July 27th, 2011
Deflect
I only cook my ramen long enough for the noodles to seperate. It makes it a little more chewy. I also typically replace the seasoning with soy sauce.
See everyone on Friday!
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I only cook my ramen long enough for the noodles to seperate. It makes it a little more chewy. I also typically replace the seasoning with soy sauce.
See everyone on Friday!
That is awesome, i gotta remember this when i go to college!
I also like to cook ramen just long enough for serperation and i almost NEVER cook with with the supplied flavor packs, always tasted like a week’s worth of sodium in one packet and way too artificial too. What you gotta do is mix it with things like chili, or soy sauce, or even mix together mayo with a few types of sauces and herbs and seasonings into the noodles for you daring types.
But Ramen becomes a truly magnificent easy college meal when you cook it with slices of beef, pork or chicken and actually use either bouillion packs/cubes or broth stock and garnish with chives. When you do that, it is almost as good as what you could get from those ramen stalls in japan
That sounds pretty good 😛
We always put fire-breathing chicken sauce in ours. Don’t ask me what the sauce is called, it’s in a bottle, and it has a fire-breathing chicken on it. That’s all I need to know.
What a jerk. But then, if I may quote “I wish i enjoyed cooking. maybe then I’d hate it less” (so something like that)