Steaming Ramen | Chicken Recipes | Jamie Oliver (2024)

FAQs

Can you steam ramen? ›

While fried ramen noodles are undoubtedly tasty and usually inexpensive, steamed instant ramen noodles are far more flavorful and definitely healthier. If you've ever wondered what makes steamed ramen noodles different from your garden variety fried ramen noodles, then you've come to the right place.

Place a large sheet of parchment paper on the steaming rack, and loosely pile the noodles on the parchment paper. Drizzle with 1 tablespoon oil, tossing the noodles lightly in the oil. Steam for 10 to 12 minutes over high heat (this cooking time will vary depending on the thickness of your noodles).

Carefully and gently lower one egg at a time into the boiling water with a mesh strainer/skimmer or a ladle. When you add the first egg, set a 7-minute timer. You can cook them 6 to 6½ minutes for a runny egg yolk and 8 to 9 minutes for a custard-like egg yolk.

If you want to add a poached egg to Ramen, start by boiling your Ramen in 2 cups of water for 90 seconds. Then, stir in your seasonings and crack a raw egg into the pot of water. Place a lid on the pot, turn off the heat, and let it sit for 2 minutes to cook the egg and finish the noodles.

Noodle's Secret ~ Kansui lye water. Japanese lye water called kansui is an indispensable auxiliary ingredient for ramen noodles, and it is no exaggeration to say that it produces the exquisite balance between ramen noodles unique koshi firmness and soup flavour.

Use Butter to Round Out the Spice Level in Your Ramen.

The combination of broth and butter helps mute the spiciness of even the hottest ramen bowls. Sometimes a spicy bowl of ramen sounds like a great idea, and halfway through you might start to reconsider your life choices.

While instant ramen is not bad for you, it isn't recommended as a single food daily or multiple times per day on its own due to its high-sodium flavoring packet or broth. Adding additional toppings, such as protein and vegetables, to the wheat noodle and broth base can increase its nutrition profile.

Why add baking soda to ramen noodles? ›

It adds alkali, which is what gives ramen its chewy, bouncy texture and yellowish hue. Chris Kimball is here with the spaghetti. For 10 ounces of spaghetti, add 4 tablespoons baking soda to 2 quarts of water.

Add Japanese seasoning like furikake or togarashi for a boost of flavor. Try beefing up the flavor of instant ramen with a sprinkle of furikake, a common Japanese seasoning that contains seaweed, sesame seeds, and fish flakes.

Using bread flour, which has a high protein content, gives you a noodle with a good amount of chew. Supplementing the protein content of bread flour with vital wheat gluten produces an even chewier noodle.

The key is to keep the hot water - and the steam it creates - as close to the noodle brick as possible. If you're cooking in the microwave, you'll already have put a lid of some sort on your cooking vessel to keep the steam in. Set the microwave cooking time for 3-5 minutes.

Spread noodles out in a large colander. Place colander in a pot containing several inches of boiling water. Cover pot and steam 20 minutes.

Polystyrene contains a chemical called styrene, which the government has classified as a “reasonably anticipated human carcinogen” that can leach out during the microwaving process and into food.