Everyone knows I'm a HUGE fan of instant mee.
Besides the fact that I mostly take my dinners at about 3am when food choices are sparse, instant mee can also be really delicious!!
Ok lah I'd be honest here. Actually I didn't think the kimchi sounded promising, because I don't like kimchi!
However, there is something different about THIS packet:
I've never tried Nong Shim noodles prior to this, so before agreeing to do this advertorial, I asked Shuyin if their noodles were nice. She answered that they were, and the kimchi flavour tasted really good if cheese were to be added to it.
So I guess the company has realised this and made new flavours with cheese already added inside for everyone's convenience!
In fact, I did some research and found out that the Koreans all put cheese in their kimchi noodles! It's like a norm there!
And another friend, Sheng Rong, abso-fucking-lutely LOVES Nong Shim. He said it's his FAVOURITE instant mee. But then again he also likes sea urchin and stuff like that, so I didn't really trust him.
Well, it's time to try them out!
Here's my "lunch" (8pm)... The packets are HUGE! The tiny packet is your normal instant mee's size.
The instructions are very precise - down to the SECOND!! It tells you to cook for 4mins 30seconds.
However, for a master chef such as myself, I'm gonna cook it according to my superior gut feel.
Here's my ingredients for the Curry Ramen... Not including the can opener and tomato timer at the background - We have...
It is of course not necessary to add the extra ingredients in but imho, curry ramen always tastes better with an egg in it!
The coconut milk of course makes it much more fragrant.
It's damn nice lah!!
You will notice that my noodles are rather dry. That's coz I love the soup thicker and more tasty - plus (and these are words of wisdom), you can always add plain water to the soup if it's too thick, but if it's too diluted you can't do anything about it!
Anyway, the curry is really different from all the other curry flavoured noodles!
It is thicker... more "sandy" if u know what I mean, in a good way - more textured. Also not so spicy - kinda like japanese curry!
Nong shim's noodles, as Sheng Rong has warned me, are a bit difficult to get perfect. And I mean the noodles themselves.
The noodles are slightly thicker and more Q than normal instant mee, so to get it right you have to take them out whenever they are ready - ie after every noodle stopped being hard!
The end result - soft and smooth on the outside, with the core delightfully al dente!! It's carb heaven!
You hungry yet?