Oh I'll definitely be posting here. I just feel like I make a good amount of stuff that isn't really worthy for reddit, but might be interesting in a blog. (Like... who wants to see me rant about noodles all day? I dunno...).

Regarding Hakata noodles: Luckily, Sun Noodle makes some decent ones in their "tonkotsu" ramen packets. So there's hope!

If you're still curious about Hakata noodles, the method I've found/made/used was actually not bad! It's not quite like the standard Hakata noodle, and it's challenging, but doable. Worth a shot I think! Here's the recipe:

(Per portion, measure by weight)

• 99 g King Arthur Bread Flour (approx 12.7% protein by weight)
  
• 1 g vital wheat gluten (approx 77% protein by weight)
  
• 36 g water
  
• 1 g kansui (I use baked soda, as you may recall)
  
• 1 g salt
  
  Tools needed:
  
  
• Food processor. Invaluable for combining the flour with the water. Helps hydrate the flour far better than mixing by hand. A standing mixer is a good alternative.
  
  
• Electric pasta machine. Doing this by hand is insanely tough. The electric rollers will make this recipe possible; I can't imagine doing it without them. Get the kitchenaid attachment, or consider this electric motor pasta machine, which I've had boatloads of success with.
  
  *Some recipes I came across said that a vacuum sealer can actually press dough together. I can't vouch for this (I don't own one), but it might be helpful if you've got it!
  
  You'll notice the kansui level is lower than what I've used for Sapporo noodles, as is the gluten content. Protein often makes doughs thirsty, which would mean needing to add more water, and kansui makes doughs tougher to work with. We're going for more of a bite than a toothsome chew, so it actually works in our favor to reduce the protein content to around 13% total, and keep the kansui level more standard (1% total flour weight is pretty typical).
  
  Steps:
  
  

1. Combine the flour and wheat gluten in a food processor. Blitz until incorporated.
   
2. Combine the water with the kansui, stirring until fully dissolved. Then, add the salt, and dissolve as well.
   
3. With the food processor running, add the water mixture in an even stream, occasionally stopping to scrape the sides of the processor.
   
4. When incorporated (it'll look like fine grains of sand that clump together nicely when pressed between the fingers), cover and let rest for 30 minutes.
   
   There are a few deviations from here that you can take. You can knead the dough together (super hard), or you can use your electric pasta machine to gradually sheet the semi-wet dough together. Running it multiple times through the widest setting, then rolling the sheets up, actually works like a primary kneeding, but helps you mantain the shape of the dough. It's important to keep your dough as covered as possible, as this stuff dries out REALLY quickly.
   
   From there, you let it rest, again, for about an hour. Then all that's left to do is sheet the dough out to the desired thickness, and cut it with a pasta machine noodle cutter. Let the noodles sit out in the open air for a bit, until they feel sort of brittle. They should bend, but also feel rigid.
   
   Like other noodles, these guys freeze super well, so make it in advance, use what you need, and bag them bad boys up for another day.
   
   I'll should write up something more organized on this, but hope that provides some insight.

Alright! I'm going to list a bunch of different types, so bear with me here. This is a copy paste of something I made for another reddit post asking about things, but I put a ton of work into it so I kinda want to reuse it, haha. Let me know if there's any specifics you want!--

If you're looking for a more classic, almost like Top Ramen kind of tastes, I recommend these: Sapporo Ichiban

They're basically just tastier Top Ramen, in my opinon. If you want to fancy it up a bit and go a little deeper into "classic" ramen tastes, then go with this: Nissin Black Garlic Oil Tonkotsu

Speaking of Tonkotsu, do you like a richer Tonkotsu flavor? Then this is what you'll want to try! Myojo Charumera Ramen Tokotsu Shoyu

A bit too high calorie? Want something lighter, non-fried, but still has some delicious Tonkotosu flavor and a firmer chew? Then try Nissin Raoh!

It also comes in the Soy Sauce and Miso flavors, or even Shio if you're looking for that!

Japanese not your thing? Want to try some Korean Ramyun? Neoguri Spicy Seafood might be your thing!

But like some szechuan spice with some authentic ma la flavor that numbs your mouth? Why not try our JML Instant Noodle Artificial Spicy Hot Beef Flavor? P.S. The "artifical" is a bad translation of the ma la flavor

What about some southeast asian flavors? Nothing like Mama Tom Yum flavor to brighten up your day! These are smaller packet, just something to keep in mind. They also make Shrimp creamy Tom Yum and Artifical Pa-Lo Duck Flavor if you're into that!

