3 ms·

Except it's not instant anymore *shrug_emoji*

• djtango 3y ago
  Ha I think the instant bit for many of the Asian diaspora I grew up amongst is that you don't need to make your own noodles or soup broth. (and it's all there in one package) It can be fun to do the whole shebang but it's usually a whole day affair. Growing up my dad's secret mix of ketchup with chilli sauce was often the meal I was most excited about for the weekend
  • netsharc 3y ago
    > you don't need to make your own noodles Shower thought: spaghetti is like ramen, but straight.
    • agurk 3y ago
      A notable difference between spaghetti and ramen is the addition of an alkali to ramen which has a profound effect on the texture. Ramen fit into the group of Alkaline Noodles[0]. So more different than just the shape. [0] https://en.wikipedia.org/wiki/Alkaline_noodles https://en.wikipedia.org/wiki/Alkaline_noodles
      • mjb 3y ago
        You can (sort of) turn thin dried spaghetti into ramen by presoaking it in a strong solution of sodium carbonate.
    • djtango 3y ago
      A long time ago I visited my ex-gf family in Guangdong and they were making "炸酱面" with homemade la-mian. The sauce didn't really have much black bean and it was mostly just minced beef and tomatoes with noodles. I was like, hang on a second...
• andybak 3y ago
  In general - pimping up ramen like this doesn't take much longer than the time you need to wait for the noodles to cook. I usually start soaking the noodles and then grab another pan to cook the extras. It's one extra pan and very little extra time.
  • justsomehnguy 3y ago
    > pimping up ramen *snort* But yeah, if you need more than 5 minutes to cook instant anything, then it's no longer instant. OTOH there are definitely some US/non-US shenanigans based on 110V.
• newqer 3y ago
  we invented "In a moment Ramen"