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Assi Seafood Udon Noodle Bowl 219g
- Rich seafood broth providing an intense umami flavor experience.
- Thick, chewy Udon noodles that absorb the savory broth well.
- Convenient 219g bowl format ready in minutes for a quick preparation.
- Features essential ingredients commonly found in traditional East Asian Udon preparations.
Unleash the flavor of Japan & Korea: Assi Seafood Udon Noodle Bowl 219g!
Authentic Thick Udon Noodle Bowl
The Assi Seafood Udon Noodle Bowl delivers the satisfying chewiness of classic udon noodles, combined with the ultimate convenience of an instant meal ready in minutes.These noodles are notably thick, providing a substantial and hearty texture that perfectly complements the deep, savory broth base.Packaged in a sturdy, microwave-safe bowl, it is designed for minimal clean-up and maximum enjoyment, making it an ideal solution for a quick lunch, a satisfying late-night snack, or a comforting dinner when time is short.Rich and Umami Seafood Flavor Profile
Savor the authentic depth of traditional Korean seafood flavor infused into a warm, inviting broth.This instant udon utilizes a meticulously balanced seasoning blend, highlighting savory notes derived from clams, shrimp, and dried seaweed.This fusion delivers a robust, umami-rich taste that is both comforting and genuinely satisfying, offering complexity without unnecessary heat.The included dried vegetable flakes rehydrate rapidly, adding crucial visual appeal and textural contrast to the overall robust seafood base.How to Enjoy
Preparation is exceptionally swift and straightforward.First, open the lid partially and remove the enclosed seasoning and vegetable packets.Place the noodle block, the seasoning powder, and the dried vegetable mix directly into the bowl.Pour boiling water precisely up to the fill line indicated inside the bowl.Immediately close the lid securely and allow the udon to steep undisturbed for approximately four minutes, or until the thick noodles achieve your preferred softness.Stir thoroughly before enjoying this hearty meal directly from the bowl.Nutrition & Ingredients
| Energy | 650 kJ / 155 kcal |
| Fat - of which saturated |
2g 0.5g |
| Corbohydrate - of which sugar |
35g 5g |
| Protein | 6g |
| Natrium (Salt) | 2g |
WHEAT Flour, Water, Modified Starch, Salt, Acidity Regulators (Lactic Acid E270, Sodium Lactate E325), Thickener (Sodium Alginate E401). Soup Base (Liquid or Powdered): Water, SOY Sauce (Water, SOYBEAN, WHEAT, Salt), Salt, Sugar, Red Pepper Powder, Glucose, Flavour Enhancer (Monosodium Glutamate E621, Disodium Inosinate E631, Disodium Guanylate E627), Onion Extract, Garlic Extract, Chilli Extract, Artificial BEEF Flavour (if applicable), Yeast Extract, Black Pepper Powder, Caramel Colour E150c. Dried Vegetable/Garnish Mix: Dried Green Onion, Dried Cabbage, Dried Carrot, Dried Seaweed, Dried Chilli Flakes.
Details & Importer
Manufacturer: Assi
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Often bought together
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Frequently asked questions
What is the optimal water amount and cooking time for the best udon noodle texture?
Use exactly 350ml of water. Bring to a rapid boil, add the noodles and seasoning, and cook uncovered for 4 minutes to achieve the intended chewy texture.
How does the cooking method differ if I wanted to prepare the udon noodles firmer (al dente) rather than softer?
For a firmer texture, reduce the cooking time by 30 to 60 seconds (3:00 to 3:30 total) and serve immediately after stirring to prevent carryover cooking.
What is the suggested addition to enhance the existing seafood flavor profile?
Adding a small amount of fresh clams or sliced squid during the last minute of boiling will intensify the deep ocean flavor without overwhelming the broth base.
How does the required cooking time for udon compare to preparing thin noodles like somen or standard ramen?
Udon requires significantly longer cooking time, typically 3 to 5 minutes, whereas thin noodles like somen or standard instant ramen usually require only 2 to 3 minutes due to their smaller diameter.
If I modify this to a kimchi broth, should I use mat kimchi or young radish kimchi for the best result?
Mat kimchi (cut cabbage kimchi) is recommended as its fermented, robust flavor complements the seafood base better, providing a balanced savory and sour note compared to the milder, sharper taste of young radish kimchi.
