Shin ram yun noodles with asparagus pork balls and mushrooms

Today, my lunch is noodles. I am loving my shin ram yun noodles. Adding asparagus leftovers, pork balls and mushrooms as the mushrooms will be brown, not fresh anymore. I don’t like wasting food. Google: “Asparagus, or garden asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a perennial flowering plant species in the genus Asparagus. Its young shoots are used as a spring vegetable. It was once classified in the lily family, like the related Allium species, onions and garlic.”

This a quick and simple lunch that I would make when I feel lazy to cook. My lunch is comforting delicious and certainly keep me warm in Winter. Let’s cook!!!


1 packet Shin ram yun noodle
3 stalks of asparagus, stems removed, cut to bite size
4 pork balls
some mushrooms
salt (OPT)


Put the kettle on. Once it’s boiled, add to a pot with asparagus and salt. Bring it to simmer low heat for about 4-5 minutes until asparagus are tender and cooked. Remove asparagus to a plate and keep warm.

Using the same pot with salted water, add noodle and condiments, and pork balls; cook for about 6 minutes until noodles are soft and pork balls puff up. Now add in mushrooms for 30-45 seconds. Then add back asparagus for 1 minute.

Remove from hob, switch off. Ladle everything on to a pasta bowl. Serve immediately. Enjoy!!!!