Steaming Ramen | Chicken Recipes | Jamie Oliver (2024)

FAQs

How long to steam ramen noodles? ›

Bring 2½ cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds.

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).

How to Cook Instant Noodles Like a Pro. soaking water for 30 seconds. Steam for 10 minutes. Leave it alone.

Cooking the noodles in stock can add flavor, and you can also add things like eggs or bacon. Soy sauce, herbs, and seaweed are also easy additions that can boost instant ramen's flavor.

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.

The heating and simmering process also catalyzes a few other reactions, mainly the conversion of collagen—the protein that comprises most of the connective tissue—into gelatin, the familiar protein that thickens and adds richness to broth (and Jell-O).

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.

As the thick ramen broth is often made by cooking animal-based ingredients, such as pork bones or chicken carcass, it is easy to get the unpleasant animal odors from these ingredients into the soup.

What makes a delicious ramen? ›

Broth: A good bowl of ramen begins with a hearty, flavorful broth. Most broths begin with a combination of Japanese soup stock, or “dashi,” and chicken or pork stock. Each ramen chef uses a different “tare,” or flavoring base, that they add to each bowl of broth before serving.

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.

Spread noodles out in a large colander. Place colander in a pot containing several inches of boiling water. Cover pot and steam 20 minutes.

Some manufacturers also think that it makes it easier to cook the noodles, but the truth is- steaming instant noodles makes them the perfect amount of chewy and springy- just like they'd be at a ramen restaurant. Like a fine wine, some things just can't be rushed.