NOTES:
- Steel-cut oats are something I routinely replace rice with as a healthier alternative. (more nutritious, less glycogen spike, no chance of arsenic content).
- I love wheat ramen as much as the next blokey, but for health purposes I often try a replacement, such as rice noodles, konjac (i.e. Shirataki), or in today’s experiment, carrot.
- I used a cheapie spiraliser to make the noodles, and tried to cook them as little as possible in order to retain most of their crunchy texture. Noodles made with other veggies tend to get soggy and limp real fast IME.
- I don’t know if I’ll try this again, but I’d say cooking time is key for carrot noodles. You want to go for that sweet-spot that walks between crunchy and limp.
- The base of the soup was simply a can of Progresso’s reduced sodium “Savory Chicken & Wild Rice” soup. (which contains very little actual wild rice of course, but the broth is tasty, and the chicken, fairly well-represented)
- COST: Mostly the can of soup in this case, i.e. US$4. Little more than a buck-fifty for everything else. Makes about 2-3 servings.
You should look up videos of how ramen noodles were traditionally made. Spoiler: it involves using a large piece of bamboo or a log because the dough is too dense to knead by hand.
I tried. It was…unproductive but enlightening. Fortunately, you can get high quality frozen ramen noodles in any Japanese grocery store.
Must be nice!
Closest thing we had where I once lived was the Korean “H-Mart.” Gosh, I miss that place.
I would assume that H-Mart and other Korean stores also sell frozen ramen noodles, but yes, it is so nice. I used to have to make a monthly trip to a Japanese grocery store that was about an hour from where I lived or order things online. Access to a variety of, well, everything is really the best part of living in an urban area.