Shelf life of Ramen Noodles?

A little protein B never hurt anyone. Well, unless they feel it wiggle around on it's way down. :eek::D

I've drained off the excess water after cooking and added chopped veggies, cooked ground buffalo, along with a few spices. Once I added a quail I killed with the bow. First I cooked it over an open fire and then added it to the ramin with black pepper and cayenne. :p Good stuff.
 
I lived fro two years on almost no income and watched one of my friends live for several months on nothing but ramen noodles. He had no problems, but he will eat anything. If you let you imagineation go, you can turn those noodles into anything and add anything to them. They are very versitile.
 
swami_p, when one of my friends was a "poor graduate student", he used to buy ramen noodles. Some he ate, and some he broke up and used to entice the local park ducks into his waiting clutches! It was either feast (duck) or famine (ramen) with him! He also used to sell his blood for enough cash to buy bread and milk.
 
my brothers house was getting to third world quality when he moved in (cousin was there before him), and i went for a cup of top ramen, and found magots in it.... how magots feed on dry noodles, i do not know.

the scary part was that he later found maggots in the paprika tub....
 
Ramen Noodles don't have a shelf life.

They have a Half Life, just like Twinkies. In fact, the well-known 10-second rule doesn't even apply, as They are, indeed, timeless...just ask countless generations of students, campers, and shift workers. All hail the mighty Ramen.

In addition to Their yumminess, They are versatile. We once made a large, simulated wicker picture frame from Them in art school, but that was in a different place, entirely, so probably doesn't count here.

If you have Them, just eat Them. If They're spoiled, then you'll puke Them up, and something in the woods will have hot food. Ahh, the circle of life. Come to think of it, if you hang around a little while longer, you could bash whatever shows up on the noggin with a rock and have a real meal.

As for recipes, They cook up best in a GI canteen cup, with some vegetable beef soup, on a campfire. Add ashes to taste.

You might could stick the "flavor" pkg in your PSK, if you really don't want to waste it, or maybe save 'em up to use later in the year to melt snow and ice on your doorstep.

Regardless, I'd say that Ramen in the Ruck is far better than eating bark when you're hungry.

Cheers, Ya'll
 
BIG-TARGET NJ said:
well, I spend a little extra and get the Nong Shim(Korean) brand of ramien noodle soups. More flavorful, and spicy!!!! their Kimchee Flavor is great, even has bit of real veggies!!! ;)
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Six for a dollar ramyun is a poor reflection on the Korean stuff. I like Neoguri personally (name means 'raccoon' in Korean, there's your wothless trivia for the day). Any Korean market will have it. Sprinkling the hot seasoning packet on the dry noodles is a notion I'll go in on as well, that was a pretty standard snack for me years ago in the field (still is actually :) . As far as shelf life, I'd think that if you give the pack a light squeeze and it still bulges with internal pressure, you'd be fine indefinitely as far as soup goes. I've run into some packs that weren't as good 'raw', so they will go stale eventually. Most of the Korean stuff has a foil rather than plastic pouch, so they hold up fairly well.
 
I like them, got hooked on them at college, they were cheap and eay to make. I cook them drain the water add butter and soy sauce and some of the flavoring packet. but for long term food you realy cant go wrong with dry beans dry rice they make a compete protien and are the staple food of most of the world. for a shortter trem oatmeal is good, and using an elctric coffe mill I have produced masa, bean, oat, barley, and rice flour. I like the barley oat and bean better than the masa and rice, but with just water they all make good flat bread.
 
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