{"title":"Japanese Yakisoba","description":"\u003cp\u003eJapan's fried noodle, not a soup: wheat noodles tossed through a thick brown sauce, with cabbage and pickled red ginger. Instant comes as a cup or tray you fill, drain and stir. The broth side: \u003ca href=\"\/collections\/japanese-ramen\"\u003eJapanese Ramen\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"peyoung-yakisoba-super-large","title":"Peyoung Sauce Yakisoba Super Large — Japanese Instant Fried Noodles, 237g","description":"\u003cp\u003ePeyoung is Japan's instant yakisoba, and yakisoba is not a soup. You pour boiling water in, wait three minutes, then \u003cstrong\u003etip the water out\u003c\/strong\u003e through a spout in the corner and toss the noodles through a sachet of brown sauce. It tastes closer to home than you would expect: the sauce is built on Worcestershire, so it lands near a fried-noodle version of a brown sauce you already know, sweeter, with sesame, green seaweed and pickled ginger running through it. This is the 超大盛 size, a 237 g pack against the standard 120 g, with 180 g of it noodles: twice the standard pack, and one very large dinner or a comfortable meal for two.\u003c\/p\u003e\n\n\u003cp\u003ePeyoung's own range runs from a standard 120 g pack up through this one to a 439 g GIGAMAX and an 878 g Petamax. This is the double: the step up from standard, not the novelty. It came second in a 2025 national poll of Japan's instant yakisoba, just behind Nissin's U.F.O. Those two are the ones people there argue about. If you have had a U.F.O., this is the sweeter and lighter of the pair; which sauce is \u003cem\u003ericher\u003c\/em\u003e is the part nobody agrees on.\u003c\/p\u003e\n\n\u003cp\u003eペヤング ソースやきそば 超大盛.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003eFlash-fried wheat noodles, and a dried garnish of cabbage, seasoned mince, sesame, aosa seaweed and pickled red ginger that comes back to life in the water.\u003c\/li\u003e\n\u003cli\u003eEveryday Japanese supermarket food, not a delicacy and not a gift. This is the standard instant noodle aisle, in the big size.\u003c\/li\u003e\n\u003cli\u003eThree sachets, and the small pepper one is the one people miss. It goes on at the very end, after you drain, skip it and the whole tray tastes flat.\u003c\/li\u003e\n\u003cli\u003eIt is a lot of food for one sitting, and the noodle block is physically two separate cakes, so it halves cleanly if you would rather split it than finish it.\u003c\/li\u003e\n\u003cli\u003eThe honest one: there is a single sauce sachet for double the noodles, and plenty of people in Japan reckon it lands light. Others say the opposite and find it salty. It comes down to how thoroughly you drain.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains wheat, soy, sesame and apple. Australia's allergen chart has no apple category, so apple cannot appear in the pack's allergen box here — check the ingredients, not the chart; ours is the fuller list.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens, one more\u003c\/strong\u003e: the pack also declares beef, chicken and pork, not Australian allergens, but the noodles are fried in lard, the sauce carries beef extract and there is chicken mince in the garnish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eTwo things worth knowing before you order. \u003cstrong\u003eIt is not spicy.\u003c\/strong\u003e Peyoung is famous in English for its 獄激辛 \"hell-spicy\" packs and the challenge videos that go with them. That is a different line, and this is the plain original sauce. And it is not vegetarian: the noodles themselves are fried in lard, there is beef in the sauce, and the garnish has chicken in it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDrain it over the sink and keep the lid pressed down.\u003c\/strong\u003e The tray takes 820 mL of boiling water and you tip it out by hand, so it is heavy and hot when full, hold the two star marks on the lid and pour slowly. The pack is the Japanese-market one, so we have set the whole method out in English. One more thing: check the name on the pack. Maruka sells a cheaper line called ペヨング (Peyong), one character different from ペヤング (Peyoung). This is the Peyoung.