#022 MYOJO Ippechian Yakisoba Japanese Style Noodles
If you are a fan of Nissin UFO Yakisoba, you’ll definitely like these noodles. As you can see, the instructions are printed in English and even better, there are pictures! I had so much fun making these noodles because I felt like I was making Yakisoba noodles from scratch.
After I carefully peeled back the cover exactly to the dotted line, I found 4 seasoning packets, one of which I had never seen before: mustard mayonnaise! Who would have thought that the secret ingredient to Yakisoba is mustard mayonnaise?? Yum. Another nice surprise was when I poured out the contents from the dry vegetable package to find such huge pieces.
So after the noodles and dry vegetables cook, there’s a nifty built in spout where you pour the water out without sacrificing a single noodle. Sooo cooool!!
BEFORE
AFTER – Not only were these noodles really fun to make, they tasted so good! The noodles were perfectly al dente and the mustard and mayo added an extra creaminess that I didn’t find with the Nissin UFO Yakisoba.
*Product of Japan
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#021 MYOJO Okinawa Soba
Don’t be fooled by the word soba, these are not buckwheat noodles. Okinawa soba is just the style of ramen from Okinawa! That’s all I know. The soup has a strong bonito & seaweed flavor and the noodles are different in that they are flatter, thicker and a bit chewier. I’m not sure why but I really like the wavy shape, it makes it extra slurpy and fun.
*Product of Japan
instant noodles, ramen noodles | Comments (4)#019 MYOJO Soy Sauce Flavor Ramen
This was my first time having nama (fresh) ramen and it was absolutely brilliant. It really tasted like fresh ramen and the shoyu broth was rich and smooth with a touch of sweet. All it was missing was cha siu. The cooking directions were different in that you make the noodles and broth separately. Instructions are to 1. Re-heat the noodles in boiling water and strain. 2. Add hot water to the seasoning packets in bowl. 3. Add ramen noodles to the broth. I did not follow these instructions as I didn’t see the need to waste the water. Instead of making the soup separately I poured the seasoning packet and the oil along with the noodles. I opened up a can of corn and added some to the noodles. I can’t wait to try more nama ramen.
*Product of U.S.A.