Training & Nutrition - Ah... ramen, how I love thee...

I usually eat a package of ramen noodles before each ride and I find it usually keeps me full for 50-60 miles even if I'm pushing all out as long as I have a bottle of gatorade or something with me.
So I looked at the package tonight; each 200 calorie serving contains:

Total fat: 7g
-Saturated fat: 3.5g
Cholesterol: 0
Sodium: 800mg
Total Carbs: 26g
Fiber: 5g
Sugars: <1g
Protein: 5g

It packs a 5:1 carb to protein ratio, which people say is pretty good. It's got a little saturated fat, which I don't mind. It's got the sodium I need. It's got fiber. And all that for less than 10 cents a serving.

Is there a down side?

Nitrates, MSG, partially-hydrogenated oils, and about 20 other ingredients that are slowly killing you.

Living on Earth causes cancer :eek:

Nitrates, MSG, partially-hydrogenated oils, and about 20 other ingredients that are slowly killing you.

Oh boy, then you really don't want to know what kind of chemicals they put in energy gels and energy bars... lol.

Living on Earth causes cancer :eek:

Living on earth also causes death. It's a proven fact that Death is 99.995% fatal. If we can only cure this "Death" we'll be livin large.

You don't have to eat chemicals to have good ramen. Ramen is just flour,water and salt in a soup, so you can buy good stuff which is actually good for you. There are ramen stalls in every Japanese city, dealing with the late-night drunken crowd and quite often me and my mates go to one particular stall and have ramen with gyoza. The stock they use is excellent. Tho I can't claim to've analysed it, it tastes very natural and doesn't have that MSG tinge to it. But if you buy good vegetable stock and spice it up with herbs ands ginger and stuff, you're in noodle heaven.

I love ramen- and it's great post ride for me. I especially like to put the water in the pot and add the flavor packet and a lot of other seasonings and let that simmer for about 15- 20 minutes, then add 1 or 2 eggs in and poach that into the water for another few minutes, and then I add the ramen and let it simmer for another few minutes. When I have the time, I also add in vegetables, and it's so good!

One day, my neighbor stopped by and she smelled my food and was commenting on how good it smelled. When I told her it was ramen, she could hardly talk- she couldn't believe ramen could smell so good.

Ramen is good stuff, and not too bad when it comes to the post ride.

Koffee

I have two Blueberry Eggos with butter and saturated in syrup before my morning rides.

My post ride meal is often Shin Ramyun noodle soup. It's a hot and spicy Korean noodle dish. I usually chop up some linguesa (Portuguese sausage) and some Kimchee to mix in with the noodles. Yummy!
240 calories
4g sat fat
1050mg sodium
36g carbs
2g sugar
5g protein

I don't like ramen at all....tastes way too salty.

Ramen... OWNS. Entirely unhealthy though...

I don't like ramen at all....tastes way too salty.[/QUOTE]

But you like kimchee? You're wierd. Of course the instant ramen are going to taste salty because that's the only way to ge them to taste of anything but you can adjust the flavour to anything you want. In my workplace they even have ramen with no soup, using curry sauce instead. How about soba? Somen? Udon?

ramen with half the flavor pack is the way to go. However, my new love is ... cream of wheat with fruit.

-mark

I love ramen- and it's great post ride for me. I especially like to put the water in the pot and add the flavor packet and a lot of other seasonings and let that simmer for about 15- 20 minutes, then add 1 or 2 eggs in and poach that into the water for another few minutes, and then I add the ramen and let it simmer for another few minutes. When I have the time, I also add in vegetables, and it's so good!

One day, my neighbor stopped by and she smelled my food and was commenting on how good it smelled. When I told her it was ramen, she could hardly talk- she couldn't believe ramen could smell so good.

Ramen is good stuff, and not too bad when it comes to the post ride.

Koffee

That's awesome! I'm really craving for Ramen soup now! What I usually do is put a couple of dashes of sesame oil, toss in some spinach and break up some crackers to get a bit more texture and of course some eggs like you mentioned. I agree with post ride Ramen, that should be a staple post ride meal from now on.

Dude, that spinach and the sesame seed oil sounds great. I use a dash of peanut oil and I think that really enhances the flavor. But I'm going to try sesame seed oil because I really like the taste of that. Thanks!

