Koka Stir-Fry Original Noodles

The Koka Stir-Fry Original Noodles is the dry noodle entry from Koka, a Singaporean brand I’ve reviewed a few times now. The moment you open it you get hit with roasted fried onions and scallion oil. It’s a good start.

Produced in Singapore.

What’s in the Package

Inside the pack, you’ll find a square dried noodle block and a dual-chamber sachet. One side contains the seasoning powder, while the other holds the seasoning oil.

How to Prepare

1. Bring 2 cups (400ml) of water to a boil.
2. Add the noodle block and boil for 2 minutes. These noodles are quite thin, so they cook very quickly.
3. Drain the water thoroughly.
4. Add the seasoning powder and the seasoning oil.

How Does It Taste

The first thing that came to my mind after the first bite was Indomie Mi Goreng. Same sweet soy dry noodle format. But where the Indomie hits you with aggressive sweetness and bold umami, the Koka is more restrained. The roasted onion is the dominant note here. The sweet soy is there but it’s less sugary than the Indomie version.

The noodles are thin, wavy, and fried. At the right cook time they have a satisfying chew.

How Does It Compare

The Indomie Mi Goreng and Mi Goreng BBQ Chicken are two from the website that I would compare them to. If you find those too much this is the more mild version. Within the Koka range the Pepper Crab and Spicy Sesame both have more of the same flavor identities. The Stir-Fry Original is the baseline.

How to Level Up Koka Stir-Fry Original Noodles

Char siu is the dream pairing. The sweet smokiness and fat from the Chinese BBQ pork coats the noodles alongside the sauce and the combination is hard to beat. Kimchi is the easier option. And then sambal or Sriracha for heat.

Final Verdict

The Koka Stir-Fry Original Noodles is the more mild alternative to Indomie Mi Goreng. The roasted onion character is its strongest quality and the two minute cook time is my suggestion so it’s not overcooked.