Yesterday I had a recipe request from Mika about instant noodles. She was wondering what kind of ingredients I add when I make instant noodles. I usually don’t add much vegetables or meat, because I don’t want to bother with heavy preparation. However, I had some green bean sprouts left over after making Kimchi mandu (good timing isn’t it?), so I decided to make this meal straight away. 
Ingredients for 1 person
- 1 pack of Korean instant noodles
- 1 chili
- 1/2 stalk of spring onion
- 1 fistful of green bean sprouts
- Water 550 ml
Prep
- Rinse the green bean sprouts. Discard the bad beans.
- Take the seeds out from the chili, then diagonally cut the chili and spring onion.
Cooking
- Put the water into a pot, add the green bean sprouts.
- Boil it. (Put the lid on)
- When it starts to boil, add the powder sauce, dried vegetables, and noodles.
- Boil it for about 2-3 minutes more. (I prefer slightly under cooked noodles.)
- Add the chili and spring onion 30 seconds before you serve them.
- Serve them in a bowl (Kimchi is a option, though it is a must item for Koreans.)
Tips
- While you are boiling noodles, pick up the noodles with chopsticks several times and stir them. (When the noodle meets the air while it is cooking, it gets more chewy which is better.)
- Don’t boil it too much, and eat it soon after making it, otherwise the noodles become sodden.
I have used yellow bean sprouts in instant noodles before (though I can’t remember the taste), it was the first time using green bean sprouts in instant noodles. I think it gave a very fresh taste to the soup so it felt like a really healthy meal. I really loved it. However, it may be a bit spicy for you.
How to cope when the spice hits you
- Drink some milk. (gargling enhances the chance to recover faster.)
- Have some mashed potatoes.
Related Posts
Korean Black Bean Paste Noodles (Jajangmyun in Korean)
Shellfish and Chewy Noodle Soup (Bajirak Kalguksu in Korean)
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hmmm the difference from yellow and green bean sprouts? i mean it looks the same.. gosh. i dont know if the ones i normally use are green or yellow.. lol that sounds so noob. how to tell any tips?
I think shin ramyun is the most delicious ramyun too.
My sister likes to add an egg on the noodles, but I don’t like it that way, because it seems to change the texture of the noodles and I don’t like the egg smell. Though I have egg everyday in other meals.
i think shin ramen is one of the most popular brands of ramen in honolulu. i always poach an egg (for protein) into the soup about 2 minutes after i add the noodles.
Shin Ramyun! Mmm.
Your blog is definitely one of the few “premiere” resources of Korean recipes photography. :]
Yes, ramyun is a much easier food to cook.
Thanks for your compliments about the mandu by the way.
Thank goodness for ramen! You definitely deserved a culinary break after your fiasco with the mandu! Your mandu looked amazing, by the way.
Do you really add more chilies? I can’t believe this. It was quite spicy with one chili though, you might be able to eat a volcano, according to tellos (who was the first to comment on this post).
aha…that is the same Korean noodle as I have. I usually add more chilli yummyyy
Yes, Kat
It is made by Nong shim.
It will definitely warm you up.
this does sound perfect for winter! will have to be on the look out for this brand–is it Nong shim?
Hi tellos,
It was really yummy. :p Wasn’t too spicy for me.
Also I was really warm for about 5 minutes after having this meal. Good for winter! 
Though, I have to admit that it gives kind of burning feeling but durable one.
I can’t belive that, you add chili to the already so so so spicy noodle soupe…. korean really like spicy food… i’m sure you can eat volcano héhé…
but i definitly miss those noodle..