Ramen Food Trucks

Ramen Food Trucks

Ramen Food Trucks

Food trucks that specialize in Ramen Noodles

Hapa Ramen : San Francisco, California

Recently the popularity of food trucks has been exploding! Along with that, many local areas are starting to hold food truck gatherings, which as one might imagine are gatherings of many food trucks. They are great, sometimes held at farmers markets, or local music events. However, for as many as I’ve been to, I have yet to see a Ramen Noodle Food Truck.

Perhaps that is because I’ve not been to San Francisco, California, where I could easily find Hapa Ramen who makes a unique bowl of noodles. They serve all locally sourced, organic ingredients. As they put it, We use the good stuff. It is fantastic. Just read below:

Organically raised pork, chickens that enjoyed roaming around their pastures, & locally sourced konbu. Also they use seasonal, local vegetables from the best farms—Catalan, Dirty Girl, Star Route, Serendipity, Knoll, and Marin Roots, to name a few.

Hapa Ramen Food Truck


Prison Ramen: Recipes and Stories from Behind Bars
This rather unique and edgy cookbook, Prison Ramen takes readers behind bars with more than 65 ramen recipes and stories of prison life from the inmate/cooks who devised them. Including content from celebrities like Guns n’ Roses guitarist Slash and the actor Shia LaBeouf.

Prison Ramen: Recipes and Stories from Behind Bars


 

Ramen Rickshaw: Springfield, Ohio

Perhaps you have read Omnivore’s Dilemma and watched Food Inc, realizing that local, organic is the way to go with food. For us, the reasons are even simpler: it tastes way better and we want to support the local farmer to complete the circle for the local economy.

Then there is the Ramen Rickshaw in Springfield, Ohio.

Ramen Rickshaw

The Ramen Rickshaw showcases comfort food products, carefully refined to accommodate the tastes & expectations of the Springfield market. They have produced variations of three iconic Japanese culinary dishes: fried rice, Japanese curried rice & an entire showcase product of ramen noodle soup! The broth is based on a family recipe handed down from relatives who owned their own ramen noodle shop in a little country village in Japan. Both the broth & noodles are handmade from scratch. The Ramen Rickshaw is the featured food truck at the Springfield Rotary Gourmet Food Truck Competition!

I don’t know about you, but I can’t imagine better options for Ramen Food Trucks! Be on the lookout in your local area, & be sure to give us an update if you see any!

Ramen Noodle Nutrition Information

Just how bad is Ramen for you?

Review of Ramen Noodle Nutrition Information

That is the question that I got asked moments after I started this website year ago. While my friends and I love to make and eat Ramen Noodles, the nutrition question was brought up almost immediately, and it can’t (nor shouldn’t) really be ignored.

Difficult to answer

Not even taking sides, it actually is a difficult question to answer. You see there are two types of Ramen Noodles. There is the instant Noodles that take about 3 minutes to microwave, and then there is actual hand made Japanese Ramen Noodles served in a restaurant that take years to master. The second type mentioned is entirely different than just the instant noodle soup known for being inexpensive in bulk.

Ramen-Noodle-side-by-side

Dress it up

Admittedly, this site has some recipes that uses (or suggests using) the instant noodles, and making a dish that resembles the labor intensive, high-quality soup. While this is intended in all well and good fun, lets take a look at the difference in nutrition!

Comparing the noodles

Just how do the two varieties compare when it comes to their nutritional value? Simply take a quick gander at the plastic-wrapped Nissin Top Ramen and you can easily see :

  • 380 calories
  • 7 grams of fat
  • 910 mg of sodium

These numbers are based on the whole brick, and include the salty Chicken Flavor.

FDA recommendations

The FDA recommends that the average American consumes under 2,300 mg of salt per day. A package of the selected product contains more than half of this!

The competition

What makes this difficult is that it is impossible to research the dietary statistics on restaurant-made ramen. Especially when it is hand made. However, I think it is safe to assume it would not be nearly the nutrition train-wreck that the instant noodles are.

What does this mean?

Simply put, consuming too much sodium will increase the risk of heart failure, osteoporosis, stroke, high blood pressure and heart disease. For a college student, this is easily overcome with youthful energy burning, however for adults not so much. Try to make the intake less often as you get older, it is kind of common sense. And for a special treat, get the good stuff.

