-=> Quoting Michael Loo to Jim Weller <=-

 JW> Shin Ramyun

 ML> It's got a good reputation and commands a premium

I just checked Loblaws on line:

Mr. Noodles, from China, 49 cents per packet.
Loblaws No Name instant noodles, origin not mentioned, 49 cents.
Nissin Demae ramen, from Hong Kong, 79 cents
Sapporo Ichiban, from Japan, $1.29
Nongshin Shin Ramyun, from Korea, $1.39

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Korean Cold Noodle Soup (Mul Naengmyeon)
Categories: Korean, Noodles, Soups
  Servings: 4

      2 c  chicken broth (cold) 
      2 c  beef broth (unsalted and
           cold) 
      1 TB brown rice vinegar 
      2 TB white vinegar 
    1/4 lb naeng myun noodles 
      1 sm Asian pear (julienned or cut
           into paper-thin slices) 
      1    egg (hard-boiled and sliced
           in half) 
    1/2    Korean cucumber (seeded and
           julienned or cut into
           paper-thin slices) 
    1/4 c  pickled radish 
           Optional: cooked brisket or
           beef shank (thinly sliced) 
           To serve: ice cubes, vinegar
           sugar, and Korean mustard 

Naeng myun (or naengmyeon), a Korean cold noodle soup with thin,
slightly chewy noodles topped with egg, meat, vegetables, and a
vinegar-infused ice-cold broth, could be the game-changer.

Although Koreans now enjoy naengmyeon as a summertime meal, it came
out of the North Korean mountains. Buckwheat grows well in high
altitudes, and naengmyeon became a favorite winter dish of Koreans
living in the harsh climate.

But naengmyeon tastes especially refreshing in hot weather, and it's
a one-bowl meal that requires little time at the stove. It's also
almost always gluten-free. Though typically made primarily from
buckwheat, the noodles may also contain sweet potato, plain potato,
arrowroot starch, and even kudzu root (chik), from the often
invasive kudzu vine.

Plan to serve Korean mustard paste, sugar, and vinegar on the side
of these Korean cold noodles, since most Koreans like to add them
while at the table.

Mix the cold chicken and beef broths together with the vinegars.
Taste, then add more salt or vinegar as needed. Cover and chill the
broth in the refrigerator for at least half an hour. Cook the
noodles according to the package directions, or for about 3 to 5
minutes in boiling water. Drain the noodles and rinse them well in
cold water to stop the cooking process and eliminate any excess
starch. Divide the noodles into two bowls, mounding them at the
bottom. Pour a generous amount of chilled broth over the noodles to
cover them, then add a few ice cubes to the bowl. Place half a
boiled egg, some cucumber and pear slices, pickled radish, and a few
brisket slices on top of the noodles.

Recipe Variation 

If you don't have Asian pear, you can substitute bosc pears. You can
also use crunchy apples in place of pears. If you omit the fruit
altogether, add 1 or 2 teaspoons of sugar to the broth to compensate
for the lost sweetness.

By Naomi Imatome-Yun

  From: The Spruce Eats                 
 
MMMMM-------------------------------------------------

Cheers

Jim


... Marijuana is why I've mixed Ramen Noodles & clam chowder... twice.

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