Serves 2
  • 1 packet jjapaghetti (짜파게티)
  • 1 packet neoguri (너구리)
  • Side dishes - eggs, vegetables etc.
  1. Bring a large pot of water to boil. Add in the jjapaghetti and neoguri noodles and their vegetable packets. Boil the noodles, stirring it occasionally until the noodles are al dente. If you'd like your noodles softer, cook a bit longer, if you'd like it firmer, cook it for a shorter time.
  2. Once the noodles are to your liking, reserve 125 ml (1/2 cup) of cooking water. Drain the noodles and return it back to the pot. Add in all of the jjapgaghetti sauce, ¼ of the neoguri powder, all of the oil and 60 ml (1/4 cup) of the cooking water. Toss it together and add in more cooking water, spoonful by spoonful until the sauce coats the noodle well. Taste and add more neoguri powder if desired.
  3. Serve immediately with the side dishes. For me, I chose to serve it with poached eggs!
Recipe by Foodie Baker at https://www.foodiebaker.com/jjapaguri-jjapaghetti-and-neoguri-instant-noodles/