\u003c\/p\u003e","brand":"Peyoung","offers":[{"title":"Default Title","offer_id":48244647198946,"sku":"SH-NDL-0006","price":7.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/peyoung-sauce-yakisoba-super-large-tray-front.webp?v=1787299302"},{"product_id":"nissin-ufo-yakisoba","title":"Nissin UFO Yakisoba Large — Japanese Instant Noodles, 167g","description":"\u003cp\u003eJapan's instant yakisoba: fried noodles you drain and toss through a thick brown sauce, not ramen and not a soup. It tastes closer to home than you would expect: the sauce sits in the Worcestershire family, sweet and savoury and tangy at once, with green seaweed and pickled red ginger going on at the end. This is the 大盛 (\u003cem\u003eōmori\u003c\/em\u003e) size: a 167 g cup, 130 g of it noodles. Buy it if you want a strong, rich sauce; if you want something light, this is the wrong one.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003eFlash-fried wheat noodles on the thicker side of medium, with a real chew that holds up under the sauce.\u003c\/li\u003e\n\u003cli\u003eLarge-cut cabbage and seasoned pork already in the cup, plus a separate sachet of green seaweed and pickled red ginger for the top, \u003cem\u003eaonori\u003c\/em\u003e and \u003cem\u003ebeni shoga\u003c\/em\u003e, if you are matching the words on the pack.\u003c\/li\u003e\n\u003cli\u003eThe honest one: this is a heavy cup and a salty one, oily enough that it does not suit everyone.\u003c\/li\u003e\n\u003cli\u003eIt is not vegetarian — it contains pork, chicken and gelatine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: wheat, milk, soy, chicken, pork, apple and gelatine. Read the pack's ingredient list, not its allergen box, before you rely on ours — Australia's chart has no category for apple, so on apple ours is the fuller list, not the narrower one.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eBoiling water required, and not a microwave one.\u003c\/strong\u003e You drain the water off through the lid before the sauce goes on — the full method, in English, is below. This is the pack Nissin sells in Japan, with cabbage and pork in it; a different, cheaper U.F.O. made for export also turns up in Australia.\u003c\/p\u003e","brand":"Nissin","offers":[{"title":"Default Title","offer_id":48258630451426,"sku":"SH-NDL-0009","price":6.98,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/nissin-ufo-yakisoba-large-front-of-pack.webp?v=1789211763"},{"product_id":"myojo-ippeichan-salt-yakisoba","title":"Myojo Ippeichan Salt Yakisoba, Garlic Mayo — 130g","description":"\u003cp\u003eJapanese cup yakisoba, fried noodles you drain and toss through a sauce, not a soup, in the salt version rather than the dark brown sauce the other big cup yakisoba come in. Expect sesame oil and garlic before you taste any salt, and expect it rich: this is the opposite of a light noodle, whatever \"salt\" suggests. There is a garlic mayonnaise sachet, and how much of it goes on is your call.\u003c\/p\u003e\n\n\u003cp\u003eJapan treats three cup yakisoba as the choice, and this is the third of them: behind Nissin's U.F.O. and Peyoung in two national polls of Japanese shoppers, last December and this July, which rank the brand rather than this particular flavour. It is the only one of the three built on salt and mayonnaise instead of brown sauce.\u003c\/p\u003e\n\n\u003cp\u003e明星 一平ちゃん夜店の焼そば やみつき塩だれ味. Ippei-chan Yomise no Yakisoba, Yamitsuki Shiodare. Roughly \"ip-pay-chan\"; \u003cem\u003eyamitsuki\u003c\/em\u003e means moreish and \u003cem\u003eshiodare\u003c\/em\u003e is the salt sauce it is named for. Worth matching against the cup, because this brand's default flavour is a different one.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: sesame oil and garlic lead, pork stock sits behind them, and black pepper and chilli come in the dry sprinkle. Everyday supermarket food in Japan, not a premium line.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: thin noodles with a definite chew, and thin enough that the sauce and the mayonnaise coat the strands.