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My initial impression of these noodles is that the texture is quite delicate, probably around a 1 out of 5 thickness. The flavor profile is subtle, and I found it light on the expected chicken notes.
Produced in Turkey.
To enhance this, I’d suggest stirring in some chicken bouillon for a more pronounced flavor. Adding some onions and Napa cabbage could introduce a welcome texture and freshness. Using actual chicken stock instead of just water might also provide a richer chicken base.
For those who enjoy a bit of heat, a drizzle of chili oil and a fried egg would be great additions. I also found that cooking the noodles for just two and a half minutes instead of three seemed to yield a better texture, preventing them from becoming too soft.
Overall, this Kadomie Chicken noodle offers a very mild experience, best suited for those who prefer a subtler flavor.
Frequently Asked Questions
For the spice level, my friend James, who taste tests the ramens with me, gives his rating out of 5 based on his experience with the heat. My own spice tolerance tends to be higher than most, so James’s rating gives a more general sense of the spiciness. Keep in mind that spice is still subjective, so what’s mild for him might be spicy for you, and vice versa!
That’s how thick or thin the broth is. A 1/5 would be very watery, while a 5/5 would be super thick and almost syrupy.
This is just a general gauge of how thick the noodles are compared to other instant ramen noodles I’ve tried. A 1/5 would be very thin, like vermicelli, and a 5/5 would be very thick and wide.
Here, I’m just describing the style or texture of the noodles, like “udon-like” for a chewy and thick noodle, or “thin and curly” for a more classic instant ramen style.
Have you tried this Kadomie Chicken Noodle? Leave your rating below!
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