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Samyang JP Buldak Hot Chicken Stir-Fried Noodles Yangnyeom Chicken 5ｘ140g
Samyang JP Buldak Hot Chicken Stir-Fried Noodles Yangnyeom Chicken 5ｘ140g
Nutrition & Ingredients
| Energy | 1539kJ / 368kcal |
| Fat - of which saturated |
11,1g 3g |
| Corbohydrate - of which sugar |
58g 0,5g |
| Protein | 8,9g |
| Natrium (Salt) | 2,7g |
Fried TOFU noodles (WHEAT flour, vegetable oil, WHEAT gluten, salt, onion extract), sauce (corn syrup, tomato ketchup, sugar, chicken seasoning, onion, garlic, SOY sauce, habanero pepper seasoning, salt, chili SOY paste (gochujang), chili seasoning, pepper, cinnamon powder, chicken curry seasoning, lactic acid MILK fermentation powder), toppings (SESAME), thickeners (modified starch, guar gum), monosodium glutamate (E621), glycerin (E422), color (paprika, caramel, vitamin B2), lye water, spice extracts, flavoring, emulsifier [lecithin (SOY)], antioxidants (vitamin E, catechin), pH regulator, sweeteners (stevia).
Details & Importer
Manufacturer: SAMYANG JP
Japan Trends B.V.Einsteinweg 16-182627BN DelftNiederlande
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Frequently asked questions
How much water should be used to cook the noodles for the best texture?
For the optimal texture, boil the noodles in 600ml of water for 5 minutes. After boiling, drain all but 8 tablespoons of water before adding the sauce and mixing well.
Can I prepare these noodles without draining most of the water, like a soup?
These noodles are designed to be stir-fried, meaning the majority of the cooking water should be drained. Preparing them with too much water, like a soup, will significantly dilute the rich Yangnyeom Chicken flavor profile.
What is the best way to reduce the spiciness of the Yangnyeom Chicken Buldak noodles?
To moderate the heat, you can add dairy products such as milk, shredded cheese, or a dollop of sour cream during the final mixing. Incorporating additional cooked vegetables or a fried egg can also help balance the spiciness.
How does the Yangnyeom Chicken flavor differ from the original Buldak Hot Chicken Flavor Ramen?
The Yangnyeom Chicken flavor offers a distinct blend of sweet, savory, and slightly tangy notes, characteristic of Korean fried chicken sauce. In contrast, the original Buldak flavor delivers a more straightforward, intense, and robust spicy chicken taste.
Are these noodles suitable for a thicker, chewier texture like Udon, or are they closer to a traditional Korean ramen noodle?
These noodles have a thick and satisfyingly chewy ramen-style texture, designed to perfectly absorb the rich sauce. While they are substantial, they retain the springiness of Korean ramen rather than the denser consistency of Udon or the thinness of Somen.
FAQ Note: Content combines real customer questions and AI topics. All answers are verified by our Content Team.
