Sunday, March 13, 2011
Nong Shim Kimchi Ramyun
Tools Required: Saucepan & Range, Bowl, Spoon & Chopsticks
Meal Size (500 calories per package)
(available online through VeryAsia.com)
It is a cold, rainy day here in Woodinville, Washington... some hot, spicy noodles seem like just the thing to counteract the gloomy weather! I had these Kimchi Ramyun in the noodle stash, and now that I have joined the working class, I'm going to have to have the rest of my stovetop-preparation noodles on days off if I want them. So with the blessing of my sweetie (who is going to have something else for lunch), here I go!
Nong Shim's Shin Ramyun; there is an identical round brick of thick wavy noodles, and two packets--a green foil packet of powder seasoning and a red plastic packet of dried veggies (I noticed cabbage and carrots). We boil 19-1/2 ounces of water, add the seasoning packets and noodles, and cook for three minutes. After a quick stir, the noodles go into the bowl and are ready to serve!
I actually thought I preferred the flavor of these over Shin Ramyun; although the spice level is about the same, the sub-flavors here seem to complement the chili spice a bit better. If you are a fan of spicy Korean ramyun, I would heartily recommend you give these a try. :D