04 November 2011

Ramen deserves some repec'

I love the hyperlink in this blog post's title; I have always loved ramen, and now I can hold my head high when I say that (or at least at medium height).  It's fast and cheap, yes, but ramen also has a light, airy texture when cooked, and there is a distinct wheat-y flavor you just don't quite get in other pastas.  I often turn to ramen when I am impatient and have the munchies late at night, but I dress them up just a bit...




Chamomile Poached Noodles

Oh yeah, those noodles I’m talkin’ ‘bout are ramen!  You can use soba or udon, but the delicacy and prominent wheat flavor of ramen really compliment and carry the chamomile, which is not really that strong to begin with.  Not a fan of chamomile?  Try the same amount of jasmine tea; it’s a bit subtler, but also nice.


Serves 2 as a side

1 package ramen noodles
3 tea bags or 1 heaping tablespoon loose chamomile flowers/ tea
1 teaspoon lime juice
Salt and black pepper to taste

Fill a small saucepan 2/3 full with water and the tea bags or loose chamomile flowers.  Cover and bring to a boil.

When water is at a rolling boil, remove chamomile flowers with a skimmer (tea bags can stay) and replace with ramen noodles.  Cook until tender, drain all but about 2 tablespoons of the cooking liquid, stir in lime juice and season with salt and pepper to taste.

To make this a heartier snack or side, place frozen, shelled edamame in the water for about the last 45 seconds of the noodles’ cooking time.  OR, stir in fresh chopped scallions to the finished product.




Psst...Ramen is also what I use in my Hot and Sour Sickie Soup!