This one sounds curious to me. While I do like braised pork – a lot- I’m unsure about this Chinese mushroom. But hey – I’ve been pleasantly surprised in the mushroom department before, right? Let’s give it a go!
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. to prepare, you can make this in two different ways – with or without soup. Dried: 250 c.c cook for 3 to 3.5 mins (Recommended) Soup: 400 c.c cook for 2.5 mins to 3 mins.
One of the four individual servings.
The back of the package (click to enlarge).
The rice noodle – 0.5mm!
A liquid sachet.
Smells like good soy sauce.
A sauce sachet.
Has decent size pieces of mushroom in the mix.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, mushroom and spring onion. The vermicelli hydrated nicely – good gauge, good chew. The flavor was a real surprise to me. I’m generally not a fan of mushrooms but this was very hearty. Definitely got a nice braised beef taste and the soybean was like meat. Very tasty and nice. 5.0 out of 5.0 stars. EAN bar code 4713008550243.
Tseng noodle makes The Ramen Rater’s top Ten Instant Noodles Of all Time 2016 Edition.