[REVIEW] Chacharoni black bean noodles ramen

I was gifted these Chacharoni Black Bean Noodles when I did a giveaway with gaigai Singapore earlier. Chacharoni is the Samyang version of Korean Jajangmyeon  (or Jjajangmyeon) noodles. Jajangmyeon is a casual, comfort noodle dish that is smothered in a savory black bean sauce.

Ram-Don (aka Jjapaguri), which is cooked using black bean noodles, comes to mind when I think about black bean noodles.

The Chacharoni black bean noodles used olive oil, which made little difference in flavor but is a healthier option. This, I suppose, makes indulging in these unhealthy quick noodles less guilty.

I brought out the golden pot I bought from Korea Daiso for this. Doesn't this remind you of those Korean dramas? 

This is supposed to be eaten dry. I added carrots, potatoes, meatballs, and cabbages to mine. The method of preparation is as with any other dry noodles out there.

1) Cook the noodles and the flake mix according to the instruction. Drain and set aside.

2) Cook the ingredients you want and add the black bean sauce. 

3) Toss the cooked in and stir thoroughly. 

I could taste the savory with a lightly sweet and bitter black bean flavor in this. The sauce when spread evenly was also able to coat the noodles nicely. Though I wish the flavor was stronger.