Ramen noodles have become synonymous with convenience and comfort food for many people around the world. But just because ramen is fast, cheap, and easy to make doesn’t mean you can’t spice up your meal. There are plenty of different ways to season ramen noodles without relying on those little seasoning packets that come in the package. Whether you’re looking for a way to dress up your go-to ramen dish or trying something new out of curiosity, this blog post has all the essential tips on how to season ramen without taking shortcuts!
If you love ramen noodles but have grown tired of the same old flavor, then look no further! How to season ramen noodles without packet? There are so many ways to make your favorite snack even more exciting and delicious. You don’t even need those pre-made seasoning packets; with a few simple ingredients from your kitchen, you can take plain ramen noodles to the next level. If you’re ready to step up your ramen game, read on for some awesome recipes and tips!
HOMEMADE RAMEN SEASONING
Even though I already have a typical vegan ramen noodle soup recipe on the site, sometimes you just want something that is really fast, easy, and handy, am I right? It is accomplished by this recipe!
You can manufacture your own vegan ramen seasoning powder in just a few minutes by combining numerous spices with veggie broth and soy sauce.
You must also prepare this incredible smoked tofu to accompany it.
With this vegan ramen spice package, you can quickly make homemade vegan ramen soup. Unlike the retail brands sold in stores, there is no oil, less salt, and no additives. By just adding veggie broth, a tasty and nutritious soup may be produced in a matter of minutes.
- 1 tablespoon of powdered garlic
- 1 teaspoon of onion powder
- 1 and a half teaspoons of onion flakes
- 1/9 cup dried parsley
- Green onions, dry, in one tablespoon
- If you don’t have coconut sugar, use ordinary sugar.
- 1 teaspoon of ground ginger (if you want it to be hotter, add 1 1/2 teaspoons)
- 1 tablespoon of sesame seeds, roasted
- 1 tablespoon of chili powder
- 1 paprika teaspoon
- 2 tablespoons of sea salt, fine (I used Himalayan pink salt)
- 1/4 teaspoon ground black pepper (for hotter, use 1/2 tsp)
HOW TO MAKE THE RAMEN SOUP
- Low-sodium vegetable broth, 1 1/2 cups
- 1 tablespoon of the ramen seasoning mentioned above
- Low-sodium soy sauce, 1 teaspoon
- 1 and a half ounces of ramen noodles (see NOTES at bottom)
- Optional vegetables: I included smoked tofu, baby bok choy, green onions, and delicious red bell peppers. I LOVE IT
In a bowl, combine and stir EXTREMELY WELL all the ingredients listed under “ramen seasoning.”
On medium heat, simmer the broth to prepare the soup. Add the ramen noodles, 1 tablespoon of ramen spice, and 1 teaspoon soy sauce after it has reached a boil.
Using a fork, combine the noodles, and simmer for 4 minutes or until soft.
Add any desired toppings. I also added this smoked tofu, green onions, baby bok choy, and delicious red bell peppers. You don’t have to roast your bell peppers and bok choy; I did so to give the soup a smokey taste.
The recipe about how to season ramen noodles without packet
Here is how I use less powder: Pour all the water out after cooking. Then just add a little of the powder to the wet noodles and combine right away. There is substantially less seasoning needed because there isn’t any water. To achieve the same amount of saltiness, I frequently use 1/3 less spice. It will taste more like chow mein (fried noodles) or lo mein because there isn’t any soup. Instead, you may mix the full packet with water and then pour the soup out. The majority of the salt has been lost, but your noodles should still taste good.
1) Just substitute the powder with actual canned broth, ideally one with reduced sodium. No healthy broth has MSG (monoSODIUM glutamate), this also affects how much salt you consume. MSG is prevalently included in seasoning packages.
2) Substitute lemon juice or vinegar for some of the spice or salt. Certain flavored vinegars from China or Japan taste fantastic on their own. They include a tiny bit of sugar and salt.
3) Utilize Chinese/Japanese salad dressings with low sodium/low fat, such as soy ginger, shitake vinaigrette, miso, etc. Less salt is required because of the vinegar and other herbs.
4) Use tomato powder. This is my favorite for quick pasta. Just cut up firm tomatoes and dehydrate them till crumbly in your oven over low heat. Once inside a bag, mash the tomatoes into powder using a large spoon. Instead, you might crush the dry pieces in a blender or food processor. I’m done now. If you’d like, you may add spices, such Italian seasoning. Blend the spices in the blender as well if they are big. Because you’ll be dusting the powder on previously cooked food and won’t necessarily be cooking it, you want the powder to be as fine as possible. For quick spaghetti, mix the powder into drained ramen. A dash of salt and Parmesan cheese are optional.
5) In a wok or skillet, stir-fry the drained ramen with a little healthy oil. Adding a “charred” taste to food by stir-frying makes less spices essential. I enjoy incorporating some soy sauce, garlic powder, or genuine garlic. Even so, use somewhat less of the spice powder from the ramen.
Use ramen noodles as the base for a yakisoba stir-fry.
Instant ramen noodles should be boiled, drained, and then fried with your choice of sauce, protein, and vegetables. The ramen flavor package may also be used to season the fried noodle dish.
Due of the somewhat higher cost of traditional yakisoba noodles compared to instant ramen, this is both an instant ramen and yakisoba hack.
With the “Instant” Ramen or Ichiban Noodle box, I made this meal. I combined a few of my own components with the spice it came with as my seasonings.