Koffee

Dude, that spinach and the sesame seed oil sounds great. I use a dash of peanut oil and I think that really enhances the flavor. But I'm going to try sesame seed oil because I really like the taste of that. Thanks!

Koffee

In most asian markets, there's usually a thousand kinds of ramen, some come with a little sesame oil packet inside along with the flavoring mix. I used to eat 2 packs of ramen each but only use the flavoring from 1 pack so after a while I had a pile of flavor packets lying around. They're good to flavor pasta with too.

Dude, that spinach and the sesame seed oil sounds great. I use a dash of peanut oil and I think that really enhances the flavor. But I'm going to try sesame seed oil because I really like the taste of that. Thanks!

Koffee
Ohhhhhh... Peanut oil! I think i'll try that. Honestly, I'm really craving Ramen! LOL

In most asian markets, there's usually a thousand kinds of ramen, some come with a little sesame oil packet inside along with the flavoring mix. I used to eat 2 packs of ramen each but only use the flavoring from 1 pack so after a while I had a pile of flavor packets lying around. They're good to flavor pasta with too.

I'm asian, so it's kind of a rule to have a rice cooker in your household. What I do if I have leftover packages is I toss some into the rick cooker along with some frozen vegies and in a few minutes you have some great tasting rice. What a great thread you started! Crazy hungry but having a good time contributing to this.

I'm asian, so it's kind of a rule to have a rice cooker in your household. What I do if I have leftover packages is I toss some into the rick cooker along with some frozen vegies and in a few minutes you have some great tasting rice. What a great thread you started! Crazy hungry but having a good time contributing to this.

Hey, my husband works with alot of asian guys and we have gone out to lunch with them at some of the best restaurants!

A friend had given me a rice cooker (a Hitachi) and all that really good food inspired me to cook more rice at home. I had never known that cooking rice could be so easy and tasty too! The rice cooker is the best thing since sliced bread around our house. Rice and eggs for breakfast, fried rice (chinese, thai shrimp-paste and curry, among others), chicken and rice soup, mangos and sticky rice, brown rice (for me, no one else around here will eat it!), jambalaya, curries, you name it, it's all good and we eat alot more rice because of the ease of the rice cooker.

As for the ramen, my husband LOVES noodles; I like noodles, but he LOVES them. This is the fancy ramen I make when I want "dinner" ramen for him and an easy time for myself. I buy ramen by the giant case at CostCo, or on sale for 10 cents a package at the grocery stores and cook it up, adding some frozen/fresh spinach and/or corn and/or leftover veggies during the last minute or so. I turn the heat down to low and lift the noodles out when they are finished and put them in a soup bowl and in the remaining water I stir in the flavor packet; I don't worry about the veggies. I then lightly beat an egg or two, and after having stirred the broth gently to get it moving I drizzle in the egg to create "egg flowers." I leave this in the broth for a minute or two without stirring so the egg will set up and cook and the broth will be "pretty" and not cloudy. If I have leftover cold meat I add it (diced or cut in strips) at this time. While the noodles are cooking I will usually finely slice a green onion or two and will scatter them over the noodles. If hubby wants spicy, I stir in some hot sauce, flaked red chili or Guilin chile paste just after the eggs have cooked. Add toasted sesame oil on the noodles, pour the liquid over and you have a pretty dang tasty meal.

I really like the hot chile/chicken flavors and sometimes add lime juice to make a quasi-hot and sour soup.

foehn, your post sounded so good!

Hey, my husband works with alot of asian guys and we have gone out to lunch with them at some of the best restaurants!

A friend had given me a rice cooker (a Hitachi) and all that really good food inspired me to cook more rice at home. I had never known that cooking rice could be so easy and tasty too! The rice cooker is the best thing since sliced bread around our house. Rice and eggs for breakfast, fried rice (chinese, thai shrimp-paste and curry, among others), chicken and rice soup, mangos and sticky rice, brown rice (for me, no one else around here will eat it!), jambalaya, curries, you name it, it's all good and we eat alot more rice because of the ease of the rice cooker.

