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Hot pot can be a deeply personalized meal! Each individual can mix their own dipping sauce, and choose exactly what they want to eat. So don’t get too hung up on the exact noodle type! Concentrate on the sauce. The sauce, the sauce!! – Nagi x The Pot Noodle brand is owned by Unilever, a company that sourced 99.6% of its palm oil sustainably in 2019 [ source]. Unilever is a member of the Roundtable on Sustainable Palm Oil (RSPO) and is working to drive change within the palm oil industry. All your cravings will be satisfied with items from China, Korea, Japan, Thailand and more – explore by country of cuisine to find firm favourites and intriguing delights you’ve never encountered before.
A good mix of vegetables (including Chinese leafy greens as well as harder root vegetables) and fungi is important to a balanced hot pot experience. Here are some options: But I will go out on a limb here and say these Itsu noodles are homegrown here in the U.K. Firstly, because Itsu doesn’t seem to exist in the instant ramen scene in Japan. But the potentially fictitious Yoshihiro is also said to be from “Nagano Valley” near Tokyo. I have been to Nagano before, the prefecture, the city, the snow monkeys, and Google maps don’t even know where Nagano Valley is. Anyway, they seem to be selling a more upmarket ‘Japanese’ pot noodle experience. “Eat with pride” “Eat beautiful” “Solution for foodies” which seems to be an alternative to slobbing away on a Bombay Badboy. In China, hot pot is a cold weather staple. Hot pot restaurants range from casual to upscale. Some offer individual small pots with rotating conveyor belts of ingredients, similar to conveyor belt sushi restaurants. Others focus on the more traditional communal dining experience. The fact of the matter is, no matter what protein you use, what vegetables and even what noodles, you’re going to end up with a bowl of slurp-worthy noodles as long as you use the Sauce recipe plus the same quantity of noodles + other stuff (veg, protein etc) so the flavour isn’t diluted. We really enjoyed Lee Kum Kee’s Soup Base for Satay Hot Pot, which had a light seafood flavor and gave everything a rich umami boost.
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Okay, there is an obvious pattern here in the top spots, where again the gluten-free rice noodles of Kobuto appear to be the ‘healthy’ option in the world of instant noodles. So if you want healthy noodles – go with rice noodles. Anyway, the branding is also similar to the ‘authentic Asian’ flavours, and, like Itsu, it follows a likely fictitious Japanese origin story of Samurai Master Crispin and his handcrafted recipes from his family kitchen. “With the skill, dedication and discipline of a Samurai warrior”. Similar branding, but cuter, and more anime/weeb-inspired. So given the questionable origins of Itsu I was happy to branch out to satay (sate), a common street food staple in Southeast Asia which has become somewhat of a generic term for barbecue meat skewers. However sate is probably better known for its sauce, a delightful spiced peanut sauce (Sambal Kecang) from Indonesia (or Malaysia if you’re from Malaysia). And personally I like my ‘sate’ to be less sweet or coconutty, and more hot and fiery and Sumatran style. In a small pot, heat the oil until shimmering. Carefully pour the hot oil over the bowl of noodles…
In high school, I spent the summer in China studying Chinese history, the Mandarin language, and the Uighur language spoken widely in the North Western Chinese province of Xinjiang. Again I play it safe with Batchelor’s Super Noodle Pot Curry, ‘noodles in a curry flavour seasoning with peas and tomato’. Unfortunately they are worse than I remember, given they’re kind of mushy, and messy, and a bit like baby food. They’re really just not my style of noodles. I prefer a bit of chew in my noodles. And even ground white pepper and dry chilli flakes failed to save them. They’re still good for the saucepan though. Shiitake mushrooms (Trim woody stems, slice, and add to the pot early, as they will flavor the broth; cook time: 2-3 minutes) As much as everyone loves to hate on pot noodles there’s something about the salty saucy noodles that’s a little bit irresistible! I decided to try to make my own at home, but with less additives and with some veg and protein too for a complete meal. The main ingredient in Pot Noodle noodles is wheat flour. The other ingredients vary depending on the flavour.
Chinese Hot Pots are a fun and interactive meal that allows each individual to personalize their bowl with favorite ingredients and spice. And making your own hot pot at home is actually simple and so worth it! We also tried their seafood flavored soy sauce, which has oyster extracts in it to give it a bit of extra umami. Here’s a close up of the noodles. The supermarket version by Fantastic Noodles is slightly more yellow than it should be but it’s just as tasty. Can’t find Chow Mein Noodles? If you love a sneaky Pot Noodle then try my healthier homemade version. So easy to make and perfect for lunch at home for one! But Chow Mein is right up thereand it’s not just because it’s noodle-slurpingly delicious, but also because of the following:
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