Korea is probably one of the top countries for having the most instant noodles in their market. There are literally hundreds of different types of noodles being released every other year from different companies. Out of all the Korean ramyuns, all would agree that Shin Ramyun is the most classic one to represent the country. Found in many New Zealand supermarkets as well, Shin Ramyun is a basic spicy ramyun with soup. It’s been loved as a steady seller in Korea since 1986 when “spicy ramyun” wasn’t even a thing. In the past, Korea was used to the instant noodles imported from Japan, which are usually chicken soup based. Shin Ramyun was targeting the niche market of spicy lovers, and see how it turned out - Koreans are nuts about spicy 😂
Koreans are pretty excited when it comes to making good food better. As the most basic spicy ramyun, many had a go at making a new recipes using Shin and we seem to have a winner! Toowomba Pasta originated from an old menu from the Outback Steakhouse in US, a Shrimp Fettuccine Alfredo twisted with some spice. When this menu was introduced to the Outback Steakhouse chains in Korea, the spice lovers fell in love. Much to their disappointment, the menu had a short lifespan and Koreans had to build a recipe themselves. Proper pasta making is great, using the finest milk, fresh cream, and parmesan cheese - but quick & easy is always better.
- Shin Ramyun (1 pack)
- Onion (½)
- Garlic (5 cloves)
- Milk (200 - 300ml)
- Sliced Cheese (1 - 2 slices)
- Shrimp OR Bacon
- Cooking Oil OR Butter
1) Slice up the onion and the garlic cloves. If you decided to add bacon instead of shrimps, you could have them sliced and ready at this stage as well!
2) Cook the Shin Ramyun "noodles only," and leave the soup base to the side for now. When the noodles are cooked halfway, strain and leave to the side.
3) On a pan, add either cooking oil or a bit of butter (for richer flavour) and stir fry the garlic first. When you get the garlic aroma going on on the pan, add the onion and the shrimp (or the sliced bacon) in the pan and stir fry altogether.
4) When the ingredients are cooked, add milk and just half of the Shin Ramyun soup base. Leave to boil.
5) When the milk boils up, add the cooked noodles and sliced cheese. If you want a thicker and creamy flavour, you can add more cheese of your choice. If the soup is too bland for your taste, you can add more of the Shin Ramyun soup base to suit.
6) Once the ramyun/pasta is thick enough, turn off the stove and sprinkle some parsley to serve.
From the creamy base made from the milk and the cheese, the kick from Shin Ramyun takes the dish a level higher. The beauty of the Shin Ramyun Toowoomba is that you don’t even need shrimps or bacon to have a good meal - if you can't be bother for anything, it’s perfectly delicious without them! If you’re not the best cook in town but you’re getting tired of cooking yourself instant noodles 24/7, this would be the fancy version to easily have a go at. You’ll be fascinated at how much of an upgrade the Shin Ramyun sitting in your cupboard can make.