Putting It to the Test: Vietnamese vs Japanese Ways to Cook Shin Ramyun

Steps

1. 1
   [Vietnamese style] Use about half the water amount stated on the package, bring it to a boil, then add the noodles and the entire seasoning packet so the sauce becomes concentrated, similar to a dry noodle dish.
2. 2
   Once the noodles are cooked and most of the liquid has been absorbed, transfer to a bowl and top with chopped cilantro, sliced chili, and minced garlic.
3. 3
   Squeeze in the juice of half a lime for acidity, mix well and taste; if too salty, try using only half the seasoning packet and stirring in a spoonful of oil first before adding the lime juice.
4. 4
   For a more authentic Vietnamese flavor, add a splash of fish sauce on top of the lime for extra savory depth.
5. 5
   [Japanese style] In a separate pot of boiling water, cook one egg for about six minutes to make a soft-boiled egg, then cool it in ice water for easier peeling.
6. 6
   In another pan, fry chopped bacon until fragrant, while preparing chopped green onion and minced garlic on the side.
7. 7
   Cook the Shin Ramyun noodles with the normal amount of water as per package instructions, adding the seasoning packet, green onion, and minced garlic.
8. 8
   Once the noodles are done, transfer to a bowl and stir in a raw egg yolk plus mayonnaise (or milk as a substitute) to make the broth richer and reduce the spiciness.
9. 9
   Top with the fried bacon and the halved soft-boiled egg, then enjoy this rich, garlicky, and milder Japanese-style Shin Ramyun.