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe onion is in the noodle, not the garnish\u003c\/strong\u003e: onion powder is worked into the dough, so the flavour is in the strand rather than sprinkled over it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe mayonnaise is yours to judge\u003c\/strong\u003e: a separate sachet you draw over the top at the end. Some people use the lot, some half, and it is still good with none at all.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe honest caveat\u003c\/strong\u003e: it is rich, it is oily and it is salty; treat one cup as a meal rather than a light lunch. And there is real garlic in it, which is worth knowing before company.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains wheat, egg, milk, soy and sesame, plus pork and chicken, which Japan declares and Australia does not. The same lines run prawn, crab and walnut, and the sprinkle's seaweed is harvested by a method that catches prawn and crab. Read the pack's own label before you rely on ours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eA few things worth knowing before the kettle goes on. You pour the water out: there is a drain spout under the lid, and that is the step separating cup yakisoba from cup ramen; nothing else goes in until the water is out. Use the fill line and the time printed on the lid rather than a guess, and drain a little early if you like your noodles firmer. The sachets are easy to mix up: one is the liquid salt sauce, one is the garlic mayonnaise, and the small dry one is black pepper, aosa seaweed and chilli, a separate sachet like the mayonnaise, so the pepper and chilli go on to taste rather than being mixed in for you. It is a standard single serve at 130 g, not one of the big cups. And if you have had Ippei-chan before, it was most likely the brown-sauce one with mustard mayonnaise; this is the salt one, with garlic mayonnaise instead.\u003c\/p\u003e","brand":"Myojo","offers":[{"title":"Default Title","offer_id":48261150802146,"sku":"SH-NDL-0012","price":5.49,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/myojo-ippeichan-shio-yakisoba-pack.webp?v=1787876574"},{"product_id":"myojo-ippeichan-yakisoba","title":"Myojo Ippei-chan Instant Yakisoba — Mustard Mayo, 135g","description":"\u003cp\u003eIppei-chan is instant yakisoba. Japanese fried noodles you drain, rather than a soup you drink. The sauce is thick and sweet-savoury, in the Worcestershire family, and the last of the three sachets is mustard mayonnaise, which goes on top of it: the part nobody expects, and the reason people pick this one. It is an ordinary supermarket cup in Japan, not a specialty item, and one of the three brands Japanese eaters compare against each other.\u003c\/p\u003e\n\n\u003cp\u003eMyojo's Ippei-chan range runs from this 135 g cup up through a large and an extra-large that comes with two mayonnaise sachets, and sideways into other flavours: a salt one, a cod-roe one, and one built on okonomiyaki sauce, the brown sauce Japan puts on its savoury pancakes. This is the original: the one the range is named after.\u003c\/p\u003e\n\n\u003cp\u003e明星 一平ちゃん夜店の焼そば, \u003cem\u003eippei-chan yomise no yakisoba\u003c\/em\u003e. Worth matching against the pack if you are checking what arrived: 一平ちゃん is the brand, 夜店の焼そば is this product.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003eFlash-fried wheat noodles that hold their bite, staying firm rather than going soft. Under them a thick liquid sauce rather than a powder, so it mixes through easily.\u003c\/li\u003e\n\u003cli\u003eThe mustard mayonnaise comes in a squeeze sachet, so you control it. Put half on, stir, taste, then decide: some people get a sharp hit up the nose from it and some barely notice, and you cannot take it back out.\u003c\/li\u003e\n\u003cli\u003eThe cabbage is already in the cup. Three sachets come loose under the lid: the liquid sauce, a furikake, a dry topping, of green seaweed (sea lettuce) and pickled red ginger with savoury flakes through it, and the mustard mayonnaise. On the ingredient list all three are grouped together under \"sauce\", which is why mustard mayonnaise turns up inside it.\u003c\/li\u003e\n\u003cli\u003eIt is a rich cup and it is meant to be: heavy on both salt and calories. If you find heavy sauces cloying, this is not the yakisoba to start with.\u003c\/li\u003e\n\u003cli\u003eIt is not vegetarian, the sauce contains pork extract.