Where can you purchase Ramen Noodle Seasoning packets by themselves?
OMG! Go to the grocery and buy Chicken Bouillon. I always use Knorr Chicken Flavor Bouillon. Get the ones in the jar. You can also get Tomato Bouillon. You can add this flavor to anything! Add to rice, meat (even red meat), beans, soups whatever! Try also Sazon Goya. It add a unique seasoning. It comes in a box. You will make absolutely anything taste great every time. It's Sazon Goya, a special mix of seasoning from Goya. A little magic in little foil packets. This product will add more flavor and color to your food. You could add this to chicken, fried chicken batter, rice, soups, whatever!
Western style chinese stir fried noodles?
Cantonese is the most common Chinese cuisine served in the U.S.. The flavor of authentic Cantonese relies heavily on the freshness of the ingredients so most dishes are lightly seasoned. Most American restaurants do not have access to freshly harvested/caught/slaughtered ingredients so they compensate for texture with liberal use of corn starch and flavor with heavy seasonings and sauces. Here is a basic recipe for a stir-fry noodle sauce like you find at many take-out places; 2 tsp dark soy sauce 1 tbsp light soy sauce 2 tbsp oyster sauce 1 tsp rice wine vinegar 1 tsp sesame oil 4 tbsp broth (veggie, beef, or chicken depending on what you’re cooking) 1 1/2 tsp cornstarch 1 tsp granulated sugar 1 tsp ginger 1 chopped garlic clove 1 thinly sliced scallion Hello!, a well-seasoned wok on a gas stove certainly makes for optimal cooking conditions. You can be just as successful with a well heated skillet and an electric stove as long as you take it off the eye when finished to remove the residual heat source.
How do I stir-fry noodles so that the noodles get the flavors?
Are you just adding fully cooked noodles to your pan? If you want the noodles to have the stir-fry flavor you have to actually cook them in the sauce so that they absorb some rather than cooking them in water and adding them to the sauce so they are just coated with it on the outside. (If they are rice noodles just put them in boiling water until they are just soft enough and have enough liquid in your sauce so they can continue to cook and absorb some once you add them to your wok. If regular pasta, cook them for 5 or 6 minutes until pliable and then add them.) You may find that the leftovers refrigerated with the sauce have absorbed even more the next day. If they still aren't flavorful then you aren't adding enough flavor to your sauce to cover the amount of ingredients that you are using. You can also try adding a thickener to make your sauce thicker which will cause more of the sauce to cling to the noodles - and/or using noodles which do a better job at holding sauce, for example, a thicker noodle and/or one with hollow spaces.
What is the most effective way of stirring fried Indomie noodle with its seasonings?
This is how you stir an Indomie after boiled, and all seasoning is on the plate.Hold the spoon in your right hand.Use you left hand to lift the plateTilt the plate towards a trash bin and use the spoon to put everything on the plate to the bin.Use your right hand to order Fried Rice when he pass your house.
What is going to happen if you eat instant noodles (like Indomie) every day?
I started to eat Indomie for breakfast almost every day since primary (elementary) 5/6 (can’t really remember exactly when, but it was around that time I started to be able to cook instant noodle by myself).It continue during my secondary (junior high) school, senior high school, college and early working days.Total about 9–10 years of Indomie breakfast…Almost every day …Only if I don’t feel like it, or other breakfast choice available, or I was travelling and can’t cook or no “warung” (noodle house) Indomie nearby. But roughly I can say perhaps only fewer than 3–4 days in a month that I didn’t have Indomie for breakfast.I only alternate between several flavors: ayam special/kari ayam/ayam bawang (special chicken (don’t ask me what so special about the chicken, it’s just how they called the flavor)/chicken curry/onion chicken) and the add-on: egg/bakso(meatball)/pangsit(wonton).I already experimented with 3/4 of the seasoning dry style noodle and added “kecap” (sweet black soya sauce) before they introduce the mie goreng (direct translation would be fried noodle, but no frying involved during cooking, it’s just dry stryle / removing the soup after cooking).So when they introduced mie goreng, I thought somebody must have spied on me when I prepared my Indomie but thankful that now my style of cooking became mainstream.So, say 26 packs a month, times 12 months, times 9 years = at least 2,808 packs of Indomie found their way into my stomach during those years. Could be more, so let’s round it up to 3,000 packs.I stopped around 1997 not because health concern, but because monetary crisis made Indomie price too expensive compared to other breakfast alternative.After that, I only eat fewer than 3 times a month.Does it affect my health? I like to think no, I’m 40 years young now and fairly healthy for my age group.Would I do it again if I have the choice? Definitely YES!Would I let my children develop such eating habit? Definitely NO.I didn’t have much choices during those days - life was quite hard for me. Now I would be very sad if I can’t provide for my children and they must go through the similar hardship as I have been through.I’m thinking to have Indomie for dinner now…Anyone want to join me?n.b.: thank you Robert Taylor for your spelling and editorial suggestion. The only one I didn’t take is 40 years “old”, as that’s how I state the age of anyone between 30–60.
