I constantly hear all this anti-Chinese sentiment coming from different places. Well, today I’m engaging in some noodle diplomacy. Pickled cabbage is tasty stuff. There are so many neat flavors that come from China that really need to be experienced by everyone I think. I mean one thing we all have in common – we all eat. This is definitely a bridge to understanding and happiness. Okay – let’s see if my belly is happy after sampling this one.
Baixiang Artificial Beef With Sauerkraut Flavor Instant Noodle – China
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add in everything and boiling water to fill line. Cover for 3 minutes. Finally, stir and enjoy!
Detail of the lid (click to enlarge).
The noodle block.
A dry sachet of soup base.
A wet sachet of paste.
A wet sachet of pickled cabbage.
Finished (click to enlarge). Added fried onion, beef, pepper flake, spring onion, sesame seed, and Salad Cosmo mung bean sprouts. The noodles were a bit on the spongy side after a few minutes. However, the flavor and oiliness of the broth was very good – a spicy, slightly acidic, and savory soup welcomed the palate well. The included pickled cabbage lent its texture and flavor well. 4.0 out of 5.0 stars. EAN bar code 6935270641797.
Florence Lin’s Complete Book of Chinese Noodles, Dumplings and Breads
Watch me cook on Instant Noodle Recipe Time!