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains wheat, egg, milk, soy, sesame, orange and apple. Australia's allergen chart has no orange or apple category, so neither can appear in the pack's allergen box here — check the ingredients, not the chart; ours is the fuller list.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens, two more\u003c\/strong\u003e: there is pork in it as well, as an extract in the sauce, declared in Japan, not an Australian allergen. Made on equipment that also handles prawn, crab and walnut.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThree things people get wrong the first time. \u003cstrong\u003eThis is not a soup\u003c\/strong\u003e, at three minutes you pour the water out, and the lid is the strainer: peel the marked corner, hold the lid down, and tip. \u003cstrong\u003eDrain it over the sink, not over your lap\u003c\/strong\u003e: the cup is full of boiling water. And the sachets go on \u003cstrong\u003eafter\u003c\/strong\u003e the draining, never before: liquid sauce first, then the furikake, then the mustard mayonnaise last, stirring as you go.\u003c\/p\u003e\n\n\u003cp\u003eTwo more worth knowing. Despite the \u003cem\u003esoba\u003c\/em\u003e in the name, yakisoba is a wheat noodle: there is no buckwheat in it, and it is not gluten-free. And a chilled \"Ippei-chan\" stir-fry pack sold in America is a different product, cooked in a pan with oil: if you land on those instructions, they are not for this. The only method Myojo publishes for this cup is boiling water poured in, waited on, and drained.\u003c\/p\u003e","brand":"Myojo","offers":[{"title":"Default Title","offer_id":48261210308834,"sku":"SH-NDL-0011","price":5.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/myojo-ippeichan-yakisoba-cup-front.webp?v=1787877237"},{"product_id":"myojo-ippei-chan-soy-butter-mentaiko-yakisoba","title":"Myojo Ippei-chan Yakisoba Soy Butter Mentaiko — 127g","description":"\u003cp\u003eA tray of Japanese stir-fried noodles you make with a kettle, and the one people in Japan mean when they say \"the yakisoba with the mayonnaise\". The sauce is soy and butter rather than the tangy brown sauce most cup yakisoba use, and you finish it with a squeeze of spicy cod-roe mayo. This is the everyday supermarket tray, Myojo's Ippei-chan line runs larger sizes above it, in other flavours, and it is far milder than \"spicy cod roe\" makes it sound.\u003c\/p\u003e\n\n\u003cp\u003e明星 一平ちゃん夜店の焼そば 醤油バター明太子味. Myojo Ippei-chan Yomise no Yakisoba, Shoyu Butter Mentaiko.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003eSavoury and rich rather than sweet and tangy: a pork-and-seafood soy sauce carrying a butter aroma. It is a butter flavouring rather than butter, which is why you won't find butter in the ingredient list either.\u003c\/li\u003e\n\u003cli\u003eThin, wavy noodles with onion worked into the dough. A crisp, clean bite rather than a chewy one, and the sauce clings to them.\u003c\/li\u003e\n\u003cli\u003eThe mentaiko doesn't come from the sauce. Three sachets go on after you drain: a soy-butter sauce, a cod-roe topping of granules, nori and chilli (the furikake), and the mayo, which goes on last, and it is the topping that carries most of the mentaiko flavour.\u003c\/li\u003e\n\u003cli\u003eSet your expectations on the soy-butter rather than the roe. The mentaiko is fainter than the name suggests: you taste it as a lift on top rather than the main event.\u003c\/li\u003e\n\u003cli\u003eLift the lid and you get a big hit of butter and soy. It smells stronger than it tastes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains wheat, egg, milk, soy, fish and squid, plus pork lard and extract, which Japan declares and Australia does not. Japan's chart has no fish category either, so the pollock roe and fish sauce sit in the ingredient list: check it; ours is the fuller list.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens, one more\u003c\/strong\u003e: made on equipment that also handles prawn, crab and walnut. Egg, milk and squid are declared by Myojo but sit inside compound ingredients, so they are not named in its ingredient list.