[Tandoori Chicken Shin Ramyun]

During my trip to Malaysia last year, traveling overland from Penang to Johor, I ate Indian food countless times. In Malaysia, with a similar climate, it is deeply rooted in local daily life. I had always loved spiced dishes, but since that trip, I have become so captivated that I cannot go a few days without eating them.

So one day for lunch, as I picked up a pack of Shin Ramyun instant noodles, it suddenly occurred to me: why not give it an Indian twist? The recipe is remarkably simple. Pierce the chicken with a fork and mix it with sliced onions, along with 1 tablespoon of yogurt, 1 teaspoon of pure curry powder, and a pinch of salt per serving, then sauté everything in oil. This creates a quick and simplified tandoori chicken. After that, just add water and follow the standard instructions for making instant noodles.

It pairs exceptionally well with the world's best-selling spicy ramyun, offering a flavor that brought back memories of the exquisite laksa I had in Johor Bahru. Since I am an absolute lover of spicy food, I actually add cayenne pepper, an intensely hot spice, as well. Made with ingredients easily found at any supermarket, why not try Tandoori Chicken Shin Ramyun to make this hot summer more enjoyable?

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