Shin Ramyun Stir Fry with Cheese
Shin Ramyun Stir Fry with Cheese
Shin Ramyun with the broth taken out and a cheese powder put in — chewy noodles in a dark, savoury sauce, softened by dairy and finished with the usual Shin pepper. Drained rather than served in soup, so the seasoning sits on the noodles instead of being diluted into it. Imported from Korea.
- Boil the water
Bring 600ml of water to a rolling boil in a saucepan. Open the packet and set out the seasoning sauce and the cheese powder, both of which go in after the noodles are drained rather than during the boil.
- Noodles and flakes
Add the noodle block and the vegetable flakes to the boiling water and cook for 2 minutes. Stir frequently so the strands loosen. Two minutes is deliberately short, since they keep softening in the hot pan afterwards.
- Drain most of it
Drain the water off but keep about three or four tablespoons back in the pot. That small amount is what lets the cheese powder dissolve into a sauce rather than sitting on the noodles as dry grains.
- Sauce and serve
Add the seasoning sauce and the cheese powder, then stir over low heat for a minute or two until the sauce is spread through and glossy. Serve straight away with your favourite toppings.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Nongshim is South Korea's largest noodle manufacturer, founded in 1965. Their Shin Ramyun is the best-selling Korean ramen worldwide. The company prides itself on using real vegetables and robust seasoning in every product.
Korean ramyun culture is distinct from Japanese ramen. The noodles are typically chewier, the broths spicier, and the flavours bolder. Korean ramyun is usually cooked in a pot rather than a cup, and sharing a pot of ramyun is a social ritual.
A concentrated stir-fry sauce rather than a soup base. A dark savoury seasoning built on soy, tomato and black pepper goes on first, then a cheese and cream powder rounds it off. Sweeter and milder than the red Shin packet, with the pepper still present.
Chewy, springy noodles built for a soupless format. The texture is designed to hold sauce on every surface rather than swimming in broth. After draining, the noodles grip the seasoning tightly, so the flavour stays concentrated and consistent with every bite.
Nongshim launched the stir-fry Shin in 2021 for the brand's thirty-fifth anniversary, betting that people who loved the flavour did not always want the soup. The cheese version followed, aimed at the crowd who had been dropping a slice into the red packet for years.
Cheese on ramyun is not a novelty in Korea, it is standard practice, and this packet just saves you the step. Milder than the soup version and easier to work through, which makes it a decent entry point for anyone nervous about the Shin heat.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Fried Egg
A fried egg brings crispy, golden edges and a runny yolk that melts into the broth for a rich, savoury finish.
Spam
Spam contributes a savory, salty, and slightly smoky character, giving the noodles a hearty, meaty essence.
Corn
Sweet corn kernels offer a burst of natural sweetness, providing a refreshing and crisp counterbalance to the noodles' savory notes.