I found another one of these export Mandashi varieties at the local 99 Ranch Market in Edmonds the other day. Nice to find stuff at the regular haunts. I still think the man on the front is going to strike me if I don’t prepare his noodles correctly! Although I have worked with the Wu-Mu folks before and did a Meet The Manufacturer and they are really very nice people. Anyways, shrimp and scallion? Sounds good! Let’s see if it is!
Wu-Mu Mandashi Sakura Shrimp Scallion Oil Noodles – Taiwan
Detail of the box (click to enlarge). Contains shrimp. I left the export sticker on so I wouldn’t end up just mangling the whole thing. To prepare, boil noodles in water for 3 1/2 minutes. Drain. Add in sachet contents. Finally, stir and enjoy!
A non-fried noodle block.
A dry sachet.
A wet sachet.
Looks like a wet oil sachet.
Finished (click to enlarge). Added soft egg, sesame seed, Laoganma Chilli Crisp, shrimp, Sichuan pepper powder, and spring onion. The noodles are more akin to an instant in this one – like a top of the line instant. Flavor is quite good – shrimp and scallion oil collide nicely and the chunky stuff worked well. 4.0 out of 5.0 stars. EAN bar code 4710175574607.
The Food of Taiwan: Recipes from the Beautiful Island
Watch me cook on Instant Noodle Recipe Time!
