In March of 2012, I tried this new Garlic Teriyaki Udon by Nongshim – review #683. It was really great stuff – my wife Kit absolutely loved it (she doesn’t usually go crazy like I do for noodles, but this one was her fave). Well, a little while later, it was discontinued. Well, now it’s back and a little different. The first one had a whopping 3040mg of sodium per pack, but this new one has only 720mg for the whole thing. Let’s see how this one stacks up against the old version.
The back of the package (click image to enlarge). Contains tuna. To prepare, put the contents of the noodle pouch into the supplied bowl. Microwave for 1 1/2 minutes. Add contents of flake and paste sachets and combine. Enjoy!
The fresh udon noodle pouch.
Soup paste sachet.
Less of a paste, more of a sauce.
The dry ingredient sachet.
Finished (click image to enlarge). Added thin sliced beef, pineapple, garlic and shredded colby jack cheese. The noodles were great – excellent chewiness and nice wide udon gauge. The flavor was quite good – sweet and coated everything. It is hard to not compare this to the older version; the older version was a little better in my opinion. The cheese powder was so good with it, however it added so much sodium that it left me very sleepy. What I like about this version is that you can add whatever kind of cheese you like or none at all. 4.5 out of 5.0 stars. UPC bar code 031146016341.
While the noodles in this review are made in South Korea, many of the varieties we get here in the USA are made in the USA. Nongshim USA is in Rancho Cucamonga, California! Here’s a tour of their plant – a tour I was very fortunate to take in 2012.