Yummy Lummy has no sponsors but maintaining a blog isn’t free. What cheese do you like when you want it melted on a carbohydrate? Sponsorship If you’re interested in multiculturalism her blog is worth following. She consistently visits my blogs and comments. Besides, people asked about it on social media and importantly, Mabel asked. Yummy Lummy is about cooking meals for one, for people on their own, people like me, short of time and ideas.

I’m sure other home cooks are less messy than me. Frying would do the same but as I’ve written above, it would be messier. It helps remove the water from the noodles and make them crispy. Questions and answers What’s so important about the oven bit? Crispy cheesy noodles and scrambled eggs. To prepare, Add soup base, vegetable sachet and noodle block to 550ml boiling water and cook for 4 minutes. Crispy cheesy noodles and scrambled eggs.Seasoned and oiled Maggi noodles out of the oven with cheese.Seasoned and oiled Maggi noodles out of the oven.

Seasoned and oiled Maggi noodles ready for the oven.

Cooked Maggi noodles with olive oil, curry powder, Sichuan seasoning, and Old Bay seasoning.

Maggi noodles waiting for boiling water.

Click on one image and then scroll through the photographs. No, Yummy Lummy is not sponsored by anyone. I’m guessing someone will ask about frying in a nonstick pan with no oil, and yes, that would work, but life’s too short not to have some oil or fat with noodles. It’s so much easier to cook this in an oven and in my opinion, a toaster oven works fine. Damp noodles in hot oil is perfect for oily splatter all over the kitchen floor. You could easily do this in a frypan but it would make a mess. There’s not much really to this but it again reinforces that cooking something in an oven often beats frying the food. I sort of knew what it was but had never really invested any thought into it.īack to the noodles. Mabel recently wrote about “Yellow Fever” and I don’t mean the viral infection (which I have an interest in).Īpart from the infection, I’d never heard of Yellow Fever before. Mabel is an Asian Australian and she blogs about being an Asian Australian from her perspective. Adding both cheese and eggs can help make the ramen taste a lot better. Eggs can help take away a bit of the spice and it’s a way to make the ramen taste better. Check out the dedication above for the link. This adds creaminess to the ramen like milk but if you add too much, then it can get clumpy. If you’re not familiar with Mabel, I urge you to visit her blog. I received a few requests from people about how I made the meal, Mabel was amongst my friends who asked.

S$3.80 for a packet of four S$2.A post shared by Gary id=”12″ url=”#photos” ] The texture of the noodles are great as well. If you love cheese, you will probably like this Korean cheese ramen, though I don’t mind it even cheesier. I also place a sliced cheese on top of the noodles and then ladle the hot soup over, melting the cheese and providing that extra cheesy flavour which I thought was missing ( yes I am a huge cheese junkie :D) The cheese flavour was there, but not as rich as I expected it to be, as compared to when I first smelled the cheese powder seasoning.Īfter the first taste test, I livened up my bowl with cubed ham, spring onions and corn nibblets. The soup colour, though, was not a dark orange hue as shown in the packaging photo. I love the texture of the noodles which is surprisingly quite springy if you take care not to overcook them (I dish them out as soon as the strands separate). My bowl of cooked noodles using only the provided seasonings. The cheese powder smells really aromatic. The back of the packaging – All Korean words.Įach packet of ramen (ramyeon) comes with three sachets – dried vegetables (egg, spring onion, carrot etc), seasoning powder and cheese powder. I was attracted by the cute mascot wearing a cheese hat (heart melts).

Chessy ramen