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Master Kong Artificial Seafood Flavor Instant Noodle
康師傅鮮蝦魚板面
Far and few between are the Master Kong varieties I find in the US. This is one of them I got a couple months ago – a real surprise. I don’t know why so many of them aren’t available in the US; I’m guessing possibly that many of their products contain chicken or beef, and import of chicken or beef into the United States from Asia is very hard if not impossible. Luckily, fish products are generally accepted for import quite easily and here we are. Let’s check out this Master Kong Seafood instant noodle!
我發(fā)現(xiàn)在美國很少有康師傅方便面。這是幾個月前我拿到的康師傅方便面中的一包——真正的驚喜。我不知道為什么那么多康師傅方便面在美國買不到;我猜可能是因為康師傅的許多產(chǎn)品里含有雞肉或牛肉，而從亞洲往美國進口雞肉或牛肉非常難。幸運的是，魚類產(chǎn)品一般很容易進口，所以就有了這個品種。我們來看一下這種康師傅鮮蝦魚板面。
Here’s the back of the package. While these products don’t have instructions on how to cook them, I generally do the same thing with all of them. Add noodle block and sachet contents to 500ml boiling water. Cook for 3 minutes and enjoy!
這是包裝袋的背面。雖然這些產(chǎn)品沒有如何烹調(diào)的說明，我一般用同樣的方式烹飪。500ml的水，煮沸，加入面塊、調(diào)味料，3分鐘后即可食用!
Added narutomaki, kamaboko, prawns, sweet onion and mung bean sprouts. The noodles have a familiar gauge and chew – not very thick and not very chewy, but all the same decent. The broth has a nice seafood flavor leaning mostly towards the prawn end of the stick. The broth has a decent richness and slight oiliness which is just right. The dehydrated vegetables were alright. 3.75 out of 5.0 stars.
加入鳴門卷、魚糕、對蝦、甜洋蔥以及綠豆芽。面條的口感很熟悉——既不太粗也不是很難嚼，依然很美味。面湯的海鮮味很不錯，主要是蝦的味道。面湯香味濃郁，稍微有點兒滑膩，這樣剛剛好。脫水蔬菜也可以。5分滿分的話，可以給3.75分。
