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Korean Spicy Shin Noodles with Bean Sprouts

Addictively spicy and delicious Korean Shin Noodles!

Korean Spicy 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!

Spicy Noodles with Green Bean Sprouts shin noodles package

Ingredients for 1 serving

Spicy Noodles with Green Bean Sprouts noodles inside Spicy Noodles with Green Bean Sprouts vegetable ingredients

  • 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

Spicy Noodles with Green Bean Sprouts cooking

  1. Put the water into a pot, add the mung bean sprouts. Put the lid on and boil it.
  2. 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.)
  3. Add the chili and spring onion 30 seconds before you serve. Serve the noodles in a soup bowl.

Korean Spicy Shin Noodles

 Tips

  1. 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.)
  2. Don’t boil the noodles too long. Eat it soon after making it, otherwise the noodles become sodden.

 


Korean Spicy Shin Noodles with Bean Sprouts

Shin Ramyun Recipe
5 from 2 votes
Print Pin Rate Save
Course: Main
Cuisine: Korean
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1
Calories: 415kcal
Author: Sue | My Korean Kitchen

Ingredients

  • 1 pack Korean shin ramyun (noodles)
  • 1 green chili
  • 1/2 stalk spring onion
  • 1 fistful bean sprouts
  • 550 ml water

Instructions

  • 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.

Nutrition Info (per serving)

Calories: 415kcal | Carbohydrates: 63g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Sodium: 1915mg | Potassium: 307mg | Fiber: 5g | Sugar: 7g | Vitamin A: 60IU | Vitamin C: 20.3mg | Calcium: 55mg | Iron: 4.4mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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