Copy Desk Cook Off: Ramen Noodles

So, I’m not much of a cook, but I’d like to share with those who may not already have their own tricks up their sleeves, tips on how to spice up what I’m not even sure can be considered a meal. Something us college students, homebodies and terrible chefs may be all too familiar with: Ramen Noodles.

One thing I can do is hook up a good bowl of Ramen Noodles! They’re quick and easy to make.

Now, if you have the Ramen Noodles that come in the styrofoam cup (I call it “cup noodles”), which I prefer, although I hear eating out of styrofoam can be bad for a person’s health, you don’t have much work to do.

If you have purchased the noodles that come in the plastic packet, then you have your work cut out for you. Back when my sister and I were too young to use the stove, we’d make our packs of Ramen Noodles using hot water from the kitchen tap.  We’d let the water run until it was really hot, our noodles would already be in the bowl and then after adding the water into the bowl where our dried, plain noodles waited, we’d check to see its progress to softening after about 15 minutes.  Most times, we’d either end up eating noodles that were too hard, or too soggy.

It’s best to use the boiled water and to add your seasonings after your noodles have boiled and you’ve gotten rid of any excess water.

So, you’ve got your pot ready, boiling with water on the stove. The bubbles appear so you’re pretty sure it’s time to add your noodles. You let the noodles cook, careful not to boil them for too long, unless of course you prefer soggy noodles. Give them about 10-15 minutes. Being that we let the water boil ahead of time, our noodles should cook faster.

Now add your seasonings and your hot sauce!

Bon Appetit!

Good luck and prosper.

Tanique Williams