound.chow.com/topics/438507

I did not fully read through those recipes, so they may contain non-tf ingredients--sorry if that's the case! If you google 'homemade ramen' lots of recipes pop up though.

Good luck!!

[CherryBomb]

Hey now, I eat Ramen Not regularly, for sure, but I'm of the mindset that "bad" food on occasion isn't a big deal Good luck fiding a recipe that fits your needs, though!

[Jayray]

Koyo makes organic ramen that don't have msg. Not sure if they're TF-friendly or not, but they taste pretty good. Not as good as the "bad" ones, but if you haven't had any in a while, they might do the trick.

[mamadelbosque]

Another ramen fan... I don't eat it too much, but every now and then the craving just has to be met, yk?

[rockycrop]

Oh ramen noodles...

Every couple months or so I will allow myself a package of Top Ramen chili flavored noodles. As a kid, we would eat ramen noodles once a week (every Sunday night-always the chicken flavor), and then I practically lived off chili ramen noodles in college. It is a major comfort food for me. I don't worry about it too much since it is only an occasional treat (I try to keep up my mental health: moderation, not obsessing, etc. as well as my physical health). I do try to avoid looking at the ingredients though.

[TonyaW]

Well, I am glad I am not the only one! I broke down and had my favorite ramen yesterday after about 4 years. It was good. I guess I won't feel so bad to have it once in a while and may try my hand at a recipe.

[CherryBomb]

[almadianna]

ramennn... drool...

[Arduinna]

You mean making the noodles themselves or the soup? My dd makes a variety of asian noodles from scratch and soups but don't ask me it's not my forte LOL

[*bejeweled*]

We Ramen here too. We eat it very sparingly, but man is it good! Creamy Chicken flavor fans.

[AJP]

I used to get a brand of ramen noodles at Cost Plus/World Market that had palm oil instead of partially-hydrogenated veg. oil, the brand was Lucky Dragon or something like that. They didn't come with a seasoning packet, just the plain noodles, and then I would get the Rapunzel brand of vegetable bullion at the natural food store to use as the seasoning, add sesame seeds and toasted sesame oil, or sometimes use miso for the broth. It was really good. But they don't have those noodles anymore. They weren't organic, but the ingredients were simple, no artificial flavors or preservatives. The organic brand doesn't really cut it for me, the noodles aren't fried and that makes a difference. Darn it, now I'm going to have to feed a ramen craving. Thanks a lot.

Maybe there's some other brand of plain ramen noodles in an Asian grocery store without the things in Top Ramen that I don't want to eat now.

[velcromom]

A quick google search came up with this:


Homemade Ramen Noodles

• Serves 8

Had a request for Ramen noodles. I don't appreciate the flavor of the packaged kind so decided to make them homemade. I thought it would be difficult, but it wasn't, The kids declared them insanely good noodles. Read more


Ingredients

• 2 cups flour
• 1/2 tsp. salt
• 4 eggs
• 1 tablespoon water
• oil for frying

How to make it

• In a large bowl, combine the flour and salt.
• Make a well in the middle and add the eggs and the water.
• Combine until it forms into a dough.
• Knead the dough for 10-15 minutes until elastic. (This will give you the nice chewy noodles you want for ramen style,)
• Let rest, covered, on the counter for 30 minutes.
• Roll the pasta on a well floured counter until very thin (about 1 mm).
• Use as much flour as necessary to keep it from sticking.
• If it keeps springing back on you, let rest for a couple of minutes and then keep rolling.
• Cut into the thin strips. I cut mine about 1/8" x 6".
• (Otherwise, if you have a pasta machine use that.)
• Lay out to dry somewhat in small piles for a couple of hours. You can twirl the strips into little bundles.
• Put oil in a frying pan and fry very quickly - they will puff up and be a white to light golden color.
• Put onto paper towel to cool.
• Boil in salted water until tender, about 6-8 minutes.
• Store in the refrigerator if you don't boil all your noodles

I'm thinking sprouted flour noodles with farm eggs and sea salt, fried in coconut oil or beef tallow.

[oiseau]

I just made some ramen today and while it wasn't entirely TF, it definitely could have been adapted pretty easily. It was a more traditional style of ramen (think big bowl of noodles and toppings) though, not the instant type.
I made the broth using pork neck bones and added onions, garlic and ginger that I'd carmelized in bacon fat. I added a splash of ACV like I usually do for bone broth. In any case, bone broth would probably have worked just fine.
For toppings, I added nori strips, corn, sliced scallions, the meat I'd picked off the pork bones, fish cake (decidedly not TF!), and a hard boiled egg.
I used udon noodles from the korean market, but I like velcromom's noodle suggestion.

[Thystle]

One COULD add some bone broth and/or beef gelatin to said "regular" ramen.


Just saying.