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Milk Ramen - Yes, it's worth trying!

Uh-huh, it sounds cringy! We got this idea of cooking ramen in milk from a Korean TV cooking show!

I remember having a visceral reaction and telling Katie…“ugh, that looks nasty!”

Fast forward to last weekend. I had a close friend come over to our place - it felt so nice to hang out with friends and have some face-to-face, human interactions during this pandemic!

After a few rounds of drinks, and lengthy discussions about career, politics, Youtube and former college nights - it was already 2 in the morning!

I was about to hop in the shower before knocking out when my friend said, “Hey you hungry... a little bit?”

I knew that was his way of saying he’s hungry - heh!

So, in our semi-drunken state, we decided to kill the night with 2 bags of Spicy Shin Ramen.

That’s when I remembered that milk ramen recipe - and we decided to give it a go!

We started by stir-frying some leftover Polish sausages, few pieces of broccoli and onions.

Then added some milk and the ramen seasoning.

The result was fantastic. The Spicy Ramen tasted creamy, but not thick. It reminded me of a cream-based pasta or coconut-based Thai curry.

We killed the pot in minutes – and mutually agreed, this was worth making!

So here we are today – with our version of Milk Ramen!

Cooking Notes:

First, you want to use a Spicy Korean ramen – Shin Ramen, Neoguri, Jin Ramen, etc.

If you’re vegan or lactose-intolerant, swap out the regular milk with almond milk, soy milk or coconut milk. All of them work just as well!

I also recommend boiling the dried ramen noodles in a separate pot of water (as opposed to adding it directly into the milk).

This way, the residual oil from the noodles gets tossed out – making the cream sauce healthier and so that your face doesn’t feel bloated the next morning!

We’ve all experienced that face bloat from late-night ramen! 🤣

Alrighty, enjoy guys! And tag us on IG if you try it out.

-Daniel out 🕺

P.s. If you're cooking (or eating alone) at home - don't get too lonely! Play our latest discussions in the background and enjoy some food-for-thought 🙉:

Milk Ramen

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Ingredients

Stir-fry Ingredients

4-5 Broccoli Florets
½ a Sausage
Handful of Oyster Mushroom (Use any mushroom)
¼ Onion

Ramen Ingredients

1 Package Spicy Korean Ramen (Or choose different ramen)
1.5 cups Milk
½ teaspoon Gochugaru (Optional, For Color)

Instructions

Prep Ingredients

Fill a pot with water and place it on high heat.
As you wait for the water to boil, cut off 4-5 florets of broccoli. Slice ¼ onion into thin slices. Wash and tear apart a handful of mushrooms. Cut half a sausage into thin round slices.
Place some vegetable oil into a wok or pot. Once the oil is hot, place in the broccoli, mushroom, onion and sausages pieces. Season the mix with a few pinches of salt. Then stir-fry it around for 3-4 minutes - or until the veggies / sausage pieces get a slight charring to them.
Now, back to the boiling water: Add-in the dried ramen noodles. Set a timer for 2 minutes - we want to cook it only 50% through. (We'll finish cooking the noodles in the milky sauce.)
While the noodles are boiling, back to the stir-fried ingredients: Place-in 1.5 cups of milk in. Then add in the Spicy Ramen Seasoning as well as the Spicy Ramen Dried Flakes that come in the bag. As an optional step, you can also add-in a few shakes of Gochugaru (½ teaspoon. This will make the cream look a slightly-more orange color.
Once the mixture comes to boil, immediately turn off the heat (we don't want the milk to burn). Now wait for the noodles...
After 2 minutes - the noodles should be 50% cooked through. Drain the water and rinse the noodles under cold water. Shake-off the excess water from the noodles.
Then add the noodles into the milky sauce and place your pot or wok back on a high-heat. Once the sauce starts to boi again - you're done. Carefully place the noodles into a bowl... and Bon Appetit!

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