Nongshim Angry Chapaguri

ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE HYDROCHLORIDE, RIBOFLAVIN, FOLIC ACID), HIGH FRUCTOSE CORN SYRUP, MODIFIED POTATO STARCH, DRIED FLAKES (CABBAGE, CARROT, BOK CHOY), HYDROLYZED CORN PROTEIN, WATER, VINEGAR, CONTAINS LESS THAN 2% OF: ANCHOVY EXTRACT, APPLE EXTRACT (APPLE, WATER, ASCORBIC ACID AS A PRESERVATIVE), ARTIFICIAL FLAVORS, BALSAMIC VINEGAR (WINE VINEGAR, COOKED GRAPE MUST, SULFUR DIOXIDE), BONITO EXTRACT, CANOLA OIL, CITRIC ACID, CORN STARCH, DEXTROSE, DISODIUM GUANYLATE, DISODIUM INOSINATE, D-SORBITOL, GARLIC EXTRACT, GUAR GUM, HONEY, MALTODEXTRIN, MOLASSES, MUSTARD POWDER, NATURAL FLAVORS, OLIVE OIL, PAPRIKA (COLOR), POLYGLYCEROL ESTERS OF FATTY ACIDS, POTASSIUM CARBONATE, SALT, SESAME OIL, SODIUM CARBONATE, SODIUM PHOSPHATES, SOY LECITHIN, SOY SAUCE (SOY, WHEAT, SALT), SUGAR, SUNFLOWER OIL, SWEET COOKING SEASONING (RICE, SUGAR, CITRIC ACID, WATER), TOCOPHEROLS (ANTIOXIDANT), TOMATO LYCOPENE EXTRACT (COLOR), XANTHAN GUM, YEAST EXTRACT.

CONTAINS WHEAT, ANCHOVY, BONITO, SESAME, AND SOY.

Per Serving (148G)
Calories: 470kcal
Fat: 4.0g
Saturated Fat: 0.5g
Trans Fat: 0.0g
Cholesterol: 0.0mg
Sodium: 1390.0mg
Carbohydrate: 97.0g
Dietary Fiber: 13.0g
Sugar: 36.0g
Protein: 11.0g
Vitamin D: 0.0mcg
Calcium: 40.0mg
Iron: 4.4mg
Potassium: 280.0mg

Cooking Direction Per Serving (148g):
[Stove Method]
1) IN A SAUCE PAN (ABOUT 8 IN.), COMBINE 350mL (ABOUT NOODLE TEXTURE 1 1/2 CUPS) OF ROOM TEMPERATURE WATER, SAUCE MIX, Al dente Medium Soft FLAKES, VEGETABLE OIL, AND NOODLES.
2) BRING TO A BOIL, AND THEN CONTINUE COOKING FOR 5 MINUTES, STIRRING FREQUENTLY. REMOVE FROM HEAT AND SERVE.

[Microwave Method]
1) PUT SAUCE MIX, FLAKES, AND VEGETABLE OIL INTO A MICROWAVABLE BOWL. THEN ADD NOODLES ON TOP. POUR 330 mL (ABOUT 1 1/3 CUPS) OF ROOM TEMPERATURE WATER
2) COOK FOR 8 MINUTES (WHEN USING HOT WATER, COOK FOR 5 MINUTES). MIX WELL UNTIL SAUCE IS WELL COATED AND SERVE.
*Try with your favourite vegetables