Spicy Mi Goreng Ramyun

Ok so what is this madness I speak of? Well, in Indonesia, there’s Mi Goreng which are fried noodles. I thought since my last recipe got a write up today in Fox News Magazine ( link), maybe I should get a pack and experiment. I thought since Indonesian instant noodles are my all time faves and I really really enjoy Korean ramyun, why not try a mash-up?

Spicy Mi Goreng Ramyun


  • 1 Package Nongshim Shin Ramyun instant noodles
  • 3/4 cup Kimchi
  • 1/2 a small sweet onion
  • 5 sliced mushrooms
  • 2 Tbsp minced garlic
  • Olive oil cooking spray


Open the pack of Shin Ramyun. Take out the veggie pack and noodle block. Place in a pot with half of your onion an add 2 cups water my onions were frozen -alternatively, you could add the onion in the next step . Set seasoning powder packet aside for now. Put on medium heat until boiling. Let boil for two minutes.

While you wait on the noodles, spray a nice large skillet with cooking spray. Add garlic, kimchi and mushrooms. Saute.

Drain the noodles and return to the pot. Use a pair of kitchen scissors and cut the noodles a few times (this will prevent clumping when fried). Add half of the packet of powder seasoning and stir.

Add the noodles to the skillet and cook at high temperature stirring constantly. Keep it moving or it will burn! It’s done when everything look like…

…this (click image to enlarge)!!! My thoughts: I was hoping that the noodles would have crisped a little more. I think the key is less time in the pot. Cooking the noodles ‘al dente’ is what works in the grilled cheese recipe. Also, I’m going to say I think this ended up being more of a bibimyun than something Indonesian-esque. Anyways, there’s something I made today. It was pretty good! Enjoy!

2 thoughts on “Spicy Mi Goreng Ramyun

  1. Nixon

    Hi there. I think what you made here is pretty interesting. I’m Indonesian and I eat indomie “mie goreng” all the time, and I’ve tried to turn many of other Indomie flavor variant (soto, kare/curry, ayam bawang, etc) to “mie goreng” style. I never tried to use korean noodle though.
    You said something about how your noodle was not really Indonesian-esque or something. I recommend you to add a little amount of sweet soy sauce (1-2 tbs) and also a little ammount of chili sauce (also 1-2 tbs). And you don’t really have to actually fry them, just add all the ingredients and seasonings (plus a little bit of vegetable oil, since korean noodle usually don’t come with one) to plate (or bowl), cook the noodle and dry them, and mix the noodle on that plate. I hope it helps.
    P.S: sorry for my bad English


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