Korean Instant Ramen Noodles Recipe
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.
- 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
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.
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