Speaking of which, let's get some Laksa and Penang in here! MyKuali Penang White Curry is a very delicious, but kind of shrimp funky kind of flavor, but it's definitely worth a try! The entire MyKuali line is very good!

What about something a bit more on the more luxurious side, but also has that same fermented shrimp funk? Why not Prima Taste Laksa La Mian with coconut broth?

And if we want to go into the more expensive, more authentic ramen taste, there's Ichiran instant ramen, which is expensive, but pretty close to an actual authentic bowl of Ichiran Tonkotsu Ramen!

I hope this helped, and let me know if there's anything else you'd like to try, and I can give recommendations! I also recommend going to a local asian supermarket and browsing their instant ramen section-- Amazon only carries the more popular ones, and there are truly some delicious hidden gems that you can only get in asian grocery stores!

I made a trip to my local asian supermarket and picked up a few different kinds of instant ramen to try. I was looking for this one to try as well, but they didn't have any at this particular supermarket. I have another asian supermarket nearby that has a bigger variety of instant ramen and I plan on going there in the next few weeks. I would love to try other brands not pictured here, so let me know your favorite instant ramen that you think I should try. If possible link some pictures so I know what to look for at the store. The ramen pictured here are:

 

Mama Tom Yum

indomie

samyang spicy chicken

samyang 2x spicy I tried this one and it is way too spicy for me, the flavor was delicious though

saporo ichiban miso this is one of my favorite instant ramen, I buy it all the time, it's so good

shin ramyun spicy This is my favorite instant ramen. This was the first instant ramen I tried that wasn't maruchan and I fell in love. This led me to try other brands from the asian store that I wouldn't normally have tried.

*edit: i just tried the indomie and wow, it was delicious, so flavorful, definitely getting some more of those

Shin Ramyun is a solid A- at all times. Its a nice staple, good spice packet, good dried veggie packet (shiitake is always welcome). Some people will call bullshit, but I actually like Shin Ramyun black.

Mama's Tom yum flavor is awesome. just awesome. kind of tiny, but also cheap.

Same with Indomie hot and Spicy flavor.

Sapporo Ichiban is again a nice staple. I'd say solid B unless you really like one of the flavors. Wife REALLY likes the tonkutsu, but its artificially flavored, and the only one of the basic flavors that has that on the label. I don't know why.

I also enjoy the Myojo Udon you see there with a lot of scallions and white pepper added to the mix. Obey the instructions on this one: boil noodles separately from a pot of just water. use the hot water on the flavor pack (and white pepper to taste, probably a lot), drain noodles and put in stock, add scallions and whatever else. maybe do a soy egg or something. I like beef or spicy flavors on this one.

My technique is not as posh as proper Japanese ramen, but it may give you a start. I tend to use something like Nongshim Shin in a flavour I like. First, I soft boil 2 eggs. Then I prepare veg like Pak Choi, spring onions, peas, asparagus, baby corn, and perhaps some sauteed mushrooms or cabbage, and maybe some water chestnuts for texture. I then boil water and add noodles and spice packets followed by my veg (excluding water chestnuts and things that needn't be cooked). I rinse and drain and peel my eggs. I pour my cooked ramen and veg into a big bowl and then top with the split boiled eggs, sauteed mushrooms and cabbage, spring onions and something like Shichimi Togarashi.You can also add grilled or stirfried meat to your taste. I'm allergic to meat, so I tend to keep it simple. You can use different kinds of seaweed, too. I like to soak arame in cold water while my eggs boil and then sprinkle this on top with my other toppings. The only limit to what you can do with your ramen is your imagination. The Wagamama noodle cookbook is quite awesome and you should be able to get it in America, too. It'll give you some starting points. Good luck and enjoy!

Just be aware that the price markup online is ridiculous. E.g., Amazon sells Maruchan ramen 24-packs (those 5 for $1 noodles) for close to $20. Don't expect amazing quality for the price, because what you paid $16 for might have been like $6 at the local asian supermarket (not that it would be bad by any means, but not as gourmet as the price would indicate).



I honestly can't remember anything about the taste, but I had a couple college friends rave over Mama noodles. If you love spicy, Nongshim noodles have the best seasonings.



