Here’s another one leftover from the Nissin Hk Meet The Manufacturer! Thanks again for sending so many! Been trying a lot of rice noodle variants lately – been kind of nice for a change! Let’s check this chicken variety out!
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add all sachet contents to the bowl and add boiling water to the fill line. Cover and let steep for 3 minutes. stir and enjoy!
Finished (click to enlarge). Added sous vide chicken (immersion cooked at 146 degrees Fahrenheit for two hours) seasoned with Lindberg-Snider seasoning. The noodles hydrated nicely and have a good texture – the three minutes allotted gives them body and a soft chew. The broth has a nice chicken and sesame taste which works well with the noodles. Finally, the corn and seaweed hydrated very well, but the chicken had a slight toughness to it still which resolved during the meal. 3.75 out of 5.0 stars. EAN bar code 4897878650095.
Here’s a special one sent by Apple Daily news of Hong Kong. They asked if I’d do a comparison between this, the Thai version and the Vietnamese version of the Fuku Superior Soup for a special news story. Now these are both made in different places, but they’re for the Hong Kong market. anyways I figured hey – why not? This sounds interesting – let’s take a look!
Here’s the back of the package (click to enlarge). Looks to be meat free. to prepare, add noodle block to 500ml boiling water and cook 3 minutes. Add in contents of sachet. Stir and enjoy!
The noodle block.
The soup base sachet.
A granular powder with flecks in it.
Finished (click to enlarge). Added spring onion in the shape of a letter ‘T.’ The noodles in this one have a nice gauge but are on the softer side; not a bad thing, but a little more chewiness would have been nice. The broth has a very tasty kind of salty, eggy, sweet and garlic taste to it. 3.75 out of 5.0 stars. EAN bar code 4897878650019.