Addictively spicy and delicious Korean Shin Ramyun recipe.
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 mung bean sprouts left over after making Kimchi mandu (good timing isn’t it?), so I decided to make this meal straight away. 🙂
It was my first time using mung 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!
Ingredients for 1 serving
- 1 pack Korean shin ramyun (noodles)
- 1 green chili, thinly sliced
- 1/2 stalk spring onion, thinly sliced
- 1 fistful of mung bean sprouts, rinsed
- 550ml water
How to Cook Korean Spicy Shin Noodles
- Put the water into a pot, add the mung bean sprouts. Put the lid on and boil it.
- 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. Serve the noodles in a soup bowl.
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 resilient.)
- Don’t boil the noodles too long. Eat it soon after making it, otherwise the noodles become sodden.
Shin Ramyun Recipe
- 1 pack Korean shin ramyun (noodles)
- 1 green chili
- 1/2 stalk spring onion
- 1 fistful bean sprouts
- 550 ml water
Put the water into a pot, add the mung bean sprouts. Put the lid on and boil it.
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. Serve the noodles in a soup bowl.
I like to make mine with sliced yellow cheese and meat. Hot dogs or SPAM work well also, they make it taste like Pudae Chigae 🙂 especially if you add the sprouts and some enoki mushrooms.
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.
Though, I have to admit that it gives kind of burning feeling but durable one. 😀 Also I was really warm for about 5 minutes after having this meal. Good for winter! 😉
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..