@@StayMadNobodycares the original joke was humourous He was making fun of how absurd he was eating the noodles in the video Not haha funny but still amusing Him adding all that other extra "edgy" humor isnt funny its word vomit for the sake of trying to fit into a joke for cheap laughs instead of being original
That's what I do as well. The ones I get in Europe, on the back they say to do it like that but most Americans I see do it by boiling them over the stove. Makes me wonder: are the instructions on the ones sold in America indicate to do it over the stove or is just something they hear from one another?
@@DoomedCookie69 on planet earth you use hot water from a kettle, yet one country defies the rest, they keep using miles and the stove for everything just for the f of it
that only works for certain type of ramen, if the ramen was deep fried from the factory or if the noodle is really thin then you could do that, but for some korean instant ramyeon brands they only dry the noodle and the noodles are really thick, if you just put boiling water the noodles won't cook, one easy way to tell is by looking at the instructions, if it asks you to cook on the stove for 4 - 7 mins then those definitely won't cook with just kettle boiling water
@@v000000000000v the ones he showed in the video work with the kettle, here actually they say to use the kettle with them, sure some thicker noodles need boiling but those are high quality and usually not sold on instant noodle bags, don't forget ramen is a soup, what he cooks is the noodles
@@Souls4Roca yes top ramen is fine, but no I'm talking about *instant noodle in a bag*, same packaging as top ramen, but specifically the korean brands, e.g. chapagetti, neoguri etc; in the cooking instructions they tell you to cook for 5.5 mins on the stove or 8 minutes in a 1000W microwave, those will absolutely not cook if you just soak them in boiling water I don't really understand your point about ramen is a soup, ramen is a noodle dish, soup is just to add flavor to the noodle, and I'm japanese, I can tell you we rarely drink all the soup because it has extremely high sodium
Same here. Think it stems from times when the seasoning wasn't in a separate packet and you had to shake it so you didn't lose seasoning when opening the package.
The microwave ramen cooker is nothing but a perfectly sized rectangular bowl. I own 3 of them. Regular bowls aren't the right shape and I don't want to break my ramen bricks. They are worth it if you eat a lot of ramen.
I've been using bowls for years, really don't see what the hazzle is with breaking it in half, boiling some water with an electric kettle and putting a plate on top.
@@DanielAyy To be fair, I don't use them only for ramen. They work as regular bowls as well. The thick plastic used and the carry handle lips makes them more convenient for microwaving. You don't burn yourself pulling the bowl out of the microwave. But if you have enough bowls and can't afford to spend a couple dollars then don't. I just find them to be superior bowls for microwaving ramen. And they are also great for holding french fries or microwaving soup as well :)
Someone hasn't been enlightened to dry ramen, it eats like chips, but the whole bag is that delicious flavored coated bottom bit. So you smash up the ramen into bits and then open it up along one edge like a potato chip bag. Fish out the flavor packet and pour it into the bag. Pinch close the open end and shake to mix the flavor powder into the ramen bits. Enjoy. But yeah, what he does is just wrong. Who dafuq eats ramen with a spoon, lmfao. At least use a fork.
I use this microwave ramen cooker almost every day. Pro tip: cook for 4 minutes, not 3, and drain off 50% of the left over water after cooking before adding the seasoning.
For me, I think it's best to microwave for 3 minutes, then stir it, then microwave for another minute or less. I also do the same thing with draining half the water before seasoning haha
I just boil an electric kettle and pour the scalding water over the noodles and seasoning. Cover with a plate or Tupper ware lid and let it steep and eventually it's perfect. I do this with minute rice too. No need for boiling on the stove or microwave!
but the price is always a bit higher for cup noodles. if you are making it at home you have plenty of bowls. plus there is variety of flavours and brands in the packets.
I use a modified stovetop method. I add the seasoning to the water before it's boiling, then once it hits the boil I add the noodles, boil for 1 minute, then remove from the heat and let it sit for a couple minutes. Really guarantees that the seasoning is well mixed in there and you're not trying to stir it in and making a mess sloshing over the sides of your pot or bowl later on.
@@zerodamonsta942 Actual, the Japanese will tell you that is not true. The reason to why the Japanese slurp noodles, is do to fact that they are taught that eating freshly made noodles are better tasting, then ones that have been sitting there for a bit.
Some kids in my school would break up the noodles in the bag, add seasoning and eat it like dry potato chips. Haha. I've tried it and they were ok. I rather cooked though, haha! 😂
There is another version to make those: 1.) Put noodles and seasoning in a bowl 2.) Cook water in a watercooker 3.) Put cooking water on the seasoned noodles 4.) Wait until noodles have desired consistency (3-5 minutes) and stir from time to time 5.) Enjoy tasty broth and noodles
I bought one of those when I was living out of hotels while traveling for work. Worked just as well as the stove after I got the cook times dialed in. It was really convenient being able to throw that and a few ramen in my bag just to have for when I got to the hotel late.
I appreciate the content you've been putting out during the pandemic. The frequent posts have been a nice retreat from the news. Just wanted to say thanks!
The texture difference is actually because you put the ramen in the cold water when u nuke it. That also will happen if you put the stovetop ramen before the water boil.
also as he said he cooked it on the stovetop for 9 min and microwave for 3; but to me, I would rather have it more "al dente" so 3 min unbroken is good for me :)
@@Amokra I know this is old but I was going through the comments and seen this, he only cooked the ramen for about 3-4 minutes on the stovetop the other time was waiting for the water to boil.
I love that thing! I used to always make ramen in a bowl in the microwave but you have to break the ramen to make it in a bowl. This way the noodles stay intact and it’s a quick and easy clean. Edit: My Chinese teacher was horrified when we broke up the ramen when she was trying to teach us how to follow a Chinese recipe. Apparently it’s disrespectful to them to break the noddles. Thank God, she understood and didn’t send us all to the principal’s office.
lol yeah…noodles represent longevity of life, therefore they are often being eaten at birthday parties of elderly people. The longer those noodles are meaning the longer they will live. So by breaking up the noodles meaning you wish they will die soon😂. Asian cultures are hella weird sometimes.
I actually just bought a Rapid Ramen cooker purely because this video. Even though it was a don’t buy from you ... good recommendation for me after watching you use it! I love this thing after my first try tonight. Three minutes in and I get the perfect amount of broth to noodles for me. Plus the noodles end up the perfect texture also. And the perfect deep bowl to add and egg with some veggies and meats if you want. Side Note: yes I shake the seasoning packet, and cracking your noodles makes me cringe. Gotta have full length for the perfect slurp. Fork or chopsticks both acceptable. :) New subscriber here. Loving your content and opinions. Keep them coming! Thank you, and stay safe!
I've had one of these for a couple of years now, and I love it. Once you figure out the secret, you can use ANY flat bottom bowl/container. I'll do two at a time. I do break mine up...sort of, I pull the to halves apart at the fold and stack before cooking, once cooked pour out water, leaving just enough to dissolve spice pack, mix to coat then devour. Round black bowl.
