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매콤한 체다라면 Spicy cheddar shin ramyun

Behold! As here is the best cheese ramyun known to humankind! Noodles are life and I would love to have more time during the week to make fresh udon, biang-biang noodles or ramen noodles, so when I crave wheat noodles I go with a simple solution - shin ramyun!

You can make two big bowls of delicious noodles with just 1 instant soup. This version is juicy and creamy. Noodles are soaked in thick yummy sauce. I place here some ranges as you might try experimenting with the amount and stickiness of the sauce.

In this recipe, I use both noodles and packages with spices. I will not get into details about whether or not they are healthy, because this is not a "healthy" recipe, but I believe in moderation - from time to time, it is worth indulging oneself.

There are no specific ingredients; for vegetables, use what you have in the fridge: carrots and onions work very well, add some tomatoes, bell peppers and something green: scallions, Chinese cabbage, pak choi if you have any, fresh or dried mushrooms, anything really.

I add seaweed, fish sauce and oyster sauce, as I love to make my ramyun a bit "fishy", but feel free to skip these ingredients if you don't have them at home.

You can also try replacing shin ramyun with any other brand, depending on your preferences. I like this one, as the spice mixture is really nice and noodles are thick and chewy.


for 2 servings

1 package Shin ramyun instant soup

1 big onion, cut in cubes (2 cm)

1 medium carrot, cut in cubes (0,5-1 cm)

3 garlic cloves, finely chopped

1 tbsp ginger root, chopped

3-4 dried shiitake mushrooms, fresh OR 3-4 dried shiitake mushrooms, soaked in hot water and drained, cut in slices

1-2 scallions or spring onions, white part chopped in cubes, green part in thin strips or slices

30 g vegetable oil

400-450 g water (you can also replace it with the same amount of secondary stock from this recipe, to enhance the flavour even more)

100 g milk (I always use full fat - in Switzerland it means 3,9%... so, the fatter the milk, the creamier the texture, but decide for yourself!)

1 tbsp light soy sauce

1 tsp white or brown sugar

1-2 heaped tbsp gochujang paste (start with 1, go with the second at the end, if you like stronger and a bit spacier version)

100-120 g Chinese cabbage, shredded (optional)

1 tbsp dried seaweed (optional)

1 tbsp fish sauce (optional)

1 tbsp oyster sauce (optional)

4-5 slices cheddar cheese ("singles") OR 4-5 slices regular cheddar cheese

toasted sesame oil, for serving

sesame seeds, for serving

gochugaru chili flakes, for serving



On a frying pan with a thin bottom, heat oil and fry garlic, scallion white parts, ginger, onions, shiitake mushrooms and carrots (and any other hard vegetables you use) until slightly golden brown over high heat.


Reduce the heat, add water and gochujang paste, then mix well until the paste dissolves and is well combined. Add sugar and all packages with spices from the instant soup.


Add noodles and cover. Cook over medium heat until soft.


Add milk, fish sauce (if using), soy sauce, dried seaweed (if using), Chinese cabbage (if using) and oyster sauce (if using) then simmer for approx. 2 minutes. Add cheddar cheese slices torn in pieces; wait until they melt and mix well to incorporate.


Serve immediately, drizzled with sesame oil, sprinkled with sesame seeds and gochugaru flakes, garnished with green parts of scallions.

I serve it with some pickled radish on the side and usually... drink some shots of soju! But about soju... next time!

If you use all ingredients mentioned, the ramyun will be a luxurious bowl of pure happiness, but feel free to experiment a bit. I would always encourage anyone to change small things to get to our favourite taste.

It takes me about 20 minutes to prepare 2 servings of this ramyun. This is my household's favourite and number one solution to a quick and hot dinner during the week.

I am a slup queen after all!

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