Springtime Delight: Chamnamul Ramen Pasta Recipe
A Unique Chamnamul Ramen Pasta Bursting with Spring Flavors
On this warm spring day, we’re introducing a special ramen pasta that perfectly balances the fragrant charm of chamnamul (Korean potherb) with the delightful chewiness of ramen noodles. This recipe quickly became my absolute favorite because it tastes even better than I imagined! Enjoy a sophisticated dish made easily and simply.
Ingredients- 1 handful fresh Chamnamul (Korean potherb, approx. 30g)
- 5 pre-cooked shrimp, peeled and deveined
- 2-3 dried chili flakes (peperoncino), adjust to taste
- 3 cloves garlic
- 3-4 Tbsp olive oil
- 1 portion ramen noodles
- 1/2 Tbsp Yeondoo Cheongyang (a Korean soup soy sauce), or soy sauce/soup soy sauce
- Pinch of black pepper
Cooking Instructions
Step 1
First, boil the ramen noodles in water for about 2 minutes. The key is to cook them until they are al dente, not overcooked, to maintain a chewy texture.
Step 2
While the noodles are cooking, thinly slice the garlic into rounds. Also, prepare a bowl of ice-cold water. This cold water bath will be used to quickly cool the noodles, enhancing their chewiness.
Step 3
Once the noodles have boiled for 2 minutes, immediately drain them and plunge them into the prepared ice-cold water. Rinse the noodles quickly to shock them. This step is crucial for achieving that perfect chewy pasta texture.
Step 4
If you are using frozen shrimp, briefly blanch them in boiling water to thaw. Be careful not to overcook them, as they can become tough.
Step 5
Drain the noodles thoroughly after rinsing them in ice water. Drizzle a little olive oil over the noodles and gently toss them to coat. This prevents sticking and gives the pasta a beautiful sheen.
Step 6
Now, heat a wok or large pan over medium heat and add a generous amount of olive oil. Start by sautéing the sliced garlic until it becomes fragrant and lightly golden. Gently frying the garlic releases its aromatic oils into the olive oil.
Step 7
Once the garlic is fragrant, add the dried chili flakes (peperoncino) and sauté them briefly. This infuses the oil with a pleasant spicy aroma, adding depth to the dish. Adjust the amount of chili flakes according to your preference for spice.
Step 8
When the shrimp are nicely seared on both sides and the garlic is becoming crisp, add the drained ramen noodles to the pan. Toss everything together gently to coat the noodles with the garlic-chili infused oil.
Step 9
Season the pasta with Yeondoo Cheongyang (or soy sauce/soup soy sauce) to taste. Finally, add a generous handful of fresh chamnamul. Stir-fry for just a minute or two until the greens are slightly wilted. The goal is to preserve the fresh, vibrant flavor of the chamnamul.
Step 10
Finish with a final drizzle of olive oil for extra richness and flavor. Plate the chamnamul ramen pasta beautifully in your favorite dish. Enjoy your delicious and aromatic creation!