I am having trouble with my ramen noodles. It seems the best time to eat them is right after you cooked them, provided you didnt already over saturate them with water, which brings up my point;
How do you cook them so they do not become super saturated with water? I find noodles that are slightly soggy disgusting. They do a number in my head.
I am not talking about having noodles in too much soup, im talking about the noodles themselves. I find that, when cooked properly, they can be served with the... ramen juice and still taste vigerous and not sogged with water.
I tried microwaving the ramen after my mother cooked it to drive out excess water. I suppose I didnt do it long enough, but even with 30 seconds, and then 60 seconds afterwards on high, the noodles STILL felt abit soggy, yet dry. How can this be?
Is there something freakishly wrong with my ramen?
What is the proper ramen:water ratio? Help me, this disgusting taste is killing the ramen I can usually inhale when cooked properly
NOTE: Perhaps I am waiting too long after they are cooked.
How do you cook them so they do not become super saturated with water? I find noodles that are slightly soggy disgusting. They do a number in my head.
I am not talking about having noodles in too much soup, im talking about the noodles themselves. I find that, when cooked properly, they can be served with the... ramen juice and still taste vigerous and not sogged with water.
I tried microwaving the ramen after my mother cooked it to drive out excess water. I suppose I didnt do it long enough, but even with 30 seconds, and then 60 seconds afterwards on high, the noodles STILL felt abit soggy, yet dry. How can this be?
Is there something freakishly wrong with my ramen?
What is the proper ramen:water ratio? Help me, this disgusting taste is killing the ramen I can usually inhale when cooked properly
NOTE: Perhaps I am waiting too long after they are cooked.