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#ramen #instantnoodles #noodles #quickrecipe
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P.O. Box still open
To: FutureCanoe
118 A Orchard St
No.108
New York, NY 10002
Follow me on:
TikTok: https://www.tiktok.com/@futurecanoe82
Instagram: https://www.instagram.com/futurecanoee/
#ramen #instantnoodles #noodles #quickrecipe
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NewsTranscript
00:00It's been a while since we've done one of these so the craving is off the roof.
00:03These are recipes that I randomly came across on the internet and thought it might be helpful
00:07to test them out together to level up our instant ramen game.
00:10All of our recipes today will come from the big three.
00:13Indomie, Shin Ramen, Fire Noodle, and some other things.
00:16How do you know a bowl of ramen is good? The sprinkle of scallion on top.
00:19Before we make any recipe we gotta chop a lot of it.
00:22It's like when God made humans from dirt and completed it with a soul.
00:26That's what that sprinkle of scallion is to a bowl of ramen.
00:30You already know the video gonna be good when we're starting with thick cut thick
00:35bacon straight into the cold pan with a little bit of water to prevent the splattering.
00:39The water also mellows out the rendering process helping the fat to extract better.
00:44Once it's looking like 80% of the fat is out we'll take it out.
00:47And with the grease in the pan we'll fry up two eggs sunny side up.
00:50With the eggs out you already know what's coming.
00:52We're taking out a pack of indomie.
00:54Two packs actually.
00:55We're gonna put all the seasoning into a bowl except for the packaged fat
00:58because we're replacing it with a bacon fat that's left in the pan.
01:01We'll just do a little bit.
01:02Tossing your cooked noodles.
01:04Mix it together to provide a canvas for a massive amount of toppings are about to show up.
01:08A lot of scallion.
01:10Bacon from earlier.
01:11Two eggs because I'm a baller like that.
01:14And some of these fried up sausage.
01:15You know whenever I see a ramen recipe online they always just say like put sausage in it.
01:20Like I have no idea what kind of sausage you're talking about.
01:22Like spicy Italian or German bratwurst.
01:24And then you look at the picture is always some reddish thing like this.
01:28And then I realized the thing that mostly resemble these quote-unquote sausage
01:32is actually beef franks or any hot dog you have.
01:35Which makes a lot of sense.
01:36I guess we're still in the struggle meal realm so glizzies are accompanied here.
01:40Well it's not the case for me because no matter I'm eating a struggle meal or a fancy meal
01:44I need that sausage in me bro.
01:47We'll top it off with a packaged crispy shallot and it's time to dig in here.
01:50We're working with a lot of topping right now.
01:52And the best way to approach it is to poke the runny yolk.
01:55I guess it's not really runny.
01:56And we'll use the egg to grab the rest of the toppings and some noodles.
02:01Turning it into an extremely complete and satisfying bite.
02:03And we'll give it a taste and rate it on 13.
02:08With the amount of bacon and bacon grease in here you might be concerned for your arteries.
02:12But not to worry I heard an intense dopamine release can revive your health.
02:17Which is what we're getting here.
02:19The endome is already really good and we have the crispiness from the bacon.
02:22The pile of scallion just gives that fresh herbaceousness.
02:26The replacement of the fat kind of imposes a new flavor profile to it.
02:30I'm gonna give it a 9.3 out of 10.
02:33That was a pretty strong start this next one.
02:35I feel like a lot of other creators already showed it to you guys.
02:38I just find it to be very mind-blowing that an egg yolk and agavisicontensity QP mayo
02:43can make a water-based broth to taste like there's meat in it.
02:46The key is to whisk it gradually with a lick my fork of course.
02:49While adding boiling liquid to it.
02:51So it's gonna cook the egg yolk and like make the broth kind of thick.
02:54You see I should have mixed everything into a paste before adding the water.
02:58Also my water is probably not hot enough.
03:00There's like stuff floating on top.
03:02Like a bunch of bugs laid eggs on it.
03:03But it shouldn't affect the taste.
03:05Imitating a proper tonkotsu broth.
03:07Giving it its soul and giving it the sausage.
03:10And it doesn't taste as good as I remembered it to be.
03:13I might have put in too much mayo because it tastes straight up like a bad noodle salad.
