Nongshim Chapagetti Chajang Noodle, 4.5-oz 20 Packs (Made in USA)

Love it

Make sure to follow the instructions on the package as it doesn't use as much water and doesn't come out with as much soup as other ramens might. This is my favorite flavor that nongshim makes. I wish more places carried it. At least it's available here.

Personally, I ate these every day for a month, twice a day and still not sick of them, though I recommend plenty of fruits and vegetables and less red meats for a healthier diet. Black noodle is one of my all time favorite foods as a kid, I can never get enough, so this product is a meal come true. Tasty and not overly filling, it works for every meal if you like salty foods, or you can add more water for a more bland flavor, perfect if you're a broke student or didn't buy groceries that week. My absolute favorite go-to food when I'm on the go or just stay at home snack, it pairs well w/ an egg and some freshly chopped cucumber for a more complete meal. Delicious! I only stopped b/c they're no longer available in the US. Not paying 50% more just for shipping! 😁Stovetop instructions work great, best for firmer noodles. Break into quarters for easier stirring or crush for easy-to-eat spoonfuls. Stir constantly for plain steel pots that are NOT non-stick, until water has boiled off and the sauce is to your thickness/saltiness preference. Remember, the less water, the saltier; the soupier, the blander. Same goes for the microwave method, which I prefer for a more overdone, softer noodle.I use a glass, flat-bottomed Tupperware bowl that is the same diameter as the noodle cake. Make sure it is deep enough to avoid water boiling over and making a mess, about 4—5 ins. deep should do. Place dried veggie bits and powder at the bottom of the bowl first for better hydration, then break noodles on top, followed by oil over noodles. Pour the water over the ingredients, submerging the cake until the noodles are floating about 1—1.5 cm AT MOST above the bottom of the bowl. The 8 minutes cook time should be enough to boil off the water, depending on microwave wattage. I've discovered that extra microwave time isn't necessary to boil off excess water or overly soupy base. The noodles will be hot enough to let sit for a few minutes, covered or open, to either absorb or evaporate the excess. The longer you wait, the drier & saltier to taste.Enjoy!

I was shocked and appalled to read the cooking instructions in English on the back of the package, which said to put everything in the package, noodles and all the little packets, into room temperature water, bring to a boil, and then eat as is. I ignored these cursed instructions and cooked them the way I and literally every Korean I know has done forever, which is to bring water to a boil, add the noodles and vegetable bits, drain off the water, mix up with the sauce packet and oil packet. When I cooked them properly, they tasted perfectly good, would buy again. Still, one star off for making me feel bad about all the non-Koreans stuck eating sad noodles floating in black soup.

Can’t go wrong with this thing except for my weight… addictive and delicious

Love taste, easy to cook

Discovered these noodles in Korea and they are just like how I remembered. Thicker than Ramen but thinner than Udon, Its just the right thickness for a nice fulfilling bowl of noodle. I absolutely love it and its exactly how I remembered it from Korea!

I'm sure its great, It cooked well and noodles were pretty good. It just did not have a flavor I cared for seemed kinda flat to me. My sister LOVES it... Be careful of the oil pack.. Open it OVER the pot!