Mayo's ramen & pasta

What you see before you is a box of instant handmade ramen that I had bought from the ramen museum in Japan. Unlike most instant noodles where you can keep it for several months, this had to be consumed within 3 weeks from it's manufactured date. Thumbs up to quality control from the Japanese.

This is the exact same noodles that I had ordered when I was at their ramen stall/shop.

Instructions for a perfect authentic Japanese ramen noodle soup.

This was the brochure that I had taken from the ramen museum. It features all the different ramen stalls within the museum serving the best & famous shops from all over Japan.

This is my version of the delicious char siew ramen that I ate. Instead of the char siew (sliced pork), I used bacon slices which I pan seared to a light crispy texture with the meat well done. Top the dish off with some fried chopped garlic & chives & a serving of soft boiled egg cut in half.

I also made another dish of scallop pasta with sliced sausages mixed with wasabi flakes. With a seemingly European dish, the taste took a Asian twist when the wasabi hits you & leave you teary eyed. Food awakening is what I call it. :) Try it at home yourself & you'll fall in love with it.