Chapagetti (炸醬麵)

 

Let’s face it, we all get lazy sometimes.  When I wanna eat something hot and don’t wanna spend too much time to prepare, I make noodles. You just boil water, put the noodles in and wait for it to soften.  Viola!  It’s done.   What’s the quickest of the quickest noodles to cook?  Of course it’d be instant noodles!  What’s faster than “instant”? 😛

Last time when I went to H-Mart, I saw that the Korean noodles were on sale, so I bought 4 different flavours of instant noodles.  One of them was Chapagetti.  To be honest, the first time I had it (about 10 years ago?), I didn’t like it that much.  I think it was because the texture of the noodles was very different from the kind that I used to have, which was a lot skinnier.  As time went, I actually started to like the texture of chapaghetti more – the noodles are thicker and chewier, and it feels like it fills you up more.  If you have tried the spicy Nong Shim Shin Ramyun,  the chapagetti noodles is the same as the Shin Ramyun noodles.

Oh forgot to mention, you don’t serve the chapagetti in soup, rather, you serve the noodles dry.  The cooking method is pretty much the same as any other types of instant noodles, except you drain the water completely when the noodles are done, and then you put a little bit of water, the packaged oil and soup base in and mix everything together.  If you want to impress people and make it not look like instant noodles, you can add some veggies and meat on top.

 

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  1. #1 by trialsinfood on July 28, 2012 - 3:56 am

    your chapagetti looks awesome! i screwed it up the last time i made it. accidently added the soup base instead of the vegetable mix while cooking the noodles.

    • #2 by foodlabasia on July 30, 2012 - 12:46 am

      hahaha I have heard stories that people accidentally put the preservatives instead of soup base in noodles! 😛

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