Review: Nong Shim Chajang Chapagetti

Came home from a week out of town to no food in the house (except for the old stand-by of Ramen noodles). I picked this one from the two packs left in my cabinet and fired up my new stove. I couldnt tell what the flavor was from the packet, but looking online shows me that it is Black Bean flavor, and was vegetarian.

The noodles were fairly thick and of good quality. The flavoring had a sweet aroma, very similar to liquid malt used in brewing beer. However, the soup needed more salt. I know that its hard to believe a ramen dish needing more salt, but this one did! The flavoring wasn’t very rich.

To be quite honest, I didn’t really like this one, but if you are vegetarian, you might!

Udon Recipe

Submitted By: Stephani Soejono
Submitted From: Toronto, Canada


  • 1 package of any Udon brand, preferably Neoguri
  • 1 egg
  • canned corns
  • finely chopped green onions
  • Chinese lettuce
  • 3 strips of bacon or any cooked meat
  • sesame oil

Boil the udong noodles. In another pan, cook up the soup for the udong and cook the egg with it. Prepare the bowl with approximately 2 spoonfuls of sesame oil. If you also have the fat or grease of bacon/other meats, mix it together. When the noodles are done, put it inside the bowl and mix it with the oil/grease. Pour the soup in and stir it together. Add the corn and green onion on top (to taste).

Jalapeno Ramen

Submitted By: Mandingo Jones
Submitted From: Richmond Hill, New York


  • ramen
  • butter
  • Madras curry powder
  • sliced jalapeno (can or jar)
  • lime juice
  • cilantro
  • Optional: salsa

Make ramen in the usual manner. Drain all the water. Pleace in a bowl with a lump of butter, half of the flavor packet (I used beef), and a dash of hot Madras curry powder.

Take 3 small slices of jalapeno peppers – the kind that comes in brine in a can or bottle – and either add them whole or mince them. Mix everything together -let the butter melt. Sprinkle with cilantro and lime juice. Add a tablespoon of salsa if you want.