What constitutes a quick, homemade lunch for me is a package of pot-boiled ramen with a side of sunnyside-up eggs fried in sesame oil.

I tried out this new brand of ramen: Nong Shim's Shin Ramyun. The first bite was a delight. The broth had a great taste with a substantial kick, while I was amazed by how packaged noodles could achieve that perfect level of tenderness.

The conclusion? The rest of the pot continually scalded my tongue and throat, even though it was well cooled. The next few hours were spent experiencing a mass of blazing hellfire boil through my stomach lining and finally re-tasting it through my ass as the flavor left the system. But hey, the noodles were delicious.