| Ingredients | NOODLES 77%: Wheat flour, potato starch, palm oil, salt, acidity regulator: E501, E500, E339, antioxidant: E306, emulsifier: E322(contains soy), color: E101. SEASONING POWDER 12%: Seasoning (maltodextrin, coconut oil, rice, potato starch, palm oil, yeast extract, almond, salt, oat, garlic, soya bean, wheat), maltose, glucose, flavor enhancers: E621, E627, E631, potato starch, corn flour, salt, parsley, shiitake, canola oil. SEASONING PASTE 11%: Sugar, oil preparation (rice bran oil, canola oil, green onions, water), flavor enhancers: E621, E627, E631, Seasoning (maltodextrin, flavor enhancers: E640, hydrolyzed vegetable protein (soy, wheat), mustard seeds, soybean, corn starch, carrot), spices (chili, garlic, onion), salt, glucose, shiitake acid: E330 It may contain traces of barley, crustaceans, eggs, fish, peanuts, milk, celery, sesame seeds, and molluscs. |
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| Tips for eating or cooking | Prepare Nongshim Shin Ramyun Toomba easily for a rich, creamy twist on classic spicy noodles. Boil the noodles in 300–500 ml of water for about 3 minutes, then drain while reserving a small amount of the cooking water. Add the included liquid sauce and powdered seasoning, along with ¼ cup of heavy cream, and mix well. For an elevated, pasta-style experience, sauté with garlic, onions, or shrimp. The result is a smooth, creamy, and spicy dish that delivers a premium fusion of Korean flavor and comfort food. |
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