Originally posted by: isekii
Originally posted by: Gr1mL0cK
I dont like Soo Tah Myun... too spicy for me.
Not a big fan of Shin Na Myun either.
I prefer Nuh Goo Ri and Saporo Ichiban.
If you like spicey noodles, those are the only way to go.
Bbal Gae Myun is really good too. it's bright red giving off it's spiceyness
)
Originally posted by: yoda291
wth is this mystical challenge? SooTahMyun?
lately, been eatin lots of cold noodle dishes. naengmyum, KongGookSoo, Japanese style Soba. for dessert tonite, I had shaved ice and red bean sauce...everything from scratch by yours truly. (admittedly, shaving ice isn't the hardest you could do in the kitchen
Originally posted by: Jehovah
P.S.: CHALLENGE! - not for the title of ramen king, but proof of your royal status of ramenia, the holy ramen land where . . . uh, I'm digressing.
Anyhoo, the challenge is: make a ramen dish that is even half presentable with AMERICAN RAMEN, the lowliest of ramen noodles!
Originally posted by: Jehovah
Originally posted by: yoda291
wth is this mystical challenge? SooTahMyun?
lately, been eatin lots of cold noodle dishes. naengmyum, KongGookSoo, Japanese style Soba. for dessert tonite, I had shaved ice and red bean sauce...everything from scratch by yours truly. (admittedly, shaving ice isn't the hardest you could do in the kitchen
Originally posted by: Jehovah
P.S.: CHALLENGE! - not for the title of ramen king, but proof of your royal status of ramenia, the holy ramen land where . . . uh, I'm digressing.
Anyhoo, the challenge is: make a ramen dish that is even half presentable with AMERICAN RAMEN, the lowliest of ramen noodles!
Originally posted by: yoda291
So long as it only has to be HALF presentable...I don't see the problem. Here are some tangents you can go on.
soak the noodles in cold water for about 20 minutes or until they become pliable like lasagna. pull them out and drain. lay flat and let dry for about 2-4 minutes. Brush on melted butter and let soak. Repeat a few times, getting a decent, but not obscene amount of butter soaked into the noodles. pan fry the noodles in very tight sheets using a frying mold until they become golden brown outside. if you're using the godawful chicken flavor, you can take the soup packet and water and drizzle in a beaten egg or two for a reasonable facsimile of egg drop soup. Serve noodle sheets with soup. Else, just sprinkle the packet contents lightly on noodles after cooking. It should stick from all the butter u used.
Or just use a soba stock with the noodles...the noodles will soak up the stock quickly so you can use just a little bit.
if you really have your heart set on the ramen experience and don't have an extra dime or two for a better ramen, soak the noodles in ice water instead of boiling them. They still become soft, but they hold a noodle texture just a tad better IMO. Make the stock seperately with only half or 3/4 the packet, use a smidge of miso paste and bean powder for taste if that's your bag and stir it up. WARM the soup but don't boil it unless you like strange soup. If it tastes funny, you overcooked it. let the noodles dry out on paper towels...then serve the noodles with the warm/hot soup poured on top and let them soak for a few seconds. Serve with an apple VERY thinly sliced on a seperate dish (like, each slice is the width of about 4 cds stacked on top of each other) to sweeten the palate. Then again, if you had an apple, you wouldn't be eating cheap ramen now would you?
Did I pass? Those should all be HALF presentable....tho I'd much prefer a nice pesto.
Originally posted by: yoda291
wth is this mystical challenge? SooTahMyun?
lately, been eatin lots of cold noodle dishes. naengmyum, KongGookSoo, Japanese style Soba. for dessert tonite, I had shaved ice and red bean sauce...everything from scratch by yours truly. (admittedly, shaving ice isn't the hardest you could do in the kitchen
Nevertheless, it's still disgusting 
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