As for the ramen, my husband LOVES noodles; I like noodles, but he LOVES them. This is the fancy ramen I make when I want "dinner" ramen for him and an easy time for myself. I buy ramen by the giant case at CostCo, or on sale for 10 cents a package at the grocery stores and cook it up, adding some frozen/fresh spinach and/or corn and/or leftover veggies during the last minute or so. I turn the heat down to low and lift the noodles out when they are finished and put them in a soup bowl and in the remaining water I stir in the flavor packet; I don't worry about the veggies. I then lightly beat an egg or two, and after having stirred the broth gently to get it moving I drizzle in the egg to create "egg flowers." I leave this in the broth for a minute or two without stirring so the egg will set up and cook and the broth will be "pretty" and not cloudy. If I have leftover cold meat I add it (diced or cut in strips) at this time. While the noodles are cooking I will usually finely slice a green onion or two and will scatter them over the noodles. If hubby wants spicy, I stir in some hot sauce, flaked red chili or Guilin chile paste just after the eggs have cooked. Add toasted sesame oil on the noodles, pour the liquid over and you have a pretty dang tasty meal.

I really like the hot chile/chicken flavors and sometimes add lime juice to make a quasi-hot and sour soup.

Foehn, that's exactly what I do with my ramen, even down to the part with the eggs. Ramen by itself is nothing, but when you do stuff like this, it does turn into a nutritious meal. Seriously!

Koffee

I don't like ramen at all....tastes way too salty.

But you like kimchee? You're wierd.

I like most all Korean kimchees. They don't taste salty at all...spicy, yes, salty no. My favorite kimchee is cucumber. Yummy!

Weird? Yeah, I ride a bicycle to the next town and beyond just for the fun of it, instead of climbing into my classic award winning Jaguar XKE and driving there. I represent weird so well, I can even spell it properly. ;)

...As for the ramen, my husband LOVES noodles; I like noodles, but he LOVES them. This is the fancy ramen I make when I want "dinner" ramen for him and an easy time for myself. I buy ramen by the giant case at CostCo, or on sale for 10 cents a package at the grocery stores and cook it up, adding some frozen/fresh spinach and/or corn and/or leftover veggies during the last minute or so. I turn the heat down to low and lift the noodles out when they are finished and put them in a soup bowl and in the remaining water I stir in the flavor packet; I don't worry about the veggies. I then lightly beat an egg or two, and after having stirred the broth gently to get it moving I drizzle in the egg to create "egg flowers." I leave this in the broth for a minute or two without stirring so the egg will set up and cook and the broth will be "pretty" and not cloudy. If I have leftover cold meat I add it (diced or cut in strips) at this time. While the noodles are cooking I will usually finely slice a green onion or two and will scatter them over the noodles. If hubby wants spicy, I stir in some hot sauce, flaked red chili or Guilin chile paste just after the eggs have cooked. Add toasted sesame oil on the noodles, pour the liquid over and you have a pretty dang tasty meal...



Yummy!! I'll be copying this recipe down and giving it a try for sure!!!!

I've also found if I take some olive oil, add some peanut butter to it and stir until it's the consistency of creamy salad dressing, then pour that onto the ramen, it tastes pretty good. Has a nice creamy peanut butter taste.

Or try taking a few fresh shrimp and that fake crab meat you buy at the market and dumping it in there was you cook the ramen along with a few pieces of veggies. Goes great with the asian seafood flavored ramen.

I like throwing a handful of cooked chicken pieces in the ramen just as it's finishing cooking and a little bit of chili paste. Yum.

Nitrates, MSG, partially-hydrogenated oils, and about 20 other ingredients that are slowly killing you.

is this just in the flavoring packet? if you use just the noodles, it should be better for you right? i usually use the noodles, but throw away the flavor pack and season it myself.

I live in an asian community. I have two grocery stores 2 blocks away that have live fish, crabs, shell fish, HUGE turtles and even live frogs.

they have one entire isle for just noodles and most of it is ramen type. I like the vegitarian because it is not deep fried but air baked. this brings down the fat content some.
then we add our fresh veggies, some chicken and toasted onions. YUM YUM YUM.

I also eat Pho' about twice a week. so tastey.

there is usually alot of sodium in ramen noodles but I don't eat all the liquid when I make it. the noodles, veggies and meat make the meal.

