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  • 10939 nong shim chapaghetti

Chapaghetti Black Spaghetti Snabbnudlar, Nong Shim, 100 g

220160119 26781 13qlk3l
Delivery to UK, EU, and USA* only
£1,10
Minus20160119 10560 19j0n3x Plus20160119 10560 uz22lc

Snabbnudlar av den robustare sorten.

Om du är på jakt efter snabbnudlar med substans bör du prova Nong Shims Chapaghetti. Denna portionsförpackning med Chapaghetti är snabbversionen av Jajangmyeon, en koreansk maträtt med svart spaghetti, och består av ramenliknande nudlar, en matig sås gjord på svarta bönor och smaksatt med lök och räka, samt en umamirik olja och blandade grönsaksflingor som expanderar en aning och tillsätter konsistens när de tillagas. Denna Chapaghetti är klar att äta på bara fem minuter och är tillräckligt mättande till lunch eller middag.

VARU-ID: #10939

Background

Since instant noodles came into existence in 1955, they have continued to move from strength to strength. Nowadays instant noodles are available in every flavour, noodle variety, and size available, and we at Japan Centre get new flavours in all the time. If you are a fan of instant noodles, be sure to check Japan Centre's Instant Noodles section regularly to see what we have in store.

How To Use

• Bring approx. 600ml water to the boil.
• Add noodles and vegetable flakes and cook for 5 minutes.
• Remove from heat and strain noodles, leaving approx. 4 tablespoons water in pan.
• Add soup base and seasoning oil.
• Mix well and serve.

Information

Nutrition

Per 100g:
• Energy: 430kcal
• Protein: 8g
• Fat: 14g (Saturated Fat: 5.7g)
• Carbohydrate: 68g (Sugars: 4.3g)
• Sodium: 2g

Review20160119 26781 smedn

RECENSIONER

5 recensioner
Star10Star10Star10Star10Star00
22-03-2016
Actually it taste good. I like it.
Star10Star10Star10Star10Star10
14-08-2016
Very tasty
Star10Star10Star10Star10Star10
13-12-2016
Love the taste of these noodles, easy to make
Star10Star10Star10Star10Star10
11-04-2017
Theses are my favourite black bean noodles, very easy to make and top marks for quality.
Star10Star10Star10Star10Star10
14-10-2019
There's something about it which keeps me coming back.