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eIt isn't a spicy product, the chilli in the topping and the chilli-marinated roe in the mayo give it a light kick, no more. And note this is not the mustard-mayo Ippei-chan that English reviews usually describe: that is the original sauce flavour, and this one's mayo is cod roe. Drain it hard through the spout or the sauce comes out watery, and eat it straight after mixing, because it firms up and dries if it sits. The mayo goes on last; some stir it right through, others leave it in a stripe and get it in bursts, and it is worth trying it both ways. Myojo makes more than one mentaiko Ippei-chan, so check the size. This is the 127 g soy-butter one. And if you search the name in English you will land on a completely different American product, a chilled two-serve pack you cook in a frying pan: this is not that. One tray, one serve, a kettle and a sink.\u003c\/p\u003e","brand":"Myojo","offers":[{"title":"Default Title","offer_id":48261216895202,"sku":"SH-NDL-0013","price":5.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/myojo-ippei-chan-yakisoba-soy-butter-mentaiko-tray.webp?v=1787877645"},{"product_id":"peyoung-yakisoba-half-and-half-spicy","title":"Peyoung Yakisoba Half \u0026 Half — Japanese Instant Noodles, Mild + Extra Hot, 235g","description":"\u003cp\u003eYakisoba (yah-kee-soh-bah) is Japan's fried noodle dish: you pour the water off before the sauce goes on, so it arrives glossy and sauced, never sitting in soup. This tray gives you two sauces at once. The mild half is Peyoung's everyday brown sauce. Worcestershire sauce is its first ingredient, so it lands near a brown sauce you already know, sweeter, with apple and tomato behind it and sesame, green seaweed and pickled ginger through the dried garnish. The other half is the same noodles under the brand's chilli sauce. Maruka's own line for it is that this is Peyoung's sauce yakisoba and its extra-hot yakisoba in one tray. If you have wanted to try a Japanese spicy noodle without betting a whole meal on it, this is the one that lets you.\u003c\/p\u003e\n\n\u003cp\u003eOn the pack: ペヤング 超大盛やきそばハーフ\u0026amp;ハーフ激辛.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003eTwo sauces in one tray: the sweet-savoury brown sauce Peyoung has built its name on, and the chilli sauce that has sat beside it since 2013.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhere the heat actually sits:\u003c\/strong\u003e this is the entry rung of Peyoung's spicy range, not the extreme one. Maruka sells a standalone extra-hot tray and a \"hell-spicy\" line above it, and both are hotter than this. Japanese buyers split hard on it, and the split is worth repeating rather than resolving: some cannot finish the hot half, and others say it is not hot at all.\u003c\/li\u003e\n\u003cli\u003eThere is no divider in the tray. It is one continuous block of noodles, and you aim each sauce at half of it. The two sauces meet in the middle, and you mix them to find your own level of heat. It works in both directions, though: mixing lifts the mild half as much as it calms the hot one.\u003c\/li\u003e\n\u003cli\u003eIt is a big tray. 235 g is a full dinner rather than a snack, and plenty of Japanese buyers split it between two people.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains wheat, soy and sesame. The Japanese pack also declares beef, chicken, pork and apple, which Australia does not require on an allergen line but which matter if you avoid them. Read the pack's own label before you rely on ours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eA few things worth knowing before you cook it. \u003cstrong\u003eThe water is drained, not eaten\u003c\/strong\u003e, three minutes, then peel the corner spout and tip it out; the sauce goes on afterwards, and pouring it in early is the one mistake people make. The whole tray is one serving, not two, even though it is dressed two ways. Sesame is on the allergen list even though you will not see any: it rides in the spice and oil components. The pack is the Japanese-market one, so the method is set out in full above, in English. \u003cstrong\u003eNever microwave the tray\u003c\/strong\u003e, and take care tipping the water out. It is boiling, and a full noodle block can plug the spout if you rush it.