Samyang Buldak Quattro Cheese Hot Chicken Flavor Ramen
Not one but four famous kinds of cheese in the world gathers by the fire-breathing chicken corporation and appears together in a package of Samyang Buldak Quattro Cheese Hot Chicken Flavor Ramen. This product makes spicy noodle fanatics scour the world to try it out.
Product Brands: Samyang Net weight:145g
Price: 30.000 đ
Product desscription
Samyang Buldak Quattro Cheese Hot Chicken Flavor Ramen is a harmonious blend of familiar spicy chicken flavor and cheeses like Mozzarella, Gouda, Cheddar, and Camembert, creating a taste explosion, bringing flavor salty and rich. Each soft, thick, flat, and chewy noodle with a bright yellow color combined with a packet of spicy chicken sauce and a mixture of cheese powder will quickly bring a bowl of noodles more attractive than ever for people to enjoy. The subtle aroma of cheese promises to get people to eat delicious bowls of noodles that are hard to resist. Compared to Samyang's noodles, "Chicken Spicy 4 Cheese Noodles" will have a milder spiciness even people who can't eat spicily can still enjoy them. The dish will be more delicious and flavorful when combined with sausage, kimchi, beef, etc.
Ingredients |
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Recommended Applications | You can use noodles to make mixed, fried, and stew, combine with eggs and sausages or put them in a hot pot. |
Basic Preparation | Boil 600ml, cook the noodles for about 5 minutes and 30 seconds, then pour out the water, keep 1/3 of the water, add the soup and cheese powder packets to mix well, pour out, and enjoy. |
Product Style | The noodles are soft, thick, flat, and chewy, with a bright yellow color. When eaten, the noodles waft the aroma of spicy chicken sauce and the smell of cheese, promising to bring diners delicious bowls of noodles that are hard to resist. |
Cuisine | Korean |
Shelf Life | 12 months |
Handling / Storage | Preserved in a dry, cool place. Avoid direct sunlight. |
Country of Origin | Korea |
Dietary Preferences | Not suitable for vegetarians and vegans. |
Allergen Information | N/A |
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