I try to keep my ramen as intact as possible so I can eat it with chopsticks. If you break it up, I have told myself that it's more difficult to eat broken up ramen with sticks.
Yeah chopsticks don't work well if you shatter the noodles into a million pieces. I've never known anyone who shatters them like that. Unless it's to sprinkle them dry on salad or something.
i recently bought a rapid ramen cooker and it is amazing. less dishes, faster cook time, no measuring cup needed, and no needing pot holders to take out of the microwave and perfect results every time!
Whenever I cook mine in the microwave, I put in the noodles + powder + water. Then I cook it until all the flavor is in the noodles. It tastes really delicious 🤤
I loved my rapid ramen cooker when I was in college, living in the dorms. No access to a stove, and I couldn't fit ramen in a regular bowl without breaking it up, so it definitely worked well for me.
Love the videos, man. I bought a ramen microwave bowl in Japan when I lived there. I got it from a store called Daiso. It's like a Japanese dollar store. I love the thing. I like to add a few drops of sesame oil to chicken ramen. Game changer.
I always break the noodle packs in half, because each pack of Ramen is 2 servings. So, that's probably why the noodles are folded the way they are. To me, that's about the right length for the noodles. Since I also drain the water, and do not use a whole seasoning pack, the cooker works out well for me. Of course, I've found out if you break the noodles in half it helps to turn the noodles over in the microwave at 1:30.
@@DeoLuvr69 I actually just leave the noodles and boiling water in any bowl, wait for a bit until the noodles can pull apart, then drain like 2/3 of the water, and put in the seasoning last
For microwave ramen, break it up, add just enough water to cover (preferably using a shallow dish) cook for 1:30, add the seasoning packet, and then cook for another 1:30, For the stove use 1-3/4 cups water, dont break the noodles, cook for about 20 seconds, add an egg, and finish the ramen until the noodles are just a bit springy. turn off stove, add seasoning packet, some crush red pepper flakes, and about a tablespoon of mirin, let broth start to bubble again (while the stove is off) then place in your bowl. I like to then add a slice of cheese, whichever you prefer! This is how I make ramen lol
Personally I love my Top Ramen microwave bowl (as a ramen lover even), I feel it gives the noodles more of a firm texture and plus having more water makes it a more watered down broth. Also longer noodles ftw. But that’s me!
@@TheMastermilch it doesnt really change the texture at all...just gotta not overcook it. I like draining most of the water out before mixing in the seasoning.
You're literally the only person who corrects himself during videos. I watch so many videos where the comment section is the first one to point out that he/she made a mistake. But you beat us there too it. Shows that you really care about your videos. It's awesome. Also your microwave rotating disk is comically small
I have an old Corningware dish that is the perfect size for microwaving Ramen. Works perfectly. I agree with your son about the amount of water to use and I break it into quarters.
Call me crazy, I pour out all water, and then add seasoning. I don't like soup. So cook the noodles in water, drain the water add seasoning and it eat it. Stupid question perhaps, but in the Netherlands we have different Wattage modes on microwaves, from 300 to like 1200watts. In all of these videos it seems like theres no choice only minutes. 3 minutes on 600watts would be different for me than 3 minutes on 900. What's going on?? Also don't break the ramen, if you want to drain the water it's easier unbroken.
The deal breaker for a lot of people is not the texture - it's the doneness. Cooking in the microwave is an exact 3 minutes is al dente. Whereas in the stove top the boiling water keeps temperature longer because of the pot and thus it continues to cook long after you turn off the stove and it overcooks by the time you've got it in the bowl after stirring the seasoning pack in.
I started boiling water, then pouring that over the dry ramen and covering it to let it steam for 3-4 minutes. The noodles seem to get more fluffy than stovetop
That can be easily explained. The reason why you saw Rapid Roman in the bottom of the Top Roman Cooker is that the Top Roman Cooker and Rapid Roman Cooler are the same thing mad by the same company. The only difference between them is color.
I put frozen stir fry veggies in 1 and 1/2 cups of water before I turn on the stove, and then I put in an egg when the water starts to get really hot (if you put it in while it's cold, stirring diffuses the egg too much and I want big pieces). I don't wait until boiling because the steam burns if I have my hands over the pot too close and there's splash back if I open the egg from higher up (easy solution is to have the egg ready in a bowl to drop in, but I like to save my dishes). I break the ramen into 4 equal pieces so the noodles are long, but not unmanageably long. I also shake the flavor packet. I like to eat my ramen with chopsticks, but I'll use a fork if I have small veggies like peas. I've been doing it this way for a few years and it's AMAZING, highly recommend.
I cook mine on the stove, unbroken, drain all the water THEN add the seasoning packet. I prefer mine quite dry, and I eat with a fork or my reusable chopsticks.
That’s why I have one so I don’t have to drain as much water and I transfer it to a bigger bowl because I make two at a time so I can add seasoning and mix while the next one is cooking
James, I spent most of 2018 living in a motel room while my wife finished college so we could save money and we didn't have a kitchen(just a microwave and mini-fridge) and so I bought one of these micro-bowls and loved it! I love my noodles stringy and unbroken. My special cooking hack is to strain the water after boiling then put cold water on the hot noodles which balances the temp and gives me perfect not-too-hot soup everytime! Thanks for all the great videos!
It depends on my mood? Lol. Great review. I think the "charm" is not having to wash a pan too. Imo, and maybe not burning yourself so easy when taking it out of the microwave. Tyfs!
I did something else when I was in middle school, I just boiled the water in an electric water boiler, put my ramen with the seasoning into my bowl and after the water is done, I just poured it over the noodles, covered the bowl with a towel ( if you don't have a soup bowl with a cover) and it should be done in 3 minutes. Stir it and enjoy!
i bought two of these because they were cheap. my two kids love using them and they get cooked pretty good. I don't used them, I already have my own method which works quite well. thank you for the review and sharing
It's the same thing. The only difference is the Rapid Ramen cooker has Maruchan-branded noodles on the packaging, while the Top Ramen cooker has Nissin's Top Ramen-branding. Since these two brands are huge competitors, this lets them both sell the cookers. But it is the same thing and only the paper sleeve is different.
This product is great for parents of young teens that aren’t completely ready for unsupervised stovetop cooking. It has nice handles and the bowl stays cool. It is super convenient.
Clayton Paisley LOL! He basically calls you out in the video. “Anybody who does anything different than you says you’re wrong.” There are multiple ways to raise a child and I think that calling a parent a failure based on not being able to cook is a bit crazy. Unless your 13 year old is in hard drugs, I think you’re doing fine. Now if your child still lives with you when he is 40 that is a different story.
@@xblowsmokex young teen means at least 13. If your child can't use a stove by 13 then what the hell have you been doing for all that time as a parent? Did you keep the kid locked in their room all day every day. Hell I was running a tractor sitting on my dad or uncle's lap when I was 6. Running it from the seat by myself within a year. Shooting guns by the time I was 8. And you don't think it's weird that a 13 year old wouldn't know how to operate a stove?
