Here we have the last of the trifecta of the KOKA Baked Noodle series. I thought I’d give this a try today as it’s a Monday and I’m hoping to get through ten reviews this week. It’s been an uphill climb lately though…
Why? Well, there was mid-winter break – a week that my son Miles is home from school which gives me a bit less worktime. Now we have the epicenter for the COVID-19 outbreak in Kirkland, which is literally a half hour, maybe 45 minutes walk from here. They decided the thing to do would be to close the school district for two weeks.
Add to that I’ve been trying to do more aprtment laps than ever every day and lose more weight, and the time squeeze just gets tougher and tougher. But enough about me – let’s check out these noodles!
KOKA Baked Multi Grain Noodles Pepper Crab Flavour – Singapore
Detail of the side panels (click to enlarge). Contains crustacea. To prepare, add in sachet contents and boiling water to fill line. Cover for 2~3 minutes. Finally, stir and enjoy!
Detail of the lid (click to enlarge).
The noodle block.
A dual sachet: dry powder on the left, a wet sachet of seasoned oil on the right.
A dry garnish sachet.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion, egg, and sesame seeds. The noodles hydrated great in 3 minutes. They kind of have this corn tortilla kind of thing going on which actually is pretty good. The broth has a light pepper taste and alongside the noodle almost are reminiscent of beef. But I get the crab side of things. A nice bit of corn garnish worked. 4.0 out of 5.0 stars. EAN bar code 8888056577729.
Watch me cook on Instant Noodle Recipe Time!