2. Because some people don’t want to use the stove
However, there are a ton of benefits to heating up instant noodles on the stove.
After the noodles have softened and separated after two minutes, remove them from the broth and let them stand for another two minutes. The air flow will impede the cooking process, resulting in slightly more al dente noodles.
For some, this vague and imprecise approach produces a satisfactory result. The noodles are warm, the broth is seasoned. But, as I found out when writing my cookbook, Koreatown, Koreans have a ramen process that makes for a better bowl.
No fan? Forgot the first grade skill of making one out of paper? You can use a pot lid, or even your hand.4. PUT AN EGG ON IT
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And Koreans should know. Its said that, on average, South Koreans eat 80 bags per person annually, which is a hell of a lot of instant noodles, and reason I look to the Koreans for instant ramen tutelage. Most of that ramen is Shin Ramyun (shin means “spicy” in Korean, and ramyun is the Korean word for ramen, a Japanese word). The following step-by-step directions for preparing a standard four-ounce package of ramen was developed with Shin, but it will work with Japanese, Chinese and Malaysian brands as well.1. BOIL THE WATER, ADD THE SEASONING PACKETS
1. Then why haven’t some people made ramen on the stove?
They have most likely been eating noodles from a plastic cup, saving them from having to use a stove.
But there’s one problem.
Ramen noodles in a container cost a lot more.
The cost is more than three times that of prepackaged ramen.
Certainly, it is practical as it eliminates the need to clean your bowl or pot.
However, the contents of the bagged ramen and the cup ramen are identical.
So why don’t you save some money?
Another explanation for not using stovetops to prepare ramen is