Ramen Noodles, the good stuff!

10 Ramen Noodle Facts – Page 1

10 Ramen Noodle Facts – Page 1

10 Ramen Noodle Facts

Some facts & history about Ramen Noodles you may not have known

Lets go over some Ramen Noodle facts, as well as a little history about these delicious instant noodles!

ramen noodle facts
Instant noodles on white background
  • 1. Instant Noodle History

    Lets begin at the beginning. Where did all of this Ramen Noodle goodness get it’s start? As per the wikipedia for instant noodles : Instant noodles were invented by Taiwanese-Japanese inventor Momofuku Ando in Japan. It was first marketed on 25 August 1958, by Ando’s company, Nissin, under the brand name . Ando developed the production method of flash frying noodles after they had been made, creating the “instant” noodle. This dried the noodles & gave them a longer shelf life, even exceeding that of frozen noodles.

     

  • 2. Ramen initially was a luxury

    While it would cost considerably less than $200 a year to eat ramen for every meal, back in 1958 the first instant ramen was ironically considered a luxury item. This was because Japanese grocery stores sold fresh Japanese noodles (also known as udon noodles) at one-sixth the cost of Ando’s new instant noodles. Each noodle block was pre-seasoned & sold for 35 yen. Despite this, instant noodles eventually gained immense popularity, especially after being promoted by Mitsubishi Corporation.

     

  • 3. Ramen is the Japanese word for Chinese lo mein

    The Japanese owe it to the Chinese for the trendy food’s name. According to Being Japanese American by Gil Asakawa, ramen is the Japanese pronunciation of the kanji characters for lo mein or lau mein in Chinese. However, there are competing theories, & other authors feel the most likely etymology is lamian. Whichever is the case, it’s no surprise that ramen is inspired by lo-mein, another boiled noodle dish invented centuries ago.

  • 4. The preservatives inside instant Ramen Noodles are very difficult to digest

    Dr. Braden Kuo (a gastrointestinal specialist) of Massachusetts General Hospital used a pill-sized camera to record up to 32 hours & monitor the digestion of instant Ramen Noodles versus homemade Noodles. After two hours, the preserved noodles were still relatively intact & undigested.

     

pusheen-ramen-noodles

Ramen Noodle Chicken Salad

Ramen Noodle Chicken Salad

Ramen Noodle Chicken Salad

Not just Chicken Salad, Ramen Noodle Chicken Salad!

Transform plain cooked chicken & boiled ramen noodles into a hearty Ramen Noodle Chicken Salad with fresh produce

  • 2 packets of ramen noodles (that is our pasta)
  • ½ cup sliced fresh mushrooms
  • ½ cup sliced green olives
  • 1 stalk celery, chopped
  • ¼ cup minced onion
  • 1 cup shredded cheddar-cheese
  • 1 (10 ounce) package frozen corn kernels
  • 1 green bell pepper, chopped
  • ¾ cup Italian-style salad dressing
  • ½ cup mayonnaise
  • 1 cup chicken meat (canned or cooked)

 

  • 1. Like most introduction steps to cooking any ramen dish, we need boiling water. Once boiling, add the ramen noodles (without flavor packets) & cook for 3 to 4 minutes. Rinse with water & Pour into a large bowl.

 

  • 2. Combine the ingredients, mushrooms, olives, celery, onion, cheese, corn & green bell pepper with the ramen & start mixing.

 

  • 3. In a small bowl, whisk together dressing & mayonnaise. When satisfied, pour dressing over salad & toss again, coating evenly. Gently mix in the flaked chicken. Let refrigerate for a few hours, & serve.

 
Ramen-Noodle Chicken Salad

Ramen Noodle Chicken Salad

Make it your own!

  

Chicken Ramen-Noodle Soup

Chicken Ramen-Noodle Soup

Chicken Ramen-Noodle Soup

Not just Chicken Noodle Soup

It’s that time of year where we’re getting the ill. We find ourselves waking up with any of those horrible familiar feelings :

  • sore throat
  • fever
  • nasal clog

Combat the winter blahs with some warm, delicious, home made Chicken Ramen-Noodle Soup!

