Show Section Tuesday September 3 2002 The Herald Journal - Page 1 J i r-s- 5 !- - 3 V fo L W v-ii‘ uViUv !i:' i V t ’ A: ? Vi?--'’- - t V - n 1L 'Vs':- Think there are only two ways to eat it — with or without the flavor packet? Read on and preparetobe surprised Photos by El LuceraMerald Journal Haley Merrill demonstrates how to cook Lo Mein Ramen during a cooking class at Macey’s Little Theater last Tuesday By Pat Bohm Ttostle features writer ' i For tbe ultimate in casual cooking student Mormon misevery college i j sionary and harried househusband or -- i v" wife kndw ramen noodles are it ' n " rsenv rwt Packaged together the quick-cooki’pfte IbtiJ h!1"" pasta and flavor packet combo makes for a fast meal or snack with just three minutes worth of boiling water Another ramen attraction is its price Or is it? At three ounces per package they are a bargain at eight or 10 packages for a dollar At four or six for a dollar you might want to reconsider It’s easy to find a package of pasta for under a dollar Nevertheless the individual packaging is appealing especially to snackers and so is the speedy preparation If you thought there were only two ways to eat them with and without broth think again Variations seem to be infinite With or without the flavoring packet cooked or even uncooked the noodles combine with vegetables fruits sauces meat and cheese to make many dishes from salads to ti- v r 'it I ng H'-r- - fv i ce desserts Many of dm folks who use packaged ramen noodles just wing it A teen throws in some frozen mixed veggies and a chopped-u- p hot-- dog into the pot of water with die noodles when he gets home after school A retiree drains the noodles and grates some cheese on ' top for lunch But for more timid souls or those who want some guidelines into new territory Toni Patrick’s book “101 Ways to Make Ramen i Noodles” may be the answer Macey’s ' employee Haiey Merrill demonstrated a few of the recipes at the Logan store’s Little Theater The time it took her to run the demonstration was a prime illustration of why ramen noodles are so popular With a little help chopping vegetables die made double portions of the four recipes below in about half an hour “Some days it's fun to cook — other days you just want something decent to eat” she said as she began cooking “Quick and easy — that’s what we’re going for here” She encouraged the onlookers to be brave in changing the ingredients to suit themselves For instance Merrill added a teaspoon of fresh chopped garlic to the lo mein recipe along with die other chopped vegetables And as for the salad she said as she added a lot more zucchini than the recipe called for “Don’t worry too much about the vegetable amounts If people eat a few more vegetables —oh well" " As she mixed the zucchini ramen salad she asked “What if you’re missing an ingredient? Don't run to the store Just use what you have” dicin' Ham© L© package chicken ramen noodles pound chicken breast strips cup onions sliced 12 cup green peppers chopped 1 1 1 1 12 seasoning packet Add chicken brown Cook noodles and drain Ada vegetables to chicken cook until tender Add noodles and cook on medium for 5 minutes stirring constantly Hanion tVlarinara : i package any flavor ramen noodles 1 fl cup spaghetti sauce Cook noodles and drain Heat sauce and pour over noodles 1 i ' I i ' teaspoon Dijon mustard 12 teaspoon dried basil 14 teaspoon dried oregano 14 teaspoon garlic powder Cook noodles and main Mix vegetables with noodles Mix mustard spices and vinegar together Add to noodle mixture and toss ’ EX Peanut Suitor Chocolate 1 1 ' 1 1 cup cream ' ’ ' package ramen noodles 2 cups chocolate chips package any flavor ramen noodles 12 cup zucchini chopped 12 cupcanots chopped 18 cup olives sliced 2 tablespoons vinegar wU4 package any flavor ramen noodles 'Ramcn-Sar- s r - Zucchini liamen Salriri 1 4 ft m In small casserole dish mix cream peaches juice and brown sugar Add crushed noodles making sure all are covered in cream Bake at 350 degrees for 5 imnutestop with frosted flakes Bake again for 5 minutes 1 i fe 12 cup peach juice from can 14 cup brown sugar ' 12 cup frosted flakes crushed 14 cup carrots chopped t ft lean peaches 1 tablespoon oil tablespoon soy sauce In skillet mix oil soy sauce and Vta? tfett 4 s Merrill also added a few tips for handling ramen poodles When using the noodles as the basis for a dish instead of for soup rinse them after they are cooked For hot recipes rinse in hot water For recipes served at room temperature rinse the noodles in cold water Jn both cases mixing a little vegetable oil into the rinsed noodles keieps them from clumping Ramen appeal was proved hllovef again as the attenders tasted the recipes “I thought it was a joke but I’m amazed” said Bruce Draper of College Ward Carol Hayes North Logan said she had not used ramen before but “now I’m convinced" She also mentioned that when her grandchildren heard she was planning to attend the ramen class they told her “We’re going to be going to college one of these days — we could use that” “I really like it” said Destiny Cook 1 1 of Providence “I’d try the lo mein again” Her mother Debbie Cook added “I’m not a ramen lover but these are good And cheap” Other recipes in the book are Summer Garden Ramen Soup Cheddar Broccoli Ramen Cheesy Tuna Ramen and Mexicana Casserole The book is available at Macey’s supermarket or from the publisher C&G Publishing Inc PO Box 5199 Greeley CO 80634-010- 3 (phone M cup peanut butter chips 12 cup peanuts finely chopped In a small baking pan place ramen block in center Sprinkle on peanuts then top with chips Bake at 250 degrees five to 10 minutes or until chips melt Refrigerate until solid and cut into bars All recipes firm the book "101 Ways to Make Ramen Noodles" by Toni Patrick |