It’s been a long time since I’ve reviewed Nongshim Shin Black – and it’s gotten a packaging facelift. This is made here in the USA in Rancho Cucamonga, California! This is the ‘flagship’ of their new line of ‘Black Class Noodle Soup’ varieties. This one’s got neww clothes – but is it still the same underneath? Let’s have a look at this dressed up pack of Nongshim Shin Black noodles!
Here’s the back of the package (click image to enlarge). Contains beef. To prepare, boil 550ml water and add contents of package. Cook 4-5 minutes (I’ll be doing 4.5 minutes), stirring occasionally. Enjoy!
The noodle block.
The spicy soup base sachet.
Has a spicy scent.
A sul-long-tang soup base sachet.
Has a very nice garlic and beef scent.
The vegetables sachet/.
A nice mix!
Finished (click image to enlarge). Added beef, egg, spring onion and mung bean sprouts. The noodles are thick and chewy as ramyun always should be. There'[s a lot of them and they are very good. The broth is a strong beef and garlic affair with a good hit of spiciness to it. What I really liked are the vegetables – mushrooms are present as well as a ton of sliced garlic – which hydrates to a crisp fresh pinnacle of yumminess. A great bowl of ramyun! 5.0 out of 5.0 stars. UPC bar code 031146013524.