this post was submitted on 12 Feb 2024
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What is your weirdest comfort food or habit? (leminal.space)
submitted 9 months ago by [email protected] to c/[email protected]
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[โ€“] [email protected] 4 points 9 months ago (1 children)

You are singing the song of my people. And definitely Maruchan, and not some fancy boutique shit. It's such a versitile product.

  1. dollars for calories value is hard to beat
  2. 2 minutes to cook
  3. Add frozen peas, corn, shelled edemame, or whatever when the noodles go in, in a nod to "heathy eating." Increases the cook time by a whole minute.
  4. Drain most of the water off after cooking and melt in a tablespoon or two of butter for an insanely decadent, rich dish. Good when you tire of having soub. Amazing experience, but super rich.
  5. You could write a book about ramen as a starter for caseroles.
  6. Do #4, but much less butter, and add a can of tuna. This is really nice when combined #3, and add some frozen veggies

And none of these variations take more than 10 minutes! It really is a super food.

But by far, my favorite use for Maruchen ramen is to snack on the noodle raw and save the packet. Make a batch of popcorn. Mix meltee butter into the popcorn, then mix in the ramen seasoning. Add just a dash of nutritional yeast, and you have popcorn that the gods themselves are not worthy of.

Christ, I need to invest in Maruchen. Are they publically traded? I love that ramen so very, very much.

[โ€“] [email protected] 2 points 9 months ago (1 children)

I thought I was the only one who adds a can of tuna to instant ramen. My wife thinks it's an abomination. We've started referring to my concoctions as "exotic and confronting", but it is my comfort food.

I use one pack of seafood tom yum flavoured ramen, and one pack of Mi Goreng, cook them together in the microwave for three minutes, and add the tin of tuna for the last minute. I preheat a frying pan, I add the oil from the Mi Goreng pack and the oil from the tuna tin into the pan, and then empty the noodles, tuna, and broth into the frying pan and toss it around and fry it off until most of the liquid has been cooked off. Cook for a bit longer if you want some crispy bits in your noodles.

[โ€“] [email protected] 2 points 9 months ago

Really? It's basically a form of pasta alla puttanesca, although there's a specific version without a sauce that I can't remember the name of. It's pasta, tuna (usually canned), olive oil, salt, capers... it might have garlic too, I can't remember. Anyway, doig it with ramen is just a massive shortcut and isn't far off a traditional Italian dish.