GoGo noodles

 

 
I began another afternoon standing in front of the noodle closet trying to figure out which noodle to try. Finally, this udon…or U-dong as it says on the packaging caught my eye. I put a bit of a chinese twist on these korean noodles by adding a tea egg. There were also some tasty looking mushrooms in the fridge (I think these are trumpet royales?) so I decided to add to the udon as a meat substitution. When I opened the noodle package, it was the usual, there were two packets, one seasoning and one dehydrated assortment of veggies and sesame seeds. And same cooking routine for all korean instant noodles, I cooked the noodles for an extra 5-7 minutes because I like the noodles more tender (korean instant noodles tend to be thick and chewy.) I had no clue what “pojangmacha” means so I did a little research on the web and found out that a pojangmacha is a small tented restaurant or a restaurant on wheels that sell a variety of inexpensive snack foods. Most popular as a late night destination for snacking and drinking. FUN! I wish there were pojangmachas in the states. Now that I know what pojangmacha is, I still can’t figure out exactly what makes this “oriental” style though. Well, whatever it is, it’s mild and a bit seafoody. Definitely has a strong onion taste as well.

(1 votes, average: 3.00 out of 5)

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Woke up starving one morning…er…afternoon and what better way to satisfy my hunger than with a tasty bowl of noodles? After standing in front of the the noodle closet for what seemed like forever because I could not decide, (everything looked so good!) I finally chose the spicy seafood flavor udon from Nongshim. The fun thing about this noodle is the round shape that fits perfectly in the pot. As with all Korean brand instant noodles, I find the noodles are on the very al dente side so I like to cook for an additional 5-7 minutes. This gets the noodes soft and chewy just the way I like it. The additional cooking time allows the noodles to soak up a lot of the broth. Because these are udon style noodles, they are a bit thicker which makes it a perfect broth soaker upper. Yum. The broth has a very strong seafood taste but the spicy is more on the mild side. The dominate flavors that come through are squid and garlic. I added only a handful of dried shitake to the soup and garnished with purple cabbage and green onions.

(1 votes, average: 3.00 out of 5)

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I love instant bowl and cup noodles! So easy to make, cooks fast and no mess to clean up. I had that msg craving this afternoon so I went to the noodle basket that I got on my birthday to see what I could cook up. As I dug through the basket, I found quite the variety of treats, there were filipino pancit noodles, korean noodles, vietnamese pho ga….and then I hit gold! A japanese curry udon bowl! Drooool….my mouth watered as the boiling water hit the seasoning powder and the aroma of delicious curry wafted up my nostrils. The wait was excruciating but finally…it was time to enjoy. Peeled back the lid to find that the soup was not as thick as the picture on the lid. Noodles were wide with a soft, almost spongy texture that soaked up the oh so good curry broth. I liked the big pieces of dehydrated carrots, scallions and pork! Yum yum.

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Donated to the cause by Nat and not attacked by her cat. Sunday morning before the hangover kicks in, I’m hungry and want a quick fix. I chose these noodles because all you have to do is pour in hot water, cover and you’re done! No pot, no bowl, no mess to clean up. The hot water dispenser is my best friend. I peeled back the cover and was surprised to see such a thick piece of gluten or tofu wafer or whatever it is. The aroma of bonito filled my nose as the water hit the seasoning. After about 5 minutes, I peeled off the entire cover and found a tasty meal. The tofu thing was a little sweet and absorbed a lot of the broth. I like the noodles a lot because they are wide and slurpy. Thanks Nat! These were awesome.

(1 votes, average: 5.00 out of 5)

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