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Recipes Video

Elote Ramen Is The At-Home Instant Ramen Recipe Everyone Needs To Try

Instant Ramen is probably one of the easiest at-home foods to make because it lends itself to so many versatile upgrades that you really can’t go wrong eating it with some accouterments or simply on its own.

The Foodbeast team got together and came up with their own personal ways of cooking up instant ramen at home. Probably the coolest of the batch, if I was the sole judge, is this Elote Ramen made by our very own Oscar Gonzalez.

Using a container of Cup Noodles, Oscar combined the hearty flavors of instant ramen with the bold zest of Mexican street corn. Taking some canned corn, shredded cheese, milk, lime juice, hot sauce and Tajin, he wove together a masterpiece of instant noodles and elote.

Honorable mention also goes to Foodbeast Chris who ground up his Top Ramen into noodles, rolled them out, cut them back into noodles and cooked them. Super excessive, super delicious, and oddly soothing practice.

Rounding out the rest of the team, you can see how Costa made his Spicy Ramen Bake, Elie his Spicy Peanut Butter Pepper Ramen, and Marc‘s Cacio e Pepe Lemon Ramen. Those are seriously some mouthwatering recipes, I’d be down to try with some instant ramen.

Check out the video if you’re looking to enhance your instant ramen experience at home! What should the crew make next week, y’all?!

 

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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.

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#foodbeast Cravings Fast Food Features Food Festivals FOODBEAST What's New

This Thick Cut Pork Belly Is Wrapped In Noodles And Fried So Of Course You Want It

 

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HOT NOOD PIG ON A STICK 🤪🤯 @tenbistro is giving SLABS of pork belly a @NoodsNoodsNoods twist! • • 👇👇👇👇👇👇👇👇👇👇 If you want to enjoy this beautiful dish from @tenbistro & more, make sure you tune in to @Foodbeast’s LIVE Kitchen League (@thejoshelkin v @jstjr) on @Twitch, where we’re giving away free tickets to @noodsnoodsnoods every 15 minutes to people in the chat! • • Slow-braised pork belly is wrapped in Chinese-style noodles before the entire thing heads into the deep fryer! It’s dipped in a Nashville Hot butter and topped with parmesan, garlic aioli, and micro cilantro for a sweet, spicy fusion! 🔥 • • Catch this WILD creation at Nood Beach on September 1st! Tickets available at nood-beach.com! 🎫🏝

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In the history of things eaten on a stick, we can all be confident that they’ve for the most part been equally creative and delicious. Think about it: corn dogs, popsicles, kebabs, lollipops. The list can go on and on. Adding on to that illustrious lineup is an unheard of noodle-wrapped pork belly from Ten Asian Bistro in Newport Beach, California.

Considered by locals as the go-to spot for innovative fusion fare, Ten Asian Bistro lives up to that rep by coming up with a slow-braised pork belly that’s wrapped in Chinese-style egg noodles. The dynamic duo is then deep-fried until crispy, dipped in Nashville hot butter, and topped off with a blessing of parmesan cheese and garlic aioli. Yes. Please.

The catch to nabbing yourself one of these meat stick wonders is that they’re only going to be served at upcoming Foodbeast’s noodle festival, Nood Beach, going down on September 1, 2019. Info and tickets can be found at Nood-Beach.com.

Other creative, one-of-a-kind, and of course delicious Pan Asian-influenced dishes will also be on deck at Nood Beach, so if you’re a fan of all that (who isn’t?), then mark your calendars.

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FOODBEAST News Video What's New

This Bottle Service Includes A MASSIVE 15 POUND Lobster

Bottle service at the club tends to be a rip off. Spending a quick $2000 only to have two measly bottles of alcohol and some sparklers show up is absolutely shameful. Luckily, Foodbeast is here to take a stand.

At Foodbeast’s upcoming noodles festival, Nood Beach, which takes place on September 1st in Huntington Beach, CA, bottle service is an all-encompassing affair. You can not only get bottles delivered to you and your friends’ table, but also a massive 15lb lobster.

Fif-teen. Just look at how big the claw is.

In case you’re still hungry, it’s served over a bed of luscious noodles, cherry tomatoes, and bok choy, all sauteed in garlic sauce. 

The service doesn’t skimp on the alcohol, either. The default can be Dom Pérignon – two bottles of it on ice – but ultimately, the choice is yours! It all has the same effect anyways, right?

If you’re interested, email for pricing here at lobsterservice@foodbeast.com. Prices range depending on the package you choose. 

So, if you want to eat a 15 pound lobster, see a 15 pound lobster, or just be in the spiritual presence of a 15 pound lobster while you eat at one of the other 20+ noodles vendors, make sure to head out to Nood Beach in a couple weeks.

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Hacks

The Best Way To Store Leftover Cooked Pasta

If you’ve cooked too much pasta and you hate wasting food – as do we – then you might enjoy finding out how to store leftover cooked pasta in the future.

Sometimes pasta is misleading. You think you’re cooking a certain quantity, but the results are always way more than you can literally stomach. So, what do you do then? How do you handle it? I personally hate throwing away good food, because I truly care about the planet, about the fact that so much food goes to waste and also, I like to be thrifty most of the time.

There needs to be a solution for storing leftover cooked pasta. After it gets cold, it starts to be clumpy and the texture makes it borderline (or not even) inedible. Luckily, there are a few things you can do to prevent that. Here they are. And the nice thing is that they work with any kind of pasta, from spaghetti to lasagna noodles and everything in between.

If you want to have healthier pasta, here’s how to do cook it.

