Here’s another one Casey P. sent me from Hong Kong – thanks again! There are lots of different kinds of curry in the work – British, Indian, Malaysian, Korean, Japanese – I’m sure there are more as well. Well, Japanese curry is what we have here. It tends to be on the sweeter, mild side, usually leaving the spicy elements behind. Let’s give this one a peek.
Detail of the side panels (click to enlarge). Contains meat. To prepare, add boiling water to fill line and cover for 3 minutes. Stir and enjoy!
Detail of the lid (click to enlarge).
The pre-seasoned noodle block.
Some of the copious amount of curry seasoning base and meat and potato that’s included.
My son Andy really likes fishcake and fishball. He also really likes cheese. He was in charge of garnish today!
Finished (click to enlarge). Added fishball, crab claw fishcake, kamaboko, narutomaki and cheese. The noodles were the standard fare – thin and flat. They hydrate well and have little chew – very soft, but that’s the deal. The broth has a strong curry flavor – salty and sweet with the mildest hint of heat. The included potato and chicken hydrated very nicely. 3.5 out of 5.0 stars. JAN bar code 4902105232422.
Want an enormous regular curry? Nissin Cup Noodle Curry Big 119g ~ 12 pieces
One of the many Nissin Cup Noodle TV commercials.