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Nong Shim Kimchi Ramyun Noodle Soup - 75 g Reviews

5 Rating 2 Reviews
Read Japan centre Reviews

DescriptionExperience the bracing crispness of kimchi-topped ramen.Enjoy the refreshing heat of kimchi in this hot instant ramyun noodle soup. Ready in just 3 minutes with hot water, the firm bite of these ramen noodles is soaked in rich soy and mustard flavour, making its pungent spice perfect for spice lovers who enjoy a sumptuous aromatic taste. Topped with crisp Chinese cabbage, bok choi and a sweet kick of garlic, this ramen is a tasty pick me up for those tingled by the peppery succulence of Korea's favourite side dish. Made in Korea.Preparation• Peel back the lid and remove any sachets, before adding boiling water up to the inner line.• Add the soup sachet and wait 3-5 minutes. Stir well and serve.• For extra flavour, try adding vegetables, meat and egg.IngredientsNoodles: Wheat Flour (USA / Australia) Potato Starch, Palm Oil, Salt. Seasoning (Rice Bran Oil, Sugar, Sweetener : E420, Emulsifier: E322 (Contains Soy)), Acidity Regulator : E501, E500, E339, Tocopherol Liquid (Antioxidant : E306, Emulsifier: E322 (Contains Soy)) Green Tea Extract (Tea Catechin), Colour: E160a. Soup Powder Seasoning (Maltodextrin, Cabbage, Salt, Hydrolyzed Soy Protein, Yeast Extract, Anchovy (Fish), Garlic, Kimchi 1.7%, (Chinese Cabbage, Garlic, Chili Pepper), Rice Flour, Chili Pepper, Wheat Flour, Mustard Oil), Salt, Flavour Enhancers: E621, E627, E631, Spices(Maltodextrin, Chili Pepper, Garlic, Black Pepper, Onion) Sugar. Flakes: Kimchi Flake 2.7%, (Chinese Cabbage, Garlic, 17.753 Chili Pepper), Cabbage Bokchoy.
May also contain Barley, Crustaceans, Eggs, Peanuts, Milk, Celery, Sesame Seeds and Molluscs.NutritionPer 100g:• Energy: 1833 kJ/436kcal• Protein: 8.2g• Fat: 15.0g (Saturated Fat: 7.5g)• Carbohydrate: 67.0g (Sugar: 4.2g)• Salt: 5.9gITEM ID: 16420

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Mareike Shimma
Verified Reviewer
Tasty!
Helpful Report
Posted 4 years ago
Amina Hussain
Verified Reviewer
The noodles are very quick and easy to make and are delicious
Helpful Report
Posted 4 years ago