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Nongshim Chapagetti Multi 5x140g
- Features the authentic, intense flavor of Korean Jajang black bean sauce.
- A convenient multi-pack containing five individual 140g servings.
- Includes thick, chewy noodles that are ready to serve in minutes.
- Combines a savory depth with a subtle, palatable sweetness.
Unleash the flavor of Japan & Korea: Nongshim Chapagetti Multi 5x140g!
The Iconic Instant Black Bean Noodles
Nongshim Chapagetti delivers the beloved taste of Korean Jjajangmyeon in a convenient instant format. This unique noodle dish stands out with its thick, savory chunjang (black bean paste) sauce, creating a deeply satisfying meal. The five-pack bundle ensures you always have this hearty, comforting flavor ready for a quick lunch or dinner.A Rich Blend of Savory and Umami
The flavor profile of Chapagetti is characterized by its complex, deep savory notes derived from the roasted black bean paste. It offers an earthy richness balanced by a subtle sweetness and powerful umami undertones. The seasoning powder, combined with flakes of dried vegetables, creates a hearty sauce that coats the thick, chewy noodles perfectly.How to Enjoy
To prepare Chapagetti, boil 600ml of water and add the noodles and vegetable flakes. Cook for about 5 minutes. Drain most of the water, leaving approximately 4 to 5 tablespoons (around 60ml) in the pot. Stir in the seasoning powder and the olive oil pouch immediately until the sauce is thick and evenly mixed with the noodles, then serve hot.Nutrition & Ingredients
| Energy | 436kcal |
| Fat - of which saturated |
14,3g 5.7g |
| Corbohydrate - of which sugar |
69,3g 4.3g |
| Protein | 7,9g |
| Natrium (Salt) | 2,1g |
Noodles: WHEAT flour, potato starch, palm oil, salt, seasoning (rice oil, sugar, sweetener: E420, emulsifier: E322 [contains SOY]), acidity regulators: E501, E339, E500, tocopherol liquid (antioxidant: E306, emulsifier: E322 [contains SOY]), green tea extract (oligosaccharides, tea catechin, acidifier: E330), coloring: E101. Soup Powder: Seasoning (SOYBEAN paste, corn flour, onions, maltodextrin, salt, palm oil, WHEAT, shrimp), sugar, caramel powder (maltodextrin, coloring: E150c), flavor enhancers: E631, E627, salt. Flavored Seasoned Oil: Vegetable oil (rapeseed, olive oil, corn, PEANUTS, SESAME, MUSTARD), onions. Vegetable Flakes : Textured vegetable protein (defatted SOYBEANS, glucose, WHEAT gluten), cabbage, fried potato (potato, palm oil), onions, carrots. May contain traces of crustaceans, fish, EGGS, MILK, barley, PEANUTS, CELERY, MUSTARD, and SESAME.
Details & Importer
Manufacturer: Nongshim
Kreyenhop & Kluge GmbH & Co. KGIndustriestraße 40-4228876 OytenDeutschland
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Often bought together
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Frequently asked questions
What is the optimal amount of water required to boil the noodles for one serving of Chapagetti?
Use approximately 600 ml of boiling water to cook the noodles and vegetable flakes. After 5 minutes, drain most of the water, reserving about 8 spoons (50 to 60 ml) for mixing the powder.
How can I achieve a thicker, more traditional jajangmyeon sauce consistency when preparing Chapagetti?
To thicken the sauce, ensure you drain most of the water after boiling. Before adding the seasoning powder, mix a small amount of cornstarch (about 1 teaspoon) dissolved in the reserved water, then heat briefly until the sauce emulsifies.
What is the best way to incorporate the seasoning oil into the final dish for maximum flavor?
The seasoning oil should be added immediately after mixing the powder with the warm, drained noodles. This helps the aroma penetrate the noodles while they are still hot, ensuring optimal flavor distribution.
How does the thickness and texture of Chapagetti noodles compare to standard Korean ramen noodles like Shin Ramyun?
Chapagetti uses thicker, chewier noodles compared to standard thin ramen varieties. They are specifically designed to absorb the dark, oily black bean sauce without becoming soggy quickly.
How does instant Chapagetti differ in flavor profile from restaurant-style Korean Jajangmyeon?
Chapagetti offers a sweeter, milder flavor profile than traditional restaurant Jajangmyeon. Restaurant versions often feature a deeper, saltier, and sometimes slightly bitter roasted black bean flavor.
