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This seemed the safest to try. |
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The top. |
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The ingredients/nutritions list. |
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The cover. |
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The inside has corn, which is a plus! |
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Transferring it to the big mug! |
This time I decided to add less water than usual, since it has been on my mind that the amount I usually put may dilute the taste.
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All cooked. |
Hmm... The noodles seem to have absorbed most of the water... Is that supposed to happen?
Anyway, what about the taste?
Well, not bad... but not spectacular. Surprisingly, the noodles themselves have the taste of chicken in it. (Maybe they absorbed the flavouring along with the water?) Chicken is normally not my preferred cup noodle flavour (unless it has curry or cream), but this does have a 'comfort food' kind of feel to it. Not bad, not bad.
Overall, I rate this cup noodle a 6.3/10. There is certainly a bit more flavour in this one, compared to the previous three that I've tried. Maybe the trick is to put less water so that I can taste more of the (extremely mild) flavours. Not sure if I'll have the opportunity to try that with the spicy flavours though, since the US Nissin cup noodles are no longer available in the supermarket where I bought them. A bit of a shame... ):
*(Btw, I still say the US cup noodles are the problem because the Korean and Japanese instant noodles have no problem with flavour despite me adding a whole lotta water to them. Removing MSG from the noodles did quite a bit of harm in the flavour department.)
And yes, I'm still pretty salty about the whole thing.
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