Ramen — along with microwave popcorn and breakfast cereal — remains the food item most likely to be found in American dormitory rooms. Ironically or not, it’s also the most popular item in prison commissaries.
Despite its ease of preparation, rumor has it that stoners skip the cooking, shake the seasoning packet on the dried noodles and gnaw them with dazed gusto. Ramen has of late been held up as an example of impoverishment in an insurance commercial citing the example of a “ramen every night” diet for not buying their coverage. Frankly, when it comes down to not having auto insurance or eating ramen every night, I’m going to sell the damn car.
I don’t care if Elvis did drive it once.
Ramen is a good item to have on hand; noodles in an instant. I keep several packets in a kitchen cabinet alongside my Zatarain’s rice, Sunflower quick grits and Ore-Ida flake potatoes. Purists might deride this cache of processed starches, but it’s a sure bet that those who do will have a stock of Bertolli on their shelves. Just use the noodles when you have a need for them, and forget about that little packet of salt, food coloring and powdered animals you’ll find packaged with them.
Hydrate the noodles, rinse, toss with oil (NOT olive oil, mind you) and set aside in a covered container before use. This preparation might sound unnecessary, but unless you’ve been hitting a bong, you’ll thank me for this advice when using ramen in anything other than hot soup.
Also be advised that you’re going to find that ramen, like so many basic foodstuffs, has not escaped the foodie tendency to turn sows’ ears into silk purses. Ramen has found its way into hundreds of inappropriate recipes; while I have yet to try ramen pizza or ramen mac and cheese (with ham, no less), the very idea of them makes me wonder about the aberrations of the human mind. Let’s not try to reinvent the wheel; the best way to use ramen is in a dish that echoes its origins and ease of preparation: in a stir-fry.
Take one prepared packet of ramen noodles, 2 cups diced raw chicken (substitute cooked kidney beans if you like) and 2 cups sliced vegetables (peppers, onions, celery, etc.) per person. Heat vegetable oil, add a bit of garlic, cook chicken until firm (or heat beans), seasoning with black pepper and lite soy, add vegetables and cook until just done. Toss in your ramen, another dash of soy, and mix well. Then read a good book, for chrissakes.
