Today's star dish was the Nongshim AnSung TangMyun. It's based on a large soybean paste soup and is less spicy than Shin Ramyun, so I brought along some Korean chili powder to make the seasoning oil. The noodles hold their texture well, making them perfect for stir-fries or dry noodles.
Here's how to make it: First, cook the noodles in boiling water until they are 70% done, drain and set aside. Then, stir-fry shredded cabbage and diced onion and add them to the noodles. Next, add diced onion, chili powder, seasoning powder, soy sauce, white vinegar, and white sugar. Heat up the oil and pour it onto the seasoning. Quickly mix everything together, add some crab meat, and finally, top it off with a sunny-side-up egg. Carefully pack it all in a lunch box, and voila!
For dessert, we had delicious #MountainBlue Taiwan blueberries, which not only look great but taste amazing too. Paired with a hot cup of black coffee, it warms the heart even on a cold day. After the meal, we went for a walk in the Kuankung Tea Garden and next to the Kuankung Cedar Forest to enjoy the beautiful scenery, relax, and burn off some calories.