It's like smashing a bag of potato chips or something. You want the pieces big. You don't want the broken pieces; or you don't intentionally break them. I was horrified when he did it. In Asian culture, noodles are kept long to represent long life. James just smashed everything. Weird.
Got one of those for work, and it was great. I prefer stove top, but don't have the time, stove, bowl, or measuring cup at work. It is better if you let it sit, covered for a minute or 2, and if you add some Tabasco or Sriracha (all subjective I know).
I’d have to use the stovetop since I only eat my ramen with an egg poached in. My Chinese friend showed me when we were teens and I’ve never eaten it without an egg since. What you do is halfway through cooking when the noodles are just soft enough to break apart, and the flavor packet is in, you take your fork and make a whirlpool by swirling it around. Then you crack the egg in the middle of the whirlpool. The spinning helps keep the egg intact. And when the ramen is done you have a flavored poached egg, the yolk is the best when it mixes with the flavor of the broth. Mmmm.
I had one of those and wasn't impressed. It's the same as microwaving in any bowl only you have the handles. It makes a handy work bowl if your co-workers won't steal it.
I used to do the "middle school hack" as well, but I would do it a little differently. I would break up the noodles and them dump them in a bowl, but I would only add enough water for the noodles to soak up and get tender. After microwaving, there would only be a little bit of water left in the bowl, and then I would add the sauce packet. That way, the noodles wouldn't be dry, but would be more flavorful from the sauce packet.
I do it with a little bit of all your steps. I add the water to the bowl and mico wave until it starts to boil. Take it out and ad the broth powder and mix and then add my fully broken up noodles and let it sit for a few min. By that time, all the water/broth mix has been absorbed into the noodles with, maybe, a tiny little bit of broth on the bottom. Then, I use a spoon to eat it as it is broken up completely.
@@PaulHo haha.. I cook my noodles (beef flavored) then dump out all of the broth, in a separate pan I scramble 2 eggs with lots of butter and when said eggs are finished I toss the ramen in like fried rice and coat the noodles the left over butter in the pan... Sounds gross but it's delicious
Late to this: stove, block then break it up when its boiling and its soft. Also my #1 ramen is adding more water and boil an egg, after 30seconds -1 min, put the ramen in follow the instructions,(i break the egg around the halfway point, so its not a full egg).
For top ramen I usually put in the ramen in the stove plus the packet and then leave it on high on the stove for 7 mins and it tastes soooo goood and I also break the ramen into 4ths
Been using the ramen cooker for years I fill to the line (sometimes over it) and cook for anywhere between 3 and 5 minutes (depending on what flavor) and it works great. You don't exactly save time but I have to sit and watch the pot but with the cooker I can set it and go do something else while it cooks.
Want to see how many ways you can cook Ramen Noodles, check out " After Prison Show " Joe shows you the many ways prisoners cooked Ramen Noodles with just a microwave and still make it take good. 🤜👍✌️😎
@@garysaquatics6565 yeah. Now these days he's trying to be some kind of businessman or something and I don't think he's cut out for it. He's had way too many screwups and I don't think he really understands how pricing for products and services works. Then he keeps hiring people that screw him over and thinks he can sustain the business. Idc how good you try to be, you have to put the right asses in the right seats in business.
Scotty Haines lol 😂 sadly that is 100000% true. His old content was why I fell in love with his channel. Now I can not even watch more then 10 mins it’s always some BS.. he just needs to learn you can’t always be so nice. You definitely should NOT hire friends. Or be personal friends with employees. & remember.. a cheap man always pays twice... or in his case with the HVAC 3 times.. or was it 4 now? Gahhh... hopefully he has learned by now.. we shall see..
@@Misscleooo I doubt it. He doesn't run a business like a business. He runs it like a charity and he's to sink because of it. I doubt he'll still be doing TH-cam next year. His views plummeted
So I got the rapid ramen cooker and the mistakes that were made hear is every microwave has different wattage/temperatures and mine distinctively says 3 or 4 minutes.. I put water over the unbroken pack to the fill line cook for literally only 2 minutes on mine do to my microwave, than put seasoning throw it in freezer for a minute than its eaten in 10 seconds 🤣 thanks for the video.
I recommend next time you head to the store to try out a udon kit. You might dislike the lengthy noodles, but you might like it more! Try finding a version with squishy noodles.
Many years ago, if the hotel I stayed at had one of those little coffee pots, I would put the broken noodles and half the seasoning packet in the pot and "brew" water over it. I also add half of the seasoning packet when I microwave it, unless I add shrimp; then I use the entire packet. I don't break up the noodles. I don't remember ever cooking it on the stovetop.
I usually put in the block, sometimes I break it in half. Then, I put water on the ramen from the tap (usually I try to get warm water), and let it sit there for a moment while I open up the seasoning packet. I pour the seasoning packet on, flip the cube over, and put the ramen in for 5 MINUTES. I also seem to like how it comes out more when I put it in a paper bowl to cook, verses a glass/ceramic bowl.
Have you tried putting dry noodles into a bowl, microwaving water in a cup, then pouring the water into the noodles and covering it for about 3 minutes?
This is correct. I've been using bowl to heat up my ramen in the microwave. I didn't even break it up. Just find a bowl that big enough to take the entire thing and have it all submerged. As my microwave is only 750W version, I heat it up for 4 minutes. Then leave it in the microwave for at least 1 minute. You can even cover the bowl (not air tight though) to ensure the heat doesn't escape too much while cooking. It is not a time saver but a convenience. The same way as you have an oven with timer. You don't have to bother with it once you start the microwave. Even if you didn't hear the timer goes off, there will be no bad effect to your ramen. It will just sit there longer to soak up the water.
Depends on Mood for Breaking up or Long. I also put the noodles and seasoning in before the water starts Boiling so the seasoning Soaks in to the noodles as they cook. If adding mixed Vegetables and Chopped up Chicken/Hamburger, I cook the Chicken/Hamburger First, Add Noodles, Seasoning, Vegetables, Couple of Bouillon Cubes, Hot Sauce and Water in the same frying pan. Cook till Noodles start to fry also. Or If Boiling in a Pot, Sometimes I add a Slice of Cheese, A Bit of Hot Sauce and a Pat of Butter. OR Add the Cheese After and make it like a Mac&Cheese. Sometimes if I Cook them dry enough, I will put the noodles between Toast and make a Sandwich or into a Burrito.
Been eating ramen since around 2000 and I have always eaten it in broken, I might break it into half sometimes but that's it. I love eating my noodles with chopsticks 😜
In both Australia and NZ, instant or 2 minutes noodles (basically the same thing) come with stove top and microwave instructions. As for my preferences? I prefer whole brick, stove top noodles, the texture is nicer. I also prefer to drain most of the water from the noodles before adding seasoning so the noodles actually have flavour. Because I leave the brick whole and don't have broth, I use a fork.
I always thought it was crazy to have broth. I use a kettle, drain, then add seasoning and oil. Very nice, almost tried it with broth tonight but just can't say no to this way.