Which is the less healthy part of instant ramen: the flash-fried noodles, or the high-sodium flavor packet?
No 1 problem: the soup.The amount of ajinomoto is amazing.No 2 problem: the instant noodles. Due to the wax protecting the noodles: boil the noodles first, use fresh water for the soup and transfer the noodles. Ever notice why noodle stalls always cook the noodles in one pot, and then rinse in another before putting into a bowl and pour broth?If the reason of using instant noodles is cooking time (5 mins).I recommend misua/mee sua (1-2 mins). Some variety, you just need to stir them in hot water for 5-10 secs, then put them in your hot soup: it will continue cooking.Rice vermicilli is the same (2-3 mins). Just rinse and soak them in hot water. Give them a stir a few times to avoid clumping. And they are ready to use for stiryfry or soup.They are far healthier than instant noodles.For convenience, you could just buy the noodles only (without the packet). I do that when I was a student.But just to warn you, once you get used eating real noodles (pasta, rice / wheat noodles... noodles that are NOT instant)... the taste and texture of instant noodles are pretty horrifying. Considering I used to eat 2 packet of instant noodles per meal. D:
What is your recipe when cooking Maggi Noodles ? Is Maggi the best food available to engineers and do you have any memories with maggi?
I will complain and how dare you Madhurima,to ask us not complain about it? :pAnyway, for me Maggi is a metaphor for laziness. Whenever you are feeling too lazy to cook, you have 'Do minute Maggi'.Is Maggi the best food available to engineers and do you have any memories with maggi?Depends on three factors:1. Are you living with your parents?2. Does your friend or friends who you are living with know how to cook?3. Is your spouse in the mood to cook?If not, its Mission Maggi!As for recipes, my dear Madhurima, that's like asking someone who uses tea-bags, if he wants to make elaichi chai. Kaisa sawal hai yeh?I just follow the instructions on back of the pack and thats it.But its not as easy as it sounds..........I am so clumsy in the kitchen, that I screw up even Maggi too!So that should answer your question. BTW, I feel that Madhurima Jakkamsetty is having too much fun at the expense of us engineers. Toh ab main tumse ek sawal poochta hoon:Does Madhurima know to cook anything other than Maggi and is it the best food she had cooked till now?My guess is that her situation is mostly like this :p
What are your innovative hacks of making maggi noodles tastier?
I am not a very good cook but yes, my Maggi is famous overseas, across the borders and above the skies, Did I just say that out loud?First of all let me make it very clear that Maggi can never be prepared it two minutes, it is just a promotional trap in which the people fall into.Coming to making the noodles tasty, My secret ingredients are the following -Haldi (turmeric)Salt (namak)Laal mirch (red chilly powder)Amul butterYes, the above mentioned things can turn your Maggi from an ordinary noodles to the ones which are served to Queen Elizabeth.Are you kiddin me, huhh?Another most important hack is the timing. Yes, I have seen most of the people don't do it correct which results in the formation of solid “masala” mass that decreases the taste and makes it look third class as being served to the prisoners.That was just a dialog kid!Here is the correct procedure :Take out the contents of the packet in a large plate.Take the masala packet first and pour it into the pan along with water and stir it properly.Now hand some turmeric , salt and red chill powder to the mixture and stir gently until it becomes homogeneous. (be careful with the chilly powder, if you add too much, it will burn twice, once at the time of eating and second in the morning)Now add noodles to the solution. (the masala mass will not be formed now)Keep stirring gently until all the water is soaked and noodles swell up to a good size but don't over do it.Now, just before turning the burner off, add our chemical X and that would be Amul butter in this case.Take the contents in a bowl and smell it. See the tasty fumes rising above and don't make that face.Take the spoon and attack Sparta!Go, Go Go! Roger that!Meri Maggi is ready, Thank me later!image source - Google-simplYusuf
What could I do with ramen noodles and thin deli ham?
fry up the ham until its a tad crisp then place on another plate. In the same pan sautee some onion and if you have it mushrooms.. once cooked you could add some flour and chicken stock and milk or cream and some frozen peas..heat through and at the end stir in the deli ham..