From: hpang@caen.engin.umich.edu (Ho Sun Pang)
Subject: Re: I N S T A N T   N O O D L E S
Date: Wed, 08 Apr 92 15:47:42 EDT
Organization: University of Michigan Engineering, Ann Arbor

In article <1992Apr7.134907.26138@helios.physics.utoronto.ca> kanj@bullet.ecf.toronto.edu (KAN  JOHN KWOK LEUNG) writes:
>In article <1w4TiB5w164w@student.business.uwo.ca> j3cheng@student.business.uwo.ca (Jonathan Cheng) writes:
>>Subject, in Cantonese, is JIG-SIG-MEEN.
>
>(stuff deleted)
>
>>
>>I know everybody basically cooks I.N. the same way, i.e. boil tap water, 
>>dunk noodles, stir, add grease and MSG powder, and serve piping hot.  In 
>>my research for this article, I came across some pretty interesting 
>>variations on I.N. cooking techniques.
>>1)Dunk noodles in water before it boils; once starch threatens to bubble 
>>over and ruin your stove-top, add cold water.  Repeat until desired 
>>texture is achieved.  Make sauce in separate pan using boiling water and 
>>MSG packet.
>>2)Under cook your noodles, i.e. take them out before noodles turn colour 
>>entirely.  Dump water and heat oil in a skillet.  Lightly fry noodles 
>>until tender, then turn off heat and add just powder and grease, then a 
>>dab or two of oyster sauce.  This is the Dry fry method (Gone-chow).
>>3)Eat noodles dry and uncooked, straight from the packet.
>>If there are any other recipes, I'd appreciate the input (I still have 
>>2.5 boxes of Chuud-cheen-yud-ding to go through).
>
>   I wonder about method number <3>.  I don't think it is possible with all 
>types of I.N.'s.  Some are not cooked yet and that means you will be eating
>it RAW.  I don't know, but my mother always stops me from eating it like 
>that.  But I must admit, it is a very different way and it seems a lot 
>better than a bag of chips.
>
>Anyway, here is a nother method,  it comes from a friend who was taught
>by (former Miss HK) Yeung Bo Ling's boy friend (is that complex or what).
>
>Cook the noodles to your desired texture (I personally do not like it soft)
>and Gwor-Laang-hore.  Then mix in a bowl (or plate) the following:
>some Oyster Sauce (Ho Yow)
>some Ketchup
>some Seasame Oil
>some Hot Sauce (Chilli Oil or Sauce, the Sauce is better I think)
>
>   Mix it up and you have Instant Lo Meen!  Any think, you even have a packet
>of MSG powder left over for other things like spagetti, macarroni, RICE (?!?!)
>whatever you wish.  Don't think it might taste terrible before you try it.
>I thought it before and now this is the only way I eat it.
>
>(stuff deleted)
>
>ttfn
>				A. Mak
>A209MAKA@CDF.TORONTO.EDU
>
>

If I remember corectly, there is one brand of instant noodles from Taiwan that
are ready to eat.  The manufacturer deep dried the noodles and make them as
tasty and as crispy as any fine potato chips you know of.  Heck, they even        
recommend you to just mix the uncooked noodles with the provided bag of spicy
and salty MSG and serve!     I think this may really hurt one's stomach, though.

Oh, just a stupid thought, one of my friends is a very hard-working M.D. student
at PENN.  One day he talked about brain stuff and has inspired me to make up a
recipe to make ARTIFICAL BRAIN out of Nissan instant noodles (since he refused
to let me see the real thing).  Anyone interested?  Send e-mail to
segmentation_fault@um.cc.umich.edu .  I hope this won't make the folks on this
net throw-up.

- Louis Pang
  (as a public service provider, I am in a mission to tell the lonely and busy
   college students NOT to eat instant noodles abusively, hence the recipe!)

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* I'm stupid, I'm crazy, I'm out of my mind.  But as long as 
* I stay this way, I am the happiest man on this earth.
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