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This Savory Ramen Doughnut Is Made Using Maruchan Gold Noodles

This content has been created in partnership with Maruchan.

There is much debate surrounding the origins of the doughnut. The Greeks have been making loukoumades, basically the donut hole’s cousins, since the B.C.’s, and Dutch settlers brought something remarkably similar to today’s doughnuts when they came to America. A couple theories exist for the origin of the modern day doughnut, but none are confirmed. There is, however, no controversy over who created the Doodlenut. That would be Southern California’s very own geniuses over at Nitrolado Cafe, who are cranking out a doughnut entirely made of Maruchan Gold ramen noodles for the Nood Beach Festival in Huntington Beach, CA on September 1st. 

Using only the finest of instant ramen, the Doodlenut starts with Maruchan’s restaurant-grade ramen pack, Maruchan Gold. Due to the special drying technique Maruchan’s developed for their Gold line, these noodles hold their chew better than their regular ramen noodles, making them perfect for a ramen doughnut. 

After being boiled, the noodles are dunked in a mixture of soy sauce, eggs, green onions, and lots of cheese. The completed mixture is then shaped into donuts using a pan similar to a muffin tin, and dipped in flour, egg, and panko bread crumbs. After being dropped in the deep fryer, they’re fried until they’re golden brown on the outside but still remain the chewy ramen noodles we all know and love on the inside. At this point, they’re virtually indistinguishable from a classic “crumb” doughnut you can find at any local shop.

Then it’s topping time. First up, cheese — and lots of it, melted with a blowtorch. From there, it can go two different ways. The Tokyo Style Doodlenut is delicately topped with sukiyaki beef, a poached egg, pickled radish, and furikake. The Hawaiian Style Doodlenut is topped with Spam, pineapple, okonomiyaki sauce, Japanese mayo, and furikake. 

Both Doodlenut’s toppings tower high, making them a substantial meal. These aren’t your typical doughnuts that leave you ready to eat the rest of the box laying in front of you. 

If you’re interested in trying one of these crazy concoctions, or any of the other 20+ noodle vendors that’ll be there, head on out to Foodbeast’s Nood Beach Festival on September 1st.

 

This content has been created in partnership with Maruchan.

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Hit-Or-Miss

Every Food You HAVE To Track Down At Nood Beach

On September 1st, Huntington Beach, CA, will turn into a nood beach — and not exactly the kind you think. That’s because Foodbeast will be throwing their Nood Beach food festival there! There will noodles galore, with over 20 vendors offering their own unique interpretations of Pan Asian-influenced dishes and noodles. To get a jump start on what to target there, here’s a comprehensive list of what you can expect to chomp on at Nood Beach!

The Coconut Truck

Orange County’s The Coconut Truck will be pulling up to serve Vietnamese- style garlic noodles topped with braised oxtail, crispy shallots, and black garlic confit.

Ellie’s

Ellie’s, an Italian kitchen in Irvine, CA, will be serving up a spicy carbonara with a twist. Made with English peas, this classic dish is dyed green and topped with a sunny side up egg.

Farmhouse Kitchen

Farmhouse Kitchen will be spinning out a dish called The Tornado. This cup comes full of ramen noods cooked in XO sauce (a spicy sauce made with assorted chilies and spices like cumin, tumeric, and tamarind), as well as a fried egg, Asian broccoli, and slow-cooked, candied pork belly.

The Golden Marrow

The bone marrow maestros at LA’s The Golden Marrow will have both noods and non-noods dishes. Pictured above is their new Strawberry Shortcake Bone Barrow. A dessert bone marrow? Unheard of! After being grilled, they top this hearty chunk of marrow with a vanilla glaze, fresh strawberries, a strawberry reduction sauce, gold dust, mint leaves, and a piece of French toast. They’ll also be serving up their garlic marrow with noodles, and a truffle marrow with noodles.

Hug Life

Even the deserts are noodle shaped at Nood Beach. Hug Life will be serving a Smurfberry S’mores with a nood-shaped version of their blueberry anti-dairy ice cream. Served in a chocolate dipped waffle cone, the bowl comes with roasted marshmellows, coconut, dark chocolate chips, and cinnamon graham crackers.

