Search results
Results from the WOW.Com Content Network
Add two tablespoons of peanut butter (16 cents) and a dash of chili flakes (5 cents), cilantro (15 cents), and soy sauce (10 cents) to your ramen. The result is a Thai restaurant classic on the cheap.
Unlike other ramen dishes, only one pan is needed as the noodles are boiled in the soup. Hokkaido ramen – many cities in Hokkaido have their own versions of ramen, and Sapporo ramen is known throughout Japan. Hiyashi chūka – a Japanese dish consisting of chilled ramen noodles with various toppings served in the summer
Naengmyeon [2] (냉면, in South Korea) or raengmyŏn (랭면, in North Korea) is a noodle dish of northern Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, memil), potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (칡, chik).
Ramen has become synonymous in America for all instant noodle products. [114] Some prominent brands are Top Ramen (originally Top Ramen's Oodles of Noodles), Maruchan, and Sapporo Ichiban. A wide range of popular brands imported from other countries are available at many Asian grocery stores and some supermarkets.
He also states that ramen is better suited for soup or cold noodles than for baked noodles. In this case, however, ramen refers to Chinese noodles, not the dish. The first mention of ramen as a dish appears in Hatsuko Kuroda's Enjoyable Home Cooking (1947). [5] Early ramen or ramen-like dishes went by different names, such as Nankin soba ...
Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage, or dried and stored for future use.
Instant noodles, or instant ramen, is a type of food consisting of noodles sold in a precooked and dried block with flavoring powder and/or seasoning oil. The dried noodle block was originally created by flash-frying cooked noodles, which is still the main method used in Asian countries; air-dried noodle blocks are favored in Western countries.
The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. It is colored with annatto and can be thickened with toasted or plain ground rice. [1] [2] Variations of kare-kare can be made with seafood, such as prawns, squid, and mussels, or exclusively from vegetables. Condiments and other flavorings are usually added.