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Nongshim Shin Ramyun Spicy Chicken Noodle Soup came to me as a gift from my friend Doug. He picked it up while traveling in Mongolia. The package was produced in South Korea but intended for export to Russia. It was something we only noticed because we actually read the packaging. Worth noting because it’s not something you’ll find at your regular grocery store.
Produced in South Korea.
What’s in the Package
Inside the packaging, there is a round, thick block of fried wheat noodles and two signature sachets. The top white-and-gold sachet contains the dehydrated flakes, which consist of dried vegetables and textured protein. The bottom silver sachet holds the Spicy Chicken soup base.
How to Cook Nongshim Shin Ramyun Spicy Chicken
- Bring 550ml (about 2 1/3 cups) of water to a boil in a pot.
- Add the noodle block, the soup base, and the vegetable flakes all at once.
- Stir occasionally to ensure the noodles are evenly cooked and the broth is well-incorporated.
- Remove from heat and pour into a large bowl. For the best experience, serve immediately while steaming hot.
How Does It Taste
The MSG hits immediately and the spice follows fast. James put it at a 4 out of 5 which is more than twice as spicy as the original Shin Ramyun. The chicken base underneath is solid but the heat is the main event here. It builds and it stays.
There are dried bits mixed into the noodles that seem to be chicken-flavored protein. They add a little extra texture that you don’t get in the original. Small detail but it makes the bowl feel more substantial than a standard Shin Ramyun.
The noodles are the same thick wavy Shin Ramyun noodle. Broth viscosity is a 2 out of 5. It’s slightly thicker than water but not rich.
How Does It Compare
The original Nongshim Shin Ramyun is the benchmark. This is what happens when you take that bowl and push the spice significantly further while swapping the beef base for chicken. The chicken version is spicier, slightly lighter in body, and has the added texture from the protein bits. If the original is your everyday bowl this one is the version you reach for when you want more heat.
How to Level Up Nongshim Shin Ramyun Spicy Chicken Noodle Soup
Beansprouts add crunch and cut through the heat in a way that makes the bowl more interesting to eat. Grilled chicken breast soaks up the spicy broth and turns it into a full meal. Imitation crab is an unexpected pairing that actually works well against a spicy chicken broth.
Final Verdict
This is a hard bowl to find outside of specialty stores but worth tracking down if you’re a Shin Ramyun fan who wants more heat. The chicken base works, the protein bits add something, and the spice is real. Doug has good taste in gifts.
Tasting Notes
- Spice Level: 4/5
- Broth Viscosity: 2/5
- Noodle Thickness: 2/5
- Noodle Type: Wavy
- Topping Suggestions: Imitation crab, Grilled Chicken, Bean Sprouts, Fresh Garlic
How do I rate my ramen? Check out the Ramen Rating Guide.
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Community Ratings
To me its not really spicy although it provides a rich flavour
I love the shin instant noodle collection a lot! Especially the spicy versions, its rich, flavorful and straight up addictive for me. So, I always come up with different ways to prepare it.
Here, I cooked the noodles with all of the seasonings, carrots, bean sprouts, thin slices of beef and chive. I found the cutest fish cakes to eat with it too!
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More to Try
- More from Nongshim: Nongshim Shin Ramyun Red Fiery Spicy Beef, Nongshim Noodle Salad with Miso Vinaigrette
- Topping pairing: Red Onion
- Recipe to try: Smoky Curry Chicken Ramen