- 2–3 bags of ramen noodles (any flavor)
- 1 packet of ramen spice (in ramen pkg)
- cabbage, 1/4 md (1/2″ “cubes)
- 1 carrot, lg (split in half and wedged cut)
- 2 green onion sprigs ” (1″ cut)
- one garlic clove (chopped)
- 1-tablespoon fresh ginger (shedded)
- 0.5 ml onions (sliced)
- Chicken breast, 1 cup (thin sliced)
- Shrimp, 6 md (optional)
- 2 tablespoons of soy sauce
- 1 tbsp sesame oil
- as required, 1/4 cup of water
- beansprouts, 2 cups
- Red pickled ginger, 2 tablespoons (for garnish)
- 3 furikake sprinkles in a pinch (any asian market)
- Sauté ginger, garlic, and onions. Add the chicken and stir-fry for 5 minutes, or until the chicken is done, after they become translucent.
- Stir well after adding the ramen spice package and soy sauce. Add the cabbage, carrots, and green onions and cover for one minute. Sesame oil is added; cover.
- Bring to a boil the ramen dry noodles with 1/4 cup of water. Lift and toss the noodles with the meat and vegetables using two spatulas. As soon as the noodles start to boil, add the bean sprouts and cover the pot.
- Serve on a platter or dish. Green onions and scarlet pickled ginger are garnished on top of the furikake.
- Furikake Tip: Use while creating homemade sushi and to sprinkle over hot rice!
Try adding peanut butter for a Thai-inspired dish.
Cook the noodles as directed but omit the flavor package for a nutty, Thai-inspired ramen hack.
Pour sesame oil, peanut butter, honey, soy sauce, rice vinegar, garlic, and ginger over the heated noodles as an alternative. For even additional flavor, mix with sesame seeds and finely sliced scallions.
Noodles with sesame and peanut butter may be cooked in less than 10 minutes! In ten minutes, I doubt I could get Chinese takeout.
The sesame-peanut flavor of these noodles definitely satisfies my yearning for Asian takeout cuisine, which is why I adore them. Also, I have control over the ingredients used because I can prepare them at home. The best aspect, though, is how quick and simple they are.
Cook your preferred Asian noodle first. I’ve made it using ramen noodles, soba noodles, and even without the flavor packets. This also probably tastes wonderful with rice noodles. You could always just use any regular pasta, like fettuccini or linguini, if you don’t have any Asian noodles on hand.
Make the sesame peanut butter sauce while the noodles are cooking. Just combine a bowl with sesame oil, peanut butter, honey, soy sauce, rice vinegar, chopped garlic, and grated ginger. Stir it vigorously until everything is well-combined. A smooth, creamy sauce will be produced when the peanut butter disintegrates.
Over the heated, drained noodles, pour the sauce. The noodles should then be well mixed and sauced.
I like to sprinkle sesame seeds and thinly sliced green onions on top of the noodles right before serving. They give it a great crunch. Another crunchy option would be chopped peanuts.
The noodles are excellent as is. Yet, on occasion I’ll add a few extras to them to make a more complete supper. For more protein, I occasionally add cooked, shredded chicken breast. I’ve also included a bag of cooked, frozen stir-fry veggies that I prepared in accordance with the instructions on the bag.
- 6 oz. of your favorite Asian noodles like soba, rice noodles, or even ramen noodles without the flavor packet
- 2 tbsp. pure sesame oil
- 1 1/2 tbsp. peanut butter
- 2 tbsp. honey
- 2 tbsp. soy sauce
- 1 1/2 tbsp. rice vinegar
- 1 garlic clove, minced
- ½ tsp. grated fresh ginger root
- Optional Garnish: 3 sliced green onions and 1 ½ tsp. sesame seeds
- Noodles should be prepared and drained as directed on the packaging.
- Sesame oil, peanut butter, honey, soy sauce, rice vinegar, garlic, and ginger should all be combined in a medium bowl. Blend well by whisking. To make a smooth sauce, the peanut butter has to totally disintegrate.
- Over the heated noodles, pour the sauce. Coat by tossing.
- Add a sliced green onion and a half teaspoon of sesame seeds to each dish, if desired.
For this recipe, you may also use regular pasta like fettuccini or linguini.
Based on this soba noodle meal, the nutritional statistics.
After exploring the different ways to season ramen noodles without packet, it’s clear that we can create a truly delicious and flavorful meal using things found in our pantries. Not only is it simple to do, but it allows us to be creative and explore the various flavors of international cuisines. Seasoning ramen noodles without the packet can be an exciting culinary adventure that is sure to impress.Don’t be afraid to experiment with different ingredients and spices found in your cupboards! There really are no wrong or right combinations when seasoned correctly and with adequate balance. Now you can start having flavor-packed meals without relying on prepared flavoring packets and gain some insight into making unique dishes that can last for years to come.
All in all, seasoning ramen noodles without the packet can be a delicious, nutritious and convenient option to greatly expand your culinary options. From simple combinations of noodles and butter to more complex mixtures of vegetables and spices, you now have a plethora of possibilities for flavoring your favorite ramen dish. With these easy-to-follow steps, tasty alternatives beyond the classic flavor packet are just a stir away! If you’re interested in learning more about how to season ramen noodles without the packet or need help with our suggested recipes, don’t hesitate to contact us at Angelo’s Burgers – we would love to help you find the perfect recipe for your next bowl of noodles!