Believe me I am always looking out for vegetarian options even though it might not seem like that considering I have hardly eaten/reviewed veg noods in the last 4-5 months!
It is so tough coming across good vegetarian options but in Nongshim I believe! So please be nice to me.
Cooking directions –
- Stove Top
- Boil 500ml (about 2 cups) of water. Add noodles, soup base and vegetable mix.
- Cook for 4-5 minutes, stirring occasionally.
- Remove from heat and serve.
- Microwave (cooking time may vary depending on microwaves)
- Put soup base and vegetable mix into a microwavable bowl, then add noodles on top.
- Pour 450ml (about 1 ¾ cups) of room temperature water.
- Cook for 7 minutes. When using hot water, cook for 4 minutes.
A big, round, non-destroyed, ramen noodle block and the noodles are thick but not too thick. Just the way I like them.
The soup base has a pleasant aroma and seems to be mildly spicy just like the packet states.
And the vegetable mix is a colorful affair with bits of carrot and choy sum.
The first thing that came to my mind while cooking these noods on the stove was that it has an aroma similar to Indian Maggi! And I love Maggi!
As expected the ramen noodles are brilliant without a doubt with the right amount of chew to them. The broth does indeed taste similar to Maggi. Also the broth is flavorful and mildly spicy and the veggies hydrated well. What more can you ask for?
I think there should be some kind of a rule to add mushrooms chunks to the vegetable mix of vegetarian noodles!
So I took the liberty of sautéing some shrooms in butter and pepper and I am pretty glad about it!
This is going to my must-have-at-home-at-all-times list.
Pro tip: even if you don’t have or want to add mushrooms, do add a pinch of black pepper post cooking these noods, it elevates the taste to greater heights.
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