I was making ramen.

Before you start: 
   a) taste (can't help you there, just go out and try as many as you can find)
   b) research (start here, and here and I have one of these: Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint)

The noodle:
(by Ivan Ramen)

• 75 g (1/2 cup) rye flour
• 920 g (6 cups) all purpose flour
• 10 g (2 tsp) baked baking soda*
• 450 mL (1 3/4 cup) cold water
• 13 g (1 tbs) salt

* Spread baking soda in thin layer on foil lined sheet tray and bake @ 275F for 1 hour.  Expect pH 12 in the resulting mixture. (See image below).

Read more: For Old-Fashioned Flavor, Bake the Baking Soda

                          By HAROLD McGEE

                          Published: September 14, 2010

1. Toast rye flour very lightly.   You only want to lose about 5 g of water.
2. I used mixer: combine flours and set aside.
3. Dissolve salt and baked baking powder in water (this will take some time)
4. With the dough hook on low speed add water to to the flour mixture and process on low until you form a dough ball.  (Add water as needed if the dough doesn't come together, it will be quite dry and tough and that is ok).
5. Cover the dough in plastic wrap and let stand for 30 min.
6. Process noodle on you pasta maker attachment.  I rolled mine out to about 5 on the KitchenAid adapter. 
7. Cover with damp tea towel or paper towel and reserve.

For Chashu:

(modified Ivan Ramen)

• 50mL sake
• 50mL mirin
• 2 cloves of garlic, crushed
• 2 inch ginger root, crushed
• 200mL low sodium soy sauce
• 25 g light brown sugar
• 600 g to 1 kg of pork belly
• water

1. Combine all ingredients except pork and water and bring to a boil.
2. Simmer for 2 min to dissolve sugar completely.
3. Add pork and cover with water.
4. Cook 2 to 4 hour until pork is tender.
5. Cool down before cutting.
6. Strain and save the stock.

For Shoyu Ramen:

1. Combine two parts chicken broth, one part dashi, one part reserved chashu stock.  Check for seasoning and adjust to taste.
2. Cook your noodle on rolling boil for about one minute.
3. Strain and add to your broth.
4. Add chashu, soft boiled egg, nori and any other toppings you have on hand.
5. Enjoy!