Ramen Noodles
- This topic has 35 replies, 22 voices, and was last updated Oct 31, 2011 at 3:34 am by
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Lately I have been eating a wide variety of ramen noodles. (I get them at the Dong Bang Grocery here in Marietta–seriously).
While I really like some of the incomprehensible Dong Bang offerings, the best ramen I’ve found from a camping perspective has to be the Shin Ramyun brand (http://en.wikipedia.org/wiki/Shin_Ramyun), which is widely available, even in Wal-Mart, for like $1.30 a pack.
The best thing about the Shin Ramyun is that the noodle cakes are made in circles instead of squares, making them perfect for most camp stoves. The powder packs are hot–very hot–but you can use less powder and it makes a perfectly adequate ramen.
This is kind of a no brainer but I’ll share it anyway. My best ramen comes when I dump the packet of dehydrated mushrooms out first, along with any crumbles in the bottom of the bag. I use about half to three quarters of the hot powder most days, dumping that in to the bottom of the pot as well. Then I lay the noodle disk over all and fill with water just until it licks the top of the noodles. Less water equals easier eating, faster cooking, and in my opinion all around better ramen.
This is an awesome camp food because it’s cheap and it takes amendments very well. You can poach an egg in boiling water separately, then drop it in, or even poach it at the same time you cook the ramen. If you break the egg it makes kind of an egg drop soup. You can put celery, leftover chicken or pork, or probably even trout in the soup too. I haven’t tried the trout yet but it’s going to happen soon.
Anyone else have a preferred favorite ramen (or general camp food)?
Zach
Zach,
For a camp food we have a tradition of making Paella at our spring and fall gatherings. THere is an entire ritual that goes into the making of this dish and it usually occupies the better part of an entire day but most importantly it MUST be cooked over open coals from a hardwood fire.This was from the spring
I also enjoy the shin ramyun. I like to toss in a few onions then drop an egg in as it boils, just as Zach describes. My favorite ramyun is the Cha Jang Myun (black bean). There are several good brands–some with a paste packet and some with a powder packet. I prefer the powdered Chapagetti brand. Toss in the vegie packet while boiling; drain, leaving a few spoonfuls of water; add the oil and mix; add the powder and mix. If you like miso, you’ll probably like this. For many years, this was a key camping food for me. It is a cheap restaurant staple too. You can get it at the Assi Plaza food court for $4.99 for a giant bowl.
G
Ramen is great because you don’t have to boil or cook it even. Its deep fried and like eating a giant potato chip (look out for the Palm Oil).
Mike –
I have a Primus EtaPower kit that looks just like this one (not my pic):
Then I also got an MSR Superfly that I haven’t used yet; it’s going in the pack this fall with ramen and a small GSI one-man pot so I can have some hot food on the back of beyond.
I was hiking in heavy snow last year and felt myself getting really sleepy and cold about 3 miles from the trailhead, which is not good.
I ate far too much of that stuff while I was in college. I have a very strong aversion to ramen.
LOL – My feeling exactly!
Paella is Spanish, not French.
Tim is correct. Its spanish. No question. Zach may be speaking to the Basque tradition which is both French and Spanish…but Paella is from Valencia. In Pamplona they have live crabs crawling across the tops of their 6′ diameter paella pans as it cooks.
I have a 22″ paella pan…hands down the greatest meal on earth…but I do believe its a bit over the top for camping.
As to the Ramen conversation…my area must be Ramen deficient bc I have not seen any of the diversity that you all are discussing. Its pretty much chicken and beef.
You honestly started a thread about Ramen Noodles?
Zach, you’re starving for content…
Kinda what I was thinking. haha
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