Yes! Seriously, with an electric kettle, I think that's the most time-saving method of the bunch. Besides eating them raw since they're pre-cooked but that is only when you've entirely given up on life
I generally go beef ramen smashed into quarters using the nearest countertop edge then cook on the stove top, strain with a colander while I take a minute to boil a cup of water with a chicken bullion cube dumping it and then rinsing all cookware then everything is ready to eat.
My daughter and I like that the ramen cooker has the handles. Less chance of spilling and no need for hot holders. Also some people have small or oddly shaped bowls that may not work as well for the "middle school hack". P.S. your my most watched and favorite TH-cam personality!
James I’m starting to judge you. Who eats ramen with a spoon?? I love your videos but like bro. Only reason I make ramen on the stove is bc I like to drop an egg in it.
I have this same cooker bowl in black! It’s very convenient, as most bowls can’t hold the ramen block unless you break it, which is a big no no! Edit: wow you have a square bowl to fit the block!... and you still broke it 😂
I used mine last night. It was dope! The water did look like it was trying to overflow. U do need to let the ramen sit! I loved not having to use a pot! Also only used half a packet of seasoning.
James, I prefer stove top, not broken and I like the shrimp as much as beef or chicken (lol, I can't taste a difference). FYI adding dried chives and dried parsley before boiling really helps the taste.
Eat the dry noodles, snort the seasoning, drink boiling water.
timmy g
No, you've got to snort the noodles, inject the boiling water and lick the powder off the back of your thumb.
@@hxhdfjifzirstc894 you made the joke not funny
@@Hoopergames Like.....was it ever funny?
@@StayMadNobodycares the original joke was humourous
He was making fun of how absurd he was eating the noodles in the video
Not haha funny but still amusing
Him adding all that other extra "edgy" humor isnt funny its word vomit for the sake of trying to fit into a joke for cheap laughs instead of being original
@@StayMadNobodycares yes the was absolutely an over explanation of how a TH-cam comment joke works
I prefer stovetop, not broken up, with the water, using a fork. Then when most the noodles are gone I drink the broth.
same but microwave
That is the preferred way
I only eat noodles on stove, it cooks so much better
Especially on a cold day, the broth feels so good to drink.
CALM_DOWN There is no cold days in Houston TX😂 But I do agree with you
My preferred way to cook instant ramen is to put the noodles into a bowl and just pour boiling water from a kettle, be it electric or not.
That's what I do as well. The ones I get in Europe, on the back they say to do it like that but most Americans I see do it by boiling them over the stove. Makes me wonder: are the instructions on the ones sold in America indicate to do it over the stove or is just something they hear from one another?
@@DoomedCookie69 on planet earth you use hot water from a kettle, yet one country defies the rest, they keep using miles and the stove for everything just for the f of it
that only works for certain type of ramen, if the ramen was deep fried from the factory or if the noodle is really thin then you could do that, but for some korean instant ramyeon brands they only dry the noodle and the noodles are really thick, if you just put boiling water the noodles won't cook, one easy way to tell is by looking at the instructions, if it asks you to cook on the stove for 4 - 7 mins then those definitely won't cook with just kettle boiling water
@@v000000000000v the ones he showed in the video work with the kettle, here actually they say to use the kettle with them, sure some thicker noodles need boiling but those are high quality and usually not sold on instant noodle bags, don't forget ramen is a soup, what he cooks is the noodles
@@Souls4Roca yes top ramen is fine, but no I'm talking about *instant noodle in a bag*, same packaging as top ramen, but specifically the korean brands, e.g. chapagetti, neoguri etc; in the cooking instructions they tell you to cook for 5.5 mins on the stove or 8 minutes in a 1000W microwave, those will absolutely not cook if you just soak them in boiling water
I don't really understand your point about ramen is a soup, ramen is a noodle dish, soup is just to add flavor to the noodle, and I'm japanese, I can tell you we rarely drink all the soup because it has extremely high sodium
-shaking packet- “I bet you do that, too.”
You got me there. LOL
Same here. Think it stems from times when the seasoning wasn't in a separate packet and you had to shake it so you didn't lose seasoning when opening the package.
I shake mine to that none of it is stuck at the top when I tear the package.
Yeah you're supposed to
Every time!
Same!
The microwave ramen cooker is nothing but a perfectly sized rectangular bowl. I own 3 of them. Regular bowls aren't the right shape and I don't want to break my ramen bricks. They are worth it if you eat a lot of ramen.
And easy to grab without burning yourself!
I've been using bowls for years, really don't see what the hazzle is with breaking it in half, boiling some water with an electric kettle and putting a plate on top.
@@DanielAyy To be fair, I don't use them only for ramen. They work as regular bowls as well. The thick plastic used and the carry handle lips makes them more convenient for microwaving. You don't burn yourself pulling the bowl out of the microwave.
But if you have enough bowls and can't afford to spend a couple dollars then don't. I just find them to be superior bowls for microwaving ramen. And they are also great for holding french fries or microwaving soup as well :)
I never break the noodles up EVER! Drain 90% of water and add seasoning and mix!
ahh yes, the correct therefore only way to do it
And that’s a meal that can feed a 5 year old, not filling at all. Maybe two bags?
@@TheRedRaven_ man if i eat one package, i always am quite full for a while. maybe i have a small stomach, who knows.
Lillian Pinewoods Yeah but with no soup base though? Kamala throws out 90% of the water that makes the soup which is what mostly fills you up.
@@TheRedRaven_ yeah. i throw out most of the water too since it tastes better.
I can't be the only person who cringed when he smashed that poor block of ramen.
Makes it harder to eat with chopsticks.
You don't break up spaghetti when you cook it....
Someone hasn't been enlightened to dry ramen, it eats like chips, but the whole bag is that delicious flavored coated bottom bit. So you smash up the ramen into bits and then open it up along one edge like a potato chip bag. Fish out the flavor packet and pour it into the bag. Pinch close the open end and shake to mix the flavor powder into the ramen bits. Enjoy.
But yeah, what he does is just wrong. Who dafuq eats ramen with a spoon, lmfao. At least use a fork.
@@zeorhymer6 actually lots of people do lol
I brake mine up
I use this microwave ramen cooker almost every day. Pro tip: cook for 4 minutes, not 3, and drain off 50% of the left over water after cooking before adding the seasoning.
Depends on your microwave but yeah.
Another pro tip is to add a Scrambled Egg to the Ramen. By the way, the idea came from an Anime and it tastes really good a Scrambled Egg.
For me, I think it's best to microwave for 3 minutes, then stir it, then microwave for another minute or less.
I also do the same thing with draining half the water before seasoning haha
@@Wii505 like pad thai? 🙈 😂
I use it a lot. I drain the water completely.
I just boil an electric kettle and pour the scalding water over the noodles and seasoning. Cover with a plate or Tupper ware lid and let it steep and eventually it's perfect. I do this with minute rice too. No need for boiling on the stove or microwave!
