You’ll Be Making This Toomba Ramyun Recipe All Week

• jumlah masa: 3 minutes

Bahan-bahan

1 strand spring onion, chopped

½ onion, chopped

1 chili, chopped

5-6 sausages, sliced

1 pack Toomba Ramyun

2 cloves garlic, minced

Handful of mushrooms (optional)

1T of Olive oil

Noodle water 50ml (reserved)

Cucumber Muchim :

1 whole cucumber, sliced

1 pinch salt

1T gochugaru (Korean chili flakes)

1T sesame oil

1T plum extract

1T vinegar

Sesame seeds (for garnish)

Arahan

Prep the ingredients – Chop the spring onion, onion, chili, and slice the sausages.

Make the cucumber muchim – Slice the cucumber, add a pinch of salt, 1T gochugaru, and shake it up. Let it rest. After a few minutes, add 1T sesame oil, 1T plum extract, and 1T vinegar. Squeeze and drain the liquid. Set aside.

Cook the noodles – Boil the Toomba Ramyun noodles, strain, and rinse. Reserve some noodle water.

Sauté the aromatics – In a pot, heat oil over medium heat. Add minced garlic, onion, sausage, and mushrooms. Stir-fry briefly.

Make the sauce – Pour in the reserved noodle water, then add the seasoning pack and sauce. Stir to combine. Adjust seasoning for a creamier texture if desired (I added half a pack more).

Combine everything – Once the sauce is bubbling, add the noodles and mix well until fully coated.

Finish & plate – Add chopped spring onion, give it a final stir, then plate the dish.

Garnish – Top with cucumber muchim, chili, and a sprinkle of sesame seeds.

This Toomba Ramyun is finally in Singapore and this recipe is a perfect mix of creaminess, spice, and tanginess that will keep you hooked. Whether for a quick meal or a comfort food fix, this dish is guaranteed to hit the spot!