I don’t know why, but I’ve never gotten this one to review before! It’s been on the shelves staring at me for so long, but I never seem to get it. Well, no more! Time to review this variety today!
Here’s the back of the package (click image to enlarge). Contains shrimp. To prepare, cook noodles in 500ml boiling water for 2-3 minutes. Add in seasonings. Stir and enjoy!
The noodle block.
A dual sachet of powder soup base and seasoned oil.
Has a seafood scent.
A vibrantly colorful oil.
A coconut powder sachet.
Fluffy white coconut powder.
Finished (click image to enlarge). Added Singaporean crab claw fish cake, shrimp, mung bean sprouts, coriander, white onion and Taiwanese basil. The noodles came out very nicely and had a good chewiness. The broth was surprisingly thin even though there was the inclusion of oil and coconut powder. Regardless, it had a very nice and rich flavor. 4.25 out of 5.0 stars. . EAN bar code 8888056000289.
I must admit that in the past I haven’t been entirely fond of noodles with different colors. Not because I dislike the color (actually I find that fascinating), but because they tend to have an off taste to them and just seem kind of ‘gimmicky.’ It’s been about 300 or so reviews since I tried the Aglio Olio variety of this line. Let’s see how this Soy & Vinegar one goes!
Here’s the back of the package (click image to enlarge). To prepare, add noodle to boiling water and cook for 4 minutes. Add contents of sachets to 75ml of warm water and stir to make sauce. Drain noodles and rinse with cold water. Mix noodles with sauce. Enjoy!
The purple wheat noodle block.
A dual sachet.
A powdery seasoning.
A sesame oil scented oil.
Finished (click image to enlarge). The noodles were very chewy and hard to break by pursing the lips. This is something I didn’t care for. The flavor was a soy, sesame and light vinegar taste and was rather odd but kind of good. 2.75 out of 5.0 stars.EAN bar code 8888056832026.
Here’s the Chili & Lime flavor – haven’t tried it yet.
Here’s the last one sent by Charles, a serviceman in Afghanistan – thanks! It’s really strange to know that since my last KOKA review that I’ve been in Singapore; never did I expect to visit Asia in my lifetime and now I have. Albeit a short visit (out experience of Singapore consisted of running through Changi airport from travelator to travelator and transferring our luggage from carrier to carrier), it was a truly fascinating blur! Anyways, got some fresh beef yesterday and needed to package it up so though I’d do a beef noodle review. Let’s check it out!
Detail of the side panels (click image to enlarge). I removed the color to make it easier to read. Looks to be meat free but check for yourself.
Detail of the lid (click image to enlarge). I removed the color to make it easier to read. To prepare, open lid halfway and remove sachets and fork. Add in sachet contents and add boiling water to fill line. Close and let sit 2-3 minutes. Stir and enjoy!
The noodle block.
The soup base sachet.
Has a beef scent.
The vegetables sachet.
Looks like peas, corn and carrot.
Finished (click image to enlarge). Added beef, sweet onion and bell pepper sauteed in Worcestershire and a little Lindberg-Snider Porterhouse & Roast seasoning, mung bean sprout, star anise and sliced spring onion. The noodles are thin and surprisingly bouncy in this one. The broth has a pretty good beef flavor to it, and was about as expected. which has a comfort food character to it. The vegetables are another matter entirely. While the corn and carrot did substantially well, the peas’ refusal to hydrate adequately and remain rather hard was a real deal breaker for me. 2.5 out of 5.0 stars., EAN bar code 8888056705603.
I’ve been asked many times about tomato flavored instant noodles. KOKA Tomato would have to be one of my favorites. First, the noodle are non-fried, so lower in fat. Then there’s the excellent tomato flavor. Worth a try! Get KOKA’s Tomato noodles here.
As most people who read my blog might or might not know, I’m legally blind. I can see, but it’s like there’s a sea of frunk always in my field of vision, which pretty much obliterates my depth perception, ability to drive, figure out where a curb is, etcetera. Well, I found this video of a man who is deaf showing how to cook KOKA noodles. I figured it would be pretty cool – all of us noodle aficionados with disabilities got to stick together!
Here’s another one sent by Charles, a serviceman in Afghanistan – thanks! I’ve seen these cups for a long time online but never have I tried one. It seems KOKA sells their noodles in three places – Singapore, the US and the UK. They have different kinds available in each market too which is logical. Most large noodle manufacturers do this actually; look at the flavors sold here in the US versus the ones by the same company sold in Japan. It’s kind of the ‘when in Rome’ logic and it works for them. Let’s have a look inside this cup by KOKA.
Detail of the side panels (click image to enlarge). Looks to be meat free but check for yourself.
Detail of the lid (click image to enlarge). To prepare, empty sachets into cup. Fill with boiling water and steep 2-3 minutes. Eat it up!
An included fork!
The noodle block.
The powder seasoning sachet.
Granular and has a spicy citrus scent.
The dehydrated vegetable sachet.
Corn, peas and carrots.
Finished (click image to enlarge). Added squid, shrimp, fish ball, leek, Fresno chilli pepper and BonCabe Level 10 chilli seasoning. The noodles were definitely not ready in 2-3 minutes. They were still very much al dente and after 5 minutes they had finally swelled up and become very nice. The noodles are soft and thin. They have that buttery kind of comfort food thing going on. The broth is actually spicy – this is definitely strong – good tom yam flavor. The veggies weren’t my favorite; the peas didn’t hydrate well at all. 3.25 out of 5.0 stars.
While Koka noodles are made by Tat Hui in Singapore, this variety is primarily sold in the UK. Here’s a Koka noodles commercial from the UK.
Here’s one that was sent by Martin A. of Devon, England. Thanks again! I’ve really been into fish balls lately. They’re tasty, lots of varieties, and pretty low cal. Anyways, they tend to go better in spicy varieties of instant noodles and I think they are wonderful in tom yum/yam. Let’s check this one out!
Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodles to 400ml boiling water and cook for 3 minutes. Add sachet contents and stir. Eat!
The noodle block.
A dual sachet.
Finished (click image to enlarge). Added fishballs, shrimp, sweet onion, green onion and BonCabe Level 10 chilli seasoning. The noodles were good – your standard instants. The broth was very strong and a little too salty for my taste. I liked the level of citrus and spicy, but the salty was just a little much. I think it would’ve been better with maybe 450ml of water, but I always go by instructions. 2.5 out of 5.0 stars. UPC bar code 8888056707607.