Survival Sunday 302: Kumamoto Spicy Ramen

New Year, New... Noodz?

It's time for me to tell you about some tasty ramen from Umai Crate!

That's right, the first thing I've made up for the blog this year isn't some sort of scratch-made treat or easy access meal, it's another random pack of noodles shipped from Japan. If you're studying abroad, live in Japan, or have access to a proper Asian market here in the US, however, you may be able to find this Kumamoto Spicy Ramen, which, spoilers, is delicious.

Here's the handsome package!

Ideally, you'd have some fried meat, some veggies, and an onsen egg to go with this delicious, thick-brothed ramen, but I was feeling lazy and hungry and just wanted to stuff my face with delicious noodles and spicy flavor!

A slightly blurry picture of what was in the package

In this sleeve of noodles, you get a robust handful of noodles (which are slightly salty when dry and are addictive to snack on while you wait for the water to boil), a powder flavor packet (the red one), and a packet of hot oil - probably hot sesame oil, if I had to guess.

The instructions from Umai Crate!

I looked up the conversion for 500ml because I didn't know if I'd have access to a measuring cup with ml instead of "cups" (thanks US Imperial system...), and it turns out that 500ml is about 2 cups (2.11 to be more accurate...).

Lucky me, the kitchen I was using had a multi-measure cup that I used to pour about 450ml of water into the pan, since my partner's not really a broth person and I was in the mood for some extra-thick soup. You can, of course, cook your noodles how you like.

I let the water boil on the stovetop in a fairly small pot (I figured that since it was a simple packet of noodles I wouldn't need much of a pot, and I was right). Once the water was bubbling around, I put the noodles in.

I don't break my noodles when I put them in the pot. I know some people do that as a space-and-time-saving method (shorter noodles cook faster, I guess?), but I'm more of a naturalist and allow the noodles to slowly wilt into the pot like a grumpy toddler slipping into dreamland.

Except I don't want to eat a toddler, and I really, really wanted to eat these noodles.

And once the noodles had been in their spa for a couple of minutes, I grabbed the red packet.

Opening the soup base on one of these Umai Crate packs is always exciting. It's basically a party every time, and you never know what you're going to smell, really. This time, the rich umami flavor came across in the scent of soy sauce and some meaty undertones. It smelled salty and savory and delightful, and I made sure to sample some of the powder that was left behind on the packet when I dumped it in the noodles. It was absolute heaven.

Salty, faintly sweet from the small amount of sugar in the soy sauce, meaty, soy sauce-y... perfection.

I turned off the heat and stirred in the flavors.

The water was almost completely opaque once I added the broth packet.

By now, the kitchen was filled with the wonderful smells of cooked noodles and rich broth, so I dumped the whole thing in a large bowl.

Look at that glossy, oily sheen!
Gorgeous!

Of course, there was one more step to add to this wonderful ramen - the spicy oil!

I tore open the sachet of oil very carefully, because that stuff is no joke to get in your eye, man. I promise, chili oil is a nightmare that you'll never forget when it's in your eyes.

Thankfully, though, it cooperated perfectly and drizzled into the bowl without fighting me at all.

Beautiful.

The oil itself has a very neutral flavor, since it only exists to lend spice, but once it combined with the actual noodles and broth? Call Guy Fieri, because that's a one-way-trip to Flavortown.

Oh god. Why did I write that...

But seriously, that's some addictively spicy, perfectly rounded deliciousness right there. If I could, I'd eat that once a week. It's the flavor equivalent of a sweater that, yeah, can sometimes be a little too warm, but it's so comforting to wear that you can't stop putting it on, even though it's mid-April and you might get heat stroke!

Mind, this isn't crazy hot. It's spicy, don't get me wrong, and if you get it down the wrong pipe, you're going to feel it for a while, but this isn't Shin Cup spicy in any way. It's not even as spicy as a Tijuana Mama sausage. It's just... comfortably spicy. It's the kind of spicy you keep going back for.

If you do live somewhere that carries this Kumamoto Spicy Ramen, then please do pick it up. Even if it's just to shoot a pack my way...

mmm....

noodles...

Go Enjoy Something!
FC

Survival Sunday 252: Parmesan Spaghetti Ramen

In Which This Is My Last Noodle of 2019!

Well, here we are, two days out from the end of the decade. It's been a wild year, guys!

I figured we'd round out the year with the last of our East-Meets-West noodles - a spicy Parmesan pasta! This came from another one of our Umai Crates, and we had very high hopes for it, since the last few Italian-inspired bowls had been so freakin good. This was a pretty standard setup, too, which was good, because I was already tired from putting together Christmas gifts and we made this a couple of weeks ago!

As you can see, it warns you that it's spicy, but it's also welcoming and cute.
Very Japanese.

It's a 3-minute bowl, so I pulled out the packets and poured in the hot water and let it sit for the full three minutes.

Which was just enough. If you like your pasta very soft, go for 3:30.

Since we're al dente people, it was time to drain the pasta and add the flavor packets! I was at a loss at first as to what the green packet could have been, but that's because I don't read instructions very well, lol.

On the left is the tasty spicy tomato sauce in the red packet.
The green packet on the right was the Parmesan cheese!

A word from the wise: Don't fiddle with your lid too much before you drain the water, because it will detach too much, and then you'll be constantly fighting to keep the noodles in your bowl without scalding your fingers.

