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Korean Street Kaludon Mushroom 215g
Korean Street Kaludon Mushroom 215g
what makes Korean Street Kaludon Mushroom 215g different
The 'Korean Street' project to introduce today's Korean street foods. Korean streets or 'alleys' are full of traditional markets, modern convenience stores and pojangmachas (tent stalls). These alleys represent the multifaceted and deep culture of today's Korea and they are where tradition and modernity co-exist. With Korean Street, we share our love and experience of Korean food with you and want you to take 'Korea To Go'. Korean Street Kaludon is a combination of Korean traditional kalguksu, the knife-cut noodles, with udon. Enjoy this bowl of flat knife-cut kalguksu noodles with a mushroom flavor in a light, savory udon soup. It really hits the spot!
Ingredients
Noodles 84,5% (water, wheat flour, modified tapioca starch, salt, corn oil, acidity regulators: E270, E260) Seasoning 14,1% (water, sugar, salt, maltodextrin, Shiitake concentrate, defatted soybeans, flavor enhancers: E621, E635; ethyl alcohol, wheat, rice, dextrin, radish juice powder, fructose-glucose syrup, dextrose, yeast extract, dried brown algae, preservative: E211; acidity regulator: E330; barley malt, liquorice), dried mix of ingredients (Shiitake, Spring onions, Sugar, acidity regulators: E500, ES01, E450, E339; chilies), May contain barley, crustaceans, eggs, peanuts, soy, milk, sesame and molluscs
Nutrition per 100 grams
| Energy | 652KJ/154kcal |
| Fat - of which saturated |
0.5g 0.1g |
| Corbohydrate - of which sugar |
33g 3.1g |
| Protein | 3.9g |
| Natrium (Salt) | 2.9g |
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Ingredients
Noodles 84,5% (water, wheat flour, modified tapioca starch, salt, corn oil, acidity regulators: E270, E260) Seasoning 14,1% (water, sugar, salt, maltodextrin, Shiitake concentrate, defatted soybeans, flavor enhancers: E621, E635; ethyl alcohol, wheat, rice, dextrin, radish juice powder, fructose-glucose syrup, dextrose, yeast extract, dried brown algae, preservative: E211; acidity regulator: E330; barley malt, liquorice), dried mix of ingredients (Shiitake, Spring onions, Sugar, acidity regulators: E500, ES01, E450, E339; chilies), May contain barley, crustaceans, eggs, peanuts, soy, milk, sesame and molluscs
Nutrition per 100 grams
| Energy | 652KJ/154kcal |
| Fat - of which saturated |
0.5g 0.1g |
| Corbohydrate - of which sugar |
33g 3.1g |
| Protein | 3.9g |
| Natrium (Salt) | 2.9g |
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Often bought together
Often bought together
You can still love this!
Udon Noodles in Korea und Japan
In the olden days in Japan, it was very common that Japanese eat meals only two times a day. Then, in the Edo period, the light was spread and people stayed later than before, and after that, started to have a snack after breakfast and dinner. It is said that this nightmarish dinner has become now. Even after eating three meals a day, the hours of awakening increased due to the development of technology, and people started eating even after midnight. Udon is loved as one of those in-between meals and many Japanese people love udon for various reasons such as "It is easy to eat because it is warm and chewy, and it is easy to eat because it is not too heavy, and it is perfectly enough when slightly hungry." Udon is characterized by its soup and noodles, warm broth warms the frozen inside, and the chewy noodles stimulate appetite. Though fewer Japanese people eat udon than ramen, it is still one of the most important Japanese foods. Interestingly, Udon is popular in western Japan, rather than in eastern Japan, and often in the Kansai region. There are many kinds of udon noodles in each region, such as udon noodle soup, curry udon, pork noodle noodle, Instead of pasta, there are various udon noodles such as marbled noodles with udon noodles, stew noodles and so on. Meet a variety of Japanese traditional udon at NikanKitchen!
More Udon Noodles!