Did you know that cup of noodles exist?
but the price is always a bit higher for cup noodles. if you are making it at home you have plenty of bowls. plus there is variety of flavours and brands in the packets.
ah ...see no one wants to hear they opinion someone that eats minute rice :)
@@VanSanProductions plus the cup noodles are smaller!!
TuxedoCrow genuis
I use a modified stovetop method. I add the seasoning to the water before it's boiling, then once it hits the boil I add the noodles, boil for 1 minute, then remove from the heat and let it sit for a couple minutes. Really guarantees that the seasoning is well mixed in there and you're not trying to stir it in and making a mess sloshing over the sides of your pot or bowl later on.
Breaking up ramen noodles to eat with a spoon is the equivalent of breaking up spaghetti so you can eat with an spoon
Ramen should be eaten with Chopsticks.
Or eating pizza with a fork...
Rich Laue I don’t have chopsticks in my house though so I use a fork
@Patricia Owens slurping noodles is actually a sign the food is good in Japan. If you don't slurp it's considered rude. It's the opposite in America.
@@zerodamonsta942 Actual, the Japanese will tell you that is not true. The reason to why the Japanese slurp noodles, is do to fact that they are taught that eating freshly made noodles are better tasting, then ones that have been sitting there for a bit.
Some kids in my school would break up the noodles in the bag, add seasoning and eat it like dry potato chips. Haha. I've tried it and they were ok. I rather cooked though, haha! 😂
I have seen people do that in elementary (primary) school, but without the chips.
we called that the poor mans study munchies when i was in school haha
Those noodles are actually deep fried so it's not that far off.
vinstinct Not deep frie. Flash fried.
@@Wii505 I think he meant eating the noodles dry like chips, not that he is adding chips.
I can't stand broken noodles!
Only a monster would break up the noodles.
Yeah, I couldn't finish watch the video
You’re a slurper, I see
me neither, i always go for the least broken
And the fact that he uses a spoon too🙅♂️
There is another version to make those:
1.) Put noodles and seasoning in a bowl
2.) Cook water in a watercooker
3.) Put cooking water on the seasoned noodles
4.) Wait until noodles have desired consistency (3-5 minutes) and stir from time to time
5.) Enjoy tasty broth and noodles
I bought one of those when I was living out of hotels while traveling for work. Worked just as well as the stove after I got the cook times dialed in. It was really convenient being able to throw that and a few ramen in my bag just to have for when I got to the hotel late.
I always shake packets like that🙂
Theresa Casareale
Don't wanna spill the powder and waste the flavor.
Me too, otherwise the part you rip off has a bunch of powder stuck in it and goes all over the countertop lol
Theresa Casareale so do I, and I like the shrimp flavor
ShadowWolf190 Me too
Ass_Burgers_Syndrome exactly & no one wants to be licking their counter top😂
I appreciate the content you've been putting out during the pandemic. The frequent posts have been a nice retreat from the news. Just wanted to say thanks!
I agree. Thanks for your extra effort to keep us all sane. 🥰
Don't watch the news...... Duh
Me too! Thanks!
The texture difference is actually because you put the ramen in the cold water when u nuke it.
That also will happen if you put the stovetop ramen before the water boil.
also as he said he cooked it on the stovetop for 9 min and microwave for 3; but to me, I would rather have it more "al dente" so 3 min unbroken is good for me :)
@@Amokra I know this is old but I was going through the comments and seen this, he only cooked the ramen for about 3-4 minutes on the stovetop the other time was waiting for the water to boil.
@@reaperofburgers is ok :) I was thinking he said 9 :shrug: but still he complained it was to hard :) and I like it like that ;p
Microwave, broken for 3:30 min. Sit for a few min in microwave. Then drain, season and eat with a fork and crackers 😁
I love that thing! I used to always make ramen in a bowl in the microwave but you have to break the ramen to make it in a bowl. This way the noodles stay intact and it’s a quick and easy clean.
Edit: My Chinese teacher was horrified when we broke up the ramen when she was trying to teach us how to follow a Chinese recipe. Apparently it’s disrespectful to them to break the noddles. Thank God, she understood and didn’t send us all to the principal’s office.
lol yeah…noodles represent longevity of life, therefore they are often being eaten at birthday parties of elderly people. The longer those noodles are meaning the longer they will live. So by breaking up the noodles meaning you wish they will die soon😂. Asian cultures are hella weird sometimes.
I actually just bought a Rapid Ramen cooker purely because this video. Even though it was a don’t buy from you ... good recommendation for me after watching you use it! I love this thing after my first try tonight.
Three minutes in and I get the perfect amount of broth to noodles for me. Plus the noodles end up the perfect texture also. And the perfect deep bowl to add and egg with some veggies and meats if you want.
Side Note: yes I shake the seasoning packet, and cracking your noodles makes me cringe. Gotta have full length for the perfect slurp. Fork or chopsticks both acceptable. :)
New subscriber here. Loving your content and opinions. Keep them coming! Thank you, and stay safe!
I love how he's worried about offending people who like shrimp flavored ramen
Ramen has flavor? I thought they were just different colored bags full of salty noodles.
@@theumpteenthtime8854 lol but in all fairness topramen got me through college. Gotta love them salty flavor packets
@@theumpteenthtime8854 chillie & lime flavor along with shrimp and chicken flavors are my top favourites...
But not the ones who find breaking the damn noodles like a kid 😂
@@theumpteenthtime8854 It's mainly the broth that gets flavored. I actually like the shrimp one.
I've had one of these for a couple of years now, and I love it. Once you figure out the secret, you can use ANY flat bottom bowl/container. I'll do two at a time. I do break mine up...sort of, I pull the to halves apart at the fold and stack before cooking, once cooked pour out water, leaving just enough to dissolve spice pack, mix to coat then devour.
Round black bowl.
I try to keep my ramen as intact as possible so I can eat it with chopsticks. If you break it up, I have told myself that it's more difficult to eat broken up ramen with sticks.
I kinda do a middle of the road approach. I break the blocks into quadrants so its not too long but I can still use a fork.
Don’t forget the egg whites !
Yeah chopsticks don't work well if you shatter the noodles into a million pieces. I've never known anyone who shatters them like that. Unless it's to sprinkle them dry on salad or something.
@@chandlee3968 Egg whites? You're killing me. You need one boiled egg cut in half, one slice of cheese, a piece of nori, and thinly cut green onion 😭
@@pinklilyz420 you guys do realize this is top ramen, right?..
i recently bought a rapid ramen cooker and it is amazing. less dishes, faster cook time, no measuring cup needed, and no needing pot holders to take out of the microwave and perfect results every time!
Whenever I cook mine in the microwave, I put in the noodles + powder + water. Then I cook it until all the flavor is in the noodles. It tastes really delicious 🤤
I loved my rapid ramen cooker when I was in college, living in the dorms. No access to a stove, and I couldn't fit ramen in a regular bowl without breaking it up, so it definitely worked well for me.
The ramen cooker is great for kids to do their own noodles with less chance of them getting burned. We also use it to reheat food for kids.
Thanks sherry
I already use a bowl for ramen in the microwave and you don't need to spend $4.
