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How long can instant noodles keep us alive?  

post #1 of 19
2/20/10 at 1:22am
Thread Starter 
This kind of noodles to be specific.

And how many cups do we need to eat a day in order to stay alive.
post #2 of 19
2/20/10 at 1:24am
The Asians are still here, aren't we?
post #3 of 19
2/20/10 at 2:10am
that's right, we are still here... and slowly taking over the world
post #4 of 19
2/20/10 at 2:49am
I'm asian and I cannot stand those cup noodles for the life of me.
post #5 of 19
2/20/10 at 2:59am
Sapporo Ichiban is the best instant ramen out there.
post #6 of 19
2/20/10 at 3:48am
Quote:
Originally Posted by intoflatlines View Post
Sapporo Ichiban is the best instant ramen out there.
For what you can get in the states, I agree it pretty good. But they make about a gazillion different varieties of freeze-dried 'brick' ramen in Japan, and the Sapporo Ichiban they sell here just gets put to shame by most of 'em. My wife's japanese, and my father-in-law hooks me up with a goodie box about every three months. He sends instant ramen, canned fish, smoked squid ... all kinds of japanese 'guy' foods.



If you have access to a japanese grocery, make sure to get yourself some "Ra-Yu" ... it's a spiced oil and it'll light up any 'white soup' style ramen. (It's not for brown soups, but it's righteous in 'shrimp' flavor, even if its just that cheap 30 cent crap.)


This is Ra-Yu.
post #7 of 19
2/20/10 at 3:53am
Quote:
Originally Posted by beamthegreat View Post
And how many cups do we need to eat a day in order to stay alive.
As a college student, I have sometimes asked myself the same question.
post #8 of 19
2/20/10 at 5:08am
I love these
post #9 of 19
2/20/10 at 5:22am
Well, I'm almost 50, and I'm still breathing, so figure at least half a century.

I just got two 6-packs of Maruchen shrimp flavor (the dry brick style) at my local Walgreens yesterday morning. I'm guessing that I eat an average of one every two days. Edit: That's one package, not one six-pack. I'm glad we were able to clear that up.

What I like best about ramen is that there is such a variety of stuff you can add to it; it's really the base for a solid meal if you play your cards right.

Among the things I've added:

egg (Just crack one in about 15 or 20 secs before the noodles finish boiling. Stir gently if you want nice chunks of white and yolk. Stir vigorously -- don't splash yourself, OK? -- if you want the egg to thicken the broth.)

shredded lettuce

chili garlic sauce

chunky peanut butter (Don't laugh. Throw in a heaping tablespoon after the noodles have boiled for about two minutes. Stir till the pb dissolves. Then add shredded lettuce, chopped veggies, whatever. Note: pb and egg do not seem to play well together in ramen. Obviously not for those with peanut alergies.)

Canned sardines in oil. I usually drizzle in some of the oil from the tin and then lay the sardines on top of the soup after pouring it into the bowl. Not a good idea, obviously, if you wouldn't normally eat sardines.

Whatever leftovers I've got in the fridge.
post #10 of 19
2/20/10 at 5:23am
5-6 maybe?
post #11 of 19
2/20/10 at 6:16am
Whassamatter, you sick of bananas already?
post #12 of 19
2/20/10 at 6:19am
Quote:
Originally Posted by Antony6555 View Post
As a college student, I have sometimes asked myself the same question.
As a future one, I ready myself for the same self-inquiry.
post #13 of 19
2/20/10 at 6:33am
Quote:
Originally Posted by Hanafuda View Post
For what you can get in the states, I agree it pretty good. But they make about a gazillion different varieties of freeze-dried 'brick' ramen in Japan, and the Sapporo Ichiban they sell here just gets put to shame by most of 'em. My wife's japanese, and my father-in-law hooks me up with a goodie box about every three months. He sends instant ramen, canned fish, smoked squid ... all kinds of japanese 'guy' foods.

If you have access to a japanese grocery, make sure to get yourself some "Ra-Yu" ... it's a spiced oil and it'll light up any 'white soup' style ramen. (It's not for brown soups, but it's righteous in 'shrimp' flavor, even if its just that cheap 30 cent crap.)
As a Japanese-American I can agree with you here, I'm just very partial to Sapporo Ichiban because that's the style of instant ramen I had growing up. Nothing beats fresh real ramen though. I live a couple minutes away from the biggest (best?) Japanese grocery store in the region and they have tons of great stuff there. That "Ra-Yu" stuff you speak of is labeled as "La-Yu" in "English" on the label (you know how the Japanese can have problems with ra/la). I've got a bottle of the stuff in my kitchen made by the same company, S&B. It is great, I use it on a ton of stuff. It's a pretty simple thing, made out of corn and sesame oil, chili pepper extract, and some coloring.
post #14 of 19
2/20/10 at 6:42am
I nominate the OP for the 2010 Most Useless Thread award. Just go look at all their threads . . . .

20 bananas. . .. then this? Ugh.
post #15 of 19
2/20/10 at 7:54am
Maybe they're just looking for a balance. We'll probably get a few more threads about the optimum nutritrional quantities of various named meats, veggies, the Nanaimo bar and some beers against a set consumption timescale. The OP will then end up with a balanced diet.
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