Yeah, I get it, some people condemn instant ramen. To them, it’s just full of reconstituted bits of vegetables and flavor-enhancing chemicals to mask an equally bad noodle block that could survive the test of time. Yeah, I get their concern. The list of indecipherable incomprehensible ingredients at the back of the package does warrant some frowning. But unless your diet consists of seven bowls of instant ramen a week (for all I know, you might be on a quest to discover the greatest instant ramen king), there is nothing wrong with slurping noodle in an MSG-laden broth once in a while (maybe once every month/two weeks?), especially now when you have to feed yourself something between market runs.
It is a universal truth that not all instant ramens are born equal. Some are a source of pleasure (guilty or not), while some are pure sustenance (the kind you eat at one in the morning after raiding the cupboard). To me, a good ramen should have a complex flavor (you might be surprised despite that many ingredients, some are just flat) and sturdy noodle.
The Flavor
In terms of flavor, the best ones I’ve had are from Korea and Vietnam. They are not overtly salty, fairly sweet and slightly (not in an artificial chemical way) aromatic. Somehow that complexity in flavor correlates to the number of seasoning packets, at the minimum three: powder, dried vegetables and finishing oil. Some brands condense the seasoning powder and garnishing oil into a thick paste, and that works too.
Indomee, the iconic Indonesian noodle that evoked fond childhood memories for many, has five packets: seasoning powder, chili powder (or sauce), oil, sweet soy sauce and crispy shallot. I grew up eating Vifon, a popular Vietnamese brand with meat packets (like the actual meat bits). Meanwhile, some Japanese ramens come with dried bamboo shoots. But no matter what type of instant ramen you can get, don’t ever dump all of the seasoning into the bowl, or it will end up extremely salty. Just use one third of it and adjust accordingly (don’t worries, the powder dissolves easily).
The Noodle
In terms of noodle, I like mine thick and chewy, so I usually cook them less than what the package instructs. Korean and Japanese brands would get the highest score in this department. Their strands are often round and wavy and can retain their bite even if you let them soak in hot water longer than intended. If you are like me, look for those with “potato noodle” on the package. Vietnamese brands have more varieties to match the different types of noodle bowls we have. Rice vermicelli can be round for bún and flat for hủ tiếu. Likewise, the yellow egg noodles can be round, flat, curly, or straight. Hey, whatever adds to the experience!
Unless I’m really pressed for time or having ramen on a plane, I always cook my noodle in a pot on a stove top. That way, I can add vegetables (spinach, bok choy, carrot or mushroom) and meat. It’s also easier to taste the broth and adjust the seasoning. Generic flavors like chicken, seafood or vegetables are more versatile than bold ones (including the cheesy fire noodle that should only be made for YouTube views).
Here are a few ideas to make that one-dollar package more slurp-worthy:
- For a soup version: thinly slice some carrot, shred some cabbage, pluck some leafy greens (whatever you have on hand) and cook them in the water you’re going to use for the ramen until they’re tender. If you have any protein, add it in too. Wait for the soup to boil, adjust the seasoning and add the noodle. Serve, sprinkle with some thinly-sliced green onions, cilantro and pepper.
- For a stir-fry with veggies: soak the noodle in hot water but take it out one minute sooner than package instruction. Thinly-slice a clove of garlic or one shallot and sauté it in a frying pan with 2 tsp of oil until fragrant. Add in the thick stalks of any leafy greens you have or mushroom slices, sprinkle with some seasoning. Toss in the noodle and continue to season. Add in the greens and cook until they slightly wilt. Serve (add a fried egg if you’re feeling fancy) and sprinkle with some cilantro.
- For a dry version (no pot needed): soak the noodle in hot water according to the package instruction. Keep some of the liquid. Adjust the seasoning for the noodle, top with an egg, shredded rotisserie chicken and cucumber slices. Also season the “soup” and sprinkle with some thinly sliced onion.
All of these will benefit greatly from any toppings for more punch and texture: chilli crisp, fried shallots, peanuts, and don’t forget green onion oil!
How about you? What do you do to level up your instant ramen game? Let me know!
