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.

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.

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.

Adding butter can be a quick fix for a broth lacking in fat and gelatin, two key ingredients in a truly decadent, long-cooked ramen broth. The butter melts, causing the broth to thicken and become slightly creamy; it'll make everything taste just a little more fuller and enrich the flavor with hints of dairy sweetness.

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.

The high pH of both of these concoctions is what makes the ramen noodle so slurpingly chewy and delicious. As it turns out, kansui is essentially (mostly) sodium carbonate, similar to but crucially different from the sodium bicarbonate that makes up our cheerful, familiar yellow box of baking soda.

Add a Splash of Soy Sauce

Go for a classic taste and grab the soy sauce. Its deep umami and rich saltiness are central to many Asian cuisines. Just a little splash can deepen your ramen's flavor in a traditional way — shoyu ramen is a classic Japanese dish that features soy sauce (shoyu) as a main ingredient.

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.

However, when heated, research shows substances within the polystyrene can leach into your food. The main cause for concern is styrene, which may impact the nervous system and is a possible carcinogen. That said, you shouldn't necessarily freak out if you have microwaved Cup Noodles in the past.