>>6994743>I don't want to use a hugeass bowl just to make sure it doesn't boil over.Instead of 3 minutes on high, do 6 minutes at 50% power. No boil over. You do need an inch of room in the bowl, but this works for me everytime. Also, I think it gives the noodles more time to absorb liquid at the extra time. Also, can leave to "rest" a couple minutes if you wish.
OP, I will turn pork ramen into "pho" with a few additions from the pantry and fridge. First, I use their packet with a shake of spices (allspice, ginger), pour over the water, then add a layer of paperthin sliced onion on top while I microwave it. Stir and add sliced beef if using (I park a ny strip in the freezer, and do a few slices and place it back into the ziploc for the next batch). Add the steak, nuke another minute. Garnish with lime, and if using basil or cilantro from your garden. Add your sliced chilies, or hit it with fish sauce/soy or sriracha, hoisin...whatever you have on hand that is usual, but you don't need it all to get a near authentic experience.
Another variation I might do is to drain the liquid after cooking, and in a small nonstick saute some veggies from the freezer, move over in the pan, add the noodles to the oil, and hit it all with soy or tamari. Wait for browning, then flip and brown the other side. Ramen is a little gummy, so you can't do true fast saute-like stir fry without sticking. Let it get good and brown. Sometimes I curry-fy it wit jamaican curry powder, sometimes I add a Tbsp of peanut butter, cilantro, lime, and make it like satay or thai flavors.
