Addictively spicy and delicious Korean Shin Noodles!
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.
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.
aha…that is the same Korean noodle as I have. I usually add more chilli yummyyy
Do you really add more chilies? It was quite spicy with one chili though, you might be able to eat volcano, according to tellos (who was the first to comment on this post). 😉
Yes, Kat
It is made by Nong shim.
It will definitely warm you up. 🙂
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..
this does sound perfect for winter! will have to be on the look out for this brand–is it Nong shim?