Hi folks,
Even before TMX entered our lives 18 months ago I always preferred to cook from scratch, you will never find a packet or bottle of pasta sauce in our house. But one thing I cannot seem to recreate is the Shin Ramyun Instant Noodle soup. I think it is Korean, made by Nong Shim. DH and I both love it and for nights when I can't be bothered cooking this plus some bok choy and runny eggs is often on the menu. But surely there is a way without the MSG?
? After Googling all I could turn up was a heap of bloggers telling me how to cook instant noodles (really, who would want to read that?), so I turn back here to the forum to see if anyone else has been able to recreate those spicy dry spices to add to instant noodles.... thanks!!!
