Possible Substitutions
- Frankfurters: Use any hot dogs or cocktail sausages you have.
- Double cream: Single cream or cooking cream can work, although double cream will give you a richer sauce.
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Creamy Ramyun with Octopus Sausage
KoreanOn days when I really can't be bothered to cook, I know I'm always gonna end up whipping up a bowl of instant noodles...and honestly, it hits every single time! This one takes Nongshim Toomba noodles and makes them extra creamy, spicy and cheesy, with chewy rice cakes and the cutest little octopus sausages on top. It's ridiculously easy, comes together in no time and is exactly what you want when you need something comforting with minimal effort.
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Ingredients
1 serving
for the creamy ramyun
for the octopus sausages
toppings
Notes
Some secret knowledge
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Things to Keep in Mind
- Keep an eye on the sausage tentacles while frying as they could go from golden to burnt quick.
- The Toomba seasoning and gochujang are already quite salty, so taste before adding any extra salt.
- Add the cream after the seasoning has been mixed into the noodles so it's easier to control the consistency.
Storage
This is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
Reheat gently in a pan or microwave with a splash of water or milk to loosen the sauce. The noodles will continue to absorb the sauce as they sit, so you may need a little extra liquid.
Possible Substitutions
- Frankfurters: Use any hot dogs or cocktail sausages you have.
- Double cream: Single cream or cooking cream can work, although double cream will give you a richer sauce.
Things to Keep in Mind
- Keep an eye on the sausage tentacles while frying as they could go from golden to burnt quick.
- The Toomba seasoning and gochujang are already quite salty, so taste before adding any extra salt.
- Add the cream after the seasoning has been mixed into the noodles so it's easier to control the consistency.
Storage
This is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
Reheat gently in a pan or microwave with a splash of water or milk to loosen the sauce. The noodles will continue to absorb the sauce as they sit, so you may need a little extra liquid.
Method
Shape the octopus sausages
Remove the frankfurters from their packaging and cut each one in half.
To create the little tentacle legs, use a sharp knife to cut upwards through the bottom half of each sausage (don't cut all the way). Rotate the sausage 90 degrees and make another cut so you now have 4 legs.
Then cut between each of those sections to split them further, giving you 8 little tentacles.
Repeat with the remaining sausage pieces.
Fry the sausages
Heat a little neutral oil in a saucepan over medium heat.
Add the sausages, tentacle-side down, and fry until they're nicely browned and the legs naturally curl and open up.
You can also stand them upright in the pan for a few seconds to brown the inside of the tentacles.
Remove and set aside.
Cook the noodles & rice cakes
Add around 500ml water to a pan and bring to a boil.
Add the Toomba noodles and rice cakes, then cook for around 3 minutes, or until the noodles start to soften and the rice cakes are warmed through.
Make them creamy & spicy
Drain the noodles, making sure to reserve at least ¼ cup of the noodle water.
Return the noodles and rice cakes to the pan and add the Toomba seasoning packets, gochujang, chilli crisp, oyster sauce and light soy sauce.
Mix everything together, then add the double cream and a splash of the reserved noodle water. Stir until glossy and creamy.
Add more noodle water if you want a looser sauce.
Add the cheese & serve
Top the noodles with a generous amount of grated mozzarella.
Cover the pan for around 1 minute, allowing the residual heat to melt the cheese into all that spicy, creamy goodness.
Top with your octopus sausages, spring onions, chives and soy-marinated egg.
Finish with a drizzle of chilli oil and dig in!
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