Koka Singapore Noodles

29 Feb

It’s grey.  It’s cold.  It’s raining.  What a great day for noodles.  Though, for me, any day is a good day for noodles.  And today is extra special because it’s a Leap Day.  Any event that happens once every x years (with “x” being 2 or more) is special… so special that beginning in the 18th century, women were encouraged to propose to that special someone.  But that’s another story.

Being that today is an uncommon day, it’s a good day to have uncommon noodles too like the Koka Singapore Noodles which we discovered in Uwajimaya-Bellevue this past weekend.  I was looking for a substitute to my usual Sapporo Ichiban noodles when the 4-pk package of Koka noodles caught my attention.  The ingredients listed are not bad at all, considering that other instant ramen noodles I’ve tried before have ingredients that consist of various chemical flavorings.  I prefer my noodle soups made from scratch, but there are days when instant makes an okay alternative.

Koka Instant “Non-Fried” Noodles Curry Flavour ingredients: (Noodles) wheat flour, tapioca starch, salt; (Seasoning mix) salt, sugar, spices, non-dairy creamer, yeast extract, curry powder, hydrolyzed vegetable protein, disodium 5’ribonucleotide, paprika, oil; (Garnishes) dehydrated vegetables: cabbage, carrot, peas

The ingredients list wasn’t clear in what “spices” were added but as it is curry flavor after all, this could mean any number of spices.  However, I can suppose that there possibly could be turmeric because of the color of the seasoning.  We’ve had curry flavor noodles before but this one was particularly light and oddly refreshing.  I wouldn’t associate curry with “refreshing” but this one is mild, simple, and quite good.

Koka Instant “Non-Fried” Noodles Laksa Singapura Flavour ingredients: (Noodles) wheat flour, tapioca starch, salt; (Seasoning mix) coconut powder, sugar, canola oi, salt spices, flavour (contains fish, crustaceans, trace of milk) hydrolyzed vegetable protein, yeast extract, disodium 5’ribonucleotide, chili flakes, malic acid, paprika, oil, chili oil

The Laksa Singapura flavor is particularly creamy and very different compared to my normal instant ramen noodles, all thanks to the coconut powder and the seasonings.  The flavor reminds me of a coconut-based seafood soup my Mom has made in the past.  The smell and taste were so familiar that my senses were fooled into thinking that there’s fish in the dish somewhere.  I slurped my way through this bowl of yumminess in about five minutes… it was not a pretty sight.

I’ve eaten enough noodles today to make anyone on a protein-centered diet cringe, or anyone on any sort of a diet for that matter.  I love, love, love noodles but I’m so glad that Leap Days come only once every four years because I won’t be celebrating my noodle love like this anytime soon.  Methinks having two bowls of noodles in less than half an hour is too much.

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One Response to “Koka Singapore Noodles”

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  1. Robot Chefs in Noodle Bars | Chronic Cravings - 10, April 2013

    […] love, love, love noodles!!  When I was a kid, I’d have eaten it everyday if my parents allowed it.  […]

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