March 14, 2016

#1970: MyOri Malaysia Penang Red Curry Noodle

Really excited about this one! I think you’ll understand why when you see the back of the package! I’ve taken an offer by MyOri to be their brand ambassador!  I’m honored do to so – not only is it a really neat gig, it’s for products I honestly enjoy and find innovative and a real compliment to the market. I reviewed these last year as part of a Meet The Manufacturer with MyOri. Ther’s a difference now – they’ve changed the name to red curry, given the packaging a real facelift and now the noodle are not fried – the first white curry featuring the healthier noodle. Let’s give ’em a look!

Here’s the back of the package (click to enlarge). Contains crustaceans. To prepare, add contents of the paste sachet to 350ml boiling water. Add noodle block and cook for 3 minutes. Add in contents of remaining dry powder sachet. Stir and enjoy!

The noodle block.

The dry soup base sachet.

A light powder with fleck of seasoning.

The paste sachet.

A lot of paste with a really excellent scent to it.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, Dodo fish balls, tau pok and mint. The noodles are definitely different from the original version. They seem a little lighter and less heavy – a nice change. The broth has that one two punch I love about white curries. The  spiciness and rich, deep flavor collide so nicely. The oiliness and thickness of the broth marries it all together masterfully. I figure if my face is going to be on a pack of instant noodles, a white curry is where it’s at and this one is excellent! 5.0 out of 5.0 stars. EAN bar code 9554100286495.

Penang Heritage Food: Yesterday’s Recipes for Today’s Cook

The MyOri booth at the 2015 HKTDC food show in Hong Kong last August.

Products cooked according to package instructions. Product reviews done prior to adding any additional ingredients.

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