LaoMazing Eats

LaoMazing Eats has got an ode to our avian counterparts. Served on a banana leaf, the Bird’s Best Nest comes with a bed of crispy noodles, quail eggs, chunks of beef, and sauteed veggies, all cooked in a savory Lao gravy.

Lettuce Eat

Coming all the way down from Sherman Oaks, CA, Lettuce Feast will be featuring their plant-based comfort food. This fried chikn mac n’ cheeze sandwich with a hot honey glaze will be available at Noods Beach for all our vegan Foodbeasts.

Lia’s Lumpia

Lia’s Lumpia will be combining a Filipino staple and a Japanese staple with their Pork Belly Ramen Lumpia, which is filled to the brim with Maruchan ramen noodles, pork belly, bok choy, ginger, mushrooms, green onion, and calamansi mayo. They’ll also have their famed Lola’s Lumpia and chicken adobo wings available for purchase.

LSXO

Huntington Beach’s own LSXO will be slinging a big bowl of vermicelli noodles topped with lemongrass beef, curried prawns, Vietnamese herbs, cucumber, a nuoc cham sauce, and crushed peanuts.

Mealtop Cafe

Not everything needs to be nood. Mealtop Cafe is sticking with what they know best: their delectable bingsu. This classic Korean desert is piled high with shaved ice and red bean paste, then drizzled with condensed milk and matcha.

Mess Hall Canteen

Mess Hall Centeen is bringing the beef with their kalbi brisket noods. After marinating the brisket in a kalbi marinade for 24 hours, it’s then braised for 10 hours and smoked. After being cooled and sliced, it’s tossed in a sous vide to ensure maximum tenderness. Then, it’s crusted with togarashi and Mess Hall’s kalbi BBQ sauce and thrown on noodles bathed in a spicy sauce and topped with kimchi, spiced pickled carrot, and daikon.

Miss Mini Donuts

Irvine, CA’s Miss Mini Donut will have ginormous stacks of cinnamon sugar mini donuts drizzled in chocolate and delivered in a takeout box with crispy noods tossed in cinnamon sugar.

Monster Energy & After’s Ice Cream

After’s Ice Cream, innovators of the legendary Milky Bun, will be premiering their collaboration with Monster Energy. Their new Java Monster-flavored ice cream will be available, along with a couple other classic After’s flavors.

Mussels and Pearls

Mussels and Pearls are rolling out grilled oysters topped with garlic, shoyu, their own cheese blend and crispy noodle strips. These massive Pacific oysters are all 6-8 inches in size, and can be purchased in a sampler pack with the aforementioned oysters along with some of their more well known oyster recipes.

Nitrolado Cafe

Nitrolado Cafe will be premiering their Doodlenut, a savory doughnut made entirely of ramen. Doughnut options include the Tokyo Style Doodlenut, which comes with cheese, sukiyaki beef, pickled radish, and furikake, and the Hawaiian Style Doodlenut, which is topped with cheese, Spam, pineapple, okinomiyaki sauce, Japanese mayo, and furikake.

The Sandwich Society

The Sandwich Society is based in the belief in our beloved carbohydrates. So they doubled down for Nood Beach. They’ll be serving a grilled cheese stuffed with gochujang (a Korean chili paste) tossed noods.

SeaLegs at the Beach

SeaLegs will be hosting this lovely event. The home court favorites will be dishing out a coconut shell with coconut curry noods aptly crowned with a giant prawn.

Sgt. Pepperoni’s Pizza Store

Noods are a worldwide favorite. Continuing with the theme of combining national cuisines, Sgt. Pepperoni’s Pizza Store will be serving a sheet pan pepperoni pizza where the entire crust is composed of ramen noodles.

Shomi Noods

Shomi Noods is no stranger to the nood game. They’ve got their recipes down, and are focusing on presentation. Take for instance their jiggle ramen, which is tossed in their house Crack sauce, topped with fried garlic, sautéed red cabbage, shredded carrots, green onion, red radish, shredded nori, and roasted chashu, and served in a vacuum sealed cup ready to be shaken and consumed.

