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Two noodles combine to make the ram-don dish popularized by Bong Joon Ho’s Oscar-winning movie Parasite

We vastly preferred the classic MiGoreng over the Hot & Spicy version

The whole-milk version was richer and more satisfying

It is a fun delicious mashup worth trying at least once

These noodles are al dente when cooked according to package instructions and with a dry sauce instead of a soup they stay that way to the last bite

The caramel-tinged soy acidic heat and crispy onions lit up every corner of our mouths

You will want to have a pair of kitchen shears on hand because there are five packets to empty onto your cooked and strained noodles

Everyone should try Indomie MiGoreng at least once in their life

Pancit Canton Kalamansi disappeared from bowl fastest

This pack makes a delicious meal

The package instructs to use milk instead of water when mixing the sauce

Dietary notes vegan-friendly

These noodles quickly disappeared from the serving bowl

Marine flavors temper the broth a bit so this one is less spicy than classic Shin ramen and the noodles are the thickest and chewiest that Nongshim offers

Many commented on how well the sweetness of the shallots married with the fresh savoriness of the meat

The creaminess is laced with allium sweetness from onion and garlic and a gentle kick of black pepper

Sesame sauce has a tendency to seize up when paired with other liquids many we have tried often end up being dry or clumpy

Separating thick bands can take chopstick work

Thick noodles are unlike other recommended packs nearly translucent and toothsome

Possible allergens are crustaceans milk products tree nuts wheat produced in a factory that also processes peanuts fish soybeans and egg products