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Itomen Black Chang Pong Noodles 440g
- Features a deep, black savory sauce derived from chunjang (black bean paste).
- Contains thick, robust noodles engineered to perfectly coat with the heavy sauce.
- A quick-cooking preparation that delivers an intense, authentic Korean flavor experience.
- A substantial 440g serving size, ideal for a satisfying main meal.
Unleash the flavor of Japan & Korea: Itomen Black Chang Pong Noodles 440g!
The Deep Black Seafood Broth
Itomen Black Chang Pong Noodles are a unique take on the classic spicy Korean noodle soup, distinguished by their rich, dark-colored broth. This intense black hue is achieved through a complex seasoning process that deepens the savory seafood foundation. Paired with thick, chewy noodles that absorb the robust flavor, this dish offers a hearty and satisfying culinary experience unlike traditional Chang Pong varieties.Intense Seafood Savoryness
The flavor profile of Black Chang Pong is characterized by a powerful umami base derived from various seafood extracts, complemented by a subtle smokiness and a distinct peppery heat. While deeply savory, the seasoning maintains a complexity that prevents it from being overwhelmingly spicy. The rich, black broth coats the noodles perfectly, delivering a consistent, satisfying taste with every slurp.How to Prepare Your Noodles
To prepare Itomen Black Chang Pong Noodles, bring 550ml of water to a boil. Add the noodles and the contents of the soup base packet simultaneously. Cook for approximately 5 minutes, stirring occasionally to prevent sticking. For an enhanced meal, you can add fresh vegetables like cabbage, onions, or seafood such as shrimp and mussels during the last two minutes of cooking. Serve immediately while hot.Best Before, Important Information
MHD: 16.08.2026
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 1916kJ / 458kcal |
| Fat - of which saturated |
20,1g 5.7g |
| Corbohydrate - of which sugar |
57.7g 0.6g |
| Protein | 11.5g |
| Natrium (Salt) | 5.23g |
Fried Noodles (WHEAT flour, vegetable oil), Seasoning mix (Salt, sugar, SOY sauce powder, spices [ground black pepper, ground white pepper, ginger powder], hydrolyzed protein, onion powder, scallions, garlic powder), Topping (SHRIMP, Shiitake mushrooms, sugar, salt) / Monosodium glutamate (E621), Caramel color, Calcium carbonate (E170), Sodium hydroxide, Emulsifier [Lecithin (SOY)], Acidifier (Citric acid), Sorbitol (E420), Antioxidant (Vitamin E), Vitamin B2, Paprika extract.
Details & Importer
Manufacturer: Itomen
Japan Trends B.V.Einsteinweg 16-182627BN DelftNiederlande
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Frequently asked questions
What is the optimal water volume and cooking time for the thick Black Chang Pong noodles?
Use approximately 600ml of boiling water. Cook the noodles and the included flavor packets together for 4 minutes and 30 seconds for the best texture.
How can I reduce the smoky flavor characteristic of Black Chang Pong if I prefer a lighter broth?
To lighten the smoky flavor, use 10% more water (around 660ml) or add one tablespoon of fresh milk or soy milk near the end of the cooking process.
Are the noodles used in Black Chang Pong closer to Ramyun, Udon, or Jajangmyeon noodles?
These noodles are thicker and chewier than standard instant ramyun noodles, designed specifically to absorb the robust, oily seafood broth, making them most similar to fresh Jajangmyeon noodles in texture.
Should I pre-cook vegetables or meat before adding them to the boiling noodles, or should they be cooked simultaneously?
For optimal texture and flavor extraction, quickly stir-fry fresh seafood or vegetables like cabbage and onion separately before adding them to the boiling water and broth base.
Compared to the original White Chang Pong flavor, how does the spice level of the Black Chang Pong version differ?
The Black Chang Pong is designed to be richer and smokier but generally offers a moderate heat level, typically slightly less spicy than the standard red pepper based Original Chang Pong flavor.
