Instant Noodles
| SPECIFIC- ATION |
SET | 460g×24 | |
|---|---|---|---|
| NOODLE | 160g×60 | ||
| SOUP | 300g×30 | ||
| CBM | SET | 0.0426 | |
| NOODLE | 0.0239 | ||
| SOUP | 0.0135 | ||
| Box Dimension |
SET | 390×260×420 | |
| NOODLE | 440×320×170 | ||
| SOUP | 480×290×097 | ||
| LOADABLE QUANTITY (C/T) |
SET | 20' | 640 |
| Weight | 1,130 | ||
| NOODLE | 20' | 1,130 | |
| Weight | 2,390 | ||
| SOUP | 20' | 2,000 | |
| Weight | 4,230 | ||
| SHELF LIFE | 12 MONTHS | ||
- Cold buckwheat noodles with vegetable, meat and sauce Korean traditional summer specialty
- Cool the soup in the refrigerator before cooking
- Put the noodles into the 400cc of boiling water for 40~50 seconds.
- Wash the noodles in cold water more than 2~3 times, and drain.
- Put the cool noodles and chilled soup together in a big bowl.
