This Korean instant noodle contains rice bran oil (a seed oil), palm oil, soy lecithin, and numerous artificial additives including flavor enhancers E631/E627, artificial colors, and hydrolyzed vegetable protein. The DIY version eliminates all seed oils, using avocado oil instead of rice bran oil, and replaces artificial additives with real food ingredients like shiitake mushrooms, nutritional yeast, and natural Korean spices.
Based on: AnSungTangMyun Noodle
· Makes approximately 24 servings (24 individual noodle portions with seasoning)
· Serving: 1 portion noodles + 1 tablespoon seasoning blend
Why This Recipe is Seed Oil Free
Commercial AnSungTangMyun Noodle from Nongshim often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original AnSungTangMyun Noodle may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic wheat flour
1200g (about 9.5 cups) · Bob's Red Mill Organic Unbleached White Flour
Primary base for the noodles, provides structure and chewiness
6g (about 1 tablespoon) · Simply Organic Black Pepper
Adds warmth and complements the chili heat
Organic coconut sugar
24g (about 2 tablespoons) · Big Tree Farms Organic Coconut Sugar
Balances the heat and saltiness, rounds out flavor profile
Instructions
Step 1. Make the noodle dough: In a large mixing bowl, combine 1200g organic wheat flour, 240g potato starch, and 24g sea salt. Whisk together until evenly distributed — potato starch clumps easily so thorough mixing is critical. Melt 120g coconut oil and let cool to room temperature. Create a well in the flour mixture and gradually add 480ml warm water (about 110°F) mixed with the melted coconut oil. Mix with a wooden spoon until a shaggy dough forms, then knead by hand for 8-10 minutes until smooth and elastic. The dough should be firm but not dry — add water 1 tablespoon at a time if needed.
Step 2. Rest and roll the noodles: Wrap dough in plastic wrap and rest for 30 minutes at room temperature. This allows the flour to fully hydrate and makes rolling easier. Divide into 8 portions. Using a pasta machine or rolling pin, roll each portion to about 2mm thickness (setting 6 on most pasta machines). Cut into 2-3mm wide strips using a knife or pasta cutter. Dust generously with potato starch to prevent sticking. At this point, you can cook immediately or dry the noodles on racks for 24-48 hours for storage.
Step 3. Prepare the seasoning blend: In a clean spice grinder or high-powered blender, combine 48g shiitake mushroom powder, 36g nutritional yeast, 24g gochugaru, 12g garlic powder, 12g kelp powder, 6g black pepper, and 24g coconut sugar. Pulse until finely ground and well combined — about 30 seconds total. The mixture should be fine and homogeneous. Transfer to an airtight container. This concentrated blend will keep for 6 months in a cool, dark place.
Step 4. Create individual seasoning packets: Measure exactly 12g (about 1 tablespoon) of the seasoning blend into small containers or bags. You should have 24 individual portions. Add 1/4 teaspoon (about 2.5ml) of organic avocado oil to each portion and mix well — this replaces the rice bran oil and creates a more authentic flavor base. These oil-seasoning packets should be used within 1 month for best flavor, or can be frozen for 3 months.
Step 5. Cooking instructions for each serving: Bring 500ml (about 2 cups) water to a rolling boil. Add one portion of fresh noodles (about 60-70g) and cook for 3-4 minutes until tender but still chewy — Korean noodles should have bounce, not mushiness. Meanwhile, place one seasoning packet in your serving bowl. Drain noodles, reserving 2-3 tablespoons cooking water. Add noodles and reserved water to the seasoning bowl, toss vigorously for 30 seconds to create a glossy coating. Serve immediately while hot. Garnish with sliced green onions, sesame seeds, or additional gochugaru if desired.
Storage
Fresh noodles: refrigerate up to 3 days or freeze up to 3 months. Dried noodles: store in airtight containers up to 1 year. Seasoning blend: store in cool, dark place up to 6 months. Oil-mixed seasoning packets: use within 1 month refrigerated, or freeze up to 3 months.
Cost Comparison
Cost per serving (homemade)$1.19
Cost per serving (store-bought)$0.89
Savings-34%
The DIY version costs more per serving due to premium organic ingredients and the elimination of industrial shortcuts. However, you gain superior nutrition, zero seed oils, no artificial additives, and ingredient transparency. The upfront investment in bulk ingredients provides better long-term value and much higher quality nutrition.