03:18Regardless it still has that rich broth feel to it.
03:20But I'm gonna have to give this one a 7 out of 10.
03:25Everybody loves chili oil eggs.
03:30But did you know if you boil fried eggs it actually tastes like chicken stock?
03:33With the help from our homemade chili oil.
03:35This is gonna take our spicy broth ramen to the next level.
03:42We're gonna use shin ramen for this.
03:44When the water comes to a boil we're dropping the patty.
03:46Some of that sausage and the seasoning packet.
03:48And just cook it like how you normally would.
03:50It is supposed to have a broth.
03:51So add some more water if you feel like it's getting too salty.
03:54The toppings for this recipe are kimchi and tofu.
03:57I suppose this is trying to imitate the kimchi stew.
04:00Again guys whenever I have eggs on top of the noodle I gotta use it to grab it.
04:07Honestly this broth just with the fried egg tastes better than the mayo thing we had earlier.
04:11With the addition of chili oil it adds a lot of complexity to the shin ramen seasoning packet.
04:16This might just be what the creator of the shin ramen intended it to taste like.
04:20And the toppings are just right.
04:22I'm gonna give it a 9 out of 10.
04:23So far a lot of great recipes today.
04:25Now speaking of shin ramen we can't forget probably the most viral one on the internet.
04:29The chili oil recipe.
04:31To a bowl we'll add scallion.
04:32Chopped garlic.
04:33Half packet of the seasoning.
04:35A teaspoon each of soy sauce and Chinese black vinegar.
04:38And a teaspoon of sugar.
04:39I'm replacing it with maple syrup.
04:41My family doesn't own a maple farm or anything.
04:43I use it because I don't eat pancakes and there's nowhere else to use it.
04:48Since we're on the topic of pancakes.
04:50My roommate eats that sometimes in the morning.
04:52Which I think is a really sad thing to do.
04:54I've never seen pancakes served in a non-family or community gathering setting.
04:59So waking up early and making pancake for himself feels a little psychopathic.
05:03Why don't you just start the day with two shots of vodka and your green smoothie like a regular person.
05:09Literally nothing bad about this recipe.
05:11Depth of savory flavor with a hint of acidity and sweetness.
05:14As we all know fat is flavor.
05:15You know what else is flavor?
05:17MSG in the ramen packet.
05:18Doubly flavorful and super simple.
05:20So 9.5 out of 10.
05:23Let me tell you a secret.
05:27If I wasn't filming a video I wouldn't have bothered removing the skin.
05:30But sometimes in life we just gotta pull the skin back to have fun.
05:34I also feel like whenever I use canned tomato to make a broth.
05:37The result is always more acidic than I expect.
05:39Fresh tomatoes have more of that balance of sweetness that makes a broth taste good.
05:43And before we move on to the stove to cook it down.
05:45We're gonna crack in two eggs.
05:47Beat it up with the ligma fork of course.
05:48And this oil sprinkler thing has been my most useful kitchen gadget of the year.
05:53I asked for kitchen gadget recommendations last time and the submission form is still
05:58available in the description.
05:59When the tomatoes become invisibly mushy we'll add in the noodle water.
06:02Turn it into a broth and put all the seasoning packet into it.
06:06We don't want to overcook the patty.
06:07We just want to kind of spread it out and start dropping in our eggs.
06:10In a circular motion we're dropping the egg in the tiniest stream.
06:14This should be egg-streamly easy for you.
06:16The eggs should be cooked within like a minute or so.
06:18We'll stir in a piece of cheese.
06:20Give that salt and our tomato egg drop soup shin ramen is ready to taste.
06:25I feel like with shin ramen a lot of people go with the route of mayo or like cream cheese
06:30and stuff.
06:30And that leads to a lot of intense rich flavor.
06:33And I feel like going with the tomato broth is the opposite of that.
06:36And with the egg drop everything's real mellow and very comforting.
06:39I'm gonna give it an 8.6.
06:40Something you can have for a quick lunch or when you're sick.
06:42This next one is from the OG of OG of cooking YouTube.
06:46With more than 10 years of experience, Monchi probably gives the best and most authentic
06:51Korean recipes.
06:52I never realized army stew is actually pretty easy.
06:54You kind of just like throw everything in a pot and just boil it.
