[Yujeong] Frozen Chinese Style Noodle Junghwamyun 1,15kg(냉동 중화면)

1. Cooking Guide (Instructions)
• Standard Pot Cooking Method (Recommended):
1. Bring water to a boil over high heat (use 800ml per serving). 
2. Once the water is boiling vigorously, add the frozen noodles directly without thawing. (Maintain the frozen state; do not thaw beforehand).
3. Boil the noodles. (Gently loosen them with chopsticks; avoid using excessive force to prevent damaging the noodles). 
4. Drain the noodles thoroughly and serve with your prepared Jajang (black bean sauce) or Jjamppong (spicy seafood noodle soup).
• Microwave Cooking Method:
• Heat for 3 minutes (based on 700W) and mix with your sauce.
💡 Pro Tip:
• For mixed noodle dishes (Jajang, Tantanmen, etc.): Ensure the noodles are cooked thoroughly so the sauce adheres well and absorbs properly rather than just coating the surface.
2. Details and Features
📋 Product Information
• Food Type: Pre-cooked noodles / Frozen food requiring heating before consumption
• Storage: Store frozen at -18℃ or below (Do not refreeze; thawing and refreezing can compromise taste and texture and may lead to spoilage).
• Packaging: Individually packaged in single servings (230g–250g); typically sold in packs of 5 (1.15kg–1.25kg).
🧪 Key Ingredients and Nutritional Features
• Ingredients: Primarily wheat flour (sourced from Australia, USA, etc.), purified water, modified starch, refined salt, gluten, etc. • Why the noodles are yellow: Alkaline agents (such as potassium carbonate or sodium carbonate) are added to achieve the characteristic chewiness of Chinese-style noodles and to prevent them from becoming soggy. This alkaline component reacts with the wheat flour to produce a natural yellow hue; gardenia yellow pigment is sometimes added to enhance the visual appeal.
• Calories (based on a 230g serving): Approximately 580–600 kcal (※ Values may vary slightly by brand; these noodles tend to be high in carbohydrates and sodium).
✨ Advantages of frozen Chinese-style noodles
• High-moisture aging and repeated kneading: Made by kneading dough with a high water content and allowing it to age before extrusion, the noodles retain internal moisture, resulting in a texture that is soft on the outside yet firm and chewy on the inside.
• Convenience: Unlike fresh noodles, there is no loose flour mess, and cooking time is drastically reduced since they only require about a minute to loosen and heat up in boiling water.