I would check out your local chain supermarkets and see if they have an 'asian' section; apparently Walmart sells those Mama noodles. And if you're ever in the area of an asian market, stock up like crazy lol.

I made some improvisations on it, but I mostly followed the recipes in the Ramen Fusion Cookbook. I'd definitely recommend the book to anyone who wants to learn to make great ramen at home. It has great pictures and step-by-step processes for noodles, stocks, and add-ins like menma and pork loin.

Love the idea!

Maybe add some cookbooks too. I love these two in particular for history, variety and recipes that consistently taste great.

Ramen Fusion

Ivan Ramen

Accessories

• Noodlestrainer or two is nice Noodle Strainer Example
  
• Ramen bowls (found some I like at Pier 1)
  
• Unique chopsticks /soup spoons
  
  Ingredients
  
• A block of high quality katsuobsushi + blade to shave (can find on amazon)
  
• Variety of soy sauces and sesame or chili oils (dark, light, mushroom etc.)
  
• High quality Kombu
  
• Gift card to Asian Market/grocery store for more ingredients
  
  
  
  I’m sure there are other items too but those are all things I’ve collected over time (except the katsuobushi- I just use the lower quality packets)
  
  What an awesome and creative gift though. I might borrow that idea sometime too!
  
  
  

https://www.youtube.com/watch?v=AbJNVnkndS4 - I've used elements of this recipe recently, with some alterations for more high quality ingredients. This might be a good start for you if you like shoyu!

​

As well, here are some good noodles you can get on Amazon.

​

https://www.amazon.com/gp/product/B071Z6YX2M/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1 - These are the best combination of price vs amount and taste.

https://www.amazon.com/gp/product/B07P8BPH4Q/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1 - These are the best flavor you can get from Amazon IMO. A bit more expensive than the Hime noodles, but they taste so much better. They're popular enough that they're frequently out of stock on Amazon, though they tend to be in stock again with 3-5 days of them selling out.

Best instant ramen I've ever had is Nissin Raoh Tonkotsu ramen. You can get it from Amazon here.



Then get this pair of bowls.

Then, go to the store and get some eggs, green onion, a few thick cuts of pancetta (like 1/4 inch), wood ear mushrooms, nori, soy sauce, and mirin. If you can't find mirin at the store, you can also order it from Amazon!

Do up the eggs like this.

Slice the green onion really fine, like 2mm slices. Slice at a 45 degree angle.

Throw the pancetta in a skillet with a bit of vegetable oil. After it starts to sizzle, drop 2 tbsp of soy sauce and mirin (each) into the pan. Once the pancetta is carmelized (you still want it to be a little floppy), remove from heat/set aside.

Get some water to a boil and then add the wood ear mushrooms. Cook for about 3 minutes (they cook fast). Drain/rinse the mushrooms in cold water, then slice them thin, about 1/4 inch. Set aside.

Cook ramen according to package instructions. Immediately after plating (while it's still too hot to eat), add your toppings: 1 egg (sliced in half), 2-3 pieces of pancetta, nori, green onion, and mushrooms to taste. Let the bowl cool with the toppings in it for a minute or so, then dig in.

That's how I do my "too lazy to get to a ramen shop" ramen. Total prep/cook time is less than 20 minutes.

Also, remember that the best bowls of ramen are the ones you eat next to each other. Happy noodling!

For those who have asked for the recipe. You're welcome :)

Recipe from: Ramen: Japanese Noodles and Small Dishes

​

Pork-Chicken Broth (Results in 2.5-3 L):

- 4 L water

- 1 boiling fowl (chicken)

- 400g pork bacon (fresh back fat)

- 2 pieces Kombu (6-8g)

- 8 dried shiitake mushrooms

- 1 piece ginger (10cm), in slices

- 6 spring onions

- 4 tablespoons bonito flakes (Katsuobushi)

​

1. put all ingredients except the bonito flakes in a pot
   
2. bring to boil and skim off after the first boiling up
   
3. add the bonito flakes and simmer without lid for 3-5 hours
   
4. strain the finished broth
   
5. salt before use, or season with tare as desired
   
6. the broth can be kept for up to 4 days in the refrigerator and up to 6 months in the deep-frozen state. It is therefore worth preparing several portions for storage.
   
