Kimchi Instant Ramen
Instant ramen, also known as instant noodles, is a cheap meal that fills the stomach. Spice up this humble dish with additional thinly-sliced meat, eggs, and vegetables. Sour, spicy and very tantalising – this is a simple one-serving meal that is quick and easy to make. The best part? It uses minimal ingredients – and bar the instant noodles, any of them can be omitted or added as preferred.
Ingredients
The main ingredients for this dish are instant noodles, meat, egg and kimchi. I used Kimchi-flavoured seasonings, but other seasonings like chicken, original and even prawn flavour work as well. If using strong-flavoured instant ramen, omit the kimchi as the taste profiles may clash.
I added a bit of green chilli slices for spice and chopped spring onions for fragrance and flavour. These ingredients can be added or omitted.
Steps
The steps to make this Kimchi Instant Ramen are as follows:
- Add water and seasonings and boil for 3 minutes.
- Add the instant noodles. Soften and toss them.
- Add pork shoulder slices, and cook them.
- Add eggs, kimchi, green chillies and spring onions.
- Switch off the heat. Cover the pot for 1 minute.
- Serve!
Tips
- Tossing the noodles cooks it quickly, agitating it while exposing it to different temperatures for a chewy texture.
- Thinly slice the pork shoulders so it cooks rapidly.
- Additional kimchi, spring onions and green chilli can be chopped and served together with the ramen.
- For a more cooked egg yolk, let the saucepan rest for 2 minutes.
- Other flavoured instant noodles work well too.
- Not a fan of instant ramen? Try my One-Pot Yee Mee Soup instead!
- Make sure to watch the video to get the exact result as I did!
Storage Instructions
This instant noodles dish is best consumed immediately after cooking. It’s not recommended to store overnight in the fridge or freeze in the freezer as the texture of the noodles and runny egg yolk will be affected.
Let’s Eat
Break the egg yolk, mix it a little with the instant ramen and take a big slurp!
Delicious! It’s spicy, tangy and very appetising. The kimchi’s sharp taste is mellowed with chewy ramen noodles. The pork is cooked to perfection, it’s taken on the flavour profile of kimchi, while remaining tender to bite.
So satisfying for a single meal!
Hope you enjoyed this recipe. If you prefer a dish made from scratch, check out my Kimchi Jjigae recipe!
Happy cooking 😀
Kimchi-Flavoured Instant Ramyun
Equipment
- Saucepan
- Wooden Chopsticks
Ingredients
- 500 ml water
- 120 g Kimchi-flavoured instant noodles, 1 packet
- 110 g pork shoulder, sliced
- 1 egg, medium
- 100 g kimchi
- 1 green chilli, sliced
- 1 spring onion, chopped
Instructions
- In a saucepan, add water and the contents of the seasoning sachet.
- Switch on the heat and bring to a boil. Cover the pan.
- Once the soup is boiling, add the pork shoulder. Spread them evenly.
- Add the instant noodles. Soften and toss the noodles for 4 minutes, or until cooked.
- Break and add egg, kimchi, green chilli slices, and spring onions.
- Switch off the heat. Cover the pan and let it rest for 1 minute.
- Serve with some green chillis, chopped spring onions and kimchi on the side.
Video
Notes
Tips
- Tossing the noodles cooks it quickly, agitating it while exposing it to different temperatures for a chewy texture.
- Thinly slice the pork shoulders so it cooks rapidly.
- Additional kimchi, spring onions and green chilli can be chopped and served together with the ramen.
- For a more cooked egg yolk, let the saucepan rest for 2 minutes.
- Other flavoured instant noodles work well too.
- Not a fan of instant noodles? Try my One-Pot Yee Mee Soup instead!
- Make sure to watch the video to get the exact result as I did!
Storage Instructions
- Best consumed immediately.
- Not recommended to refrigerate or freeze due to the runny egg yolk and instant noodles.
Serve with
- Omelette
- Stir fry vegetables