3 solutions to preserve leftover cooked pasta

1. Keep it in the refrigerator

The leftover cooked pasta has about a two-hour shelf life. That means that you should save it before its time comes (I know, that sounds dramatic, but pasta matters, really. It’s life!) So once it gets to room temperature, and you can’t put it in the refrigerator before then, add it to a container that can be sealed with a lid, or a Ziploc bag, drizzle a bit of olive oil or butter over it, so that the pasta doesn’t stick together and then seal. If you use a Ziploc bag, make sure to squeeze out the air so that no mold or bacteria can grow on the pasta.

One caveat: if it’s fresh cooked homemade pasta, then use some flour on it, not fat.

Your leftover cooked pasta should last about five days in the refrigerator.

Leftover Cooked Pasta: How Do You Store It?

2. Use the freezer

If you want an even longer shelf life, the freezer will do nicely. Store the cold pasta in freezer bags, drizzle once again oil or butter and remove the air from the bag before you seal.

This will ensure that your pasta is viable and great for eating for up to three whole months! Perfect if you’re going out of town for a while and want to expect some good ready to heat up food at home.

When you’re just about ready to eat, make sure you thaw the pasta in the refrigerator; the process lasts a few hours, so you can do it in the morning and then eat in the evening.

3. Tips for saucy pasta

You can only preserve this for one day in the refrigerator, using the previous ‘lightly coat with oil or butter and then seal in a container’ tip. The advantage of this is that the sauce will lend even more flavor to your cooked pasta and the meal is even more ready for devouring the next day. That’s quite the advantage, I would say.

Leftover Cooked Pasta: How Do You Store It?

How do you reheat it?

You could use the microwave, but that’s not the best solution, maybe it’s the least messy. Boil some water and then drop the cold pasta in it for about half a minute, a minute at most. This will heat it up really nicely.

But if your pasta was refrigerated with the sauce, you should warm it up in the oven for about 15-20 minutes. Cover the dish with aluminum foil to seal the moisture in the pasta. You don’t want to have it dry, now do you?


Article by Ruxandra Grecu from So Delicious. View the original article here.

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#foodbeast Cravings FOODBEAST Restaurants Video

Intricate 100-Layer Lasagna Is A Slice Of Heaven That Takes Three Days To Make

When I picture Italian comfort food, a savory slice of lasagna is high up on that list. The meticulous details that go into the dish, coupled with the amount of love to properly bring it to standards makes the layered pasta one of the most iconic foods in history. While most renditions of a classic lasagna fall between 10-20 layers of ribbon pasta and sauce, one variation goes a little further than that. Actually, a lot further.

In a feat of modern achievement paired with traditional flavors, Viale dei Romani, located in Hollywood, CA, created an intricate 100-layer lasagna.

Called the Pasta Alla Piastra, the dish is made in the traditional Emilia-Romagna style, which layers sheets of pasta between a mix of bolognese sauce (made from veal and pork) and béchamel sauce. This process is repeated about 40-50 times between sauce and noodle, adding up to a head-turning 100 layers.

Once the layers are stacked, the lasagna is chilled and sliced into pieces. When ready to serve, it’s seared to a crisp on one side and served with a tangy, flavorful tomato jus.

In fact, the process is so intricate that it takes three days to complete for a single dish.

Lasagna lovers, this decadent dish is truly an item you have to experience at least once if you’re out in the Los Angeles area.

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Cravings

Massive 50 Pound Ramen Bowl Is Topped With An Entire Ostrich Egg

A hearty bowl of ramen has the power to cure any hunger pangs, and warm even the coldest of moods. There will always be a place in my heart for the savory Japanese noodle dish, and for all the ramen lovers out there, you never forget your first 50-pound bowl.

Yes, you read that right: A 50-pound ramen bowl.

Photo by Peter Pham/Foodbeast

The Institute of Culinary Education in Pasadena, California, created a massive 50-pound bowl of ramen in celebration of Foodbeast hitting the 5 million follower milestone on Facebook.

Inside the generous helping was more than 30 to 40 pounds of authentic ramen noodles and an ocean of tonkotsu broth made from pig trotters, pork fatback, and chicken bones.

“In the actual broth, we char scallions, ginger, garlic, onions, and leeks,” explained chef Leicel Ros, an instructor at the Institute who constructed the dish. “For an extra layer of earthiness and umami, we did whole mushrooms. We used shiitake mushrooms and button mushrooms.”

Flavors of the broth were developed for 24 hours prior to serving through an intricate process.

Photo by Peter Pham/Foodbeast

To complete the colossal ramen bowl aesthetic, the dish was topped with an entire ostrich egg.

“If you think about it, you’re just cooking a giant egg that’s the size equivalent to at least 24 chicken eggs,” she laughed. “It’s a very thick shell, so we boiled it in a large pot in rapidly boiling water from 50 minutes to an hour.”

The extravagant dish touched upon Chef Ros’s passion of developing flavors meticulously with patience and care.

“Honestly, there’s a lot of love that goes into each component,” she shared. “I think the magic happens when everything combines into one plate.

Photo by Peter Pham/Foodbeast

With a project of this scale, Chef Ros had to be extra attentive to make sure every single step of the dish was done correctly and carefully.

“Time is the most important ingredient that we have as chefs, and we can’t buy time,” she stated. “If there was anything we were low on, we can buy it back, but there’s no replacement for time.”

The bowl held enough broth, noodles, and protein to serve nearly 100 hungry people.

While this unique experience was created specifically for Foodbeast, the Institute offers a plethora of experiences they can put together for you and your special occasions. If you’re looking to book a food adventure of your own, check out the Institute’s special event page and see what you can create with a love of food and some imagination.

Photo by Peter Pham/Foodbeast