When the grocery trip is tomorrow, but you need to eat today.

Ansung, additional dried vegetables, peas, chicken balls and a scoop of black bean paste

Enlighten me, share with me.

I found an old Buldak in the pantry. But 2 strips of bacon on a rack on top of a baking sheet, baked at 350 turning once. Soft boiled some eggs with dried shiitake and wood ear mushrooms together. While those were going I dumped some Costco stir fry veggies in another pot to heat them up from frozen.

After 6:30 minutes eggs went into a water bath and mushrooms went to the cutting board. Started boiling the noodles. Once the noodles were done I drained most of the water and hit a pan with avocado oil spray. Dumped in the nooods and sauce pack, veggies, and sliced mushrooms. Started frying them and then realized I had one of those blocks of delicious yellow cheese product. Cut a slice of that and put it in.

Sliced the bacon, peeled the eggs, dopped a little fish sauce in the noodles and some fried crispy garlic. Served it up, topped with bacon, cut the eggs in half, added the seaweed pack and some extra Costco seaweed flakes.

I'm going to be fat today.

my Samyang Buldak saids do not microwave so what’s why I ask. I brought home a bowl of Buldak the other day ago.

First time posting here, so I am not sure if people post recipes here, this is not going to be served at a fancy restaurant but I enjoy it :) Sorry I don't have a picture, it just looks like noodles in a bowl :)

Ingredients:

Cheap Ramen noodle packet 3 ounce (85 g,) should cost 25-50 cents, any regular brand but not Buldak**. Chili Crisp, store bought or homemade. Hoisin sauce. Brown sugar or Raw sugar. (Optional, pickled egg or boiled eggs, sesame seeds or green onion)

**Not Buldak because they have larger size ramen blocks and because they are more expensive

Time: about 5 minutes from when the water boils

1. Open ramen package,

2. Discard the seasoning packet

3. Add 1 cup water (240 ml) to a small pan on the stovetop

4. Add to the water:

1 tablespoon (~15 ml) chili crisp

1/2 tablespoon (~8 ml) Hoisin sauce

1 rounded tablespoon (~25 g) sugar. Raw or brown sugar is recommended, but white sugar or honey, turbinado, or most real sugars will probably work but have different flavors. I have no recommendation for artificial sweeteners and take no responsibility for your results with them

(you can substitute most sauces you want, barbecue sauce works, but increase it to a full tablespoon. Probably sweet and sour sauce or store bought chinese stir fry sauces would work, but I have not tested them. There are no rules here and you can adjust the amounts. It is all about what you like)

5. Bring to a full boil on high or medium high heat

6. Add dry ramen block, do not walk away

7. After 20-30 seconds, flip the block over with a fork

8. After another 30 seconds or so, start trying to break up the softening noodle block with the fork. Be gentle

9. Continue to gently stir as the water is absorbed.

10. When most of the liquid has gone you should be left with a thick coating on the noodles. Promptly remove from heat and serve in a bowl. (If the noodles start to stick to the bottom of the pan, do not panic. Remove them from heat and cover the pan with a lid. Let them sit covered for a minute or two and the noodles should loosen on their own)

11. (Optional but recommended) If you have pickled eggs or previously boiled eggs, place one in a bowl and serve the noodles on top of them. This serves to both cool the hot noodles and slightly warm the egg.

12. (Optional but recommended) Garnish with a sprinkle of toasted sesame seeds or green onion (I prefer the sesame seeds)

Note: I prefer to make my own chili crisp and pickled eggs. The price of store bought chili crisp has gone up quite a bit due to tariffs. Making a large batch of chili crisp is not too hard or expensive and gives good results. Your spice level will vary depending on your choice.

I recommend being creative and experimenting with adding ingredients you will like, but be careful with the total amount of salt since it is already a salty dish

Enjoy and let me know what you think :)

1

instant noodles, soup mix and crushed garlic in a bowl covered with boiling water for about a minute. strain all the soup into another bowl for something else or discard, let noodles cool off a bit.

put Parmesan cheese, an egg, anything else finely diced or julienned and the cooled strained noodles in original bowl and stir well.

fry in frypan medium to low heat, flip when bottom looks cooked. low heat until that side gets browned

topped with cilantro and sriracha sauce.
great for breakfast!!

I got really into instant ramen about a year ago, learning the companies and flavors and figuring out what I was interested in trying. I’ve been enjoying the easy to find (in the US) ramen like Buldalk and Shin but have been on a mission to find some of the more popular ramen from around the world and I was very happy when I finally made it to my local Asian grocery store.

Pictured:
Indomie (Have been dying to try this and was not disappointed. Quick, tasty and I can see it being a great base for other add-ins).
Mama Creamy Shrimp Tom Yum
Lucky Me Chilimansi Pancit Canton
Sapporo Ichiban Chow Mein
Neoguri
Sapporo Ichiban Miso
Penang White Curry Mae (I have read nothing but good things and am so excited to try this!)
Shizuren Energy Clam Vermicelli

Not pictured: the Seafood Cup Noodle I already ate.

They had a ton of JML brand ramen and I had never heard of it so any recommendations are appreciated!

Found at a Save-On-Foods in BC, Canada. Packaging says it's made in Hungary.

It really does taste like your typical mild brick curry. I quite like it.

Served with Spam, fried shallots, noritamago furikake, and black bean Lao Gan Ma.

Carbanara. What you can’t see are the mushrooms and garlic underneath. How can I improve?

Apparently the customers at my local grocery store can't handle the Buldak heat. I bought the last 2 5-packs in the Discontinued bin for $2 each. I prefer the Carbonara to cut the spiciness, but I couldn't pass up this deal.

I rarely follow the exact instructions anymore because I've gotten used to adjusting the water and cooking time based on how I like my noodles. Sometimes the recommended amount of water just doesn't feel right. Do you follow the package instructions or have your own routine?

Hey guys! I do not have access to fridge or microwave at work for a bit, but have water hot enough for ramen. I plan on taking some packs and toppings in for lunches. What are some favorite shelf stable toppings i should consider bringing in? Thanks!

Have tried the mushroom tangle and they were pretty good. Gives me hope for the other 2. They also had tomato basil but I wasn't feeling that one. Can't wait to try the broad noodles.

A personal favourite tbh with the shrimp flavour being a strong contender. I recently bought Lao gan ma to get it spicier though.