Shin Black is one of my favorite instant brick style ramens. It comes with three packets, and the noodles are thick with just the right amount of chewy. The broth has body and a superior flavor. It is somewhat spicy but not overly so, just enough to leave a warm tingle on the tongue.
I really like Shin Black noodles, the noodles plump well, the broth is tasty, and the dried vegetables rehydrate well. As a bonus they are from Rancho Cucamunga, California, which is fun to say.
¾ cup milk
¾ cup water
1 cup flour
pinch of salt
1 tablespoon melted butter
Butter, for coating the pan
In bowl, sift salt into flour, and make a well. Add eggs to well. Slowly pour in milk while stirring. Add melted butter. Beat until smooth.
Place the crepe batter in the refrigerator for at least a half hour, but better if left overnight. The batter will keep for up to 48 hours.
Heat a non-stick or cast iron pan to medium high. Add butter to coat. Pour batter into the center of the pan and swirl to spread evenly, use just enough batter to coat. Cook for a minute or so and flip when edges start to brown and curl and the center is set. Flip, cook other side until done, and remove.