   ​
   
   ​
   
   Ramen Noodles (12-16 portions):
   
   - 2.5 Teaspoon Kansui or roasted baking powder (Bake the baking powder at 135° C for 35 minutes)
   
   - 500 ml cold water
   
   - 1 tablespoon salt
   
   - 500g wheat flour (Type 550)
   
   - 550g Italian flour Tipo 00
   
   - corn starch or potato starch for flouring
   
   ​
   
   
7. mix baking powder/kansui and water in a bowl until the powder dissolves in the water. Add the salt and dissolve.
   
8. Mix both kinds of flour in the bowl in a stirring machine and add the liquid with the dough hook at a low speed. Continue stirring for about 15 minutes until a rubbery, fairly firm dough is obtained. If the ingredients have not combined into a dough after 10 minutes, add 1-2 tablespoons of water and continue stirring.
   
9. Knead the dough for 5 minutes on a work surface floured with starch using your hands and elbows (it is difficult to work with).
   
10. Put in a bowl covered with cling film for 1 hour at room temperature.
    
11. Press the dough flat and cut into 16 equal pieces about 4-5 cm wide.
    
12. for medium-thin noodles, turn the dough to level 4 (Kitchenaid kitchen machine) through the pasta machine; for thinner noodles, set a higher level. Dust the dough plates with starch.
    
13. cut the dough into fine strips with the machine. Dust again with some corn starch and knot into bundles.
    
14. Cook the pasta in boiling salted water for about 45 seconds shortly before serving. Then rinse immediately under cold water so that they do not become too soft and do not stick together.
    
15. can be kept for up to 4 days in the refrigerator and up to 6 months when frozen. It is therefore worth preparing several portions for storage.
    
    ​
    
    ​
    
    Ajitsuke Tamago (Marinated Eggs) - Marinate for 6 eggs:
    
    - 6 eggs
    
    - 100 ml Japanese soy sauce
    
    - 50 ml Mirin
    
    - 100 ml water
    
    - 1 tablespoon roughly chopped ginger
    
    ​
    
    
16. boil the water in a saucepan, reduce the temperature slightly, put the eggs in and cook for 6 minutes. We want the egg yolk to remain soft/liquid.
    
17. rinse the eggs under cold water until they have cooled down
    
18. Bring soy sauce, mirin, water and ginger to the boil and simmer for about 5 minutes.
    
19. allow to cool slightly and pour into a large screw glass. Peel the eggs and place in the marinade.
    
20. Marinate for 10-24 hours in the fridge.
    
    ​
    
    Chashu (pork belly) 400g
    
    
21. salt the pork belly well (especially the fat rind)
    
22. sous-vide the pork belly at 85°C for 6 hours (optionally let it cool down and then leave the pork belly in the fridge with the vacuum bag for up to 12 hours)
    
23. Take the pork belly out of the bag and cook it with the fat on top in a small baking form in the oven for 25 minutes at 220°C circulating air with the fat on top and spread Teriyaki sauce from time to time (if available, switch on the grill function for the last 10 minutes).
    
24. Take out of the oven and cut into pieces or slices of any desired thickness.
    
    ​
    
    ​
    
    Miso Ramen (4 servings)
    
    - 1.8-2 L Pig-Chicken Broth
    
    - 4 portions of ramen noodles
    
    - 2 tablespoons red miso
    
    - 2 tablespoons white Miso
    
    - 2 teaspoons finely grated fresh ginger
    
    ​
    
    Topping:
    
    - 400g Chashu (roasted pork belly) in slices or pieces+
    
    - 2 baby Pak-choi in pieces
    
    - 3 spring onions, cut into fine strips
    
    - 4 Ajitsuke Tamago (marinated eggs)
    
    ​
    
    
25. simmer the Pak-Choi with garlic for about 5 minutes
    
26. boil the broth in a saucepan, then reduce heat. Stir in the miso and ginger.
    
27. Cook the noodles for 45 seconds in boiling water. Rinse immediately with cold water, drain well and distribute into the bowls.
    
28. spread the pak-choi on the bowls
    
29. serve with the chashu, the egg halves and the finely chopped spring onions.

thx for sharing! i will try today! 👍

i have a https://www.amazon.com/gp/product/B00WTHN81K which makes super thick pasta, love that!

for that cutter i only need the mercator on 2, max 3 thickness

is this shirojoyu? I've been eyeing it for tare for white broths but it's quite expensive. Are there any other benefits to the white version?

also awesome writeup, thank you!

