Nong Shim Shin Instant Cup Noodle Soup Spicy 75 g
75g $2.52 per 100g
$1.89
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Brand
Nong Shim
Cooking & Usage Tips
Microwave - From Ambient
Microwave (1000 W)
1. Completely remove lid. Add soup base.
2. Pour room temperature water up to the inside line.
3. Microwave for 3 minutes. Stir well and serve.
Other - From Ambient
Hot Water
1. Open lid half way. Add soup base.
2. Pour hot water up to the inside line.
3. Close lid for 3 minutes. Stir well and serve.
Ingredients
Enriched Wheat Flour, Potato Starch, Palm Oil, Modified Potato Starch, Dried Flakes (Carrot, Shiitake Mushroom, Green Onion, Red Chili Pepper), Salt, Sugars (Maltodextrin, Sugar, Corn Syrup, Dextrose), Hydrolyzed Soy Protein, Red Chili Pepper*, Black Pepper*, Yeast Extract, Natural Flavours (Sesame), Soybean Sprout Extract*, Garlic*, Onion*, Potassium Carbonate, Disodium Inosinate, Disodium Guanylate, Disodium Succinate, Defatted Soy Flour, Yellow Corn Flour, Gum Arabic, Mushroom*, Sodium Carbonate, Sodium Phosphates, Beef Bone Extract*, Tapioca Starch, Tocopherols (Antioxidant), Citric Acid, Beef Extract*, Ginger*, Hydrolyzed Corn Protein, Anchovy Extract*, Riboflavin (Colour).
*Powdered
Contains: Wheat, Soy, Sesame, Anchovy.
Manufactured In A Facility That Also Processes: Crustaceans And Molluscs, Eggs, Milk, Peanuts, Tree Nuts, Mustard.
Nutritional Information
per 1 container (75 g)
Calories 320 | % Daily Value |
Fat 10 g | |
Saturated 5 g | 25 % |
+ Trans | |
Polyunsaturated | |
Omega6 | |
Omega3 | |
Monounsaturated | |
Carbohydrate 53 g | |
Fibre 1 g | 4 % |
Sugars 3 g | 3 % |
SugarAlcohols | |
Protein 6 g | |
Cholesterol | |
Sodium 1310 mg | 57 % |
Potassium 250 mg | 7 % |
Calcium 20 mg | 2 % |
Iron 1.75 mg | 10 % |
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.