\u003c\/p\u003e","brand":"Peyoung","offers":[{"title":"Default Title","offer_id":48270553088226,"sku":"SH-NDL-0014","price":7.58,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/peyoung-half-half-gekikara-pack.webp?v=1787985678"},{"product_id":"peyoung-yakisoba-half-and-half-twice-cooked-pork","title":"Peyoung Yakisoba Half \u0026 Half — Twice-Cooked Pork \u0026 Fried Rice Style, 236g","description":"\u003cp\u003eYakisoba (yah-kee-soh-bah) is Japan's fried noodle dish: you pour the water off before the sauce goes on, so it arrives glossy and sauced, never sitting in soup. This tray takes two dishes off a Chinese diner menu and puts one on each half: twice-cooked pork on one side, a spiced fried-rice-style sauce on the other. It is sweet, savoury and miso-heavy rather than hot, and it tastes of a neighbourhood Chinese kitchen rather than of a Japanese one.\u003c\/p\u003e\n\n\u003cp\u003eOn the pack: ペヤング 超大盛やきそばハーフ\u0026amp;ハーフ 炒飯風\u0026amp;回鍋肉風. 回鍋肉 (hoikōrō) is twice-cooked pork, and 炒飯 (chāhan) is fried rice.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe twice-cooked-pork half is the good one\u003c\/strong\u003e, and Japanese reviewers are close to unanimous about it: sweet fermented bean paste and miso, deep rather than sharp, with one editor calling it the more accomplished of the two sides. Two people said outright they would buy that flavour on its own.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe fried-rice half does not taste like fried rice\u003c\/strong\u003e, and we would rather say so. Six Japanese reviewers tried it and none of them reached for \"fried rice\" when describing it: the words they used were closer to a spring-onion-oil stir-fry, or to bibimbap, the Korean rice bowl, in its plain salted form. It is a good spiced noodle. It is not a bowl of chāhan, and one buyer put it best: \u003cem\u003eno rice, and it's fried rice?\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003eThere is no divider in the tray. It is one continuous block of noodles, and you aim each sauce at half of it. Maruka says that gets you three flavours: each half, then a third where they meet. Reviewers are split about evenly on whether the third one is worth it, because the pork side is strong enough to swamp the other. Worth trying once, in the middle of the tray.\u003c\/li\u003e\n\u003cli\u003eThe cabbage keeps a real crunch. It is the one thing no reviewer argued with, and it works with either sauce.\u003c\/li\u003e\n\u003cli\u003eIt is a big tray. 236 g is a full dinner rather than a snack, and more than one Japanese reviewer said it defeated them.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains wheat, soy and sesame. The Japanese pack also declares chicken and pork, which Australia does not require on an allergen line but which matter if you avoid them. Read the pack's own label before you rely on ours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eA few things worth knowing before you cook it. \u003cstrong\u003eThe water is drained, not eaten\u003c\/strong\u003e, three minutes, then peel the corner spout and tip it out; the sauces go on afterwards, and pouring them in early is the mistake people actually make. The whole tray is one serving, not two, even though it is dressed two ways. \u003cstrong\u003eIt is not a numbing or fiery noodle\u003c\/strong\u003e. Sichuan pepper oil is in the sauce, but no reviewer we found tasted any tingle, and the heat runs to mild at most; sweetness is the more common complaint. Sesame is on the allergen list even though you will not see any: it rides in the spice and oil components. The pack is the Japanese-market one, so the method is set out in full above, in English. \u003cstrong\u003eNever microwave the tray\u003c\/strong\u003e, and take care tipping the water out. It is boiling, and a full noodle block can block the spout if you rush it.\u003c\/p\u003e","brand":"Peyoung","offers":[{"title":"Default Title","offer_id":48270553284834,"sku":"SH-NDL-0016","price":8.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/main_cho-omori_half_cha-han_hoikoro.png?v=1787985913"}],"url":"https:\/\/shintop.com.au\/collections\/japanese-yakisoba.oembed","provider":"Shintop Trading Australia","version":"1.0","type":"link"}