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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.


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, 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.


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 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 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

#foodbeast Adventures Brand Culture Features FOODBEAST SPONSORED Video

Watch This Food Artist Create Surreal Visuals With Noodles

Paul Fuentes is a graphic designer known for his ironic, and somewhat metaphoric illustrations that combine an avant-garde approach to art by incorporating aspects of food, surrealism and inspiration from everyday life. With more than 200K followers on Instagram, Fuentes is on the verge of becoming a household name.

Recently, Fuentes’ art was featured within the Museum of Ice Cream, where thousands of people were able to admire the seamless mashup of fantasy and reality he creates within his art.  

In continuation of the FOODBEAST video series in collaboration with Nissin Cup Noodles®, Just Warmin’ Up, we sat down with Fuentes to discuss his creative process, his ability to create art outside his comfort zone, and why he loves yarn so much.

The Just Warmin’ Up series spotlights young, up-and-coming entertainers and entrepreneurs riding their own wave to success.

Fuentes find his creative inspiration from real life situations. He can become inspired from simple, everyday situations. Anything from conversations with friends, or a trip to the supermarket has the ability to spark a new idea.   

Fuentes’ tendency to incorporate vibrant shades of pastel into his artwork in the form of bright blue and pink backgrounds is a direct correlation to Mexico City, where he was born and raised.

It’s easy to see Fuentes adopts his surrealistic concepts from a database of common and relatable objects like fruit, animals and nature. Although there is no true formula to his artistic process, Fuentes capitalizes on the use of mixed media, paint, photography, and hours of Photoshop magic to create his inspiring and never-before-seen designs.  

“Every image has their own story, their own background,” he said. “What I try to do is open my own senses, and get ready for everything.”

For Fuentes, it’s all about being inspired by his surrounding environment. While it might seem effortless to some, Fuentes explained that he can hit creative roadblocks. Ironically, Fuentes has appreciation for those stagnant artistic periods, because it forces him to work outside of his comfort zone.

“I kind of appreciate it when it happens, it means I’m not in a comfort zone,” he said. “It means it’s time to move on, don’t care about the block just keep going.”

Learn more about Paul and his life in our latest episode of Just Warmin’ Up.

Created in partnership with Original Cup Noodles


Ramen Is Reportedly Becoming A More Popular Prison Currency Than Tobacco

If you’ve ever seen a prison documentary, or known someone that’s spent time in jail, it would probably be easy to discover that ramen noodles and cigarettes are two of the biggest commodities sought out by inmates.

Inmates can use these items to trade or pay for other items that they desire.

While inmates are fed three meals a day, prison commissary programs play a vital role in bringing extra food to inmates, from the outside. Each inmate has a commissary account that can have money added to it from friends, family, or private citizens. This is known as, “putting money on the books.”

However, commissary programs also open the doors to an unregulated bartering and trading system shared between inmates, that at times can cause serious rifts in the prison.

In a study published Monday, University of Arizona doctoral student, Michael Gibson-Light interviewed inmates to find out why ramen is becoming more popular than tobacco. In fact, Gibson-Light’s study revealed that packaged ramen noodles are quickly becoming more valuable than cigarettes, according to The Guardian.

The study found that a pack of noodles that costs less than $1.oo can be worth to almost $5.00 to inmates.

“A sweatshirt – worth $10.81 – can be bought for two packs of ramen,” each pack costs $0.59 in commissary, according to The Guardian.

In order to cover all bases, Gibson-Light interviewed more than 50 inmates at one facility — the inmates, nor the facility were identified, for security purposes.

The Guardian pointed out that ramen has held a solid reputation as a jail house cuisine. Specifically in the book, Prison Ramen: Recipes and Stories From Behind Bars, co-authored by former Chino prison inmate, Gustavo “Goose” Alvarez.

One inmate interviewed in Gibson-Light’s study, “I’ve seen fights over ramen. People get killed over soup.”


Gibson-Light’s study highlights the lack of regulation in prison food programs. Due to lack of funding, according to the study, correctional facilities have performed cost-cutting measures to reflect positively on budgets. However, it is the inmates who are left at the mercy of the company or firm sending the food into prisons, which is unhealthy and reduced quality.

The Guardian reported that inmates were getting less food, that was equally unhealthy and the scheduled meals, “went from receiving three hot meals a day to two hot meals and one cold lunch during the week, and only two meals for the whole day on the weekend.”

“That change was part of a cost-cutting measure,” Gibson-Light said in an interview with The Guardian.

This cost-cutting measure resulted in the malnourishment of inmates, who required more calories to get through their days. Hence, the spike in the popularity of ramen noodles between inmates.

Gibson Light also said a correctional officer at the prison he was studying told him that he [correctional officer] once examined the food in the kitchen and found a box that contained “nasty looking full chickens” that was boldly marked several times with the words “not for human consumption,” according to the Guardian.

It’s disappointing that correctional facilities feel the need to take money away from the rehabilitation of inmates, when clearly the lack of normalcy in prison diets creates a whole new problem.


The Ramenritto Exists and it’s Everything We Ever Hoped For

Ramen burrito

Are you freaking kidding me New York? First you get the Ramen Burger and now you get dibs on the Ramenritto too? Could we maybe save some delicious mashups for the rest of the country? Dayam.

This magical hybrid of ramen and a burrito is currently available at Presstea in the West Village. Instead of just throwing some Maruchan in a dank burrito, this dish is classed up with some gourmet touches. The Ramenritto is filled with fresh ramen noodles made to order that have been prepared in a pork broth with cilantro, garlic, and house spices. Drool.

Protein wise you can choose from six hour roasted chicken, Grandma’s 12+ hour cooked pulled pork, steak, or get a mix of all three. Topping off this mashup monster is a cheddar jack cheese blend, barbeque sauce, pickled onions, corn, pickled English cucumbers (not to be confused with pickles), and fresh greens.

In case you’re trying to be carb conscious, to which I ask, why the hell are you eating a burrito stuffed with ramen, Presstea also serves up a burrito bowl, but keep in mind it’s called a Ramenritto, not a Ramenowl. Just sayin.

H/T + PicThx Thrillist

Packaged Food

Ramen-Flavored Chocolate Was Surprisingly Not Invented by High College Kids


Ramen noodles are a great cheap option when eating on a budget. Unfortunately, the cardboard-ish flavor can get a bit stale after a while, which is the worst when you have a sudden case of the munchies. Hoping to solve this ever-pressing dilemma, Komforte Chockolates has rolled out with the Savory Ramen Chocolate Bar.

Made from 63% dark chocolate, the candy also includes the classic ramen flavors of garlic, onion and soy sauce. This sweeter twist on a college dietary staple is a way to say, “I can’t always afford real food but when I can, I get ramen-flavored chocolate.”

Savory Ramen Chocolate Bar

Savory Ramen Chocolate Bar, $5 @Perpetual Kid

H/T Incredible Things + PicThx Perpetual Kid


The Perfect Ramen Eating Utensil

Say hello to the world’s most wonderful invention and goodbye to that fork of yours. Well that’s what I personally use to eat Ramen anyways. I am so happy to see someone was smart enough to see what a dilemma us Ramen loving folk had when consuming the delicious combo of hot flavored water and the noodles that accompanies them. Thank you Sugakiya for your revolutionary invention, it is because of you that the long known Ramen epidemic is at peace…finally. (Thx EP)