3. You want to enjoy your ramen secretly
Bring your plastic wrap, thermos, bowl, and ramen into your room covertly.
If you use this ninja trick,
No one will suspect you of eating ramen.
2. When you don’t want to use a pot and stove, do it this way
So you don’t need to wash or clean the pot.
You just need to wash your bowl and chopsticks.
Or it will be useful when…
1. If you want your ramen al dente, wait for 2 minutes
Although your ramen noodles will be dense, they will still be quite easy to eat.
I typically prepare 300–400 grams of noodles at home for four people using about two liters of water. But it’s better to err on the side of caution and use more water. Therefore, 100g of noodles in roughly 750ml of water should be fine—a large portion for one person. My 3mm rice noodles cook in about ten minutes, but thicker noodles will require more time.
This method’s disadvantage is that it allows for less direct heat exchange with your vegetables and seasonings. It would be acceptable to simply melt some butter and add some parsley to the hot noodles. It probably wouldn’t work if you were hoping to warm up a thick tomato and meat sauce.
Your best bet is probably to use rice noodles (like Vietnamese bánh phở), since they can rehydrate very quickly in hot water. When they reach the desired tenderness, you can then discard the water and mix in whatever sauce/broth/seasonings you like. Some soy sauce, fish sauce, and/or sugar would work well, since theyre all shelf-stable and you can keep them at your office without needing refrigeration.
You can hydrate in cold water or parboil at home as advised. We used to frequently do this at the restaurant because it reduces the cooking time to that of freshly made pasta. Depending on the kind of pasta, it will rehydrate in cold water if you let it soak. Then, all you would need to do is add your preferred seasonings and the hot water you have at work.
