This soy sauce flavor was previously known as “oriental flavor” and the packaging was pretty similar to this one. And what is oriental flavor anyways?
Cooking directions –
- Boil 2 cups of water in a saucepan. Add noodles, breaking up if desired. Cook for 3 minutes or until noodles are tender, stirring occasionally.
- Remove from heat. Stir in seasonings from flavor packet. To lower sodium, use less seasoning.
Since the exact quantity of water wasn’t mentioned, I used about 220ml of water hoping and praying this much would be enough for this pack.
A standard sized wheat noodle block although the texture of these noodles however does look different.
The seasoning sure has an interesting aroma and color. Smells oniony with a hint of spiciness and I can see a few green flakes which I am guessing is leek.
Simple looking noodles are my favorite.
The noodles were way too salty but OM the G the texture of these noodles is brilliant! So 220 ml of water is perfect as the noodles came out to be slightly firmer with a great chew to them. And this is just the way I like them.
However, the saltiness if brutal and I couldn’t taste any other flavor honestly.
Mushrooms are my safest bet for anything “oriental flavor” so I sautéed some shrooms in butter and pepper (well I should have avoided butter since that made the mushrooms salty but little did I know that the broth would be so extremely salty).
Unfortunately I gave up on this plate of noods after about 5-6 bites. This dish gets an additional point only because of the quality of the noodles.
Looking forward to trying other flavors from the same line because bomb noods.
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