[ SECRET POST #2702 ]

[case]

⌈ Secret Post #2702 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 03 pages, 068 secrets from Secret Submission Post #386.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 1 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: What is your ramen style FS?

[mimi-sardinia.livejournal.com]

I can't name the brand I buy, it's one from the Asian imports section of the supermarket because I have grown to dislike the flavour of the big-named brands like Maggi, or store no-name label noodles. If I go into the city and visit the Asian supermarket there, I can get a few more flavours besides chicken and beef (I don't get the beef one), and it's usually cheaper per packet too (Coles sells them for around $1.20, while the asian market has them for 70c).

I put the dry noodles in a bowl, dump the soup powder and sesame oil on top, and a teaspoon of stock powder from my can of Massel (Aussie brand of stock), then pour over freshly boiled water and let it sit for a few minutes until the noodles are soft. Then I drain it and usually reserve the stock liquid for use in future cooking, because I don't want to waste the flavour I buy that brand of noodles for.

What I do after? Most of the time I just eat it just like that, though I will sometimes make the noodles up to have with other stuff as well.