Okay, magna carta Cup Noodle? No, this is one based on an Italian food. Let’s consult Wikipedia –
Bagna càuda (Italian: [ˈbaɲɲa ˈkauda]; locally: [ˈbaɲa ˈkɑʊda]; from the Piedmontese “hot dip”, alternatively written bagna caôda or bagnacauda, etymologically related to Italian root bagn-, meaning “wet”, and caldo, meaning “hot”) is a warm dip typical of Piedmont, Italy, but with numerous local variations. The dish, which is served and consumed in a manner similar to fondue, is made with garlic, anchovies, olive oil, butter, and in some parts of the region cream. In the past walnut or hazelnut oil would have been used. Sometimes, truffles are used in versions around Alba. The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, carrot, peppers, fennel, celery, cauliflower, artichokes, and onions. It is traditionally eaten during the autumn and winter months, particularly at Christmas and New Year’s, and must be served hot, as the name suggests. Originally, in Piedmont, the Bagna càuda was placed in a big pan (peila) in the center of the table for communal sharing. Now, it is usually served in individual pots (the fojòt, a type of fondue pot traditionally made of terra cotta).
Okay now that that’s resolved, let’s have a look!
Detail of the side panels (click to enlarge). Probably contains fish. to prepare, add boiling water to fill line and let steep for 3 minutes. Stir and enjoy!
Detail of the lid (click to enlarge).
The noodle block.
Some of the loose bits from the cup – an impressive array.
Finished (click to enlarge). Again, I’m surprised how good these cups are. The noodles have a really nice quality to them – not mushy or anything; they’re just really good. The broth is saucy and hearty with a cheese and light fish taste which is augmented with vegetables galore. Amazing! 5.0 out of 5.0 stars. JAN bar code 4902105237014.
A TV commercial for Nissin Cup Noodle Light+ Baugna Cauda.