Not an expert, but I say get some Nongshim. It is one of the better repackaged brands I've had. Also seems to have relatively good reviews within this sub versus other instant packages. http://www.nongshimusa.com

Will be a step up in quality and easy to get from amazon http://www.amazon.com/dp/B00778B90S/ref=cm_sw_r_tw_awdm_kgUvtb1K9BWJK

Don't skimp on the broth. This will give you PERFECT bone broth if you pack it with pork trotters and neck bones. I also like to add chicken feet. Add some celery and carrots and fill the rest up with water. Set it for 4 hours, strain it and you are done. Trust me :) https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B00FLYWNYQ/

I'll definitely be using this recipe, just ordered some B2 from amazon too! I've used the KA to mix my dough with sub-par results (operator error?) and have taken to using the food processor method. Honestly thinking about buying this beast to see if my results are better. It's scary what a man will due in pursuit of ramen nirvana. Thanks for the help!

Oh wow that's a tough one, I love meegoreng , potato noodle , Samyang Curry , chagang and maybe neoguri hopefully I didn't mess up any of those links.

Depends on what you want.


Soup based #2 for me: MARUTAI Hakata Nagahama Tonkotsu anything from MARUTAI is AMAZING


Instant Indomie #1 for me: Mi GorenG almost anything from indomie is really good.


Spice and pure sadistic heat: Samyang Extra Spicy

I hope this helps. :)

EDIT

Read your post again, i missed the mark. To import food in general from japan i use this site

What exactly didn't you like about how your broth came out?

The recipe looks solid. My two big recommendations I give (through plenty of trial and error) is be sure you blanch and wash the bones thoroughly. Even if it doesn't really affect the flavor, it definitely affects the color, and presentation counts (even if it's just for you).

Beyond that, if you can find it, try using a mix of regular and white soy sauce in your tare. This white shoyu from Takumi is my personal favorite. Besides it also helping keep the broth lighter, it adds a little more complexity to the flavor of your broth.

Prima Taste's Laksa: https://www.amazon.com/Prima-Taste-Laksa-Mian-185g/dp/B00B5NOPT8/
is one of my favorite. It's like curry ramen, so delicious and flavorful!

Also, if you're not feeling broth-y, try Indomie's Mi Goreng https://www.amazon.com/Indomie-Mi-Goreng-Instant-Noodle/dp/B00HXIXWKM/ Another one of of my favorite

Next time you decide to buy some ramen online, think about getting some Nongshim Ramyun Black. It's a 20th anniversary version of their popular regular soup and is by far the best instant noodle soup I have tried.

http://www.amazon.com/Nongshim-Gourmet-4-2-Ounce-Packages-20-Count/dp/B00778B90S

Usually sold in a Super Walmart in the Asian food section. Far more pricey than Nissin Top Ramen though. I personally, for a cheap and quick meal, get Maruchan Yakisoba noodles and throw in some pieces of chicken breast and carrots. I find the oily part of the noodles satisfying. I'm sure many here will find that info disgusting.

On amazon right now for under $1 a piece, OP may not have gotten the best deal: https://smile.amazon.com/NongShim-Ramyun-Noodle-Gourmet-Spicy/dp/B00778B90S/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1505088671&sr=1-4&keywords=shin%2Bramyun&th=1

> http://www.amazon.com/Hakubaku-Organic-Ramen-9-5-Ounce-Pack/dp/B007WQCENQ

Yes, that's the one. They're good noodles.

Ivan Ramen (https://www.amazon.com/Ivan-Ramen-Obsession-Recipes-Unlikely/dp/1607744465/ref=sr_1_1?ie=UTF8&qid=1519661816&sr=8-1&keywords=Ivan+Ramen) is the best English ramen cookbook I've found.

These are on Amazon and if you don't wanna make your own they do pretty well. Firm and chewy, they have the base elements in the noodle. link. No sauce pack just noodles. I have used these before for making dipping noodles in a pinch.

