Shin Ramyun and Champagne? Sommeliers Share Their Favourite Instant-Noodle Pairings

A packet of instant noodles may cost just 50 cents, but that does not stop sommeliers from pairing it with carefully chosen wine. Five wine professionals shared combinations that range from Pinot Noir with chicken curry noodles to Champagne with spicy Shin Ramyun.

Vincent Tan, wine director at Odette, chooses Myojo Chicken Curry. He cooks the noodles al dente and uses half the recommended water, turning the seasoning into a thicker sauce with more heat. He recommends a richer, fruit-forward Pinot Noir with limited oak, such as Freeman Winery’s Akiko’s Cuvee from the United States or Giant Steps Yarra Valley from Australia. Their red-fruit notes, including cherry and strawberry, complement the curry’s sweetness and earthiness without making the spice feel stronger through high alcohol.

Emily Chen, a sommelier at Iru Den, selects Uni-President, or Tong Yi, minced-pork instant noodles in soup form. The dish reminds her of childhood in Taiwan, when her mother prepared it with an egg and the aroma of scallion oil. Chen suggests Weightstone Musann Blanc 2023, made entirely from Taiwanese grapes grown in Yanpu, Xihu and Puli. She describes it as medium-bodied, fruity and floral, with a long lychee-and-spice finish that suits the noodles.

Terry Lim, joint head sommelier at Park90 Singapore, chooses Myojo Mee Poh. Its seasoning is salty and oily, with hints of chilli, garlic and spices. The article also introduces further pairings from wine professionals, including Champagne with spicy Shin Ramyun, presenting instant noodles as comfort food that can be enjoyed with a touch of ceremony.

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