Ok so I found a pack of noodles in my house (dunno why we have them...) So I decided to make Ramen with them... and nothing goes better with ramen than some meat. So I took the left over Terryaki and orange chiacken we had and made this ultimate Ramen. And best of all. To go with it I have Onigiri (rice balls to Americans.) So I have this awesome asian food and I'm sitting on my Futon watching Avatar (DVD FTW!) So I decide that I must share this with my awesomeness friends of the world.

Ramen Recipe:
1/2 pack o' noodle
1/2 a capful curry
a dash of mrs. dash's seasoning stuff
a farly good amount of terryaki (the more you have the better...)
Soy sauce
assorted choped veggies
assorted bite size animal insides (chicken/pork to the normal peoples)
a piece of bacon chopped (optional)

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Onigiri Recipe:
Get some rice
assorted chopped veggies... agian
more animal meat
terryaki sauce (NO SOY SAUCE... unless not in your terryaki sauce)
and an egg (if desired)

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Ramen preparation:
Boil water (I used a tea kettle...)

While water boils put all other ingrediants (except for ramen and chicken, BACON GOES IN THE BOWL!) into a bowl/pot. Stir thoroughly.

Mix water and noodles together.

When noodles are cooked put some of the water (to fill about half the bowl) into the bowl to make super ramen broth of goodness.

Garnish with chicken.

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When that's done take out another pot and follow rice instructions....

When rice is sticky (mine was left from a skool project) and there's no water left then let it cool.

When the rice is cool enough scoop out some into your hand and form a ball.

Put the ball on the counter and smash it (why smash it?... STOP ASKING ME HARD QUESTIONS!)

Then add contents to the top of the rice. Mix the rice up and form it into a ball/shape of your desire.

When you get good at making rice balls try and challenge yourself and make animals.

Succesful animals:

Heart (beginner skillz can make these)
Cat head (Easy when skilled at traditional Japanese onigiri form)
Dog head (ditto)
Mouse head (Ditto)
Chicken... like torchic from PKMN (Medium)
Wing (like an angle wing) (HARD!!!!!1111)

Current animals I'm trying to make:
Squirrel
Bull
Girraffe (this one's neck always snap when I add the head...)
Aligator head
Tiger head

Orrrr... You could just make a BLT. Yum.

Ya but this is so much more asian... like 'Ivan...

But a BLT has like... good food in it :\

AMERICANO! I'd assume...

Ramen's cool and all, I just hate when people get like any noodles, pour it into chicken broth, and call it ramen. >_>

Mine say ramen noodles on the bag... in japanese...

But I guess ramen is just noodles and broth... but not soup noodles...

Bacon. Lettuce. Tomato.


Dude. Much better than noodles with bland *Supposed* seasoning.

I hate when people thing bag Ramen is awesome... it's a cheap, quick food for poor people. o_o

but mines not bag ramen!...

As long as it tastes fine, it should be okay, right?

Mmmmm. Ramen.

Win

... That... does NOT even sound good, Nate.

The hell are you smokin' over there?

I'll take bag Ramen with lemon pepper seasoning and hot sauce over that..

...Ewww. x.x That sounds seriously disgusting. :/

What you want to do for good ramen is this...

1. First, make your own noodles, or at least by S&S saimin. Y'know, the restaurant-quality, delicious, high-grade saimin. It's much better than that bag of dried noodles. Much, much better. :/

2. For broth, get a large pot of water, and throw in a bag of shaved bonito (which is dried fish; very delicious in furikake, too. ^_^ Goes excellently with rice.) and dried shrimp. Once it comes to a boil, you have two choices; you can either cook the noodles in the broth, or cook the noodles separately and add the broth on prior to serving. If you're going to eat immediately, cook it in the broth. If you're going to wait at least a few minutes before eating and want to make sure the noodles don't get soggy, boil them separately.

If you're a quick eater, ignore this step. However, if you find that you get to soggy noodles near the end of your meal, cook the noodles in a separate pot. Once they're done, put said noodles into a strainer and rinse them with cold water. This stops the cooking process and makes sure that you won't encounter soggy noodles at the end. Soggy noodles are simply those that continue absorbing hot water throughout your culinary experience. ^_^

3. Once you've cooked your noodles and added the prepared broth, chop up some green onions and sprinkle some on top. If you have sesame oil, a light dash gives a nice accent to the noodles... and if you have some char siu (some spell it 'char sui') pork or chicken, those make marvelous additions. :P

4. If you have sinus problems, congestion, or have some sort of cold, prepare some mustard sauce on the side. First, get a very small container; you won't need much, and you'll be pouring it on your noodles as you eat. Then, add a very small amount of mustard powder, if you have it- no more than an eighth of a teaspoon. Add just enough water to it to make a viscous paste when mixed before adding soy sauce (shoyu, as I prefer to call it). Said mixture is sure to clear your nose in no time when poured atop your noodles... but only just before you eat them. Don't throw them into the actual bowl of ramen. :/

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And that onigiri recipe is baad. x.x

1. Get a rice steamer. If you don't have one, stop now, please. x.x Either that, or go get one. No rice comes out at the right consistency without one.

2. First of all, no instant rice. Go for actual, non-instant rice. Get at least two cups of white rice; this is the rice with the least nutritional value, but the proper consistency when you eat it. :3 For stickier rice, don't rinse off the light starch coating- it's a tad healthier without it, though. Fill up the rice steamer with enough water so that, with your fingers on top of the leveled rice, the water comes up to the first submerged digit. Your distal phalanx should be submerged, but only just. :3

3. Wait for it. It should chime when it's done. xD That's about 45 minutes.

4. The rice will be hot, steamy, and sticky when you're done with it! If you've got the heat tolerance to handle it, you can shape the rice into balls now. Don't crush it, though. :/ Use your hands to handle it as if it were indeed hot (which some people prefer it to be), bouncing it between your palms very gently while patting it down as it rolls along. Just... make a ball shape. :/

I personally like to wait an hour before handling it, while making sure it stays in the rice cooker to retain the moisture. If you have nori (dried seaweed), wrap it around said lump of rice. ^_^

If you want a more savory rice ball, add some Spam or sausage in the middle, or, prior to the formation of the ball, stir in furikake (rice seasoning with salt, sesame seeds, eggs, nori, and, if you pick the right brand, shaved bonito. <3).

Some like pickled plums in theirs. I think it's disgusting. x.x

Hope this helps! <3

Sounds tasty. If I were not vegetarian, I would definitely try it! Well, I suppose I will save it for when I go to college, and possibly substitute some of the stuffs... Thank you!

Why the hell would you be a vegetarian? :|

Kurai, can I come over sometime? ^_^

>_>;; I'm almost vegetarian, if it wasn't for cow and raw fish.

Oh, I wish. xD If we weren't living so far away, I'd invite you over for dinner. xD Swap cooking tips and whatnot. :3

I couldn't be vegetarian. I don't have the discipline. xD

...And allow me to say that insta-rice is gross. :/ And Nate, I'm sorry, but that recipe was so stereotypical, it was almost offensive. x.x