How to Prepare Korean Soup: Boil 600ml of water, add the noodles and dried vegetables to the boiling water and cook for 5 minutes. Drain 5 tablespoons of the pasta water into a separate bowl. Drain the noodles with vegetables, then add the 5 tablespoons of water and the seasoning sachets. Mix well and the dish is ready.
Pasta: wheat flour, modified potato starch, potato starch, palm oil, hydrogenated oil (sunflower oil, soy lecithin), salt, wheat gluten, onion extract, alkalis: sodium carbonate, potassium carbonate, sodium phosphate, guar gum.
Sauce: water, onion, black bean sauce (wheat, black soybeans, salt), potatoes, sugar, rapeseed oil, onion-flavored oil (corn oil, onion), soy protein, powdered soy sauce (soybeans, wheat, salt) , modified tapioca starch, corn starch, hot oil (corn oil, capsaicin), red pepper powder, caramel syrup, ginger extract, salt, onion powder, flavor enhancer: disodium ribonucleotides, pepper, sodium carbonate.
Dried flakes: dried cabbage, dried green peas.
Additional information: Information on allergens: A product manufactured in factories, which also processes: peanuts, nuts, sesame, milk, eggs, fish, crustaceans, molluscs, gluten, mustard, sulphites.
Production: South Korea
Nutritional values in 100g of the product:
Energy value: 1215kJ / 291kcal,
Fats 10.3 g,
including saturated fatty acids 3.4 g,
Carbohydrates 44.3 g,
including sugars 6.4 g,
Sodium 759 mg.
Net weight: 203g
Storage: Store in a dry, shaded place.