Inspired by recipes that add milk instead of water to Shin Ramyun, I decided to try something similar with pasta
One of my most prized home decor elements is my instant noodle shelf, its contents displayed just like what you would see in a convenience store. It takes over a whole section of my bookshelf and is always stocked with at least four to five different instant noodles, from spicy Korean ramyun to tart Thai noodles.
Pairing dairy with spicy ingredients isn’t unusual for me; it’s a combination that I find exciting. But I recently noticed that my Instagram feed has been flooded with recipes that add milk instead of water to Shin Ramyun, creating an orange broth reminiscent of vodka sauce. Like many milk-based pasta sauces, it thickens slightly as it simmers, beautifully coating the noodles. You end up with a creamy, slightly less spicy sauce that still has plenty of heat and tang.
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