This was bound to be featured sooner or later. The base of the college student food pyramid is ramen noodles. You hear all the time that they’re bad for you, but the noodles are just carbohydrates and some fat. It’s all the sodium and preservatives in the flavoring packet that’s bad for your health. I like using ramen noodles because they cook (~2-3mins) so quickly compared to other noodles (>10mins). I barely use the flavoring packet that comes in the package. Usually, I will drain the noodles and toss them with a teaspoon of soy sauce and garlic or onion oil. Sometimes I’ll use half the flavoring packet, but put in leftover meats, frozen vegetables, eggs, or fish balls in the soup.
This particular post is something I recently improvised. I’ve started incorporating dark soy sauce in my food to experiment. I’ve replaced light soy sauce with dark or used a blend of light and dark in my dishes and you can taste the difference. It’s thicker and sweeter than light soy due to is composition of molasses. When you cook it, the flavor develops more. You also don’t get as much of that strong umami taste as with light soy. It doesn’t taste very good when I tried to use it as a dipping sauce.
After boiling the noodles and dumplings, drain them, and stir fry them in a pan with some oil. (If you look close enough, you can see that I broke the skin off one of the dumplings and the filling came out.)