...As for the ramen, my husband LOVES noodles; I like noodles, but he LOVES them. This is the fancy ramen I make when I want "dinner" ramen for him and an easy time for myself. I buy ramen by the giant case at CostCo, or on sale for 10 cents a package at the grocery stores and cook it up, adding some frozen/fresh spinach and/or corn and/or leftover veggies during the last minute or so. I turn the heat down to low and lift the noodles out when they are finished and put them in a soup bowl and in the remaining water I stir in the flavor packet; I don't worry about the veggies. I then lightly beat an egg or two, and after having stirred the broth gently to get it moving I drizzle in the egg to create "egg flowers." I leave this in the broth for a minute or two without stirring so the egg will set up and cook and the broth will be "pretty" and not cloudy. If I have leftover cold meat I add it (diced or cut in strips) at this time. While the noodles are cooking I will usually finely slice a green onion or two and will scatter them over the noodles. If hubby wants spicy, I stir in some hot sauce, flaked red chili or Guilin chile paste just after the eggs have cooked. Add toasted sesame oil on the noodles, pour the liquid over and you have a pretty dang tasty meal...


After reading some of these recipes, i'm thinking for the final line:
Discard ramen noodles and seasonings...cook fresh added ingredients..;-D

I just ate Raman for lunch today. I got home at 1:30 am last nite woke up at 8:00 and was to work with lunch in hand by 8:30. Thats why I eat Raman :) It is quite salty though but then this was the cheap stuff. I like the kinds you get from a good Asian market, the kind with the pasty chili and oil packets.

there is a HUGE difference in the $1.50 ramen vs. the $0.10 ramen. the air baked stuff I mentioned is about $0.75

there is a HUGE difference in the $1.50 ramen vs. the $0.10 ramen. the air baked stuff I mentioned is about $0.75

A woman that works with my husband cooks her ramen then discards that cooking water, adds the ramen to another batch of just boiled water (whatever the ramen package had initially called for) and then adds the flavor packet. She says this gets rid of quite alot of the frying grease.

I have an oriental marked near me and I am going to have to get some of the "fancier" ramen--you're right, there is a big difference in ramen at different price points!

Have you had any of the ramen that has been toasted? The noodles are actually somewhat browned and the flavor is great!

Also, shredded romaine ,lettuce is really good to throw in a bowl of ramen; just add it to the noodles raw just before you pour over the hot broth as it will stay somewhat crunchy and is tasty!


I like most all Korean kimchees. They don't taste salty at all...spicy, yes, salty no. My favorite kimchee is cucumber. Yummy!

Good kimchee is hard to beat, especially with a little hot rice!

Some of the suggested points are quite hard to do with cup noodles ;)
Unless you take it out of the cup, but then the whole point of the cup is gone.

Some of the suggested points are quite hard to do with cup noodles ;)
Unless you take it out of the cup, but then the whole point of the cup is gone.

I usually add little bacon bits to the cup noodles along with 2 tablespoon fulls of those frozen veggie bits you get at the supermarket to the cup before pouring hot water in. Voila!

Keep the recipe's and secret ingredients coming!!!

ahhhh, I will just settle for the good old "Pancit", it's an angel hair noodle cook with shrimp or chicken and lots of veggies

ahhhh, I will just settle for the good old "Pancit", it's an angel hair noodle cook with shrimp or chicken and lots of veggies

Are you Filipino Orguasch? Pancit is awesome!

Some of the suggested points are quite hard to do with cup noodles ;)
Unless you take it out of the cup, but then the whole point of the cup is gone.

You can still add steaming water to the cup, add some very finely chopped veggies and spices to the cup of noodles, then cover and cook. After they've cooked in the microwave, just keep it covered for a longer time and allow everything to simmer into the cup of noodles. Some of my best cup of noodles have been awesome when I've done this.

Koffee

is this just in the flavoring packet? if you use just the noodles, it should be better for you right? i usually use the noodles, but throw away the flavor pack and season it myself.
Same here those ,flavourings can pack onehellof a head ache :eek:

Are you Filipino Orguasch? Pancit is awesome!
yes, I am, uprooted from P.I.