This is the Nongshim Shin Ramyun Toomba, a flavour inspired by Toowoomba pasta—a cream-based dish originating from Australia’s Outback Steakhouse in Toowoomba—which gained popularity in South Korea.
Each package contained a standard fried noodle cake, alongside two sachets: one of seasoning sauce (representing the spicy salsa component) and another of seasoning powder (the cheese component). Preparation involved boiling the noodles in 600 mL of water for three minutes, draining all but 60 mL of the water, and then mixing in both sachets before serving.
The finished noodles had a creamy orange hue and gave off a pronounced aroma of parmesan and cheddar. On tasting, the cheese sharpness was far more restrained than the aroma suggested. The dominant impression was that of classic Shin Ramyun, though reimagined through a creamy, pasta-like lens—reminiscent of a spicy carbonara with a hint of tomato. The Toomba edition delivered a comforting richness balanced by a moderate but noticeable heat. It was less aggressively spicy than variants such as the Carbonara Buldak, but still sufficiently piquant to remain engaging. The noodles were thick, smooth, and bouncy, providing a satisfying mouthfeel and excellent adherence to the creamy sauce. A soft-boiled egg would complement the dish well.
Overall, these instant noodles offered a well-judged ratio of creaminess to spice, resulting in a rich yet accessible flavour.
This Nongshim Shin Ramyun Toomba contained ? g. It was produced in South Korea and purchased in Sydney, Australia in 2025.