"Melba's Jammin'" > wrote in message
...
> In article >, "elaine"
> > wrote:
>
> > "Melba's Jammin'" > wrote in message
> > ...
> > > My local Cub supermarket has done a major re-set of their store.
There
> > > is now a big "International" section with about 6 feet of Japanese
> > > stuff. Not to mention the Hispanic comestibles.
> > >
> > > On a whim, I picked up a package of Nong Shim brand (I think that's
the
> > > brand) Shin Ramyun Noodle Soup, Hot & Spicy (Spicy underlined) flavor.
> > > I cooked it according to package directions and added about 2
> > > tablespoons of white vinegar in the bowl to make it sour. I've eaten
> > > worse stuff. It's really spicy (too hot for Rob) but I'll keep a pack
> > > around for medicinal purposes. It cost about $.69. Supposedly two
> > > servings (3 cups water to cook the noodles and seasoning in), but I
ate
> > > it all.
> > > Nutritionally, it's pretty bad if you're on a low-fat diet, but it
DOES
> > > provide 44% of the day's sodium. "-) Jeez.
> > > --
> >
> > Mmmm, yes it makes a quick meal and I always have packets on hand. I
> > ususally add some grated carrot, mushrooms, chives and/or green onion
and
> > shrimp - thanks for the vinegar tip, I never thought of that.
>
> > Elaine
>
> It would appear that my 'Japanese" shelves also have Korean stuff -- I
> just noticed that the company is from Seoul, Korea. Imported by Rockman
> Co. in Commerce, California. Elaine, do you add the veggies you
> mentioned when you cook it or after, raw?

Barb, I add them raw when the packaged stock is boiling . Finely sliced
for mushrooms, green onions and grated for the carrots. The shrimp in my
freezer is ususally cooked - so I pop that in at the end.

Elaine