Main ingredients 🥩
noodleslight soy saucechicken stockcurry powderred pepper flakesfish cakeonionmung bean sprouts
Solo Cooking God Noodle Soup
A delicious street food dish featuring chewy noodles simmered in a homemade spicy sauce inspired by famous ramen-style spicy rice cake shops, generously seasoned with curry powder and black pepper.
🙋 Recommended for
- ⭐ Those who love the bold, spicy, and heavily peppered sauce of famous chain-style spicy rice cakes
- ⭐ People who prefer chewy noodles that soak up the full flavor of the sauce over traditional rice cakes
- ⭐ Those looking for a quick, satisfying carb-heavy late-night snack with minimal kitchen tools
Ingredients needed 🛒1 servings
- handful of noodles
- 3 cups water
- 1 tablespoon light soy sauce
- 1 tablespoon chicken stock
- 1 tablespoon curry powder
- 2 tablespoons red pepper flakes
- 2 tablespoons sugar
- 1 piece fish cake
- 1/4 onion
- handful of mung bean sprouts (or soybean sprouts)
- generous amount of black pepper
Recipe 🍳
- In a wide pan or pot, add 3 cups of water and mix in 1 tablespoon light soy sauce, 1 tablespoon chicken stock, 1 tablespoon curry powder, 2 tablespoons red pepper flakes, and 2 tablespoons sugar.
- Stir until the seasonings dissolve completely, then add a handful of dry, unsoaked noodles directly into the broth.
- Turn on high heat and begin simmering the noodles for a total of 6 minutes, allowing them to cook and reduce gradually.
- After about 3 minutes of boiling, add 1 piece of fish cake, sliced thinly and lengthwise like ramen noodles.
- Add 1/4 sliced onion and a handful of mung bean sprouts (or soybean sprouts) to the pan and continue cooking until everything is tender.
- If the broth becomes too thick as the noodles release starch, add small amounts of water to adjust the consistency to a slightly thick, soup-like texture similar to spicy rice cake broth.
- Once the noodles and vegetables are fully cooked and soft, turn off the heat and generously sprinkle black pepper over the top—more than you think necessary—for a final touch.
- In a pot, combine water, soy sauce, chicken stock, curry powder, red pepper flakes, and sugar. Add dry noodles and bring to a boil.
- After 3 minutes of boiling, add sliced fish cake, onion, and mung bean sprouts, and continue cooking until everything is done.
- Adjust the broth to a slightly thick, soup-like consistency resembling spicy rice cake sauce, then turn off the heat and generously sprinkle black pepper before serving.
Cooking tips 💡
- Noodles absorb a lot of broth as they cook, so avoid using too many—excess can cause the broth to evaporate completely, turning into a porridge-like consistency. Stick to a handful for best results.
- To replicate the signature sharp, pungent flavor of professional shops, use high-quality pure curry powder and generous amounts of black pepper—the key to authentic taste.
- For extra enjoyment, add yakisoba dumplings, fried kimchee rolls, or a boiled egg to the broth and mash it in while eating.
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