This is Nongshim Zha Wang.
The noodles are prepared on the stove by adding 600 mL of water to the noodles and flakes and cooking for five minutes. While cooking, the sauce is prepared by mixing the powder with three 45mL of water. After the noodles are strained, the vegetable oil sachet is added before stirring in the prepared sauce.
The 3 mm noodles soak up the chajang sauce remarkably well, and along with their thick chewiness deliver a very satisfying bowl of noodle. The sauce is sweet and savoury with a prominent marine note from the kelp powder, while the large flakes of vegetables hydrate to plump morsels that add variations of texture into the sauce and noodles. We’re fans but lament at their general priciness compared to other isntant noodles.
This Nong Shim Zha Wang contained 134 g. It was produced in South Korea and received as a gift from friends in Sydney, Australia in 2019.