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Samyang Quattro Cheese Buldak Hot Chicken Flavoured Ramen 110g

Price : 8.99 AED

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  • A taste that makes you Crazy
  • Chewy and flavourful
  • Amazing Korean Noodles with a great taste and easy-to-cook method
  • Samyang hot chicken ramen quattro noodles with the best Italian flavours with a blend of spice and cheese from Korea is sure to relish the tastebuds with the flavour and aroma of the noodles

Samyang Quattro Cheese Buldak Hot Chicken Flavoured Ramen is a popular instant ramen noodle dish from South Korea. It features a spicy and cheesy broth with a hint of sweetness making it a delicious and satisfying meal. The noodles are thick and chewy and the inclusion of four different types of cheese enhances the flavour and adds a creaminess to the dish. This ramen is well-known for its intense heat making it perfect for those who enjoy a spicy kick in their meals. Whether you're a fan of spicy food or simply looking for a quick and tasty meal Samyang Quattro Cheese Buldak Hot Chicken Flavoured Ramen is worth a try.

ingredients : Noodles (69%): Wheat Flour, Modified Starch(e1420), Palm Oil, Salt, Mono Glycerine(e422), Soybean Oil, Alkalis[potassium Carbonate(e501)], Water, Thickener (Guar Gum(e412)], Tocopherols Powder(e306), Emulsifier[soybean Lecithin(e322(i))], Alkalis[sodium Carbonate(e500(i)], Flour Treatment Agent Sodium Phosphate 399 Mono Glycerine Ester Of Fatty Acid, Green Tea Extract, Colour Riboflavin(e101), Antioxidants(citric Acid(e330 Soup(22%): Water, Cow's Cheese Sauce, Sugar, Flavour Enhancer[monosodium L-glutamate(e621)], Soy Sauce(soy, Water, Salt, Garlic Extract), Soybean Oil, Habanero Pepper Powder, Artificial Chicken Flavouring(soy, Celery, Salt, Corn Starch, Water, Sugar), Salt, Modified Starch(e1420), Onion, Garlic, Chilli Pepper Powder, Colour(paprika Extract(e160c)], Chilli Pepper Oleoresin, Black Pepper Powder, Curry Seasoning, Lactobacillus Powder. Powder(9%): Mozzarella Cow's Cheese Powder, Mixed Cow's Cheese Powder(cow's Cheddar Cheese, Cow's Gouda Cheese, Cow's Skimmed Milk Powder.

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