REVIEW: Samyang Tangle Garlic Oil Pasta

I love Samyang so I wanted to try all of the different flavours so during this week I thought I would share with you. I got these from Seoul Plaza in Leicester.

PACKAGING:

Foil packet

INGREDIENTS: Noodle (78.5%): Wheat Flour(Gluten), Modified Starch(Tapioca), Soy Protein, Chickpea Powder, Wheat, Gluten, Salt, Sunflower Oil(Emulsifiers ( E422, E322, E471), Antioxidant(E306), Contains(Soy), Acidity Regulatorse (E 501, E500, E339), Tocopherols Oil (Eemulsifiers (422, E475, Antioxicandt (E306), Contains Soy).

Sauce Powder (12.8%): Flavouring (Contians Soy), Sugar, Flavouring With Chicken Flavour(Contains Soy, Wheat, Gluten, Celery), Yeast Extract Seasoing (Flavouring Enhcnacers( E635, E620), Thickcener(E1420), Garlic Seasoinin(0.9%)(Flavour Enhancer(E635), (Contains Sesame Seeds) Vegetable Oil Powder(Thickener (E1450, E415), Acidity Regularotr( E341), Antioxidant(E306), Contains Soy), Salt, Soy Sauce Seasoning (Flavourenhancer( E635), Contains Celery), Flavour Enchancer (E635), Umami Seasoing (Acidity Regulatore (E296, E341), Flavour Enahcner (E635), Olive Oil(0.1%), Cury Pasrsley, Black Pepper Seaning (Acidity Regulator(E341), Contians Soy), Oregano Powder, Chili Pepper Extract.

Flavouring Oil(0.6%) : Olive Oil(4.5%), Soybean Oil, Green Tea Flavouring

Flake (2.7%): Fried Garlic Flake(2.3%)(Garlic, Palm Oil), Chili Pepper Flakes

NUTRITIONAL INFORMATION:

• Energy: 1653 kJ

• Energy: 395 kcal

• Fat: 7g

• - of which saturates: 1.6g

• Carbohydrate: 64g

• - of which sugars: 3.6g

• Fibre: 6g

• Protein: 16g

• Salt: 1.8g

HOW TO COOK:

1. Put noodles and flakes into boiling water, and cook for 4 minutes.

2. Remove from heat, and then add oil and powder.

3. Stir well, serve and enjoy your Tangle!

No sooner you open the packaging you can smell the garlic. It didn't take long to cook and tasted really nice, I am considering purchasing more and adding some chicken or prawns to it.

Purchased From: Seoul Plaza

Price: between £1.99 to £2.99

Star Rating: 5/5

Date Tried: Sunday 17th August 2025