Shin Ramyun

Discussion in 'Geek Food' started by t00ch, Mar 21, 2011.

  1. t00ch

    t00ch Member

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    Oh god, how did I not find this stuff until yesterday?!
    I was a long time Mi Goreng eater, but have found my new snack.

    How do you guys cook yours?
     
  2. W0MB13

    W0MB13 Member

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    I bought 10 or so packs yesterday, for random times I cbf making anything else.

    They're nice and chilli, which I like. Also pretty big serving.

    I just cook the noodles in water, have the flavouring etc in a bowl mixed. Pour the noodles in once cooked, as well as some water for soup at the bottom.
     
  3. scon

    scon Member

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    With a fried egg on top and the fried red shallots that you can get from asian grocers (the ones you also get a little of in Mi Goreng).

    These are definitely the best of the two minute noodle varieties, though they're more like four-six minute noodles ;). Lots and lots of salt though, there's about your daily dose of salt in each packet. We like them when we're camping mostly, bit too salty for an everyday meal.
     
  4. hazeroth

    hazeroth Member

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    Dried shiitake (which is rehydrated) and an egg beaten in. Plus a few drops of sesame oil. Yum.

    haz
     
  5. thrillhouse

    thrillhouse Member

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    If I am feeling lazy I just put everything into a cup which has a lid. Add hot water put the lid on and leave for 5 minutes.

    Otherwise I will fry and egg and add some fresh vegetables, bok choy for instance.
     
  6. veetor

    veetor Member

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    What flavours does shin ramyun come in? I found some at a Korean grocery, but according to the packet, they're kimchi-flavoured?
     
  7. .Radiant

    .Radiant Member

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    just spicy :thumbup:

    though nongshim do another type of noodles thats easily avaliable here, neoguri. seafood udon, its also spicy :weirdo:

    i usually drop an egg, some lime, parsley and same cha lua when i eat shin ramyun
     
  8. OP
    OP
    t00ch

    t00ch Member

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    I actually noticed a Shrimp flavoured version at my supermarket the other day, the packet looked identical apart from a blue strip that said Shrimp Flavour.
     
  9. jjo

    jjo Member

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    Apparently the big thing with these noodles in Korea atm is to sprinkle cheese into it.

    Havent tried it yet but its meant to be amazing. :eek:
     
    Last edited: Mar 28, 2011
  10. Moakek

    Moakek Member

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    Watch that salt and 621!
     
  11. tunagirll

    tunagirll Member

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    There's nothing wrong with MSG
     
  12. OP
    OP
    t00ch

    t00ch Member

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    Bumping this back up.

    Going to eat 2 packets of this godliness for dinner tonight, and want to add some stuff to it. So far I've got egg and fried shallots, any other ideas?
     
  13. Amfibius

    Amfibius Member

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    Yeah, Asian meatballs. Buy it from Asian delis. I usually cut them in half and then chuck it into the water and let it boil for a few minutes before I add the noodles. My favourite veggie to add is baby Bak Choy.

    BTW, this is a true one pot meal. You don't have to cook the eggs or veggies seperately. This is what I do:

    - start boiling water on the stove
    - get meatballs out of the fridge, slice, add to water
    - get pack of noodles out, add flavouring to water
    - get dried shiitake mushrooms out, add to water
    - crack an egg into a bowl and whisk it with a fork
    - get the veggies out and cut into 1cm strips
    - wash and store chopping board
    - by this time the water is boiling and my meal is only 2 min away :)
    - boil noodles and stir with fork
    - add veggies and immediately pour into bowl. Heat cooks veggies and egg.
    - add fried shallots

    All done!
     
  14. gregpolk

    gregpolk Member

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    When you say fried shallots, are you frying your own shallots or can you just grab a bag of them at the asian grocer?
     
  15. Amfibius

    Amfibius Member

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    Grab a bag of them at the Asian grocer. Make sure you only buy in small quantities and use them up quickly. They go rancid otherwise.

    Of course - not as good as making your own fried shallots - but home made fried shallots seem to have an even shorter shelf life and are a bit inconvenient to make. Even though i'm quite good with a knife it takes me quite a while to peel and slice up all those shallots.
     
  16. ck_psy

    ck_psy Member

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    lots of vegetable roots
     
  17. Dano.

    Dano. Member

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    I like how you include washing and storing the chopping board as a step, lol. For added onepotmeal-ness, you can just eat it out of the pot you cook it in, yes - the bachelor life!
     
  18. Amfibius

    Amfibius Member

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    Absolutely :) I do all that shit while waiting for the water to boil.
     

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