a serious question about ramen

fightinfilipino

so as many of you poor, starving students can attest, ramen is the stuff of life. i happened to purchase a large box of ramen bowls, thanks to a recent sale, and now i don't know where to store the damn box in my tiny apartment!

i live in Southern California, where it gets pretty damn hot. i'm thinking of throwing the box in a closet on my outdoor balcony, but i don't know if instant ramen packages keep in warm-to-hot weather. i'm talking dry, non-humid hot. i'm fairly sure that the ramen packages will keep, but i honestly have no factual basis on this, and googling the topic turns up a lot of useless information. anyone know the "cold" hard facts about storing ramen?

(fyi, these are Nong Shim ramen; only the best!)

Esh

I honestly don't see what would happen.

And yes, Nong Shim is soooo good.

Killgrimage

Nong Shim is actually quite good and my favorite ramen. As for the heat issue, I don't think it will do a thing to the noodles except make them crispier. Ultimately, ramen and it's accoutrements keep best if they are dry, and if they are in a hot, non humid environment, they will stay dry enough to keep them for a long time. Sooo, yeah outside is probably fine.

Szechuanosaurus

Is ramen basically freeze-dried noodles? Like pot noodles? I reckon they could be safely stored at any temperature so long as they don't get moist (which they shouldn't so long as their packaging remains sealed).

Callerno10

Ramen (packaged noodles) are dried or precooked noodles fused with oil, and often sold with a packet of flavoring. (Wiki-paste)

I live in a rather moist area of the USA with highly variable weather. I have experienced that it's all about the moisture. As long as you can keep the packets dry it will be fine.

Moisture will give you something I call "ramen rot". This is bad. Don't try to cook them if this happens, you will regret the results.

elfdude

As long as it's dry it won't go bad just like sugar. Keep it somewhere where insects cant get at it too. Most probably won't bother it but there are several capable of gnawing through the plastic packaging (sugar ants can).

FightTest

I ate some spicy Nong Shim bowls last week and they had these weird asian-ass white circles with pink swirls in them. I imagine they're made from vegetable protein or something but they looked like candy and tasted vaguely of fish.

Quid

Ramen can go bad but it takes a ridiculous amount of time. Looking at the bottom of my own Nong Shim bowl it says it's good until May of next year. Keep it somewhere dry and it should be fine.

Reiten

FightTest wrote: »

I ate some spicy Nong Shim bowls last week and they had these weird asian-ass white circles with pink swirls in them. I imagine they're made from vegetable protein or something but they looked like candy and tasted vaguely of fish.

I'm not sure on the level of content, but there is fish in those little patties.

Gabriel_Pitt

FightTest wrote: »

I ate some spicy Nong Shim bowls last week and they had these weird asian-ass white circles with pink swirls in them. I imagine they're made from vegetable protein or something but they looked like candy and tasted vaguely of fish.

Probably because they're made of fish.

Callerno10

Wow, thanks Gabriel! I always wondered what those things were. I think they are sooooo tasty!

Cup/Bowl ramen rules! I would eat more cup ramen if it was better for me...

mspencer

By the way, if it helps: you can make packet ramen (the really cheap stuff) with just a microwave and some of those microwavable containers, gladware or ziplock.

Here's what I do sometimes at work, when I feel like ramen:

You need: a one-quart cube-shaped Gladware container, or any similar cheap microwavable container. You can get a pack of four of these for like three dollars. Totally worth it. (Actually I just looked -- mine are Ziplock, not Gladware.) Also two packets of ramen, some water, and a microwave.

1) Fill the container with a little over a pint of water, about halfway full. If you start with hot water from a coffee maker, you won't need to microwave the water as long of course.
2) Microwave the water for about five minutes, or until it starts boiling vigorously.
3) Break the ramen bricks into roughly quarters, and carefully insert both bricks into the boiling water.
4) Return to the microwave, and microwave at full power until the container starts to bubble. Watch the container -- it will BOIL OVER if you look away, so be ready to stop the microwave as soon as the bubbles reach the top of the container.
5) Stop the microwave, and start it again at lower power (how low? Read on.) for three minutes, stirring once halfway through.
6) Remove from microwave, add flavor packets and stir, wait for it to cool and thicken, and enjoy!

How low is low power? You'll need some trial and error for this. The power should be high enough that you get some gentle bubbling at the surface, but not so high that it boils over. One one of the 1300 watt "Inverter" type microwaves we have at work, I use 60% power. If you need to, stop the microwave and run it for the remaining time at a notch lower power.

Saving money FTW?

Quid

Eh?

I just pour water into the container, microwave it for three and a half minutes, and enjoy.

mspencer

Try it my way. You'll be surprised how different it tastes.

My way takes a lot longer, but the ramen tastes like you cooked it in a pan.

Trinis

1. Cook ramen in pan
2. Drain all water
3. Add seasoning packet and one (1) egg
4. Stir briskly
5. Microwave on high for about 15 seconds, stir, then microwave another 15-30 seconds depending on how you like your egg.

Sooo much better.

tech_hunter

Hmm never thought of adding egg but that sounds excellent.

Elimination

FightTest wrote: »

I ate some spicy Nong Shim bowls last week and they had these weird asian-ass white circles with pink swirls in them. I imagine they're made from vegetable protein or something but they looked like candy and tasted vaguely of fish.

Those are made from squid. Hence the fish flavour.:winky:

AyeJaye

Okay guys, what are the brown ball things in the Nong Shim beef ramen? Those are my favourites and I figure you'll know. I think it's dehydrated soy protein shaped and flavoured like bits of meat.