Kitchen notes · a little help before you start
Korean Spicy Shin Noodles with Bean Sprouts
Korean Spicy Shin Noodles with Bean Sprouts is made with fistful bean sprouts, pack Korean shin ramyun, and green chili.
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
- Original yield
- Serves 1
- Ingredients
- 5 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- Korean · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Start with the first step
Set out what is needed for the first preparation step.
Get to know the ingredients
pack Korean shin ramyun (noodles)
In the method: When it starts to boil, add the powder sauce, dried vegetables, and noodles.
green chili
In the method: Add the chili and spring onion 30 seconds before you serve.
spring onion
In the method: Add the chili and spring onion 30 seconds before you serve.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 1. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 pack Korean shin ramyun (noodles)Ingredient note
Source: 1 green chiliIngredient note
Source: 1/2 stalk spring onionIngredient note
Source: 1 fistful bean sproutsIngredient note
Source: 550 ml water
How to make it
0 of 3 steps completeMake room for Korean Spicy Shin Noodles with Bean Sprouts
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve the noodles in a soup bowl.
A few questions you might have
What should I prepare first?
Set out the pot. Start with this step: Put the water into a pot, add the mung bean sprouts.
Which preparation step should I plan for?
Set out what is needed for the first preparation step.
What happens at the end?
Serve the noodles in a soup bowl.
How do I plan the ingredient amounts?
This version serves 1. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: mykoreankitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.