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1   "Jaerae Chosun" Seasoned Seaweed - Snack Size 3pks/bag (x)
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1   Roasted Seaweed for Rolls - Full Size 100 sheets/bag (x)
1   Japanese Dried Seasweed "Teriyaki Nori Happy" - 0.8oz (x)
1   Dried Green Laver "Doljaban" - 6.7oz (x)
1   Korean Dried Seaweed - 8.81oz - Ott (x)
1   Japanese Roasted Seaweed for Sushi "Yaki Sushi Nori" - Full Size 10 sheets/bag (x)
1   Korean Pear (x)
1   Wrapped Up Cabbage Kimchi - 12.3oz (x)
1   Cutted Cabbage Kimchi - 17.6oz (x)
1   Fried & seasoned soybean curd for vinegared rice (x)
1   Godulbaegi (Korean Lettuce) Kimchi (x)
1   Rice Cake for Korean Spicy Pan Broil "DDUCKBOKI" (x)
1   Pickled Radish "takuwan" Sliced - 12.3oz (x)
1   Japanese tofu Shirataki Low cal/carb "Fettuccine" style noodles (x)
1   Whole Cabbage Kimchi - 17.6oz (x)
1   Rice Cake for Traditional Korean New Year Soup "DDUCKGOOK" (x)
1   Stir-Fried Kimchi (x)
1   Whole Cabbage Kimchi - 35 oz (x)
1   Japanese tofu Shirataki Low cal/carb "Thin" style noodles (x)
1   Korean Pears 7-9 set (x)
1   Pickled Radish "Takuwan" for Rice Roll, Long-Sliced - 2.2lb (x)
1   Pickled Radish "takuwan" Cut in Half - 12.3oz (x)
1   Japanese tofu Shirataki Low cal/carb "Thin" style noodles (x)
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BEST TOP 01.



Korean Style Starch Noodles "jopchae" - 12oz


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HT Korean Style Soba Noodles "nang-myun" w/Soup Base - 24oz


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CS Korean Style Soba Noodles "nang-myun" w/Soup Base - 1.63lbs


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Wa Korean Style Soba Noodles "nang-myun" w/Spicy Sauce - 22oz


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Japanese Style Black Wheat Soba Noodle (Asian Vermicelli) - 48oz


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Wa Korean Style Soba Noodles "nang-myun" w/Spicy Sauce - 22oz
 

$4.99

   
  Reviews     
 
 
 
Korean style soba noodles "nang-myun" with Spicy Sauce - Thin (Asian Vermicelli) NET WT.: 22oz / SERVINGS ABOUT 4 SERVINGS PER AMOUNT Calories 490 / Calories from Fat 20 INGREDIENTS: Noodle - wheat flour, buckwheat, sweet potato starch, salt, water Sauce - soy sauce powder(soy bean, salt, water), red pepper powder, garlic, ginger, sesame, scallion, salt, sugar, monosodium glutamate COOKING DIRECTION: 1. Put the noodles(5oz) into boiling water(4 Cups at 100C) for 5 minutes. 2. Remove the noodles from the boiling water and rinse them in cold water 2-3 times to cool. 3. Mix the noodle with liquid soup thoroughly. 4. For improved taste please add kimchi, green onion, egg, or etc. 5. The food is ready to serve. Enjoy! Buckwheat has been consumed in Asia for thousands of years, and it has recently been found to be very effective in reducing high blood pressure and slowing the aging process. The most common way of using buckwheat in Japan is in the form of buckwheat noodles (soba), which are served at fast-food soba shops. In Korea the buckwheat noodles are called "nang-myun" which can be served with soup base or spicy pepper paste along with other delisious toppings. More specifically, buckwheat contains 31 percent more protein than brown rice and 43% more than polished rice. In particular, the buckwheat protein contains 8 kinds of amino acids in a well-balanced way, so it is considered superior to that of rice or wheat. In addition, buckwheat contains a great deal of B-group vitamins and minerals. DISTRIBUTOR: Wang Globalnet PRODUCT OF KOREA(ROK)
 
 

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