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Nongshim

Nongshim Chapagetti Noodle, 4.5 Ounce (Pack of 16)

Nongshim Chapagetti Noodle, 4.5 Ounce (Pack of 16)

B00E9OWZJM

$32.99
$32.99

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About This Item

• Based upon a dish named Jajangmyeon, also known for "Black Bean Noodles"
• The noodles are wonderfully tender with a good chew The stacked Black bean sauce, brownish-black hue, is well-balanced and rich (Sweet, Salty, Savory) of the noodles would go quite nicely with crisp green vegetables or kimchi if it's handy
• No spice at all in this one, so have no fear!
• Highly recommend enjoying this dish with sliced cucumbers, pickled radish and eggs!
• 5 minutes doesn't seem like that long a time, but halfway through preparation you'll start to smell the noodles cooking and you'll be tempted to just take them out Don't! It's worth the wait!

Nongshim Chapagetti noodle is a unique dish that might be a little foreign at first glance, but it's a really delicious and accessible meal. They're wonderfully tender with a good chew. There's no spice to be found here, so have no fear. The stacked black bean sauce, brownish-black hue, and well-balanced, it would go quite nicely with a crisp green vegetable or kimchi if you want the complete experience.
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Nongshim Chapagetti Noodle, 4.5 Ounce (Pack of 16)
Nongshim Chapagetti Noodle, 4.5 Ounce (Pack of 16)
Nongshim Chapagetti Noodle, 4.5 Ounce (Pack of 16)
Nongshim Chapagetti Noodle, 4.5 Ounce (Pack of 16)
Nongshim Chapagetti Noodle, 4.5 Ounce (Pack of 16)

Box Contents/Ingredients

ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM OIL, POTATO STARCH, MODIFIED POTATO STARCH, SEASONED VEGETABLE OIL , SOYBEAN PASTE†(WHEAT, SOY, SALT), CONTAINS LESS THAN 2% OF: CITRIC ACID, DEXTROSE, DISODIUM GUANYLATE, DISODIUM INOSINATE, DISODIUM SUCCINATE, DRIED FLAKES (ONION, CARROT), FLAVOR ENHANCER†(MALTODEXTRIN, DEXTROSE, GLYCINE, SODIUM PHOSPHATE TRIBASIC, D-XYLOSE), FRIED POTATO (POTATO, PALM OIL), GARLIC†, HYDROLYZED SOY PROTEIN, MALTODEXTRIN, MODIFIED TAPIOCA STARCH, NATURAL FLAVORS, ONION†, POLYGLYCEROL ESTERS OF FATTY ACIDS, POTASSIUM CARBONATE, RADISH EXTRACT†, RED CHILI PEPPER†, RIBOFLAVIN (COLOR), SALT, SHRIMP†, SILICON DIOXIDE, SODIUM CARBONATE, SODIUM PHOSPHATES, SOY LECITHIN, SUGAR, TEXTURED SOY PROTEIN , TOCOPHEROLS (ANTIOXIDANT), WHEAT STARCH, YEAST EXTRACT, YELLOW CORN FLOUR. †POWDERED. CONTAINS WHEAT, SOY, SHRIMP, AND SESAME. MANUFACTURED IN A FACILITY THAT ALSO PROCESSES FISH, EGGS, TREE NUTS, PEANUTS, AND MILK. INGREDIENTS, NUTRITION FACTS, AND ALLERGEN STATEMENTS CAN CHANGE. ALWAYS REFER TO THE ACTUAL PACKAGE FOR THE MOST COMPLETE AND ACCURATE INFORMATION.

What Everyone's Saying

Customers find these noodles delicious and of high quality, with one noting they're a tasty variation on ramen/spaghetti. They are easy to prepare and cook quickly, with one customer mentioning a 10-minute preparation and cooking time. Customers describe them as thick and odd, though opinions on the noodle variety are mixed. Customers consider them good value for money.

Recent User Experience

Personally, I ate these every day for a month, twice a day and still not sick of them, though I recommend plenty of fruits and vegetables and less red meats for a healthier diet. Black noodle is one of my all time favorite foods as a kid, I can never get enough, so this product is a meal come true. Tasty and not overly filling, it works for every meal if you like salty foods, or you can add more water for a more bland flavor, perfect if you're a broke student or didn't buy groceries that week. My absolute favorite go-to food when I'm on the go or just stay at home snack, it pairs well w/ an egg and some freshly chopped cucumber for a more complete meal. Delicious! I only stopped b/c they're no longer available in the US. Not paying 50% more just for shipping! 😁Stovetop instructions work great, best for firmer noodles. Break into quarters for easier stirring or crush for easy-to-eat spoonfuls. Stir constantly for plain steel pots that are NOT non-stick, until water has boiled off and the sauce is to your thickness/saltiness preference. Remember, the less water, the saltier; the soupier, the blander. Same goes for the microwave method, which I prefer for a more overdone, softer noodle.I use a glass, flat-bottomed Tupperware bowl that is the same diameter as the noodle cake. Make sure it is deep enough to avoid water boiling over and making a mess, about 4—5 ins. deep should do. Place dried veggie bits and powder at the bottom of the bowl first for better hydration, then break noodles on top, followed by oil over noodles. Pour the water over the ingredients, submerging the cake until the noodles are floating about 1—1.5 cm AT MOST above the bottom of the bowl. The 8 minutes cook time should be enough to boil off the water, depending on microwave wattage. I've discovered that extra microwave time isn't necessary to boil off excess water or overly soupy base. The noodles will be hot enough to let sit for a few minutes, covered or open, to either absorb or evaporate the excess. The longer you wait, the drier & saltier to taste.Enjoy!

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