Chilled Cup Noodles Variations Test (Soy Milk, Hojicha, Milk, Tomato Juice)

Open the lid of the Chilled Cup Noodles. This product's container is not heat-resistant, so no boiling water—cold water only. There is also no need to close the lid and wait (since no steam is produced).

Pour well-chilled water up to the inner line (330cc). The key is to use thoroughly chilled water, not lukewarm water straight from the tap.

Wait 5 minutes as is. If the noodles are still firm, loosen them by stirring with chopsticks.

First, taste it as is. The Kimchi flavor has a broth like naengmyeon, and the noodles themselves are seasoned too.

Add vinegar and lemon juice to the Kimchi flavor and stir. The acidity comes forward, making it a refreshing naengmyeon-style dish.

Next, add olive oil, a pinch of salt, and 1 teaspoon of fish sauce and stir. The flavor instantly shifts to an ethnic style.

From here, the variations replace the water with other liquids. Pour 160cc water and tomato juice half and half into the Kimchi flavor and wait 8 minutes. Tomato juice is thick, so the noodles rehydrate slowly.

Add Tabasco and grated cheese to the tomato juice version and stir.

Pour water and milk half and half (about 165cc each) into the Salt Lemon flavor and wait 5 minutes. Milk alone is too rich, so always dilute it with water.

Sprinkle grated cheese and black pepper over the milk version. The added richness makes it like a lemon cream carbonara.

Pour 160cc water and soy milk half and half into the Kimchi flavor and wait 5 minutes. The soy milk adds richness from the umami of the beans, giving it a thick finish like a cream-based ramen. Salt Lemon x soy milk made the same way, half and half, is milkier than the milk version and was also well received.

Pour undiluted hojicha up to the line into the Salt Lemon flavor and wait 5 minutes. The aroma comes through, making it surprisingly light and refreshing. Note that barley tea x Kimchi flavor is not recommended, as the two flavors cancel each other out.