Buldak Spicy Ramen
Cream Carbonara Buldak Made Even Creamier and Lovelier with the Addition of Cream!
About
- ❶Buldak Made Creamier and Smoother with the Addition of Cream to Carbo Buldak!
- ❷A Lovely Package Concept That Captures the Hearts of Women
Ingredients
NOODLE(71.9%): WHEAT FLOUR(GLUTEN), PALM OIL, MODIFIED TAPIOCA STARCH, MODIFIED POTATO STARCH, SALT, EMULSIFIED OIL(EMULSIFIERS(422, 322, 475), (SOY)), ACIDITY REGULATORS(501, 500, 339, 330), THICKENER(412), TOCOPHEROLS OIL(EMUSIFIERS(422, 475), ANTIOXIDANT(307b), (SOY)), GREEN TEA FLAVOURING, COLOUR(101)
SPICY CHICKEN FLAVOUR SAUCE(18.5%): WATER, FLAVOURING WITH CHICKEN FLAVOUR(FLAVOUR ENHANCER(DISODIUM 5'-RIBONUCLEOTIDES), (WHEAT, GLUTEN, SOY)), SUGAR, HOT CHEESE SAUCE(1.7%)(ACIDITY REGULATOR(270), (WHEAT, GLUTEN, MILK), HABANERO PEPPER SEASONING(ANTICAKING AGENT(551), FLAVOUR ENHANCERS(621, 631, 627), COLOUR(160c), (SOY)), WHOLE MILK POWDER(1.1%)(ACIDITY REGULATOR(340), EMULSIFIERS(471, 322), (SOY)), SOYBEAN OIL, ONION, CHILI PEPPER, YEAST EXTRACT SEASONING POWDER(FLAVOUR ENHANCERS(635, 621)), GARLIC, RED PEPPER SEED OIL, SALT, THICKENER(1420), CHILI PEPPER EXTRACT, COLOUR(160c) , PEPPER SEASONING(ACIDITY REGULATOR(341), (SOY))
CHEESE POWDER(9.6%) : WHOLE MILK POWDER(4.4%)(ACIDITY REGULATOR(340), EMULSIFIERS(471, 322), (SOY)), MILK POWDER(1.3%), SUGAR, CREAM CHEESE SEASONING(0.6%)(MILK), SALT, DOUBLE CHEESE POWDER(0.4%)(ACIDITY REGULATOR(270), COLOUR(160b), (MILK)), BUTTER SEASONING(0.2%)(MILK, SOY), MIXED CHEESE POWDER(0.2%)(ACIDITY REGULATOR(339), (MILK)), CURLY PARSLEY, SOYBEAN OIL
CONTAINS: WHEAT, GLUTEN, SOY, MILK
ALLERGENS: FOR ALLERGENS PLEASE SEE INGREDIENTS IN BOLD. MAY CONTAIN CRUSTACEANS, EGG, FISH, PEANUT, MILK, NUT, MUSTARD, SESAME SEEDS AND MOLLUSCS.
Nutrition Facts
How to Cook
❶ Add noodles into 20 OZ. (600ml) of boiling water and cooking for 5 minutes.
❷ Drain the water, leaving about 8 tablespoons (approx. 120 ml) in the pot. Add the sauce and stir-fry over medium heat for about 3 seconds.
❸ Add the dry cream powder. Stir well and serve.
