This is the Nongshim Shin Ramyun Stir Fry. This stir fry version — a spicy noodle without the broth — was released to celebrate 35 years since the release of the original Shin Ramyun.

Each package comprised dehydrated noodles, a powdered soup base sachet, a flakes sachet containing dehydrated fish cakes stamped with the Shin logo) and vegetables (green onions, carrots, shiitake mushrooms), and a seasoning oil sachet. To prepare these noodles, the dehydrated noodles and flakes were boiled in 500 mL of water for 2 minutes. After straining the noodles and reserving 30 mL of the liquid, the soup base and seasoning oil were added, mixed thoroughly, and served.

The noodles were a vibrant red hue and emitted a subtly sweet aroma with sharp chilli undertones. Upon tasting, the noodles offered a smooth, firm, and chewy texture, reminiscent of the original Nongshim (when cooked on the stove rather than with just covered with hot water). The powdered soup base sachet contributed an intensely rich flavor that emerged immediately with each bite, followed swiftly by a moderate spiciness from the chilli oil. While enjoyable initially, the spiciness escalated rapidly to a level that proved too intense for both myself and D, who typically has a higher spice tolerance. Nevertheless, despite the heat, the robust flavor from the soup base persisted, making these noodles more enjoyable than the excessive spiciness and weak flavour of the Samyang 2X Buldak. Overall, we appreciated this stir-fry version of Shin Ramyun but would opt for less chilli oil to achieve a more moderate level of heat.

This Nongshim Shin Ramyun Stir Fry contained 131 g. It was produced in South Korea and purchased in Sydney, Australia in 2024.