06:57So I have onion slices, the root part of the scallion, and a bunch of kimchi.
07:01And the recipe called for pork belly.
07:03I'm gonna just use these pork shoulder pieces.
07:05I feel like it doesn't need to be that fatty.
07:07Pork is always tender no matter how you cook it, you know.
07:09Now time for the sauces.
07:10Gochujang box has been in my fridge for like two years.
07:13I don't use it because I don't like Korean food that much.
07:17I'm sorry.
07:17It's just a little too sweet.
07:18That's a tablespoon of gochugaru, a tablespoon of soy sauce, sugar.
07:22I'm using maple syrup of course.
07:24And a teaspoon of sesame oil.
07:25This is what's gonna carry on that flavor front.
07:27We'll pour it directly on top of all the ingredients.
07:30No need to mix yet.
07:31Fill it with water, lid on, and put on high heat to bring it to a boil.
07:34A lot of aromatic vegetables and flavorful ingredients in the pot.
07:38They're gonna start breaking down, release its juices, and start seasoning each other.
07:42In a platonic way of course.
07:44When the pot comes to a boil, we'll mix the sauce into the ingredients.
07:47Put the lid back on, heat to low, and simmer for 30 minutes.
07:50In the last five minutes, we'll put in some tofu.
07:52Right when we take it off the stove when the water is still boiling hot,
07:55we'll put in a raw noodle patty just to stuff on the bottom.
07:58The residual heat is gonna cook it really well.
08:00If we simmer it, it's gonna be too soggy.
08:04This seems like a convoluted way just to eat ramen.
08:07But it's actually a lot easier than I expected.
08:09You just like chop some vegetables, throw it into a pot, and like cover with sauce and stuff.
08:13It does take a long time just to stew everything,
08:15but I assume you can make a lot and just eat it throughout the week.
08:18Considering the minimal effort, I'm gonna give it an 8 out of 10.
08:21If you feel like that stew was too lazy, maybe we can try something more active.
08:25Taking to the streets of Indonesia, we're gonna do an Indomie stir-fry.
08:29Larger bok choy, we'll quarter it, and the smaller one, we'll just half it.
08:32To make it easier later, we're gonna put all the seasoning packet into a ramekin.
08:36Add soken, soy sauce, and mix it together into like a stir-fry sauce.
08:39And obviously, we're gonna be using a wok,
08:41this fake hexclat wok that we got together from the Chinatown vlog.
08:45The quality is so nice, I honestly feel like somebody stole this from a real hexclat factory,
08:50smuggled it over, and just sold it to me for a quarter of the price.
08:56Without washing the pan, in goes 2 tablespoons of my bucket of duck fat.
09:00While it's smoking hot, we're gonna drop in our vegetables.
09:02I'm also gonna do some bean sprouts.
09:04I used to hate bean sprouts,
09:05and putting it in a noodle dish is like pouring Skittles into M&M jar.
09:09But recently, I find it kinda nice.
09:10While also putting some type of protein, I have these beef brisket slices.
09:14You can do a sketchy sausage or chicken, whatever you want.
09:16And for the rest of my awesome stir-frying,
09:19my quote-unquote intelligent camera decided to focus only on this handle instead of my
09:24amazing skill.
09:25This must be similar to the vision of Conan O'Brien during that one particular interview he did.
09:31But anyways, I dropped the sauce, egg, noodle back in,
09:46stir-fried it for a few minutes on high heat, and it's ready to go out.
09:49Giving it its soul.
09:50I do wish there can be more color, but it smells amazing, so let's dig in.
09:55Is that- is that pink?
10:00This is making me emotional,
10:02cause it takes me back to the humble streets of Indonesia.
10:05The flavors of Indomie working with the texture of the meat,
10:08noodle, and the crunchy vegetables, bringing ultimate comfort.
10:11Also, I can taste the duck fat, so that's pretty nice.
10:13A little extra effort, but definitely a 9 out of 10.
10:16Usually, I need as many toppings on my ramen as possible,
10:19cause I'm greedy like that.
10:20Also, I want that complex flavor profile, know what I'm saying?
10:23But what if I tell you one topping can completely change the entire nature of a bowl,
10:28due to its intense and dominant aroma and texture.
