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Low Carb Noodles: Benefits, Alternatives, and Recipes

What Are Low Carb Noodles? As the name suggests, low-carb noodles are noodles that contain fewer carbohydrates than traditional ones. Carbohydrates are organic compounds that the human body breaks down in food and releases as energy. Unfortunately, most highly processed foods include excessive amounts of carbohydrates. Excessive amounts of carbohydrates have an inverse effect on the human body and makes one more tired than energetic. While traditional noodles consistently come with a high carb count, low carb noodles or keto noodles are made with alternative flours to decrease the carb count. While at first glance you might be skeptical, wait until you give them a taste to make up your mind. Low Carb Noodles Versus Regular Noodles Low carb noodles...

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Stir Fried Spicy Mi Goreng Ramen

Throughout our third culture childhoods between Asia and America, KChan and I got to see ketchup used in food in completely different ways. In Asia, ketchup is often used as a sauce ingredient and cooked directly into main dishes. KLee's mom cooks an Asian dish called tomatoes and eggs with a ginger ketchup sauce that adds a bit of sweetness (try this dish on some rice - you will fall in love). Meanwhile, in America, we grew up using ketchup as a condiment on burgers, fries, and hot dogs. We can't even imagine ordering fries from In N Out without using any ketchup. Despite it's now near universal appeal, ketchup has had a long history of being remixed.  In the 17th Century, the Chinese mixed...

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Jjamppong Spicy Korean Seafood Ramen

A few years ago, I took a friend who had never been exposed to much Asian food to a Koreatown plaza where we had a chance to try a bunch of different Korean dishes.  I was really craving some Jjamppong because... spice, seafood, noodles, soup? What more could you want?  For anyone who hasn't been exposed to Jjamppong before, it's a Korean-Chinese dish that involves a mix of seafood, vegetables, meat, and noodles in a spicy, savory soup. The origins are debated but supposedly it was created by Chinese immigrants living in Nagasaki, Japan and then became adapted by Koreans, who added chili oil and gochugaru, a popular Korean hot pepper flake ingredient. When the dish arrived, my friend looked...

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Ginger Scallion Ramen with Chashu Braised Pork Belly

  Ginger and scallion seem like an unlikely duo. But in many Asian recipes, these two pair like the Batman and Robin of aromatics. Throw some oil in the mix and you've got one of the cleanest, fresh-tasting sauces to dip or toss any food into.We recently took our chef to one of San Francisco's oldest Chinese restaurants and blew his mind (and taste buds) with a classic order of Hainan chicken with ginger scallion sauce. If you haven't tried this dish before, go to your local Chinese joint and order it now! After commenting on how simple and delicious this dish was, we decided to bring it back to our ramen lab. With a few iterations, we came to this simple, quick, and delicious recipe...

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Bacon Lettuce Tomato Ramen with Mayo Shio Tare Sauce

On hot summer days, there's nothing quite like a fresh BLT sandwich with crispy fresh lettuce, cold tomato slices, and perfectly cooked bacon. But bacon, lettuce, and tomato ramen? Who would dare attempt that?  Apparently Ivan Orkin of Ivan Ramen, the brash Jewish guy from New York who made his name as one of the best ramen makers on the planet and who recently starred in one of the episodes of Netflix's Chef's Table.  While browsing through one of his cookbooks, we saw his recipe for a BLT ramen and we did a double-take. Surely, this is a joke? There's no way this could taste good. But curiosity got the better of us, and off to the kitchen we went to test his recipe with our own...

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