Slapfish

Slapfish will be serving a Lobster Bucatini tossed in toasted brown butter and a dash of lobster bisque. Finished at the last minute with a lobster claw, whole butter, fresh parmesan cheese, a squeeze of lemon, and a handful of herbs, this dish is sure to grab attention.

Tastea

Tastea will be working double duty during the event, serving both food and drinks. On the libations side, they’ll have a guava hibiscus spritzer, only available at Nood Beach, and their PeachMe Sweet Tea, which is black tea with real strawberry and peach bits. Food-wise, they’ll be serving their crowd favorite popcorn chicken.

Ten Asian Bistro

This may look like your average fair food, but it’s not. At all. Ten Asian Bistro is doling out a slow braised pork belly, wrapped in Chinese style egg noodle, which is then fried crispy, dipped in Nashville hot butter, and sprinkled with parmesan. Sheesh.

 

If any of these options caught your eye, make sure to head out to Nood Beach, this Sunday, September 1st! Tickets can purchased at www.nood-beach.com.

Categories
Features

14 Insanely Simple Ways to Upgrade Your Instant Ramen

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Nothing against ramen burgers or serious ramen shops, but sometimes all you have is five minutes and a microwave. And sometimes that’s all you need. Believe it or not, the distance between a sad dorm dinner and grocery store gourmet can be as short as the walk to your fridge or kitchen pantry. We rounded up a couple of our favorite super simple, mildly out-of-the-box instant ramen upgrades that will make you feel like the cleverest, cheapest bastard on the block. And isn’t that the dream?

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American Cheese

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Shout outs to Roy Choi for this little tip. Two slices of American cheese + chicken ramen block = even instant-er mac & cheese.

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Peanut Butter

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Sounds weird, tastes amazing, like a soupier version of pad thai. A tablespoon or less should be more than enough.

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Ice Cream

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Okay, hear us out. We understand Japan does some really weird shit. But in this case it pays off. The key is not to mix the vanilla ice cream into the chicken broth, but to let it slowly melt, taking small doses of it in with every spoonful like a dip. The result is creamy and subtly sweet, like eating dessert before dessert.

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White Pepper

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A staple table seasoning at many ramen spots, but also a total revelation when you have nothing else at hand. Subtler than black, you can sprinkle white pepper generously over any flavor ramen you’d like.

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Hot Sauce & Honey

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Great separately or together, this combination using Sriracha and chicken ramen tastes a little bit like sweet Filipino spaghetti, though bolder flavors on pork broth might resemble a sweet and sour pork.

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Pudding

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Full disclosure here: this combination was gross. Our research told us it should have tasted good, and the reason ours didn’t might have to do with the fact that we used normal butterscotch pudding instead of the caramel “flan” the original version called for. Still, beware, adventurous eaters only.

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Coconut Milk & Ginger Powder

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Like Thai coconut curry. We used about five tablespoons of coconut milk and sprinkled ginger powder to taste. A squeeze of lime goes in nicely as well.

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Tequila & Lime

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As you might expect, the tequila and lime juice combination adds a nice burn to chicken broth. Add a half tablespoon of tequila and a tablespoon of lime halfway through boiling to help meld the flavors.

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Pineapple

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Best with pork broth, tastes a bit like Hawaiian ham.

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Bacon Bits

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Another no-brainer, we hope. Though, unlike us, you could drain most of the soup to transform the dish into something like ramen carbonara. We are not a smart bunch.

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Fried Egg

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If you’ve heard of this and never done it before, you might want to re-assess your life choices. If you’ve never heard of this before, you’re welcome.

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Red Chile Flakes

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Less invasive (and arguably hotter) than Sriracha.

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Dino Nuggets & Katsu Sauce

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The layman’s chicken katsu. Regular barbecue sauce also works.

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Yogurt & Curry Powder

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Another one you’ll want to drain most of the soup for, best when paired with either chicken or oriental broth. A dollop of yogurt should be enough. Sprinkle curry powder to taste.