Posted on 01/06/2007 8:16:44 AM PST by csvset
We lived in Japan in the mid 60s. I still eat it for many lunches.
When I was an undergraduate the local grocery had Top Ramen at ten packages for a dollar. I was so broke I asked the guy what he was charging for Medium Ramen.
Yes, it was sad to hear that Mr. Ando had pasta way...
LOL, been there!
LOL
Lol at your remark!
The noodles can sustain life if the flavor packet is discarded unopened.
I was thinking the same thing,...now does he get buried in the desert, a swamp or out at sea? (Or in Old Faithful for 2 minutes?)
Pot noodle ping...
My grad-school food groups consisted of beer, Ramen noodles, Pop-Tarts, and Funyuns. In that order.
I've always wondered why the Vatican hasn't capitalized on the idea and freeze-dries the Communion pack.
Oops! The Ramen Museum isn't in Tokyo, it's in Osaka. Likely why we didn't get to it when we were in Tokyo. ;o)
Ramen Coleslaw
INGREDIENTS
2 tablespoons olive oil
3 tablespoons white wine vinegar
2 tablespoons white sugar
2 tablespoons soy sauce
1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons sesame seeds
1/4 cup sliced almonds
1/2 medium head cabbage, shredded
3 green onions, chopped
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, whisk together the oil, vinegar, soy sauce, sugar, ramen noodle spice mix, salt and pepper to create a dressing.
Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown.
In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.
LOL LOL LOL!
LOL
When we started running out, we searched all over Houston -- and finally found them at Pier One Imports. It was several years before the items began showing up in grocery stores -- and the Kikkoman was watered-down... (And Pier One was into selling junky furniture and "dust-collectors"...)
Every time I cook up a batch of "China-soba", (aka "Ramen") my granddaughters are lined up -- waiting for their share.
~~~~~
Ando-Sama: Domo arigato goziamasu!
the last time I told the guy in the chinese restaurant No MSG..he nodded profusely but didnt understand what I was saying and I had to give myself an epi-pen shot..... ....this stuff is poison to a lot of people....and salt replaces it nicely....
After living on ramen noodles for years, I came up with this recipe for ramen chili as a change of pace:
3 packages ramen noodles, any flavor
large can of Bush's extra hot chili beans
mexican powder
pepper
green peppers and onions if desired
jalapenos
tobasco
a pile of ground beef
Brown ground beef. Drain. Or don't, I don't care.
Add can of chili beans, and 3/4 can of water.
Add pepper and a bunch of the mexican powder, stir.
Add onions and green peppers if you must. Definitely add the jalapenos and tobasco.
After it has boiled a while, throw out the ramen noodles. Or save for next time you make ramen chili.
Serve and eat.
And be happy you're not having ramen noodles again.
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