  • 1. Combine Chicken, water & any selected seasonings
  • Combine 2½ pounds bone-in, skin-on, meaty chicken pieces, ½ cup chopped onion, 2 teaspoons salt, 1/4 teaspoon ground black pepper, 1 bay leaf, 2 to 4 cloves minced garlic, & 8 cups of water. Feel free to add a tablespoon of the following for your unique taste: cider vinegar, coconut oil, and/or grated ginger.

     

  • 2. Simmer : until Chicken is tender
  • Bring the chicken soup to a boil. Once boiling, reduce the heat to a simmer. Cover the pot & let the liquid simmer about 1½ hours, or until the Chicken is tender.

     

  • 3. Cut Up the Chicken
  • Using tongs, slotted spoon, or a pitch fork, you need to remove the chicken from the broth. Then you should allow it to sit long enough to cool down to handle. Pull any of the meat away from the bones, discarding the skin. Cut the meat into bite-size pieces. Remove the bay leaf from the broth & discard it along with the chicken bones.

     

  • 4. Skim Fat from Soup’s Surface
  • Chicken Ramen-Noodle Soup

     

     

     

     

     

     

     

     

     

    Like in boyscouts…

    The easiest way to skim the fat from the broth is by using a large metal spoon to skim off the layer of fatty liquid as it rises to the top of the broth. You could alternatively cover & refrigerate the soup broth for 6 to 8 hours, or until the fat solidifies on the surface. Then use a spoon to lift off the hardened fat.

     

  • 5. Add Vegetables
  • Bring the broth to boiling. Add 2 chopped carrots and 2 stalks of chopped celery. Simmer while covered, for 5 minutes.

     

  • 6. Add the Ramen-Noodles
  • Stir in 1 package uncooked ramen noodles. Return the broth to boiling & simmer, covered, about 5 minutes or until the noodles are tender but still firm. Stir in the chopped chicken from before & 2 tablespoons snipped fresh parsley. Last step is to serve into your soup bowl, & enjoy!

    Chicken Ramen-Noodle Soup

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Chicken Ramen-Noodle Soup

    Get better this winter!

    Introduce Eggs to your Ramen Noodles

    Introduce Eggs to your Ramen Noodles

    Introduce Eggs

    Take your Ramen Noodles to the next level : Boiled eggs!

    Most instant Ramen Noodles are pretty much starch & fat. What we need is some extra protein! Eggs are cheap, delicious, & in most cases, easily prepared on the same stove, or more creatively with the same pot using the noodles or broth. Lets look over a short list of Egg preparation for instant Ramen noodles.

    Ramen Noodles
    Boiled Eggs
    • Hard Boiled Eggs

    • Hard boiled eggs are the easiest, basic level of egg in your Ramen : just add the eggs to a pot of cold water, bring it to a boil, then drop it into the noodles. The egg will be pretty perfectly hard boiled in just about the same time that it takes to cook your instant Ramen. What a perfect combination!

       

    • Soft Boiled Eggs

    • The soft boiled eggs are a bit trickier, because they involve more time. Once the water comes to a full boil, the eggs should find their way into the pot, start to timer, & pull them out after. The timing is key. If you want softer eggs, 3 minutes is enough, or for a fully-set white and semi-liquid yolk go for a full 5 minutes. Once completed cooking, cut the eggs open & stir the yolk into the broth. Time to enjoy!

       

    • Fried Eggs

    • In a separate pan fry up an egg, just like you would prepare for breakfast. Once completed, introduce to the top of your instant Ramen. It does not get any easier (or delicious) than a fried egg in your instant Ramen!

       

    • Egg-drop method

    • Alright, lets create small curds of egg blossoms! The egg-drop method will yield eggs that float in the broth & coat your noodles. It’s really easy. First lightly beat an egg in a small bowl. Then, once your noodles are cooked, swirl the noodles and hot broth gently around the pot. Once you get the broth is moving, slowly introduce the beaten egg to your noodles. It should set into fine ribbons & look amazingly delicious.