This is the best I've had, soup wise, the noodles aren't as 'fresh' tasting as Roah, but I keep coming back to this for the broth. 4.5 stars with 74 reviews. http://www.amazon.com/Nongshim-Ramyun-Black-Noodle-Packages/dp/B0061JWQOW/ref=sr_1_1?s=grocery&ie=UTF8&qid=1418359842&sr=1-1&keywords=ramen+black

Is it this? http://www.amazon.com/Hakubaku-Organic-Ramen-9-5-Ounce-Pack/dp/B007WQCENQ
So $24 for 8 packages of 3 bundles? 24 bucks for 24 bundles, $1/bundle? Sounds good to me

It's worth a buy IMHO, cool to read about story behind his shop too. https://www.amazon.com/Ivan-Ramen-Obsession-Recipes-Unlikely/dp/1607744465

Try this book: Ivan Ramen

It's part cookbook, part autobiographical story of a New York deli owner who moves to Tokyo and opens up a very popular ramen shop.

This is the package. They are spicy and creamy and citrusy sour all at the same time. I could honestly just drink the soup.

this is my fav https://www.amazon.com/Indomie-Mi-Goreng-Instant-Noodle/dp/B00HXIXWKM?th=1

Personally, I quite like Nongshim's noodles. On a cold day, I'll even use the seasoning packet if I don't feel like making broth!

Yep! You can get black shin 18 pack for 32 bucks if you have prime

Nongshim Shin Black Noodle Soup, Spicy, 4.58 (Pack of 18) https://www.amazon.com/dp/B0061JWQOW

I’m sure any Asian grocery should have it, possibly the Asian section of a supermarket too. Also ordering it online is always an option too.

https://www.amazon.com/Indomie-Goreng-Instant-Noodle-Packaging/dp/B00HXIXWKM/ref=mp_s_a_1_2?crid=2CJBV8HJKBCOI&keywords=mi+goreng+noodles&qid=1555695048&s=gateway&sprefix=mi+g&sr=8-2

This is a box of 30 for $17.

> harder to find

You get them from Amazon: https://www.amazon.com/Nongshim-Shin-Black-Noodle-Spicy/dp/B0061JWQOW/?th=1

Ivan Orkin wrote a book, [Ivan Ramen,] (http://www.amazon.com/Ivan-Ramen-Obsession-Recipes-Unlikely/dp/1607744465/ref=sr_1_1?ie=UTF8&qid=1408377883&sr=8-1&keywords=ivan+ramen) which has his famous Chicken broth based recipe. It doesn't take as long as pork based either!

Ivan Ramen

Shin Ramen Then add a bunch of stuff to it.

At your door in 48 hours: https://www.amazon.com/NongShim-Ramyun-Noodle-Gourmet-Spicy/dp/B00778B90S/

Hakubaku brand noodles.

https://www.amazon.com/Hakubaku-Organic-Ramen-9-5-Ounce-Pack/dp/B007WQCENQ/

Do you have a Whole Foods near you? They sell Sun Noodle ramen kits. For dry ramen check out the brand Hakubaku: https://www.amazon.com/Hakubaku-Organic-Ramen-9-5-Ounce-Pack/dp/B007WQCENQ/

http://imgur.com/xsot6P5&a5I04Em#0

Attached images show Tonkotsu broth boiling.

This was a 9-10 hour rolling boil after a blanch and cleaning of the bones.

These are the noodles I've been using....
http://www.amazon.com/Hakubaku-Organic-Ramen-9-5-Ounce-Pack/dp/B007WQCENQ/ref=sr_1_1?ie=UTF8&qid=1382971302&sr=8-1&keywords=organic+ramen

I used recipes from Tove Nilsson's Ramen: Japanese Noodles and Small Dishes, which I got from my Secret Santa during last year's exchange. I used Chicken-Pork Broth, Garlic Tare, Chashu Pork, and Soya Sauce Marinated Eggs.

EDIT: Here's a wee album of the progression throughout the day: https://m.imgur.com/a/ti8Jm

You can find one for under $100 often

https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B00FLYWNYQ/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1523563370&sr=1-1&keywords=Instant+Pot+DUO60+6+Qt+7-in-1+Multi-Use

https://www.amazon.com/Indomie-Mi-Goreng-Instant-Noodle/dp/B00HXIXWKM?th=1

It’s crazy expensive on Amazon. Wtf! I can’t find it in my small town. Any help??

Nissin Raoh, Tonkotsu, 3.53 Ounce (6 Count) https://www.amazon.com/dp/B079T2XXBM/ref=cm_sw_r_cp_api_i_YCzWDbW6VJ0PK