Here’s one of the last ones that were sent by Jen in Australia – thanks! Chicken and corn sounds pretty good – let’s find out!
Fantastic Noodles Chicken & Corn Flavour – Australia
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add in sachet contents. Add enough boiling water to cover noodles. Let steep 3 minutes. Stir and enjoy!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, baked chicken and coriander. The noodles were kind of flat; they just didn’t have much backbone to them in this one. The broth was a salty chicken and corn kind of flavor which seemed a little off. The vegetables did however hydrate pretty well. 2.75 out of 5.0 stars. EAN bar code 9310155630504.
Here’s one sent by a reader named Jen from Australia – thanks again! So chow mein – very curious how this will translate. Indeed I’ve had chow mein that tastes like yakisoba, chow mein that’s just salty and soy, chow mein that’s very bland. But this one looks like it will be chow mein with a small amount of broth and vegetables which sounds odd. But wait – is it odd? As a matter of fact. Australia has it’s own take on Chinese food – here’s a little about it from wikipedia:
Traditional chow mein is made with egg noodles which are boiled then strained and left to dry. They are then stir fried and finally left to sit at the bottom of the wok and pressed down, this crisps the noodles at the edges and underside. Chow mein is made with either seafood, often just prawns, chicken, beef or barbecued pork. Restaurants will serve a combination chow mein or a single type. Chicken and beef are often softened with a little bicarb of soda. The sauce is made from garlic, rice wine, light stock, MSG, salt and corn flour. Vegetables are usually one green such as bok choy or choy sum plus a little chopped carrot, but also other green vegetables are acceptable. This stir fry is poured onto the noodles. Chow mein is unique as its noodles are both soft in part but also crispy.
Well, let’s find out what this chicken chow mein is all about.
Fantastic Noodles Chicken Chow Mein Flavour – Australia
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add in sachet contents. Then, add enough boiling water to cover noodles. Finally, let steep 3 minutes. Then stir and enjoy!
Finished (click to enlarge). Added spring onion and baked chicken. The noodles are standard gauge and hydrate nicely in three minutes, but nothing super special. As far as the broth, the noodles suck most of it up. The flavor was pretty good; indeed, it didn’t remind me of chow mein really but tasted nice and chickenny. Veggie hydrated alright – the peas were kind of meh. 3.5 out of 5.0 stars. EAN bar code 9310155002141.
Thanks go out yet again to Jen from Australia! Beef? Beef. Sounds simple enough – let’s check it out!
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add sachet contents and enough boiling water to cover the noodles. Let steep 3 minutes. Stir and enjoy!
After a time, the sachets can settle and kind of get chunky like this.
The vegetables sachet.
Looks like corn and greenery.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, coriander and beef. The noodles were pretty good although slightly mushy. The broth has a nice beef taste, augmented with a lot of oregano. The included veg was kind of off. 3.0 out of 5.0 stars. EAN bar code 9310155610506.
This is another one sent to me from Australia by a reader named Jen – thank you very much! Well, pretty much every company has a chicken flavored something – usually a pack or cup, and it usually tends to be one of the first products they introduce to the market. Let’s give this chicken variety a look.
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add in sachet contents and enough boiling water to cover the noodles. Cover and let steep for 3 minutes. Stir and enjoy!
Finished (click to enlarge). Added baked chicken with McCormick Applewood Rub, hard boiled egg, spring onion, Salad Cosmo mung bean sprouts and chilli flake. The noodles have an interesting chew – kind of like the have a backbone but with a kind of rigid mushiness; hard to explain but it works pretty well. The broth’s flavor is definitely chicken and pretty decent. The vegetables hydrated very well – especially the corn which was big kernels. 3.75 out of 5.0 stars. EAN bar code 9310155620505.
Here’s one I got from Jen in Australia a while back – thanks! I was waiting for the right time to review this. I thought maybe cooking some bacon sous vide style and then frying it up could be pretty epic. I did the sous vide-ing and my wife will be frying the bacon. Ready for meat candy time? Let’s do it!
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add sachet contents and boiling water to cover the noodles. Cover for 3 minutes. Stir and enjoy!
Finished (click to enlarge). Added applewood smoked bacon that was cooked ‘sous vide’ style with an immersion cooker for 21 hours and then seared on one side, a lightly toasted slice of white bread and a slow fried egg. The noodles came out decently; however were a little on the soft and mushy side. The broth was almost all slurped up by the noodles and was almost completely just a salt festival. I really would have to reach to call it bacon flavored. The vegetables hydrated well but seemed like the odd ones at the ‘let’s pretend to be bacon’ costume party. Saddened and disappointed. 1.0 out of 5.0 stars. EAN bar code 9310155650502.
The instructions on making sous vide bacon. I use an Anova sous vide I got as a gift from NuTek – thanks again! I think the nicest part of immersion cooking is the lack of cleanup – really nice. Actually the best part is the food; I’ve done countless chicken breasts in this thing for 2 hours at 146 degrees farenheit and it comes out so amazingly good!