SPICY - be warned, this dish is very spicy. Yes, the carbonara sauce mellows down the spice levels, but trust me when I say that it still gets those taste buds firing. So, if you love spice, you're going to LOVE this recipe. The Korean Spicy Noodles brand, Samyang, has taken Asia by storm and we’ve decided to ride the Hallyu wave too. We fished out one of each flavour, including the latest addition to the spicy noodle family – Jja Jang Myeon, or Zha Jiang Mian as we know it in Mandarin. What I particularly love about the Carbonara is the subtle creamy flavour that’s balanced out by the spicy sauce. Though it definitely didn’t taste like the actual egg-based Carbonara sauce, it was pretty special in its own way. I mean, if cream and chilli isn’t the best of both worlds, I don’t know what is. Samyang is one of the best-loved food brands in South Korea, offering a comprehensive range of ramen, instant noodle cups, sauces and dumplings.

We fell in love with it instantly because of its addictive Jja Jang flavours, and my colleague even said that this became her new favourite flavour right away. So, what do you think of a creamier version of Samyang’s Buldalk Carbonara? Was it even necessary for them to make this one? Or, should they have just skipped it all together? Let me know in the comments! Turns out, it smelled nicer than it tasted. The spicy soup carried a subtle sweetness, but was otherwise quite flat in terms of its flavour profile. It’s probably the kind of noodle soup that you take five bites, tops, before tossing the rest of the bowl due to the cloying feeling. Nothing much to rave about, in my opinion.

5. Carbonara Hot Chicken Flavour

Asia([email protected]) / Southeast Asia([email protected]) / Japan([email protected]) Powder (9.8%): Whole Milk Powder, White Sugar, Milk Powder, Salt, Mozzarella Cheese Powder, Butter Powder, Modified Potato Starch, Curly Parsley, Pepper Powder, Garlic Powder, Soybean Oil Pour 1 cup of water into the skillet and cover it with a lid. Let it simmer for 2-3 minutes to make sure there is your perfect blend of tastiness. Tuk Tuk Method: Here’s a simple recipe to follow to get the best of your ramen noodles the Tuk Tuk way:

One of my colleagues couldn’t stop herself from taking bite after bite, even after the repeated “are you sure?” from the rest of us. But needless to say, a few minutes later we all found her on the couch with two ice cubes in her mouth to ease her burning tongue. Well, I guess what they say about getting hurt by the things you love the most is true after all. Quite possibly one of my favorite foods to eat on Planet Earth, Samyang has created a curry version of their famous noodles too. These noodles feature a slight curry flavor and texture that is a welcome change-up to the originals. I would say that the burn crept in slowly but exponentially, and before I knew it, it worked up quite a fire in my mouth. And this is coming from a person who chooses da la (very spicy) when she eats Mala hotpots, so proceed with caution for this one.May contain traces of: Barley, Crustaceans, Eggs, Peanut, Milk, Celery, Mustard, Sesame seeds, Molluscs, Wheat, Cereals containing gluten, Soy, Fish As you can imagine, this is far from an authentic carbonara...but it's just as good (in my spice-obsessed opinion). As I said above, this samyang carbonara takes less than 10 minutes to make and only requires a handful of ingredients. Fry for 5 minutes until cooked to your liking (I like mine slightly crispy). Then take your pan off the heat. Thank you for reading and the support! So, what do you think about Samyang’s fiery noodles? Have you ever tried any of these? If so, which are you favorites? The texture of the noodles had the right amount of springiness (if you cook it well), which made each bite a joy to take. This definitely made it to one of my top favourites too.

Powder (9.8%): Whole Milk Powder, Milk Powder, White Sugar, Salt, Mozzarella Cheese Powder, Butter Powder, Modified Potato Starch, Curly Parsley, Pepper Powder, Garlic Powder, Soybean Oil. COUNTRY OF ORIGIN

6. Curry Hot Chicken Flavour

We were all trying this for the first time because it’s a newly dropped flavour in Singapore, so perhaps that explains the priciness of it. In a separate large skillet or wok, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, and sliced mushrooms. Sauté for 3-4 minutes until the vegetables start to soften.(This is optional)

Unfortunately, as far as I know, this cup of noodles is only available in South Korea. Also, I couldn’t find any information online in Korea about the SHU of these noodles either. My best guess has these noodles placed fairly low on this list as Jjolbokki should offer a more mild flavor. Instant noodles has always been a guilty pleasure of mine, and so I’d jump at any opportunity to give new flavours a try. Samyang has too, been a go-to for me whenever I need to satisfy my spicy noodle cravings but I’ll stand by the Carbonara and Jja Jang Myeon as two of my favourites from the brand.We first cooked the stew base and threw in the noodles when the soup started to bubble. Its fragrance wafted through the air as we waited eagerly in anticipation to get our first taste. These noodles have a radically different preparation method when compared to the other noodles in the Buldalk Series. Unlike most of the noodles found in this series, the water isn’t drained, so these noodles actually have soup. Or… at least something like soup…