Hey foodies! Ready for a taste bud adventure? Today, we’re turning the classic Korean comfort food, Nongshim’s Shin Ramyun, into something extra special – a Toowoomba Pasta that’s as easy as it is delicious. Trust me, this fusion dish is about to become your new guilty pleasure. So, let’s get our aprons on and make magic happen!
Yield: 1-2 Servings
Short Korean Lesson
- GyeomSon (겸손) = Humble
- JaMan (자만) = Arrogance
- 1 Pack ShinRaMeyon (Korean Instant Noodles)
- 2 Strips Bacon (½ Cup)
- ½ Cup White Botton Mushrooms
- ½ Cup Onion
- ½ Cup Heavy Whipping Cream
- ½ Cup Milk
- 1 Tabsp Garlic
- 1 tsp Olive Oil (Optional)
- 2 Tbsp Grana Padano Cheese
- ½ Tbsp Seasoning Powder from ShinRaMyeon
- ½ Tbsp Hot Pepper Paste (GoChuJang)
First things first, grab a pack of Korean instant noodles—Shin Ramyun. Now, let’s get some water boiling to cook those noodles.
Inside that ramen pack, you’ve got noodles, a dried ingredients pack, and some seasoning. We’re only interested in the noodles and the spice.
Now, prepare 2 strips of bacon (½ cup), half a cup each of onions and white button mushrooms, 1 Tbsp worth of garlic cloves.
Chop the bacon into bite-sized pieces. For a shrimp twist, you can use shrimp instead of bacon, just like the original Toowoomba pasta. Chop the onion and white button mushrooms into approximately ¼-inch thick pieces. Then, thinly slice the garlic.
Heat things up with 1 tsp of olive oil in a pan.
Drop in the bacon and garlic, give it a one-minute sizzle on medium-high heat.
Toss in the mushrooms and onions, stir-frying for an extra 2 minutes.
The water you prepared for boiling the ramen should be starting to boil around this time. Now, place the noodles into the boiling water and cook them over high heat for about 3 minutes. Cook the noodles slightly less than your usual preference, about 1-2 minutes less, as we’ll be cooking them more in the sauce later on.
Back to the pan – add ½ cup each of heavy whipping cream and milk to the veggies. Keep it simmering on medium heat.
Once it’s bubbling, add ½ Tbsp of hot pepper paste (gochujang) and ½ Tbsp of ramen seasoning. Taste and tweak as needed.
Simmer the sauce for an additional 2-3 minutes until it thickens up.
Once your noodles are ready, drain the water.
Stir those cooked noodles into the creamy pasta sauce.
For the finishing touch, turn off the heat and sprinkle 2 Tbsp of Grana Padano Cheese over the dish. Stir one last time for a creamy and indulgent final touch. For garnish, sprinkle a dash of hot pepper powder and dried parsley over the pasta.
Voila! Your Toowoomba Pasta creation is now ready for a feast. Creamy, with a kick of spice, and utterly irresistible – this dish is a burst of flavors that will make traditional ramen a distant memory. Serve it piping hot and brace yourself for a culinary celebration. Enjoy every bite, my friends!