Creamy Cajun Fusion Ramyun

1-2 strip Kam
Yen Jan Chinese Bacon, sliced into bacon style strips

½ cup yellow onion, thinly sliced

½ cup red bell pepper, thinly sliced

1 tsp Cajun seasoning

1 pack Nongshim
Toomba Ramyun

500 ml water

1 green onion, sliced, for garnish

1. In a skillet over medium heat, cook the Kam Yen Jan Chinese Bacon until lightly crisped and fat has rendered, about 3–4 minutes. Add yellow onion and red bell pepper, and sauté for 2–3 minutes, until slightly softened. Sprinkle in Cajun seasoning, stir to coat, and remove from heat. 
2. In a separate pot, bring 500 ml water to a boil. Add the Shin Toomba noodles and cook for 3 minutes. Drain the noodles, reserving 2 tablespoons of the cooking water.
3. Return the noodles to the pot or skillet. Add the reserved cooking water, Toomba liquid sauce, and seasoning powder. Stir well until noodles are fully coated and creamy.
4. Add the cooked bacon mixture to the noodles. Toss everything together over low heat until combined.
5. Divide into two bowls and garnish with sliced green onion. Serve hot.