Here’s one sent by Marvin R. from Texas – thanks again! This one’s from Nepal and says it’s ‘gundruk’ flavor. Gundruk? Wikipedia?
Gundruk (Nepali: गुन्द्रुक, (Pickled Leafy Vegetables)
Listen (help·info)) is fermented leafy green vegetable and is a popular food in Nepal and claimed to be one of the national dishes. It is popular not only in Nepal but also in every gorkhali or Nepalese diaspora household worldwide.[1] The annual production of gundruk in Nepal is estimated at 2,000 tons and most of the production is carried out at the household level.[2] Gundruk is obtained from the fermentation of leafy vegetables (saag; Nepali: साग). It is served as a side dish with the main meal and is also used as an appetizer. Gundruk is an important source of minerals particularly during the off-season when the diet consists of mostly starchytubers and maize which tend to be low in minerals.[2]
Wow – getting interesting around here – yesterday’s review was bagna cauda, today’s is gundruk. Let’s check it out!
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. to prepare, add noodle block to 240ml boiling water and cook stirring occasionally for 3 minutes. Stir and enjoy! Altervately, you can eat it straight from the bag as a snack.
The noodle block.
A dual sachet.
A powder base with some bits in there.
Seasoned oil.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, sous vide chicken, coriander and chilli flake. The noodles were alright; they had a good chew and a nice backbone. The flavor though. I really can’t say this is a flavor I can savor. The little broth the noodles didn’t soak up was this army green color with an acidic and earthy taste. Not to my liking at all. 0.5 out of 5.0 stars. EAN bar code 9506000022574.
