My fondness with Korean noodles started when Paulo & I used to eat it together all the time when he was still here in Manila. I don’t know what got me hooked! There is ONE major thing that can easily make me stay away from it forever—its damn spiciness that can literally burn your esophagus!!! (Okay, just exaggerating.) But I’m not kidding. Every time I fix myself a serving of Korean Noodles, particularly my favorite brand—NongShim’s Shin Ram Yun, I only add in HALF of the powder soup. I throw away the other half. Would you believe the spiciness is still beyond my tolerance??? 1/2 of the powder soup packet, and STILL super spicy. I only add in the vegetable flakes when I feel like it; I always thought that these “flakes” are fake. They don’t make any difference [in the taste or whatever], anyway. It’s the powder soup that makes the Shin Ram Yun a Shin RamYun (read the sentence again, it’s not a typo].
So a typical Nong Shim Shin RamYun has 240 calories according to LiveStrong.com Not too much, which makes it okay for me to eat ONCE IN A WHILE. I love eating this when my taste buds are in search for some spiciness—that is when the rain is pouring, or when I “just feel like it”.
So how you cook Shin Ramyun involves three freaking easy steps:
1. Empty the noodles in a pan.
2. Add in powder soup and vegetable flakes [if you want to]
3. Bring to a boil, transfer to a bowl, and eat.
I have yet to try/or make my own Budae Jjigae (which Pearl of Dollface Cosmetics) introduced to me. It’s loaded with a loooooooo-hot of calories. Know why? Read here.
P.S. Paulo loooooves Korean Noodles! He fondly calls them “North Korean Noodles” which he find funny for some reason. Hahaha. He said they’re radioactive. Get it? (If not, well, don’t try to. It’s some kind of an inside joke between us.
Arrivederci!
