‘handmade’ ramen? Instant noodles get a healthy dose of hacker attack.


(top left, clockwise) Macmen N’ cheese; Chocolate ramen; Udon noodles and eggs. (bottom row) ramen fritatta; Cannellini beans and spinach; From book Rah’s southwest taco! RAH! Ramen noodles.
If a college student knows one thing, it is a belly full of instant noodles.
“Ramen has always been and has always been a staple of the university,” said rick brant, a graduate of the university of Iowa.
Is not only the students in lean times to noodles: when your food budget cuts to the dorm when they had dug out from the sofa, or in inappropriate hunger attack, ramen rescue may occur.
But while it is possible to quickly solve salt and carbohydrate problems by tossing dry noodles and seasonings into the microwave, there is not much nutrition.
And it is as convenient, but healthier, for Brandt to starve. He created the recipe blog College Fed (recently renamed Dumbed Down Food) to test and share a healthier approach to the dorm.
Several blogs like him are now offering a variety of methods to students and anyone else on a ramen diet to crack the undisturbed noodles. Simple recipes suggest adding vegetables and protein to increase nutritional value, like Brandt’s ramen recipe, which he says is one of his most popular jobs.
What is most appealing is the way to get the instant noodles out of the normal environment. For example, in this latest craze, put the bowl in a bowl and make it a substitute for bread: a lasagna grilled cheese sandwich.
Or, perhaps you prefer to bake it in a ramen meat pancake with shredded cheese, bacon and tomatoes. Better yet, simply apply it to chocolate and ice cream to make a unique dessert.
“The possibilities are endless,” says a graphic designer and experimental chef using the pen name Sara Childs. Her new book, Rah! RAH! Ramen features over 50 quick recipes in the microwave to prepare instant noodles. The whole idea, she says, inspired her friend’s college daughter, who mentioned that she had four years of waiting.
The Childs recipe includes Macmen N’ cheese, which requires hot sauce, cheddar cheese and bacon. Or, if you’re looking for some extra fiber, why not try her spinach cannellini noodle soup?
In the mood of sweet things? The children assured me that the lemon sauce ramen was essential.
But these recipes are just the tip of the iceberg. She says if she has time and space in her book, she can take at least 50. After all, the basic ramen (no seasoning) is just wheat flour and palm oil.
“If you think of it as a basic ingredient, you can increase your imagination and stand out from it,” she says.
Ramen is what food historians call a platform food, says barack kushner, a professor of Japanese history at Cambridge university. “It’s like a sandwich, you can have any flavor, so it’s adapted to local tastes,” he told The Salt.
In addition, about 30 cents per bag, what money can resist?
But as the anthropologist behind the “noodle story” tells you, “humble goods” means less to americans than americans.
They wrote: “it seems that instant noodles can be a small personal story.” Indeed, when NPR asked listeners to share their ramen noodle stories in 2009, we were given a “big, steaming nostalgia”.
How memory is filled with a bad gas lead to create Stoodles – ramen noodles with beef stew mixed together, hungry stewardess how to find the magic of ramen tuna casserole, and noodle rolls how to become a regular food for lunch.
These works may not match the sybalitic ramen in chef David’s bowl, but they can be regarded as handicrafts in their own way.
“When people eat a lot (the same thing), they’re always looking for ways to make it better,” says blogger rick Brandt. “You know what? For them, they just create something out of the world.


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