10:31What we're imitating here is the Chinese dandan noodle.
10:34The sauce is actually just a pile of meat, which is something I can get behind.
10:38So after giving some color to your ground meat, we'll like chop it up in the pan like that,
10:42and still on high heat, we're gonna season it with spicy bean paste,
10:45normal bean paste, you can use miso paste, I think, and equal part ketchup.
10:49We'll get all this red sauce into the meat,
10:51and when it's looking like it's ready to go on top of a lasagna or something, we can take it out.
10:55I know I mentioned earlier we'll only need one topping,
10:57but I had meat and vegetables left over, so I boiled into it.
11:00I used a random pack of bone broth noodle, just any non-spicy one will work.
11:04Then pile on as much as you want of the sauce, slash, garnish, slash, topping.
11:09And is it my birthday already?
11:11Cause this bowl is loaded with meat, so let's give it a taste, and I'm ready to go on 13.
11:16I wouldn't recommend you mixing it at first, cause the sauce is really intense and spicy,
11:20but the bone broth noodle is rich and mild,
11:22so when you eat them together, there's sort of an inconsistency going on in your mouth.
11:26Again, this is very practical, I feel like you can just straight up in advance,
11:29make two pounds of this ground meat sauce,
11:31and just take it out and drop it into the noodles whenever you want to level up.
11:34I think this deserves a 9.2.
11:36I rarely ever put the entire packet of fire noodle sauce into the bowl,
11:40cause I know that I can't handle spice really well.
11:43Both ends of the spectrum.
11:44But the flavor of the sauce is amazing, so,
11:46the next couple recipes will be focusing on curving the heat of the fire noodle,
11:50while retaining, or maybe even enhance, its wonderful flavors.
11:54As you can see here, the first one involves caramelized onions, and some of that sausage.
11:58We'll stir fry everything together to give it some color, and add in our barely cooked noodles.
12:02The tool that's the most useful in terms of calming down heat is probably dairy products.
12:07You'll see it pop up occasionally for the rest of the video.
12:09Going in with the entire packet, mix it,
12:11let it simmer in the cream for a little bit until it's cooked,
12:14then time to give it a taste, and rate it on 13.
12:17Supposedly, caramelized onion is the most powerful ingredient in a dish,
12:21but it's going against fire noodle sauce, so it's more of a side character here.
12:25Offering a hint of sweetness,
12:26working together with the heavy cream to calm down the heat,
12:28and making it taste less one-dimensional.
12:31But I have to say that onions and sauce don't complement each other that well.
12:34So I'mma go with a 6 out of 10, wouldn't have it again.
12:37Why are you cooking your noodles like that?
12:38Well, it's the same reason why I reuse thumbnails from my old videos.
12:42I'm just an incredibly lazy person.
12:44And if you're the same way, you can enjoy this recipe,
12:47because we're just going straight in with a half block of cream cheese,
12:50which seems to have the potential to be my answer to everything.
12:53When that's simmered into the water, we'll add in the whole packet and a slice of cheddar.
13:01They call this the Bulldog Carbonara.
13:03I don't see any resemblance in ingredients, but let's give it a taste.
13:07There's no resemblance in flavor either,
13:09but the satisfaction is pretty up there with a real carbonara.
13:12This is the creamiest so far, obviously,
13:14because the cream cheese and the taming down of the heat is the most apparent.
13:18I think I just discovered my favorite way to have fire noodles.
13:219.4 out of 10.
13:22What is this oily paste with a scary amount of calories on the label?
13:26It is our imported tahini from Greece.
13:28Sesame seeds are inherently a little bit bitter,
13:30so we're gonna add some peanut butter to balance it out.
13:33Another whole packet of that spicy sauce.
13:35We're basically trying to see if the non-dairy option can outperform the cream cheese block.
13:40In goes all the noodles, mix that all up.
13:42It looks like the cream cheese one.
13:44It smells very Thai.
13:45I don't know why I associate the smell of nuts and noodles with Thai cuisine.
13:49The required topping for this dish is sliced cucumbers.
13:52I guess the crunchy freshness is supposed to counteract the creamy nut.
13:56Let's give it a taste.
13:59The tahini sauce completely coats the noodles, makes it very creamy and satisfying.
