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Nongshim Udon Ramen Big Bowl 111g
Nongshim Udon Ramen Big Bowl 111g
Nutrition & Ingredients
| Energy | 1781KJ / 423Kcal |
| Fat - of which saturated |
14.0g 7.1g |
| Corbohydrate - of which sugar |
67.0g 5.2g |
| Protein | 7.3g |
| Natrium (Salt) | 2.9g |
Noodles 83%: WHEAT FLOUR, potato starch, palm oil, salt, sunflower oil, emulsifier (E322, contains SOY), acidity regulators (E501, E339, E500), green tea extract, color (E101). Seasoning Powder 9% : Seasoning (maltodextrin, hydrolyzed vegetable protein (SOY, WHEAT), salt, fish, glucose), salt, sugar, glucose, spices (black pepper, red chili peppers, onions), flavor enhancers (E511, E627, E631, E508), seaweed, seasoning oil (rapeseed oil, fish, hydrolyzed vegetable protein (WHEAT, SOY)) Fish-Vegetable Flakes 8%: Fried fish cake (WHEAT FLOUR, fish, palm oil, Pacific squid), dried fish cake (fish, potato starch, WHEAT starch), carrot, spring onions, seaweed. May contain : BARLEY, EGGs, PEANUTS, MILK, CELERY, MUSTARD, SESAME seeds
Details & Importer
Manufacturer: Nongshim
Panasia DE Handels GmbHRobert-Koch-Str. 1a 63128DietzenbachDeutschland
Often bought together
inc. tax plus shipping costs
Often bought together
inc. tax plus shipping costs
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inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
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Frequently asked questions
What is the optimal amount of water needed to cook the Big Bowl Udon for the best broth consistency?
The recommended water amount is approximately 320 milliliters (or 1 1/3 cups) to ensure a rich, concentrated broth flavor suitable for the bowl size.
How does the recommended microwave preparation differ from cooking with poured boiling water?
Microwave preparation typically yields a faster, slightly softer noodle texture. Pouring boiled water is simpler but requires ensuring the water remains hot enough for the necessary 4 minutes of steeping time.
What common Korean toppings or additions are suggested to enhance the standard udon broth flavor?
Adding chopped green onions (scallions), a cracked egg (cooked into the broth), or thinly sliced Eomuk (fish cake) are popular methods to enhance the umami and texture.
How does the texture of the udon noodles in this Big Bowl compare to the thin noodles used in standard Nongshim Ramyun?
The noodles in the Udon Big Bowl are significantly thicker, chewier, and traditionally softer than the thinner, wavy, or highly elastic ramen noodles found in typical Nongshim ramyun products.
If I want a spicier bowl, should I add Gochugaru (chili powder) before or after the noodles finish cooking?
Add Gochugaru (Korean chili powder) near the end of the cooking process or after serving. Adding it too early might mute the delicate seafood base flavors of the standard udon broth.
