Doctored Korean instant noodles

Florida Grillin Girl

There is a very popular restaurant in Tampa called Ichicoro Ramen https://ichicororamen.com/menu

I looked up which noodles they use, and found they order from a ramen factory in Hawaii that's been making ramen for 40 years. I found a store that carries them near me, but you can also order them online. Really good noodles, and I can recommend them.
https://sunnoodle.com/

caliking

Florida Grillin Girl said:

There is a very popular restaurant in Tampa called Ichicoro Ramen https://ichicororamen.com/menu

I looked up which noodles they use, and found they order from a ramen factory in Hawaii that's been making ramen for 40 years. I found a store that carries them near me, but you can also order them online. Really good noodles, and I can recommend them.
https://sunnoodle.com/

Thanks for the intel!

NDG

@caliking thanks for the review / comparison!

RyanStl

I used to dress up ramen packets all the time. Experimented with all different kinds of packs, but in the end the expensive ones (relatively speaking) never pleased me much more than the cheapo $.25 packs.

I just got back from Nashville and my buddy gave me a Nashville hot spice mix recipe. I've started using that on everything. Last experiment I dumped a bunch on a bowl of ramen and it was amazing.  I can never bring myself to not use the packet. Talking salt overload, but so damn good.

Photo Egg

Will find out if they have any customer service.

…….    Answer is Excellent!
Response to email in 5 minutes and offered refund or replacement. Replacement will ship out soon.

Made a big mess coving everything else in box with soy

RyanStl

I don't know what it is with soy sauce. But when we moved that was the only thing that broke and it does make a mess

Botch

I tried a packet of these today (picante), with my stir-fry:
 

 
They come in a round disk, which fits my 1-qrt all-clad with about 1/2" clearance around.  Used just enough water to cover the disk, brought to a boil, then added the dried veg and the noodle cake; fired up the wok.
At the 2-minute point, I added the soup base to the saucepan, then stir-fried half a bell pepper, a couple green onions (white part only) in the wok, and added about 8 shrimp at the 3-minute point, until the pepper was charred in spots and the shrimp orange/opaque.  Killed the heat to both, dumped the noodles into the wok, and the little bit of liquid still on the noodles flashed off in the hot wok and the consistency was perfect.  Heat level was perfect, probably too salty, but for 5 minutes of cooking, and not even dirtying a colander, a damn fine lunch.  
I plan on hitting the Asian market again tomorrow morning, will have to pick up a few more of these.  Wonderful way to add noodles to a stir-fry; thanks!    

caliking

Nice, @Botch. 

The Shin Ramyun Black is pretty tasty, too. Bigger portion (I think), but slightly pricier. Supposedly has bone broth in it. 

The noodles with dry/powder flavor packets tend to be pretty salty. I usually don't add all of it.

Lastly, if you like eggs, dropping an egg in at the very end, and stirring it up, gives the soup a nice texture. Also kind of tempers the salt.

U_tarded

Here is my latest from momofuku.  Spicy soy noodles, a healthy scoop of their chili crunch.  Sirloin seasoned with their spicy salt and a soft boiled egg.  Plenty of spice for me and for a sub 10 minute cook I’ll eat this again. 

Ozzie_Isaac

Isn't everything you cook "doctored"

Also, not sure what the package graphic is.  It seems vaguely familiar, but just can't put my finger on it.

JohnInCarolina

Ozzie_Isaac said:

Isn't everything you cook "doctored"

Also, not sure what the package graphic is.  It seems vaguely familiar, but just can't put my finger on it.

caliking

Oz... if it only seems "vaguely familiar", you may have some work to do

Ozzie_Isaac

JohnInCarolina said:

Ozzie_Isaac said:

Isn't everything you cook "doctored"

Also, not sure what the package graphic is.  It seems vaguely familiar, but just can't put my finger on it.

It is the entire region.  Taint included.

Edit: When do we outgrow middle school humour?

caliking

Ozzie_Isaac said:

JohnInCarolina said:

Ozzie_Isaac said:

Isn't everything you cook "doctored"

Also, not sure what the package graphic is.  It seems vaguely familiar, but just can't put my finger on it.

It is the entire region.  Taint included.

Edit: When do we outgrow middle school humour?

Nevah!

Ozzie_Isaac

Tried to up my instant noodle game.  Didn't have any scallions, but did have fried onions.

NDG

Ahhhh, Big V and Taint.  Got it. 
The asian grocery brands confuse me . . now I know what to look for 
Big V, Heart T = Seal of approval   

caliking

Ozzie_Isaac said:

Tried to up my instant noodle game.  Didn't have any scallions, but did have fried onions.
...

Looks good! Haven't tried dried onions/aromatics, but the bit of added crunch sounds like a good idea. 

caliking

U_tarded said:

Here is my latest from momofuku.  Spicy soy noodles, a healthy scoop of their chili crunch.  Sirloin seasoned with their spicy salt and a soft boiled egg.  Plenty of spice for me and for a sub 10 minute cook I’ll eat this again. 

Dude... that looks ridiculously good.