Overall, I'd say it was worth it, though!

Almost finished! Look how quickly that cheese started melting into the noodles!
Seriously, there was about 50% more of that before I picked up the camera!

A closeup so you can see just how good this looked...
Or you would see that if the color balance wasn't bad on my phone...

I should probably mention that we had this with some leftovers from a really great Christmas party we'd gone too earlier that week (the day before, in fact!)

Since there was a fair amount of food in the leftovers box, we picked out some of the choicest sausages and added those to our spicy Spaghetti Ramen experience!

10/10 do recommend!

In the end, the sauce was just tomato-y enough to get the tomato-ness of it, but not so much so that it overpowered the meat, noodles, and spiciness! Actually, I was unimpressed with the spice-factor at first, but it was a sneaky spice that crept up on you the more you ate it. I really like this bowl, and I thought that, while there could always have been more cheese, what we got was really nice and went well with everything.

Overall, I'd have to say that this particular fusion was not only successful, but it's something I'd buy regularly if it was available locally! Really nice.

That'll about do it for me, today, guys.
Go Enjoy Something!

FC

Survival Sunday 235: Noodles and Rice

Spicy noodles and tasty salmon rice courtesy of Umai Crate

I think that Umai crate has been one of the coolest things introduced to the world since pre-sliced bread. I know that, for those of you living in larger metropolitan areas, the allure of multiple types of instant noodles and side-dishes is less impressive, but I live in a Maruchan town. Seriously. It's hard to find different kinds of noodle around here. Like - nearly impossible...

So to have noodles from Japanese stores appear on my doorstep every month is a blessing.

The closest legit Asian grocery stores are about... 80 miles away. And I cannot drive. And I have no money. This is the best way for me to get good noodz!

Inadvertent advertisement aside, however, here are two different dishes I tried from Umai Crate this month... uh... last month, technically. Happy September?

(ooh, I'm gonna have to start planning for Falloween 2019!)

I'm not 100% sure what this one was called, but it's Nongshim.
They make the blast-your-face-off spicy Shin Cups.
I knew what I was getting into.

Look, I like spicy food. I really enjoy having that fiery heat toasting my lips and draining my sinuses for hours afterwards. Nongshim foods have tended to hit the extreme upper limit of my capacity for capsaicin. That being said, I had a good feeling about this interesting setup:

You don't cook the noodles in the tray - it's not sturdy enough for boiling water.

Red can be very alarming color to see in foods. In meat, it tends to mean that it's improperly prepared. In vegetables, that means beets (which I don't really like, sorry). In noodles, it means you're going to lose some tastebuds to the heat. And boy, was this a red dish.

I don't know exactly what this says, but... I'm guessing it says "liquid fire".
Because that's what was in it.
Culinary plasma.

The noodles were fairly unassuming - dried and nestled together in their pretty little puck.

A faint, brown rice-y smell rose from them that I found incredibly pleasant.

After preparing (and cooling) the noodles, I was left with a decent tangle of noodz in the bottom of my enormous dish.

They were so slippery that I almost lost them down the sink while rinsing them!

And of course, then it was time to apply the death sauce. I say this because these noodles, man...

I mean, look at how red that sauce is in there. You know that's some prime peppery hotness.

I loved these noodz to death. They nearly killed me, since I was an idiot and ate them in the middle of a week-long acid reflux attack that kept me up for several nights, but they were delicious. The heat felt cold going down my throat. It was like swallowing dry ice (which I DO NOT RECOMMEND). Then the heat would blossom up and set my lips on fire. I think it may have actually given me chemical burns on my tongue, because there are some smoothed-out patches now that weren't there before... 10/10 would eat again. Perfect on a toasty day.


About a week after the noodles, however, I had some leftover rice at home. It was just some long grain white rice that had been boiled and buttered and left in the fridge for a couple days, but that didn't matter to me. I had plans.

Plans that only used one of those bags. The one with the scale/wave pattern.

Umai Crate occasionally sends more than just noodles, after all. Sometimes you'll get a cute kitchen sponge or egg ring. Sometimes it's a spoon or chopsticks. Sometimes you'll get spices or furikake or things you can add to rice!

This time, we had a bag with dried salmon, seaweed, and green tea. I wasn't sure how I'd like it, since I'm not really into green tea (I love the smell, but sometimes I can't handle the flavor). I also wasn't sure how it would go with the butter on the rice.

We were also going to attempt to add the shiso furikake in the smaller purple bag,
but we decided at the last minute to stick with the salmon stuff alone.

I boiled up some water in a kettle, then sprinkled the salmon furikake stuff all over the bowl of rice. I didn't even heat the rice up. I figured boiling water would do the trick.

I wasn't wrong, either.
It warmed up perfectly.

You can't really see the salmon in that shot, but it reconstituted really well. The overall effect of the topping and the buttered rice mixing with the water was marvelous - the rice became more tender, the salty flavor of the butter and the salmon and the furikake seaweed was evened out by the creaminess of the butter, and everything tasted wonderful. There was a faint green tea undertone that was actually addictive, even for me, a tea-hater.

10/10 would eat again. Can't wait for more leftover rice!!!

So that's all from me this week. Sadly, I haven't made a video this week, so we'll have to hope that I get on that for next week :P

Go Enjoy Something!
FC