Black rice noodles - Jayeonnirang - 400g

Discover our black rice noodles to make delicious Korean noodle recipes. These noodles, very similar to Somyeon noodles, are perfect for making noodle soups (janchi guksu) or cold noodles with good seasoning (Bibim Guksu). They hold very well after cooking (they do not melt in the broth), and are very digestible because the water used to make them comes from lotus flower fermentation. Usage tips : These noodles should be cooked in boiling water for about 2 minutes. Then drain them. You can then enjoy them in soup, in a broth for example. To do this, make a dashi broth, then put the cooked noodles in, with rehydrated Miyeok seaweed, hard-boiled egg and spring onions. It's a super simple and very quick recipe if you have instant broth on hand. You can also enjoy them cold with a seasoning made from soy sauce, rice vinegar, gochujang, sugar and a little sesame oil. Then sprinkle with sesame seeds, fresh spring onion and julienned cucumber. Composition : Black rice, salt, wheat flour. Nutritional values ​​: For 100g: Energy: 346 kcal; Fat: 1 g; of which saturated fatty acids: 0 g; Carbohydrates: 74 g; including sugars: 3 g; Protein: 9 g; salt: 3.3 g