Ttukdak Hyung's Spicy Seafood Cream Udon

• 1 packet Neoguri ramen (including noodles, powder soup, flakes, and dried kelp)
• 1/2 can Spam
• 1/4 onion
• 2 cups milk (approx. 400ml)
• 1 tbsp chili powder
• 1 slice cheddar cheese
• A little bit of chives
• A little bit of parsley flakes (optional)
• A little bit of crushed red pepper (optional)
• A little bit of cooking oil

Recipe 🍳

Cooking tips 💡

• The reason for using Neoguri ramen is that its noodles are thicker than regular ramen, similar to udon, which pairs well with cream sauce. The included dried kelp and seafood powder soup instantly add a savory seafood flavor to the cream.
• If you use the entire packet of ramen powder soup, the dish can become excessively salty when mixed with the saltiness of the Spam. Therefore, it's crucial to add only about 70% first and adjust to your taste as it simmers to avoid failure.
• Since it's cooked with milk as a base, it can easily burn or boil over if kept on high heat. Once the milk starts boiling, reduce the heat to medium-low and stir gently while simmering.

Recommended for 🙋

• ⭐Those who are tired of the same old soup ramen and want to transform it into a soft, spicy, and thick fusion noodle dish in a Tteokbokki cream pasta style.
• ⭐People living alone who want to create a visually appealing dish using just a packet of ramen, leftover Spam, and milk, perfect for pairing with beer.