14:04If I didn't just have the one with the cream cheese in it,
14:06I would be losing my mind right now.
14:07This is relatively a little underwhelming, but I'll still give it a 7.5.
14:11Our last two are gonna be very interesting.
14:13I was randomly scrolling through YouTube shorts and I saw
14:15somebody turned fire noodles into takoyaki.
14:18I don't feel like making the batter, so I got a pre-mix for 6.9.
14:22Nice.
14:22And the ratio is basically 6 ounces of water, an egg, and 4 ounces of this mix.
14:27It's pretty much a pancake batter.
14:29It's gonna seem very thin, but that's how you get that crispy shell
14:32and like kind of run-in-the-middle texture.
14:34We'll make a pack of fire noodle as usual.
14:36Cut it a lot to make the noodle smaller to fit into the ball.
14:40Now with my new takoyaki pan I just got for $20.
14:43It also came with an oil brush.
14:45Look how professional I look.
14:52I guess it's basically just a piece of cast iron pan with holes in it.
14:55In terms of the batter, we're gonna overfill it a little bit
14:58because we're trying to make a whole sphere.
14:59These are half spheres.
15:00And then we'll lay in our noodles.
15:02Make sure you evenly space it apart in the middle.
15:04And if you have seafood lying around like shrimp and octopus or something,
15:07you can put it in too.
15:08And with a little poking stick that also came with this purchase,
15:11we're gonna try to stuff the sides in and turn it into like a complete ball.
15:15And in case you haven't been able to tell, I've never made this thing before,
15:19but I think I'm slowly getting the hang of it.
15:21You kind of just want to slowly poke it into the middle
15:23while turning it and fry on all sides.
15:26And also notice that if the heat is high, it takes shape faster
15:29and it talks to you.
15:30Listen.
15:33You hear sizzling?
15:34I hear my ancestors crying.
15:36I think we're done here.
15:37They look like bird brains, which according to my ex, I have.
15:41So I respect it.
15:42Saucing time is the most exciting time.
15:44We'll do a layer of that fire noodle sauce that I got in the bottle.
15:48Some, I give a second chance to Kewpie mayo.
15:50I'm hoping that this is what's gonna tame down the spice a little bit.
15:53But the batter should be already doing the job.
15:55And of course, your normal okonomiyaki sauce.
15:57Finally, the bonito flakes on top to make it look like it's moving.
16:01I think I'm ready to open my street cart, guys.
16:03What do you think?
16:08Well, besides the roof of my mouth no longer existing,
16:11this is actually very, very good.
16:13It tastes like tiny, crispy, but soft on the inside pancakes with fire noodle flavors.
16:17And I didn't know that takoyaki is fairly easy to make.
16:20It's pretty much just a waffle that you have to poke a lot.
16:24I'm gonna give it a 9 out of 10.
16:25This is pretty surprising.
16:28You can already tell.
16:33The last recipe of the day, we're gonna bring back the diabolical Pringle noodle.
16:37After getting it as crumbly as you can, we'll put in an equal amount of mozzarella
16:42and then pour in boiling noodle water till the halfway point of the container.
16:46Give it a mix and put the lid back on.
16:48We'll wait for a minute and a half.
16:50After the chips absorb the water,
16:52all we need to do is just to stir really vigorously to combine the cheese and the potato
16:56till it's stretchy like that.
17:04Ever since we made it last time, it's been on my mind, guys.
17:07It haunts me in my dreams.
17:08How can something so wrong be so good?
17:10When I first saw this on TikTok, I was grossed out.
17:13I mean, I never even voluntarily bought a tube of Pringles in my life.
17:17Yet here we are, consuming it in probably the least healthy way possible.
17:20But the moment the sweet, spicy fire noodle covered with cheesy mashed potato hit your mouth,
17:25you understand what I mean.
17:26I guess it just reminds me of my life philosophy of being here for a fun time, not a long time.
17:30I don't want to rate it because I want to make a promise to myself
17:33and the rest of you that I'll never make this again.
17:35A great bowl of instant noodle never fails to satisfy.
17:38If my video made you hungry, why don't you go make one of these recipes?
17:42And if my video grossed you out, maybe watch another one?
17:46Alright, thank you.
17:56Don't be sad.