Package directions were in Japanese, but I did see the amount 3 oz. and the number 6.
Slid into boiling water for 6 minutes. (Note to self, use more water next time to keep noodles from sticking to the bottom of the pot.) Then drained and rinsed under cold water.
Served with a soy sesame dipping sauce on the side, strips of roasted seaweed on top and accompanied by steamed sesame spinach and of course...Kimchi!