       

    • Poached eggs

    • These will never come out perfectly shaped. While cooking, before the noodles start separate, remove the pot from the stove-top & break a raw egg right into the center! Cover the pot & let sit for a couple minutes. Let both the noodles & eggs fully cook like normal. Poached eggs in your instant Ramen Noodles.

       

    Try any one of these? Try them all? Feel free to share your photos or stories!

    The many flavors of Ramen Noodles

    After some very lengthy downtime, I finally got the site back up & running!

    Lets just do a quick breakdown of a list of all the flavors of Ramen noodles. If I’m missing anything, please feel free to make a
    quick note!

    These include nissan, top ramen, and maruchan brands.

    • Chicken
    • Creamy Chicken
    • Roast Chicken
    • Pork
    • Beef
    • Oriental
    • Cheese
    • Chili lime
    • Chili lime shrimp
    • Shrimp
    • Cajun Chicken
    • Smoked Ham
    • Mushroom
    • Chicken Mushroom
    • Lime Shrimp
    • Chicken Vegetable
    • Spicy Chili Chicken
    • California Vegetable
    • Salsa Picante Chicken
    • Roast Beef
    • Teriyaki Chicken
    • Picante Beef
    • Hearty Chicken
    • Shrimp Picante
    • Salsa Picante Chicken
    • Beef Tomato
    • Hot & Spicy
    • Teriyaki Chicken

    Ramen Noodle Salad

    Ramen Noodle Salad

    Ramen Noodle Salad

    Ramen Noodle Salad

    I first tried this Ramen Noodle Salad at a large family get together over the summer, with some revisions. It was an awesome salad! The revisions that I made were to add carrot shreds, which actually added a bit of sweetness & the dressing that I used had added more vinegar, ½ a cup of sugar, & olive oil. Then instead of just raw Ramen Noodles I also add some chow mein rice noodles. Very delicious!

    Ramen Noodle Salad
    Ramen Noodle Salad

    Ingredients :

    • 1 head Napa Chinese cabbage, preferably shredded
    • 5 green onions, chopped but include the tops
    • ½ Cup butter
    • 1 (2½ oz.) pkg. Ramen noodles, preferably broken
    • ½ Cup sesame seeds
    • ½ Cup almonds

    Dressing :

    • 3/4 c. sugar
    • 3/4 Cup salad oil or olive oil
    • 2 tbsp. soy sauce
    • ½ Cup red wine vinega

    Shred your cabbage & combine with the onions. Once done, set aside. Brown the Ramen Noodles, sesame seeds, & almonds in the butter & drain onto a paper towel. Mix the dressing & chill. Assemble approximately 20 minutes before serving.

    Enjoy!

     

     

     

     

    Ramen Noodle Egg Drop Soup

    Ramen Noodle Egg Drop Soup

    Ingredients:

    • 2 cups water
    • 2 eggs, beaten
    • 1/4 cup onion, diced
    • 1/4 cup celery, diced
    • 1/4 cup green bell pepper, diced
    • 1 (3 ounce) package chicken-flavored ramen noodles

    Directions:

    1. In a saucepan, boil water.
    2. Once water is boiling, add the vegetables, the beaten eggs, and the seasoning packet if noodles are not pre-seasoned. Stir until eggs look done. Then simmer for 5 minutes.
    3. Add noodles and cook for 3-5 minutes or until noodles are tender.
    Ramen Noodle Egg Drop Soup
    Ramen Noodle Egg Drop Soup

     

    Samyang Beef Flavor Ramen

    Beef Flavor Ramen

    Samyang Beef Flavor Ramen

    Always looking in the Asian Isle at shopping stores, I sometimes will come across new flavors of Ramen Noodles that I have not heard of before. My most recent find was the Samyang Beef Flavor Ramen.

    Samyang Beef Flavor Ramen Noodles
    Samyang Beef Flavor Ramen Noodles

    Produced by Samyang Food in Seoul, South Korea, this is an excellent medium of Ramen Noodle goodness! The Beef Flavor certainly has a bit of kick to it, but it is easily tolerable when compared to other hot Ramen Noodle flavors. The noodles themselves seemed to have a certain texture that was unique & defined.

    For the price, it certainly is a great catch. I’ll be sure to pick up more of these & incorporate some diversity into my Ramen Noodle lunch time!