Spicy Korean Ramen Pasta

Spicy Korean Ramen Pasta from Toowoomba

I was watching YouTube when I came across a video that used ramen to make pasta. It looked so delicious, and luckily, I had all the ingredients at home, so I decided to make it.

This ramen pasta has a similar vibe to Toowoomba Pasta.

In Outback Steakhouse’s Toowoomba Pasta is named after the Australian region of Toowoomba. However, the dish itself has no connection to the history or culture of the actual location. It’s simply a name inspired by the region, with no historical or cultural links to the city in Australia.

When using pasta, you need different seasonings, but by using ramen, the ramen seasoning packet does the work, so no extra spices are necessary.

How to Cook Ramen Pasta

Ingredients:
A little cooking oil, 6 cloves of garlic, 1/4 of an onion, 2-3 mushrooms, 350ml of milk, 1 packet of ramen, 1 tablespoon of chili powder, some cheese, a little pepper, as much frozen shrimp as you’d like.

Slice 6 cloves of garlic, 1/4 of an onion, and 2-3 mushrooms. Briefly thaw the frozen shrimp in water.
Add oil to the pan and stir fry the garlic, onion, mushrooms, and shrimp.
Once the ingredients are somewhat cooked, add 350ml of milk, the ramen seasoning packet, and 1 tablespoon of chili powder. Bring it to a boil.
When it boils, add the noodles and cook them until they’re just firm and springy (try not to overcook them).
Once the noodles are cooked, transfer everything to a plate and sprinkle a little pepper and as much cheese as you’d like. Done!

The ramen is perfectly chewy, and the combination of cheese and sauce makes it deliciously creamy.

We made one serving to share, but it was so good that we ended up making another right away.

I think I’ll make this often!

The original recipe didn’t include mushrooms, but I added them since I had some in the fridge.

Feel free to add any ingredients you like—that’s what cooking is all about, right? 👍

Go ahead and give it a try!