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udong tempura big bowl udong tempura big bowl noodles Ramen udong tempura, instant noodles,

Ramen udong tempura, Buy 4 + get 1 free, instant noodles, Big Bowl, 농심 튀김우동큰사발 « Back

KJ1005
KJ1005
SKU Code: KJ1005
User Code: KJ1005

Ramen Udon tempura, instant noodles, Big Bowl, 농심 튀김우동큰사발

Buy 4 + get 1 free

Nongshim Tempura Udon Big Bowl - 농심 튀김 우동 큰 사발 bo zadovoljil vaše hrepenenje po udon rezancih. S sladkim in slanim okusom udon juhe v kombinaciji z rezanci in malimi koščki tempure boste gotovo uživali Udon Big Bowl rezancih.

Best before: 04.10.2024

InStock
€2.83
-4%
In stock ( 3 )

Product details

Nongshim Tempura Udon Big Bowl | 농심 튀김우동큰사발 

Will satisfy your udon craving. With the sweet and salty flavor of the udon soup combined with the noodles and the little tempura pieces the Udon Big Bowl Noodle will surely enhance your delight.

• Ingredients: WHEAT FLOUR, PALM OIL, POTATO STARCH, MODIFIED POTATO STARCH, SALT, POLLOCK. CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: BETA-CAROTENE (COLOR), BLACK PEPPER, BONITO, CARAMEL (COLOR), CARROT, CLAM, CORN FLOUR, CORN SYRUP, CUTTLEFISH, DEXTRIN. DEXTROSE, DISODIUM GUANYLATE, DISODIUM INOSINATE, D-SORBITOL, GARLIC, GREEN ONION, HYDROLYZED VEGETABLE PRORTEIN (WHEAT, SOY, AND CORN), MALTODEXTRIN, MODIFIED CORN STARCH, MONOSODIUM GLUTAMATE, MUSHROOM, MUSSEL, NATURAL FLAVORS, ONION, OYSTER, POLYGLYCEROL ESTERS OF FATTY ACIDS, POTASSIUM CARBONATE, RED PEPPER, RIBOFLAVIN (COLOR), RICE FLOUR, SEAWEED, SHRIMP, SODIUM CARBONATE, SODIUM PHOSPHATES, SOYBEANS, SUGAR, TBHQ (ANTIOXIDANT), TOCOPHEROLS, WHEAT STARCH, XANTHAN GUM, YEAST EXTRACT.

• Storage: Avoid direct sunlight, high temperatures, and humidity..

• Origin:  KOREA

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Categories: 

 

Hranilna vrednost/Nutrition per bowl 114g  
Energija/Energy 2050kJ/490kcal
Maščobe/Fat 17 g
Nasičene maščobe/Saturated fat 8 g
Ogljikovi hidrati/Carbohydrates 77 g
Sladkor/Sugar 4 g
Beljakovine/Protein 8 g
Sol/Salt 2,1 g

Udon Noodles in Korea and 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, they 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 the 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, Instead of pasta, there are various udon noodles such as marbled noodles with udon noodles, stew noodles and so on. 

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