Ghost pepper noodles

• 3 tablespoons olive oil • 2 large onions, sliced • 4 cloves garlic, roughly chopped • 1 tablespoon Momofuku Tingly Seasoned Salt • 1 pound ground pork • 3 tablespoons Momofuku Ghost Pepper Chili Crunch • 1 tablespoon agave • ¼ cup Momofuku Soy Sauce • 4 packs Momofuku Spicy Soy Noodles • 1 teaspoon Momofuku Rice Vinegar • scallions, chopped Ghost Pepper Chili Crunch Noodles Content This dish is based on an OG dish at Ssäm Bar with rice cakes. We start with our Spicy Soy Noodles, which definitely have some heat, and we turn it into something that has a lot more heat using our Ghost Pepper Chili Crunch. — Heat olive oil in a large pan over medium heat, then add onions and garlic. Season with Momofuku Tingly Seasoned Salt and cook for 8–10 minutes or until the onions are softened and starting to brown.  Add 1 pound of ground pork to the onions, and as you’re breaking it up, add Momofuku Ghost Pepper Chili Crunch. Add agave and Momofuku Soy Sauce and continue stir frying until the pork is cooked through, about 6–8 minutes.  While your pork is cooking, prepare 4 packs of Momofuku Spicy Soy Noodles. Cook the noodles for 2 minutes in boiling water, then drain and return to the pot. Add the sauce packets, 1 teaspoon of Momofuku Rice Vinegar, and about half of your cooked pork mixture, and toss.  Serve in a large bowl, and top with the rest of your pork mixture and handful of chopped scallions. Â

Today, I decided to make something spicy. Really spicy! I had a six pack of these Mamee Shinsegae Ghost Pepper Chicken cups sitting here – I’ve done the mukbang and the review – so why not… BREAD?! They have dark noodles and sauce sachets – this one was sure to burn – and it does. Let’s check it out! Daebak Ghost Pepper Instant Noodle Bread Video I really like making videos so here’s the video for this bread adventure! Ingredients • 1 noodle block from Shinsegae Mamee Daebak Ghost Pepper Chicken instant noodles • 6 sauce sachets from Shinsegae Mamee Daebak Ghost Pepper Chicken instant noodles • 3/4 cup water • 1 tsp sugar • 2 tsp oil • 80g baked chicken, cut up in little pieces • 2 cups flour • 1 coarse cut green onion • 1 1/4 tsp yeast Method Cook and drain noodles. Add water, oil, sugar, sauce sachets, and green onion to bread machine pan. Add 1 cup flour. Add chicken and noodles. Add second cup of flour. Finally, top with yeast. Set to BASIC and DARK CRUST. Boom! Spicy bread! Results Finished ( hosted by © Hans Lienesch and The Ramen Rater, 2002-2022. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used non-commercially, provided that full and clear credit is given to Hans Lienesch and The Ramen Rater with appropriate and specific direction to the original content. Products reviewed are copyrighted by their respective owners.

The long awaited Mamee ghost pepper noodles have landed in Australia. Touted to be one of the spiciest Korean noodles in the world, the Ghost Pepper Noodles Daebak is made from 100% pure ghost peppers. Many claim it’s spicier than the reigning spicy noodle champion, Samyang spicy noodles. What say you? What are ghost peppers? Ghost peppers are super spicy peppers grown in Northern India. They are called Ghost Peppers as that is the literal translation of the local Assam term for it, Bhut Jolokia, where Bhut means ‘Ghost’ and Jolokia means ‘Chilli pepper’. The ghost pepper has been named one of the hottest peppers in the world at 1,000,000 units on the Scoville Heat Scale. To give you some perspective, cili padi or bird’s eye chilli is rated at 50,000 to 100,000 Scoville units. Pepper spray is rated at 2 million to 5 million units. At a level of 1,000,000 units, ghost peppers can be considered pretty lethal. But if you’re a chilli lover, lethal is probably exactly what you want. What are ghost pepper noodles? Ghost pepper noodles are precisely that: noodles made with a ghost pepper seasoning. They are Korean-style noodles created by popular Malaysian snack food brand Mamee. You may know them for their noodle snack for kids (the one with the shaggy blue monster) but this favourite Malaysian brand also makes delicious instant noodles. Their latest offering is ghost pepper Korean noodles. Even though it’s made in Malaysia, Mamee has managed to nail the authentic Korean noodle ...

So yesterday was my birthday, and one of the best I’ve had yet. This one was a little different; usually I’m all about going out somewhere to eat or partying up. I had a couple goals for my birthday. One was to do a mukbang of this one and publish it yesterday – which I was able to do. The other was to get 20,000 steps on my walking tracker. Well, I ended up at 18,810 – close but no cigar. At least I can go for this pretty much any day. Certainly, my feet were pretty sore at the end of the day – was almost 9 miles worth of steps. Either way, a new record for me since I started tracking that. Anyways, it was a really great day and I thank everyone for their well-wishes and my family for making it really nice! But yeah – ghost pepper noodles – and they’re black! Smack dab in the middle of a day where I’m doing a lot of exercise, I slammed a big block of carbs – and it was fun. There are some videos below to check out – the unboxing, the cooking, and finally, the mukbang itself where I slurp this sucka down. Let’s get to it! Mamee Shinsegae Daebak Ghost Pepper Spicy Chicken – Malaysia Detail of the side panels ( Detail of the lid ( An included fork! The black noodle block!How is it black? Squid ink? Nope – berries and cocoa! A wet sachet. Thick. Dark. Smells spicy. Finished ( An Unboxing Time With The Ramen Rater! Watch me cook on Instant Noodle Recipe Time! Finally, watch me scarf it down on Spicy Noodle Mukbang!