Yes, it does sound like a mouthful, as a matter of fact, it is a mouthful albeit of spicy goodness. Why? Because of the double spicy elements that I mixed into the noodle soup. I came back home tonight feeling nicely hungry and had thought that wifey had cooked some dinner for the family, but alas to my slight dismay, she didn’t make dinner and bought some stuff from the food court nearby.
In the spirit of the low-buy-low-spend month (just trying out), I thought that I would save on a potentially expensive dinner, typically between $3.50 to $12.00 (SGD) depending on what I have a craving for, I would cook Shin Ramyum, and hopefully be done with it. I had some soaked dried (oxymoron) flower mushrooms in the fridge and some preserved Sichuan vegetables (spicy) which I recently got from NTUC Fairprice, I thought I would make a double spicy Korean Shin Ramyun noodles.
To my pleasant surprise, it turned out to be pretty yummy and delicious. It’s so easy to cook the Shin instant noodles which was already spicy, and the simple adding of the sliced mushrooms and preserved spicy Sichuan vegetables made the run of the mill instant noodles extra special.
Ingredients:
1 packet of Shin Ramyun (Usually available at any supermarket in Singapore, it is pretty pervasive).
5 soaked dried flower mushrooms – sliced thinly (these mushrooms are good quality ones available from Chinese medicinal shops, or you can also buy them at NTUC Fairprice, just get the expensive ones).
1 packet of preserved spicy Sichuan vegetables (Usually comes in 4 sachets packets, also available at NTUC Fairprice) or you may opt to use fresh ones if you already have them in your fridge.
Method:
- Cook the Shin instant noodles once through to remove the yellowish colour in the soup.
- Pour fresh boiling water (boiled from a kettle) into the pot, and then add the seasonings as well as the sliced mushrooms and preserved Sichuan vegetables.
- Continue cooking till desired doneness. That’s all!
Bon Appetit!