Tons of hidden veggies– cabbage, carrot and bean sprouts, all in “noodle shapes” so they just meld right in there with the noodles so you have no idea how much you’re actually consuming (it’s like feeding a child); 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. You could do a completely vegetarian hot pot, but adding meats requires additional attention to food safety. Always make sure your broth is boiling, and don’t add too many ingredients to the pot at once.This could lower your broth temperature and result in undercooked food. Enoki mushrooms (slice 1/2-1 inch of the base off, and separate the larger bundle of enoki into smaller more manageable bundles. Cook until wilted; cook time: 30-45 seconds) 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.

Anyway, I’m not certain why the brand is named “Asian Street Style”, but I’m guessing they’re inspired by the whole ‘authentic’ Asian street food fad that I admittedly buy into as they’re almost always more exciting than plain old Chow Mein. So I go with the Pot Noodle Asian Street Style Thai Red Curry, a staple of Thai cuisine that’s pretty much never found near street food outside of Khao Rad Kaeng curry canteens. But I’m always excited for anything curry, and I’m already thinking of more Thai curry flavours, like panaeng, and massaman, and how awesome could Khao Soi be? 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. Because there is, after all, someheavy hitting noodle competition in this big wide world. Pad Thai, Pad See Ew (Thai Stir Fried Noodles), Singapore Noodles, Yakisoba (Japanese noodles)– to name just a few.So don’t get too hung up on the exact noodle type! Concentrate on the sauce. The sauce, the sauce!! – Nagi x

However, sometimes you’re looking for a particular flavor profile. Most hot pot restaurants offer different broth flavors, which really elevates the experience. 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. Here are the detailed answers to some frequently-searched queries about Pot Noodles, vegans and exactly what’s in them… What are Pot Noodles made of? 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’re passionate about making delicious, authentic Asian food available to everyone and make great efforts to ensure we source and supply only the best oriental products we know our customers love.One of our favorite hot pot chains in China is called Haidilao Hot Pot Restaurant (海底捞火锅), known for their superior service and dancing noodle pullers. Haidilao roughly translates to “scooping the bottom of the ocean,” which is a pretty good metaphor for scooping your ladle through the pot for a fish ball or tofu puff! To make your dipping sauce, start out with what you’d like your base to be (sesame sauce, peanut butter, soy sauce, Sha Cha) and add additional flavorings from there, tasting as you go. These soup bases can also be used to make other dishes. For instance, hot pot soup base is a key ingredient in our Ma La Xiang Guo (Spicy Numbing Stir-fry Pot) recipe. 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!