July 14, 2018

#2890: Nissin U.F.O. Flaming Hot Seafood Flavour

#2890: Nissin U.F.O. Flaming Hot Seafood Flavour Singapore

So this one is made in Indonesia and I got it from Nissin Singapore – thanks! The last one of these I tried was ‘Japanese Sauce’ flavor – and definitely was very Indonesian in flavor and quite amazing. Very curious about this one – let’s take a look.

Nissin U.F.O. Flaming Hot Seafood Flavour – Singapore

#2890: Nissin U.F.O. Flaming Hot Seafood Flavour Singapore

Detail of the outer wraps (click to enlarge). Contains seafood. To prepare, add boiling water to fill line and cover for 4 minutes. Use drain spout to remove water. Add sachet contents. Finally, stir and enjoy!

#2890: Nissin U.F.O. Flaming Hot Seafood Flavour Singapore

Detail of the lid (click to enlarge).

#2890: Nissin U.F.O. Flaming Hot Seafood Flavour Singapore

The noodle block.

#2890: Nissin U.F.O. Flaming Hot Seafood Flavour Singapore

Loose seafood from the bowl.

#2890: Nissin U.F.O. Flaming Hot Seafood Flavour Singapore

A dry base sachet.

#2890: Nissin U.F.O. Flaming Hot Seafood Flavour Singapore

A light powder.

#2890: Nissin U.F.O. Flaming Hot Seafood Flavour Singapore

The spicy oil.

#2890: Nissin U.F.O. Flaming Hot Seafood Flavour Singapore

Definitely looks spicy!

#2890: Nissin U.F.O. Flaming Hot Seafood Flavour Singapore

A garnish sachet.

#2890: Nissin U.F.O. Flaming Hot Seafood Flavour Singapore

Looks like fried onion.

Finished (click to enlarge). Added fried egg, spring onion, coriander, tofu puff and casrved squid. The noodles came out just perfect – just right for a yakisoba style stir noodle. The flavor was a sweet and spicy seafood one – a very respectable heat level on this one – might knock your socks off. The fried onion garnish was really good here. 4.75 out of 5.0 stars.  EAN bar code 8992718853738.

#2890: Nissin U.F.O. Flaming Hot Seafood Flavour Singapore

Singapore Hawker Classics Unveiled: Decoding 25 Favourite Dishes

A Nissin Foods Singapore TV spot

Leave a Reply

Your email address will not be published. Required fields are marked *