The ramen cooker is good for people that have expensive non-microwavable dishes that they don't want to destroy.
Ok that makes sense. I still think you could find a microwavable bowl for cheaper than $4 though.
They have them at the dollar store.
Love the videos, man. I bought a ramen microwave bowl in Japan when I lived there. I got it from a store called Daiso. It's like a Japanese dollar store. I love the thing. I like to add a few drops of sesame oil to chicken ramen. Game changer.
I always break the noodle packs in half, because each pack of Ramen is 2 servings. So, that's probably why the noodles are folded the way they are. To me, that's about the right length for the noodles.
Since I also drain the water, and do not use a whole seasoning pack, the cooker works out well for me.
Of course, I've found out if you break the noodles in half it helps to turn the noodles over in the microwave at 1:30.
When I make instant noodles at work, i usually just throw the seasoning in before it goes into the microwave. Its quicker that way.
Long noodles, Less broth and my favorite appliance: Electric tea kettle, best way to boil water
Wait so I wanna buy this and the electric kettle so how would I do it boil water then put it in the ramen thing then put it in for 3min?
@@DeoLuvr69 I actually just leave the noodles and boiling water in any bowl, wait for a bit until the noodles can pull apart, then drain like 2/3 of the water, and put in the seasoning last
If an inmate manages to get a ramen cooker, he'll be King of his cell block.
or you can just use a normal bowl like my family does
I use a glass bowl to keep it hot afterwards
Shame you can't get a microwave on the inside.
Random Acts of Video they have microwaves in the rec areas
Dem H78 takes 5-10 minutes to get them soft using cold to lukewarm water. In winter you can put the bowl by the heater.
Tyler Huston not in Illinois as of 2010.
I love how even when it’s something you don’t personally like, you don’t disrespect people who do, I love your style ❤️
For microwave ramen, break it up, add just enough water to cover (preferably using a shallow dish) cook for 1:30, add the seasoning packet, and then cook for another 1:30, For the stove use 1-3/4 cups water, dont break the noodles, cook for about 20 seconds, add an egg, and finish the ramen until the noodles are just a bit springy. turn off stove, add seasoning packet, some crush red pepper flakes, and about a tablespoon of mirin, let broth start to bubble again (while the stove is off) then place in your bowl. I like to then add a slice of cheese, whichever you prefer! This is how I make ramen lol
Personally I love my Top Ramen microwave bowl (as a ramen lover even), I feel it gives the noodles more of a firm texture and plus having more water makes it a more watered down broth. Also longer noodles ftw. But that’s me!
Anybody else notice when he took the microwave one out of the packaging the inside of the bottom said rapid ramen cooker anyways?
I've been cooking my ramen in the microwave for years
Just never be one of those weirdos who make scrambled eggs in the microwave.
you can just pour hot water over them and let them sit in it for a few minutes. Try covering the bowl with something.
I literally just but it in the microwave in a bowl of water. ..
@@coyotelady6132 isn't the texture all weird afterwards? I haven't really tried it but i can't eat normal ramen noodles anymore.
@@TheMastermilch it doesnt really change the texture at all...just gotta not overcook it. I like draining most of the water out before mixing in the seasoning.
You're literally the only person who corrects himself during videos. I watch so many videos where the comment section is the first one to point out that he/she made a mistake. But you beat us there too it. Shows that you really care about your videos. It's awesome.
Also your microwave rotating disk is comically small
I have an old Corningware dish that is the perfect size for microwaving Ramen. Works perfectly. I agree with your son about the amount of water to use and I break it into quarters.
I add the seasoning to water BEFORE i add the noodles. Flavor gets absorbed by the noodles more.
Call me crazy, I pour out all water, and then add seasoning. I don't like soup. So cook the noodles in water, drain the water add seasoning and it eat it.
Stupid question perhaps, but in the Netherlands we have different Wattage modes on microwaves, from 300 to like 1200watts. In all of these videos it seems like theres no choice only minutes. 3 minutes on 600watts would be different for me than 3 minutes on 900. What's going on??
Also don't break the ramen, if you want to drain the water it's easier unbroken.
legend legend i do the same bru dont worry
@@legendareNz in america microwaves are usually 900-1200 watts so not much difference in time
The only reason to get the "Top Ramen Cooker" is for its handle
Really tho i microwave ramen all the time burn my hands a million times
@@1080kendall i would usually use a thick towel to wrap around the bowl and take it out
Well if you dont have a square bowl, it is good for cooking the ramen without breaking the block!
I've been cooking it in the microwave for years with just a regular bowl
My 10 yr old loves this thing. I bought 2 and they are hands down one of the most used cookers in my kitchen.
The deal breaker for a lot of people is not the texture - it's the doneness. Cooking in the microwave is an exact 3 minutes is al dente. Whereas in the stove top the boiling water keeps temperature longer because of the pot and thus it continues to cook long after you turn off the stove and it overcooks by the time you've got it in the bowl after stirring the seasoning pack in.
I like it unbroken, after cooking drain water and add seasoning onto the noodles, stir thoroughly and enjoy🙂
That's the way I do it.
I always drain off at least 80% of the water to make a sauce instead of a soup.
I do the same but I also add some sriracha and crunchy peanut butter to make it a spicy peanut noodle dish
I've literally never made ramen on the stove. I've always nuked it. I'll have to try it. Broken up noodles with next to no broth for the win.
I started boiling water, then pouring that over the dry ramen and covering it to let it steam for 3-4 minutes. The noodles seem to get more fluffy than stovetop
Same here.
But real texture of ramen is kinda chewy which boiling on stove top achieves. But anyone can eat it amyway
My grandson does it this way too
When you showed the inside at the beginning, it clearly said “Rapid Ramen”
*cue XFiles theme music*
Huh?
That can be easily explained. The reason why you saw Rapid Roman in the bottom of the Top Roman Cooker is that the Top Roman Cooker and Rapid Roman Cooler are the same thing mad by the same company. The only difference between them is color.
I thought I was the only one who noticed lol
I put frozen stir fry veggies in 1 and 1/2 cups of water before I turn on the stove, and then I put in an egg when the water starts to get really hot (if you put it in while it's cold, stirring diffuses the egg too much and I want big pieces). I don't wait until boiling because the steam burns if I have my hands over the pot too close and there's splash back if I open the egg from higher up (easy solution is to have the egg ready in a bowl to drop in, but I like to save my dishes). I break the ramen into 4 equal pieces so the noodles are long, but not unmanageably long. I also shake the flavor packet. I like to eat my ramen with chopsticks, but I'll use a fork if I have small veggies like peas. I've been doing it this way for a few years and it's AMAZING, highly recommend.
I cook mine on the stove, unbroken, drain all the water THEN add the seasoning packet. I prefer mine quite dry, and I eat with a fork or my reusable chopsticks.
bambutu Same!
Yes!
That’s why I have one so I don’t have to drain as much water and I transfer it to a bigger bowl because I make two at a time so I can add seasoning and mix while the next one is cooking
In my stoner days I'd drain it add seasoning, parmesan and a little sour cream. 10/10 HIGHly recommend!
