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Best Korean Instant Ramen Noodles Recipe – How to Jazz Up Your Nongshim Shin Ramyun. noodle recipes made in 30 minutes or less. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Best Korean Instant Ramen Noodles Recipe – How to Jazz Up Nongshim Shin Ramyun

My best Korean instant ramen noodles recipe jazzes up Nongshim Shin Ramyun, which are the best instant ramen noodles as far as I’m concerned. I like the spicy soup seasoning of Nongshim’s Shin Ramyun, especially the Shin Black Noodle Soup, so all I do is add slices of pork, blanched bean sprouts and Chinese greens, a boiled egg, chilli oil, and fried shallots.

Instant ramen noodles get a bad rap as fast food for lazy people or poor students, but as Lara said in her recent post in which she shared her best instant ramen recipe and now not-so secret formula for upgrading instant ramen noodles, all you have to do is take the dried instant noodles themselves, discard those little packets of dehydrated veg and seasoning, and add your favourite ingredients to really take instant ramen to the next level.

But while Lara may love her Nissin ramen noodles, for me the best instant ramen noodles are Korean instant ramen noodles and Nongshim Shin Ramyun in particular. My best Korean instant ramen noodles recipe upgrades Nongshim’s Shin Ramyun, which are easily the best instant ramen noodles as far as I’m concerned, but I’ve still used those little packets of seasoning in this case.

The spicy soup base of Nongshim’s Shin Black Noodle Soup hits the spot, so I just add melt-in-your-mouth slices of char siu pork, crisp Chinese greens, blanched bean sprouts, a boiled egg, deep-fried shallots, and my heady homemade chilli oil. I generally don’t find instant noodles very satisfying, but with a little planning, you can easily turn instant ramen noodles into a ‘real’ meal.

This instant ramen recipe won’t be in our epic Cambodian culinary history and cookbook, which documents recipes of cooks in Cambodia, but if you love Asian food and like what we do here on Grantourismo, you can support our work by becoming a patron on Patreon for as little as US$2, US$5 or US$10 a month or whatever you can afford, or you can make a one-off donation. If you can’t, we get it, but please spread the word and take time to browse our recipes.

And here’s my best Korean instant ramen noodles recipe.

Best Korean Instant Ramen Noodles Recipe

If you’re not familiar with Nongshim Shin Ramyun, the South Korean noodles are apparently the most popular Korean instant ramen noodles. Note that if you are in the USA, you will probably be eating noodles made by Nongshim America.

However, oddly enough, here in Cambodia, our Nongshim noodles come via Australia, where our local Siem Reap supermarket chain buys a lot of their products, which they ship to Cambodia. (The owner tells Lara she uses it as an excuse to holiday in Australia).

The best Korean instant ramen noodles are thicker than your average wheat noodles and are cooked accordingly. The American version even has a graphic on the back of the packet informing you that you cook the noodles in hot water for four minutes for al dente, four and a half minutes for medium, and five minutes for soft.

These are not your average packet noodles that cook for three minutes before turning to mush.

I like Nongshim’s Shin Black Noodle Soup, which I cook for four minutes, having added about half the soup powder first, and having blanched any extras that need cooking before that, such as the Asian leafy green vegetables and the bean sprouts. I generally don’t use the vegetable flakes packet at all, as I don’t like the texture.

Here are some more tips for making my best Korean instant ramen noodles.

Tips for Making my Korean Instant Ramen Noodles Recipe

My best Korean instant ramen noodles recipe begins with eggs – as most of my best recipes do! I add eggs to the noodles for extra protein in the dish. You could quickly fry an egg (with crispy edges, please!) and even poach an egg.

You could also put an egg in with the boiling noodles to make a form of drop egg soup, the famous Chinese dish with ribbons of whisked egg added to the hot broth.

However, my favourite way to add eggs is any kind of boiled egg, preferably soft boiled.

The next addition is real vegetables. We nearly always have bok choy or similar leafy Asian greens in our vegetable draw in the fridge. We often use them as a side for Cambodian and Chinese meals. We put leafy greens in our version of Hokkien noodles for instance.

If your noodles didn’t come in that convenient throwaway cup, you need to boil some water on the stove anyway, so why not throw some bok choy in?

Another addition that we like are bean sprouts. It’s important to blanch bean sprouts briefly, so I do that in boiling water, too, suspending them in a fine mesh colander.

The final key ingredient is char siu pork. You might think it’s odd to have char siu pork just hanging around in the fridge, but I often make it to add to my special fried rice and Hokkien noodles.

There’s nearly always leftover char siu pork in our fridge, and you just need a couple of slices to make your instant ramen noodles into a more complete meal.

If you have leftovers from the braised pork belly recipe I posted last night, you could always pop a few pork belly pieces into your ramen bowl too.

When it comes to garnishing my best Korean instant ramen noodles, some sliced spring onions or sprigs of coriander are perfect. Crunchy dried shallots add extra texture and flavour as well.

As for sauces, I add my homemade chilli oil for some extra oomph but a dash of Sriracha will also get your tastebuds tingling. We prefer the original Thai Sriracha sauces but the American-Vietnamese Rooster Sriracha brand will also do the trick.

Finally, if it’s a late night dinner for us (dinner is nearly always late), I like to serve my best Korean instant ramen noodles in big ceramic bowls with proper chopsticks and spoons rather than the cardboard instant noodle ‘bowl’ and plastic spoons inside.

Why? It just makes it feel like it’s a real meal rather than a wasted meal. Just don’t tell anyone.

Korean Instant Ramen Noodles Recipe

Best Korean Instant Ramen Noodles Recipe – How to Jazz Up Your Nongshim Shin Ramyun. noodle recipes made in 30 minutes or less. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Korean Instant Ramen Noodles Recipe

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My best Korean instant ramen noodles recipe jazzes up Nongshim Shin Ramyun, which are the best instant ramen noodles as far as I'm concerned. I like the spicy soup seasoning of Nongshim's Shin Ramyun, especially the Shin Black Noodle Soup, so all I do is add slices of pork, blanched bean sprouts and Chinese greens, a boiled egg, chilli oil, and fried shallots.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Snack
Cuisine: Korean
Servings: 1
Calories: 359kcal
Author: Terence Carter

Ingredients

  • 1 packet Nongshim Shin Ramyun
  • 1 boiled egg
  • 1 bunch bok choy
  • 3 tbsp bean sprouts
  • 3 slices char siu pork
  • 1 tbsp chilli paste
  • 1 tbsp chilli oil
  • 2 stalks spring onions chopped finely
  • 1 tsp fried shallots

Instructions

  • Bring a pot of 550 ml of water to the boil.
  • Using a small colander, blanch the bok choy for 30 seconds.
  • Using a small colander, blanch the bean sprouts for 30 seconds.
  • Add the Nongshim soup powder, to taste (it’s quite hot).
  • Add the disc of noodles and cook for 4 minutes on a gentle boil.
  • Tip the stock and noodles carefully into a soup bowl.
  • Add the bok choy and bean sprouts.
  • Add the egg and the pork slices.
  • Add a good dob of chilli paste to the bowl and pour over some chilli oil.
  • Sprinkle with spring onions and fried shallots.

Nutrition

Calories: 359kcal | Carbohydrates: 29g | Protein: 22g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 188mg | Sodium: 640mg | Potassium: 2371mg | Fiber: 10g | Sugar: 14g | Vitamin A: 38030IU | Vitamin C: 391mg | Calcium: 924mg | Iron: 8mg

Do let us know if you make our best Korean instant ramen noodles recipe as we’d love to know how they turn out for you.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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About Terence Carter

Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

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About Grantourismo

Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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