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. I’d recommend you add your own ingredients such as luncheon meat and vegetables to replicate the true Mala experience. 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. It’s sweet and spicy, but really painful in the mouth and chest. Trying it once for the sake of experience is good, but it’s not something I’ll be craving for. Once you’re satisfied with the sauce, take it off the heat and place in a serving dish. You can top with more grated cheese but I only like to top mine with some chives.

Samyang Cream Carbonara Buldalk Bokkeum Myeon Instant Noodles

The cream carbonara powder just adds a creamy sauciness to the chewy noodle strands that it leaves a lot of the creaminess on the lips. I guess adding 8 tablespoons of hot water to the buldak sauce and cream carbonara powder and noodle mix enhanced the creaminess a lot more, so do not miss this step. So, do you like cream or milk with your coffee? I mean… ramen? Also, I’ve been wondering, do any of you feel the same about the Buldalk series not having any dried flakes / solid ingredients? Let me know down in the comments! A lot of people actually eat this with a hard-boiled egg to make it more “authentic”. You can do the same, and add a few more slices of nori. I also prefer cooling it down before I eat it, rather than taking it on while it’s still piping hot.Once again, I had to update the Samyang ramen ranking with some new Scoville Heat Units (SHU) numbers for this ramen. It comes in at almost exactly 2,000 SHU, which puts it ever so slightly behind the Buldalk Bokkeum Myeon Carbonara. For most, 2,000 SHU is no laughing matter. These noodles are spicy enough to make you think someone turned on the heat. However, the spiciness is made manageable by the watery / milky cream that dilutes most of the intensity found in these noodles. If anything, it serves as an excellent base for innovative dishes since it has a neutral taste. Neutral yet hell-like spicy. To cook, just put the noodles in boiling for 5 minutes, drain the excess hot water (save 8 tablespoons of the hot water), and then mix the noodles with the buldak sauce, cream carbonara powder, and the 8 tablespoons of hot water. As per instructions, it looks like there’s no need to stir fry (as with the cheese buldak and 2x buldak ramen versions). The Taste Test

Samyang Carbonara Noodles | Samyang Carbonara Tteokbokki Samyang Carbonara Noodles | Samyang Carbonara Tteokbokki

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.Carbonara is not a very common instant ramen flavor in the ramen world, so when Samyang released this Cream Carbonara ramen, was so excited to try this one out because it has that satisfyingly spicy buldak flavor and heat, but this time it has an added creaminess and milky savoriness to it from the carbonara. Wonder what’ll stand out the most, the fiery buldak flavor, or the creamy carbonara taste? Let’s find out. Mala Buldak ramen noodles is originally referred to as the x4 fire noodles, the Mala Buldak ramen gained popularity because of the eating challenge. 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. After boiling the noodles, we let it sit in an ice bath for about three to four minutes, waiting for it to drop to the ideal temperature. I also noticed that the noodles were thinner than usual, but I wonder why?