James, I spent most of 2018 living in a motel room while my wife finished college so we could save money and we didn't have a kitchen(just a microwave and mini-fridge) and so I bought one of these micro-bowls and loved it! I love my noodles stringy and unbroken. My special cooking hack is to strain the water after boiling then put cold water on the hot noodles which balances the temp and gives me perfect not-too-hot soup everytime! Thanks for all the great videos!
It depends on my mood? Lol. Great review. I think the "charm" is not having to wash a pan too. Imo, and maybe not burning yourself so easy when taking it out of the microwave. Tyfs!
I did something else when I was in middle school, I just boiled the water in an electric water boiler, put my ramen with the seasoning into my bowl and after the water is done, I just poured it over the noodles, covered the bowl with a towel ( if you don't have a soup bowl with a cover) and it should be done in 3 minutes. Stir it and enjoy!
i bought two of these because they were cheap. my two kids love using them and they get cooked pretty good. I don't used them, I already have my own method which works quite well. thank you for the review and sharing
It looks like the reviewed product actually IS the "Rapid Ramen Cooker", at least that's what the bottom of the bowl clearly says at 0:52
It's the same thing. The only difference is the Rapid Ramen cooker has Maruchan-branded noodles on the packaging, while the Top Ramen cooker has Nissin's Top Ramen-branding. Since these two brands are huge competitors, this lets them both sell the cookers. But it is the same thing and only the paper sleeve is different.
This product is great for parents of young teens that aren’t completely ready for unsupervised stovetop cooking. It has nice handles and the bowl stays cool. It is super convenient.
If you have a 'young teen' that can't cook unsupervised, and they do not have an intellectual disability, you have failed as a parent.
Clayton Paisley LOL! He basically calls you out in the video.
“Anybody who does anything different than you says you’re wrong.”
There are multiple ways to raise a child and I think that calling a parent a failure based on not being able to cook is a bit crazy. Unless your 13 year old is in hard drugs, I think you’re doing fine. Now if your child still lives with you when he is 40 that is a different story.
@@xblowsmokex young teen means at least 13. If your child can't use a stove by 13 then what the hell have you been doing for all that time as a parent? Did you keep the kid locked in their room all day every day. Hell I was running a tractor sitting on my dad or uncle's lap when I was 6. Running it from the seat by myself within a year. Shooting guns by the time I was 8. And you don't think it's weird that a 13 year old wouldn't know how to operate a stove?
in my young teens i was picking up groceries and cook dinner for my family if you are 13 and cant cook unsupervised you have problems
Something about breaking up noodles "don't sit right with me" lol
😡🤣🤣🤣
Dont go to the hood then 😝😉
It's like smashing a bag of potato chips or something. You want the pieces big. You don't want the broken pieces; or you don't intentionally break them. I was horrified when he did it. In Asian culture, noodles are kept long to represent long life. James just smashed everything. Weird.
@@trippdawg3337 don't go where I live? Lol ok.
@@brianng3414 It's more difficult to eat lol and that's also a cool fact that I didn't know. Representing long life.
Got one of those for work, and it was great. I prefer stove top, but don't have the time, stove, bowl, or measuring cup at work. It is better if you let it sit, covered for a minute or 2, and if you add some Tabasco or Sriracha (all subjective I know).
I’d have to use the stovetop since I only eat my ramen with an egg poached in. My Chinese friend showed me when we were teens and I’ve never eaten it without an egg since. What you do is halfway through cooking when the noodles are just soft enough to break apart, and the flavor packet is in, you take your fork and make a whirlpool by swirling it around. Then you crack the egg in the middle of the whirlpool. The spinning helps keep the egg intact. And when the ramen is done you have a flavored poached egg, the yolk is the best when it mixes with the flavor of the broth. Mmmm.
I had one of those and wasn't impressed. It's the same as microwaving in any bowl only you have the handles. It makes a handy work bowl if your co-workers won't steal it.
am i the only one who's cooked ramen in the microwave... like... their entire life?
nope me too
your certainly not alone, it's either microwave or with an electric kettle
@@arterias346 Have you ever heard of Cup of Noodles?
The microwave was manufactured for Ramen and popcorn!!! 🤣
Lol you really freaked me out when you started breaking it up 😂
I used to do the "middle school hack" as well, but I would do it a little differently. I would break up the noodles and them dump them in a bowl, but I would only add enough water for the noodles to soak up and get tender. After microwaving, there would only be a little bit of water left in the bowl, and then I would add the sauce packet. That way, the noodles wouldn't be dry, but would be more flavorful from the sauce packet.
I do it with a little bit of all your steps. I add the water to the bowl and mico wave until it starts to boil. Take it out and ad the broth powder and mix and then add my fully broken up noodles and let it sit for a few min. By that time, all the water/broth mix has been absorbed into the noodles with, maybe, a tiny little bit of broth on the bottom. Then, I use a spoon to eat it as it is broken up completely.
Broken noodles: scrambled egg. Long noodles: poached egg. It's just a mood.
I like scrambled with long
@@brocksdaddy081910 monster
@@PaulHo haha.. I cook my noodles (beef flavored) then dump out all of the broth, in a separate pan I scramble 2 eggs with lots of butter and when said eggs are finished I toss the ramen in like fried rice and coat the noodles the left over butter in the pan... Sounds gross but it's delicious
@@brocksdaddy081910 HO_OMG I meant scrambled, in the broth, like egg drop! You're making stir fry, sir.
@@PaulHo Yes basically lol.
Something my bowl does just fine. But I’ll take two😂
idugagrave: I thought most people used a bowl in the microwave, to cook ramen!
Your kids have been in middle school for TEN YEARS?! Get those poor kids some damn tutoring!
Late to this: stove, block then break it up when its boiling and its soft. Also my #1 ramen is adding more water and boil an egg, after 30seconds -1 min, put the ramen in follow the instructions,(i break the egg around the halfway point, so its not a full egg).
For top ramen I usually put in the ramen in the stove plus the packet and then leave it on high on the stove for 7 mins and it tastes soooo goood and I also break the ramen into 4ths
Been using the ramen cooker for years I fill to the line (sometimes over it) and cook for anywhere between 3 and 5 minutes (depending on what flavor) and it works great. You don't exactly save time but I have to sit and watch the pot but with the cooker I can set it and go do something else while it cooks.
I'm not a fan of over done noddles. There is literally 1000's of ways to eat them.
Literally?
Want to see how many ways you can cook Ramen Noodles, check out " After Prison Show " Joe shows you the many ways prisoners cooked Ramen Noodles with just a microwave and still make it take good. 🤜👍✌️😎
Joe tries to do too much these days. His older content is so much better than his new content
@@scottyhaines4226 I agree those are the videos I was referring to they were good back in his younger years 🤜👍✌️😎
@@garysaquatics6565 yeah. Now these days he's trying to be some kind of businessman or something and I don't think he's cut out for it. He's had way too many screwups and I don't think he really understands how pricing for products and services works. Then he keeps hiring people that screw him over and thinks he can sustain the business. Idc how good you try to be, you have to put the right asses in the right seats in business.
