This is the big bold flavour that more Australians are embracing? Then you have to experience Shin Ramyun “ soft and chewy noodles in a spicy, flavourful broth, ready to eat in just 5 minutes. Produced from farm-fresh produce, premium quality grains and the finest blend of spices, you're guaranteed a distinctive and delicious aroma and flavour.
Multipack, better value.
Already lunchtime over there mate?
nah i had 2 yesterday
They got the 'dry' version, same good taste, without the soup.
@layzers: https://www.nongshim.com.au/products/noodles/shin-ramyun-sti…
I saw them at asian shops not long ago. keep an eye on it.
Had for lunch yesterday 😆 they are very yummy!
Shin Ramyun is in the upper echelon of quick noodles, it not the top. It's a shame the Black version isn't on special - I'd buy them out and order more if I could!
What about indomie mie goreng?
I used to see my poor friends at Uni eat them, when they squeeze out those sauce and packets into the noodles, gives me shivers…
"friends"… Sure…
I love Shin Ramyun but I've never tried the black one, what's it like/what's the diff?
Also curious to know what's at the top for you, surely the long japanese packets that come in spaghetti form
The difference between normal and black is that they add beef bone broth powder in with the soup packet.
I love that it has two flavour packets, one spicy and one with broth powder. You could hypothetically have some delicious noodles without the spicy - or even just a little or a lot! Very nice if you're just not feeling a spicy day.
Is the Black version more spicy than this one ?
It matters more for sure.
Not necessarily. Two flavour packets though, one broth and one spicy flavour. Broth packet is essential, then you can use as little or a lot of the spicy one. So good.
Thanks sounds good as I don't like it real spicy.
Yes, it is made from 100% MSG and 5% plastic…..
Pics of it never happened.
so you get 105%… Extra value in the times of rising prices and shrinking sizes.
What's wrong with Monosodium Glutamate? The only issue was it was used masking the taste of expired food.
Wait until you hear about Dihydrogen Monoxide, everyone who drinks it dies!
everyone who drinks it dies!
Not immediately, it is a prolonged death that takes years.
People who don't drink it, die far more quickly, in a matter of days.
It's naturally found in tomatoes and cheese!
what's wrong with MSG?
Nothing
Tell me you don't know maths without telling me you don't know maths.
I have a hack with these noodles, add some frozen veges, thank me later.
Done. Now I have dried noodles and frozen vegies?
Add some vegemite and you're a real OzzieBargainer
Add some fish & chips and some meat pies too, blend them together, and drink it like a champ…
I sometimes add a sliced boiled egg and spring onions.
yeah little things can actually spice up a meal, also I sometimes add these noodles to an Asian dish I might be cooking up. It just adds that extra in the end.
For more convenience don't bother boiling the egg and slicing it. Just dump the raw egg into the pot while cooking and mix it in.
I'll give that a try. Thanks
and an egg
you put those noodles in the freezer, they'll get crunchy. thank me later.
I regularly cook shin ramen with eggs and sliced pork belly. If I’m feeling extra cultural, I throw in quail eggs as well. Taste great
I use smashed avo cause I'm a millennial.
This is why you can't buy a house, you know.
and smashed the noodles onto your wall, makes a wall art…
Is Coles website down?
The Coles one made in China / Korea?
I prefer the Korean made one not China
Country of Origin: Made in South Korea
dayum never knew they sold made in china versions
mild or hot?
That will depend on how much soup powder you use.
How do you get the egg like that, cook it whole with the noodles then peel? Is it a pain to peel? My noodles would go cold it always takes so long to peel boiled eggs, also burnt hands?
Cooked separately. If you have like a pin or something, puncture the base of the egg. Otherwise, get an egg piercer from Daiso or something. One of these: http://100yenshopping.com/wp-content/uploads/2016/04/EggHole…
Put it in a pot of water and bring it to boil. Turn off the heat and let the egg sit in it for about 3 mins. Then if you have iced water, chuck the egg in there, otherwise just run it under cold water for a while until it's cool.
Piercing the egg helps make peeling the egg much easier since trapped air is able to escape the membrane which sticks to the egg and can tear the whites.
I have these for lunch today, they are amazing.