Not really. Since the reason for ramen smelling like ammonia is because of the boiling water being mishandled in the kitchen, there isn’t much you can do about this as a customer. Only restaurants that use certain kinds of Chinese egg noodles will have this potential issue. If the ramen that you eat uses Japanese noodles, then ramen with an
2. Prima Taste Singapore Laksa La Mian ($31 for six packages, about $5 per package, at the time of publication) The Ramen Rater recommended these noodles, which have taken first place on his
Bring a pot of 550 ml of water to the boil. Using a small colander, blanch the bok choy for 30 seconds. Using a small colander, blanch the bean sprouts for 30 seconds. Add the Nongshim soup powder, to taste (it’s quite hot). Add the disc of noodles and cook for 4 minutes on a gentle boil.
Bring the water to a boil over high heat. Add the noodles and the included soup powder to the boiling water. Cover and boil for 1 minute. Open the lid and turn the ramyeon over with a spoon. Crack the egg directly into the boiling ramyeon, and cover and cook for 1 to 2 minutes. Don’t stir, so the egg will be poached.
Typically, Shin Ramyun contains wheat noodles accompanied by a spicy seasoning mix. The seasoning is where the magic happens, with a blend of spices and flavors that tantalize the taste buds. But, does this magic align with the halal dietary requirements?
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how does shin ramyun taste