Scotty Haines lol 😂 sadly that is 100000% true. His old content was why I fell in love with his channel. Now I can not even watch more then 10 mins it’s always some BS.. he just needs to learn you can’t always be so nice. You definitely should NOT hire friends. Or be personal friends with employees. & remember.. a cheap man always pays twice... or in his case with the HVAC 3 times.. or was it 4 now?
Gahhh... hopefully he has learned by now.. we shall see..
@@Misscleooo I doubt it. He doesn't run a business like a business. He runs it like a charity and he's to sink because of it. I doubt he'll still be doing TH-cam next year. His views plummeted
So I got the rapid ramen cooker and the mistakes that were made hear is every microwave has different wattage/temperatures and mine distinctively says 3 or 4 minutes.. I put water over the unbroken pack to the fill line cook for literally only 2 minutes on mine do to my microwave, than put seasoning throw it in freezer for a minute than its eaten in 10 seconds 🤣 thanks for the video.
I recommend next time you head to the store to try out a udon kit. You might dislike the lengthy noodles, but you might like it more! Try finding a version with squishy noodles.
6:41 "Waitor! There's a fly in my soup!"
getting your 1200 grams of sodium for the day i see
Makes me laugh that Americans have not discovered a kettle yet hot water in less than a minute
Yeah im American and i always use a kettle for ramen, its so much faster and easier, and you dont have to clean the kettle.
Yeah lol, American here and I can’t believe more people don’t use a kettle for ramen.
I'm one of thoes stupid Americans who sees the Europeans using one and says "damn that's a smart product to have" and I never remember to pick one up.
Hmm, just about every American I know uses a kettle.
when I say kettle I mean an electric kettle not a kettle you put on the stove
Many years ago, if the hotel I stayed at had one of those little coffee pots, I would put the broken noodles and half the seasoning packet in the pot and "brew" water over it.
I also add half of the seasoning packet when I microwave it, unless I add shrimp; then I use the entire packet. I don't break up the noodles. I don't remember ever cooking it on the stovetop.
I usually put in the block, sometimes I break it in half. Then, I put water on the ramen from the tap (usually I try to get warm water), and let it sit there for a moment while I open up the seasoning packet. I pour the seasoning packet on, flip the cube over, and put the ramen in for 5 MINUTES.
I also seem to like how it comes out more when I put it in a paper bowl to cook, verses a glass/ceramic bowl.
Chilli, picante chicken, and soy sauce. My personal favorites.
Have you tried putting dry noodles into a bowl, microwaving water in a cup, then pouring the water into the noodles and covering it for about 3 minutes?
Why? Then you have to wait another 3 minutes for the noodles to soften.
Stovetop, unbroken, with chopsticks, drink the broth.
Option: Add chopped green onions, dash of roasted sesame oil.
broth is gay
And soft boiled egg 🙌
@@watchinyoutube8919 and a bit of garlic powder
This is correct. I've been using bowl to heat up my ramen in the microwave. I didn't even break it up. Just find a bowl that big enough to take the entire thing and have it all submerged. As my microwave is only 750W version, I heat it up for 4 minutes. Then leave it in the microwave for at least 1 minute. You can even cover the bowl (not air tight though) to ensure the heat doesn't escape too much while cooking.
It is not a time saver but a convenience. The same way as you have an oven with timer. You don't have to bother with it once you start the microwave. Even if you didn't hear the timer goes off, there will be no bad effect to your ramen. It will just sit there longer to soak up the water.
Depends on Mood for Breaking up or Long. I also put the noodles and seasoning in before the water starts Boiling so the seasoning Soaks in to the noodles as they cook. If adding mixed Vegetables and Chopped up Chicken/Hamburger, I cook the Chicken/Hamburger First, Add Noodles, Seasoning, Vegetables, Couple of Bouillon Cubes, Hot Sauce and Water in the same frying pan. Cook till Noodles start to fry also.
Or If Boiling in a Pot, Sometimes I add a Slice of Cheese, A Bit of Hot Sauce and a Pat of Butter. OR Add the Cheese After and make it like a Mac&Cheese.
Sometimes if I Cook them dry enough, I will put the noodles between Toast and make a Sandwich or into a Burrito.
This reminds me of SNL's father Sarducci's Mr Tea.
People still watch SNL?
When I was first on my own, I was so janky I'd make Ramen in the microwave with a cup from 7-11.
Good times😆
That’s how all of Asia does it 😬
Literally no one asked
Been eating ramen since around 2000 and I have always eaten it in broken, I might break it into half sometimes but that's it. I love eating my noodles with chopsticks 😜
In both Australia and NZ, instant or 2 minutes noodles (basically the same thing) come with stove top and microwave instructions.
As for my preferences? I prefer whole brick, stove top noodles, the texture is nicer. I also prefer to drain most of the water from the noodles before adding seasoning so the noodles actually have flavour. Because I leave the brick whole and don't have broth, I use a fork.
I always thought it was crazy to have broth. I use a kettle, drain, then add seasoning and oil. Very nice, almost tried it with broth tonight but just can't say no to this way.
No broth for me. Just like the noodles but broken up. Less messy! Only need half of the seasoning, can use the other half on rice or some other pasta.
I prefer putting boiling water on my ramen and having it toothsome and not so soft.
Yes! Seriously, with an electric kettle, I think that's the most time-saving method of the bunch. Besides eating them raw since they're pre-cooked but that is only when you've entirely given up on life
"Why have half when you can take all of it?"
- James White, 2020
I've always cooked ramen in the microwave. It even comes with instructions on the packaging. I don't understand this product...
I generally go beef ramen smashed into quarters using the nearest countertop edge then cook on the stove top, strain with a colander while I take a minute to boil a cup of water with a chicken bullion cube dumping it and then rinsing all cookware then everything is ready to eat.
My daughter and I like that the ramen cooker has the handles. Less chance of spilling and no need for hot holders. Also some people have small or oddly shaped bowls that may not work as well for the "middle school hack".
P.S. your my most watched and favorite TH-cam personality!
I always drain the water. It's a noodle dish instead of soup that way.
James I’m starting to judge you. Who eats ramen with a spoon?? I love your videos but like bro. Only reason I make ramen on the stove is bc I like to drop an egg in it.
Yes !!! One egg makes it so much better 😊
I have this same cooker bowl in black! It’s very convenient, as most bowls can’t hold the ramen block unless you break it, which is a big no no!
Edit: wow you have a square bowl to fit the block!... and you still broke it 😂
Tupperware makes little sandwich size containers that are the perfect size for ramen.
I used mine last night. It was dope! The water did look like it was trying to overflow. U do need to let the ramen sit! I loved not having to use a pot! Also only used half a packet of seasoning.
James, I prefer stove top, not broken and I like the shrimp as much as beef or chicken (lol, I can't taste a difference).
FYI adding dried chives and dried parsley before boiling really helps the taste.