This upgraded Shin Ramyun noodle soup transforms instant noodles into a satisfying meal by adding tender sliced beef, fresh bean sprouts, cilantro, and Sriracha chili sauce. Ready in under 10 minutes, it delivers bold Korean flavors with minimal effort.
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In a pot, bring 3 cups of water to a boil.
Add the sliced beef and cook for 3 minutes.
Add the Shin Ramyun noodles and cook for an additional 2-3 minutes.
Once the noodles are cooked, add the bean sprouts and cook for another 1-2 minutes.
Remove from heat and add the chopped cilantro, sliced green onions, and Sriracha chili sauce.
Mix everything together and serve hot.
Serve immediately for best texture. Leftover broth can be refrigerated separately for 2 days; reheat and cook fresh noodles to order.
No, cook the sliced beef for 3 minutes first, then add the noodles. This ensures the beef is tender before the noodles soften.
Gochujang (Korean red chili paste), Korean chili flakes, or hot sauce work well. Adjust to taste as potency varies.
Add them in the final 1-2 minutes of cooking only. They should remain crisp and fresh when served.
Cook the noodles fresh to order for best texture. Prep ingredients in advance and store separately, then assemble when ready to eat.
Omit it or substitute with fresh mint, Thai basil, or additional sliced green onions for brightness.
