The Ramen Chronicles Part II

In the continuing saga of young people left to cook for themselves (Part I is here), I've discovered another way to prepare a simple pack of chicken-flavored stove top ramen.

I prepare the noodles as I did in Part I. The spices are what differs. I keep the pepper, but replace the oregano with Italian seasoning. You can buy a bottle of Italian seasoning at the grocery store, but for those of you out there who like homegrown herbs, it is a mix of basil, marjoram, oregano, rosemary, savory, sage, and thyme. I add quite a bit, but spices are meant to be added to taste. Experiment on your own. The mix of spices and the pepper add a lot of flavor and make it delicious.

The Ramen Chronicles Part I

Being under 25 and left alone occasionally to cook for myself, ramen noodles are a regular occurrence. Unlike most people, however, I don't just boil water and add a flavor packet. I'll be posting some of my ideas and thoughts as I make my ramen.

First of all, brands.
-Nissan: great noodles, a little lacking on flavor
-Maruchan: tons of flavor, but the noodles can be mushy and a little slimy
-Smack: not sure if you can still find it. Firm noodles and a good amount of flavor

Here's how I prepare a package of chicken-flavored Nissan ramen.

The package calls for 2 cups of water brought to a boil. As soon as large bubbles start rising to the surface, I put in the noodles. I also add a pinch or two each of oregano and black pepper. As the noodles soften and pull apart, I dump in the flavor packet. It helps it cook into the noodles. Finish cooking the noodles and enjoy!