You blink, and there are new kinds of ramen on the market, or, as my Korean-obsessed 14-year-old would lecture me, “It’s Ramyeon, Mooooooommmmmm,” while rolling his eyes at me. Thanks, buddy.
I let him pick out a couple of types last weekend, and I picked up Peanut Butter ones that I tried when he wasn’t around (he is allergic to peanuts). My oldest son grew up eating peanut products, so he helped me review those.
Up first: the very bougie Momofuku ramen, served as a “dry” dish, tossed with sauce and dried scallions. It uses air-dried ramen, like the discs you get from Blue Dragon. Not fried.
It has great texture and is perfect for adding ingredients like vegetables, meat, and eggs.
It is NOT spicy at all (for this flavor).
The noodles are toothsome, so cook for an additional minute if you want them softer.
It is the most expensive option in this post, but it is worth it. The sauce is a liquid, not powder. On Amazon, they are around $10 for a 4-pack; in stores, they can be as much as $11. They come in five flavors.
It’s the fusion combo you didn’t know you needed in your life: Mexican Ramen. Tapatío Chicken Ramen.
PSA: Do not breathe in the powder dust. You might start coughing.
It’s good. It’s spicy. On a cold night, you will be warmed up AND rehydrated, since you will be chugging water with it. If you love spice, this is higher-end ramen. 2¼ cups water+flavor packet+dry veggie flakes packet+4 minutes cooking time. Not mushy; the noodles have a bite.
I have been telling you all to put peanut butter into ramen since, like, 2002. But about time it shows up in a store.
And note this: It is not sold on Amazon, nor is it on Jif’s website. You need to hunt it down. I found it at Safeway, and I have seen that Dollar Tree can be a score.
Pad Thai flavor with wheat-based ramen (not rice noodles). This one only lists microwave directions, but don’t fear; just add boiled water and let it sit for 5 minutes.
The Pad Thai has a lot more flavor than the plain PB one. It was far tastier for me. Now then, Kirk said he had an aftertaste on his teeth. I think the flavoring packet does that. The noodles are not spicy. The downside is that it is a SMALL serving.
The peanut butter noodles are ramen + peanut butter, but they use the lower-fat powdered PB. Add in 6 ounces of boiled water; let sit for at least 5 minutes (best texture), drain off most of the remaining water, and stir in the powder.
The ramen isn’t mushy or strong-tasting. If you have a child who prefers mild food and can eat peanuts, this might be a good, safe choice. But as with the Pad Thai, the serving size is very small for what you paid.
I will say that the cups are sealed in plastic, which is great for avoiding cross-contamination in the store and at home – and the only reason I bought them was this. Had they been like many ramen cups, with just a sealed lid, I would have passed on it.
Immi Veggie Topping. I paid $9.99 for a 6-ounce bag at Safeway (the bags on Immi’s website are 13-ounce, versus the smaller in-store ones). Amazon carries the 13-ounce bag as well, and also in a Kimchi flavor.
Ramen add-ins have been a thing for a few years online – about time to see them in stores. These are dried vegetables, and this one has tofu, too. These dried mixes are great to add to most recipes; just add the same amount of water as the dry mix, and let it sit for 10 minutes if you use it in things like rice. For ramen, add the dried veggies with the water, then bring to a boil.
The ingredients:
Cabbage, Carrot, Tofu Skin (Soybean, Water), Champignon Mushroom, Chive, Corn, Tofu (Soybean, Water, Calcium Sulfate, and Yeast)
While great for padding out ramen, this dry mix also works well in rice and pasta dishes, and when rehydrated, it can be added to scrambled eggs. I would suggest transferring the dry mix to a mason jar if storing long-term in your pantry.
~Sarah