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!