I’m diving back into the world of black bean sauce noodles, this time with a twist from Nongshim. Zha Wang promises an oyster-flavored sauce that builds on the classic jjajang base but introduces a new depth and texture. It stands apart from Chapagetti (the first black bean noodle I ever reviewed) by aiming for something richer and more complex. Given my mixed history with Chapagetti and how strong some other brands like Paldo and Samyang have been, I’m curious to see whether this can step up and deliver something different.
Read more: Noodle Journey Episode 151: Nongshim Zha WangA four-pack runs around $7 to $10 at most Asian grocers or online shops like YamiBuy, Weee!, and RamenMall. Sodium lands at 1,380 mg per serving (about 60% DV), which is pretty reasonable for instant noodles.
Each pack includes a round block of noodles, a liquid pouch, a powdered sauce mix, and a flake packet. The noodles themselves are ridged, which is a surprise detail that helps the sauce cling and adds chew to each bite. The oyster sauce here contains real oyster extract alongside beef and shrimp components, with onion, bean paste, and a touch of red chili pepper to round things out. The flakes bring dried onion, cabbage, and soy protein for texture.
Once cooked, the sauce reduced into a luxuriously thick black bean mixture that coated the noodles beautifully. The aroma leans sweet and onion-heavy, typical of jjajang noodles, without the strong oyster smell you might expect from the label, which really emphasizes the balance and depth here rather than the fishiness you might expect.
Noodles:
The texture here is phenomenal. Ridged, thick, and springy with an excellent chew. The sauce adheres perfectly to every noodle, and the bite is nice and chewy without getting gummy. It’s one of the most impressive noodles from Nongshim I’ve come across.
• 10/10
Spiciness:
Despite the inclusion of chili powder, this is a mild bowl. There’s virtually no heat, just a tiny hint of pepper warmth. Even those with low tolerance for spice should find this comfortable.
• 1/10
Overall:
The flavor profile is outstanding: sweet onion meets earthy black bean, rounded by a subtle oyster and seafood umami note that ties everything together without overpowering it. The sauce is dense, balanced, and comforting, not watery like Chapagetti can be when prepared according to the instructions. The flake packet adds crunch from cabbage and onion plus a bit of meaty bite from the soy protein pieces, which surprisingly mimic pan-fried beef texture. Between the thick noodles, the hearty sauce, and the variety of textures, this feels like a complete meal in a bowl. It doesn’t quite unseat Paldo’s Jjajangmen in terms of sauce quality and toppings, but it comes very close and is an excellent jjajang alternative for those looking to branch out.
• 9/10
