Don't buy ramen spaghetti and make it
There are a lot of instant ramen people who like spaghetti. Both my husband and I like it, but it's been a long time since I bought it. You can make it more deliciously at home. Upgraded taste beyond mimicking taste! I'll tell you my own recipe now.
1 serving
Within 30 minutes
미소앨범by하준맘
Ingredients
  • Ramen noodles
    1ea
  • Mini pine mushroom
    5ea
  • Garlic
    5piece
  • Corn
    2spoon
  • Butter
    1spoon
  • Ketchup
    3spoon
  • Oyster sauce
    2spoon
  • Sugar
    1/2spoon
  • Oligosaccharide
    1spoon
  • Vinegar
    1/2spoon
Cooking Steps
STEP 1/8
Preparation of ingredients
Slice 5 mini saesongi mushrooms and 5 tolls of garlic in a pan to make it easy to bake.
Drain the 2 spoons of canned corn.
STEP 2/8
Creating a Source
Add 3 spoons of ketchup, 2 spoons of oyster sauce, half a spoon of sugar, 1 spoon of oligosaccharide, and half a spoon of vinegar in a small bowl and mix well until sugar dissolves.
STEP 3/8
Cooking ramen noodles
Put enough water to cover the ramen in a pot and heat it over high heat. When the water starts to boil, add 1 ramen noodle and boil for about 4 minutes.
STEP 4/8
With ice water, noodles are chewy
Remove the boiled ramen noodles with a strainer for about 4 minutes and cool them down in the pre-prepared cold water with ice.
STEP 5/8
Grilling garlic in butter
Place 1 spoon of butter in pan and melt over medium heat. If the butter is all melted, add all 5 tbs of sliced garlic and stir gently until the garlic is golden brown for about a minute and a half.
STEP 6/8
Stir-fry with pine mushrooms
Add 5 small mushrooms, sliced wide and thin, and stir-fry over medium heat for about 1 minute to mix well with butter.
STEP 7/8
Boil it with sauce
Add the pre-made sauce and add 2 spoons of corn when the sauce starts to boil. Stir it gently as if it's boiling down and boil it for 1 minute.
STEP 8/8
Mixing with ramen noodles
Add the dehydrated ramen noodles from the strainer tray and mix them evenly in the sauce over low heat to complete the spaghetti with a sweet and sour flavor.
Instant spaghetti is stronger than restaurant pasta or tomato spaghetti, but it is not comparable in terms of taste quality. The flavor and texture of roasted garlic and mushrooms, which are the core of this dish, play a role in making spaghetti that can be light and instant. The ratio of seasoning is very important when making the sauce. The degree of sweetness according to the amount of sugar, the degree of sourness according to the amount of vinegar, and the balance of protein according to the amount of butter will be better if you try it as I did and adjust it slightly according to your taste. It's a dish that changes the taste depending on the seasoning ratio rather than soup or stew. It's going to be delicious no matter what, so try making it!
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