this is my handwriting from 2018, so it's fun to see it engraved on my hand
this is the tattoo artist's second work, so a few errors here and there, but I'm fine with them. happy to be a lab rat with some absurdist profit from it xD
I can finally confirm that Korean and Chinese/Japanese Nongshim Shin Stir Fry are different! (following up on my previous post)
In the pics, the Korean is on the right, the Chinese is on the left (and from what I can remember, it's identical to the Japanese version) - except pic 3 with nutritional value comparison.
I bought a heap of Korean ones earlier this month and hated it. Not only was it significantly heavier in calories (600 kcal vs 413 kcal in JP/CN version), but the texture and overall feel were dramatically different.
I went by without JP/CN Shin for about two months (let me tell you it was horrible), couldn't eat the Korean ones - they just didn't scratch quite the same itch.
And finally, I found the Shin I'm used to yesterday! You can see the difference in the pics - it has that heavy, goopy and flavourful sauce, whereas the Korean version has a soup base and an oil packet. Even the noodles feel different.
How do your local Shins look? Do they have the sauce or the soup base + oil combo? If the former ones are discontinued, I'm gonna cry a lot...