5 NEW Ways to Eat Instant Noodles Around the World

[@BerylShereshewsky]

👟 Step into waterproof comfort with Vessi’s Black Friday Sale! Stay dry and save big at vessi.com-shop now before the best deals slip away!

[@katharinavonzitzewitz826]

Those vessi chelseas look great!!! I wonder if they're available in Germany

[@TheMimiSard]

Call it a "Green Pea Episode" and fill it with jokes on the word "Pea". Because, that would be fun.

[@John_P._Buryiak]

Hi Beryl, I've made this comment on your videos before but I can only guess you didn't see them. The reason your pot tips over when empty as it does at 0:51 is because you put it on the burner with the handle between the arms of the grate. If you place the pot on the stove top with the handle lined up over one of the grate arms it will not tip over. Alternatively you could fill the pot before placing it on the stove and then the weight of the contents should stop it from tipping regardless of where you position the handle relative to the grate arms. Hope that helps! John

[@John_P._Buryiak]

That's funny that at 3:58 you speak to the tipping and various bits of advice given by the audience. I guarantee that if you line the handle up with one of the grate arms it will not tip. Yes, adding stuff to the pot will help but where the handle is pointing is the key.

[@bettylocks2.0]

If you line the handle of the pot up with the bars of the stove trivet, it stops it tipping. I have the same issue with pretty much all my smaller pots on my gas hob/stove, and it is because there is nothing supporting the weight of the handle. 😊

[@punkcandy07]

i missed her name but i really enjoyed what the lebanese woman said when she spoke about how we shouldnt be offended when someone makes a dish non traditionally because its introducing food to someone and its adding a new twist. there are no real rules in cooking. we also see different variations of the same idea on this show regularly and if we think about it, thats exactly why we have similarities in dishes around the world.

[@KilanEatsandDrinks]

I'm Indonesian, so yes, I'm here for the Indomie, but I'm most interested in the cold dipping noodles because I love cold soba and I think this type of noodles would work really well in the hot and humid climate of Indonesia.

[@kikisakamoto]

i think its better with indomie goreng noodles texture, dont use the indomie goreng aceh noodle texture

[@KilanEatsandDrinks]

@@kikisakamoto I was thinking shirataki noodles 😁

[@justhanan_official]

Watching from Indonesia, I thought immediatly the same. 😅

[@dadarmwn]

You should try Indomie soto with ice cubes 😍 but don't put the oil, it may freeze

[@user-vt7sg6ou5p]

Me too! The adding the flavor packet is a great idea

[@artistlovepeace]

Absolutely one of the best channels on the internet. Wow! So much educational, multicultural and wonderful content. This is the life and entertainment for me. Big Beryl Shereshewsky fan.

[@eirikastokes9652]

I'm so glad you liked the dipping noodles!! So happy I could be part of your channel ❤️

[@hanna1801]

You have a really beautiful voice!

[@scarletwidows]

SPRING AWAKENING MENTION ON YOUR CHANNEL

[@chalovemsp845]

Have you tried that dipping broth with buckwheat noodles ? The texture is even better in my opinion

[@kasiapek7575]

One thing that i learnd from this chanel is that i probably would like arab, turkish and persian cuisine. Its always look so nice and fresh and full od vegetables:)

[@Pandeyziipandit]

The most vegetables were in maggie tho💀😂

[@me-zb7qm]

ashta and ashni give off amazing vibes. like they would be so fun to hang out with

[@m.g.7475]

I want to be their neighbor.

[@alc5440]

If you want to use up some of that ube extract I'd recommend making an ube cheesecake. They are absolutely incredible and have the most striking, beautiful purple color. The channel Cooking with Kurt has a great recipe if you need one.

[@AnniCarlsson]

Maybe a episod of diffrent ube dishes.

[@phyllisreinking4208]

That tippy pan needs to be pitched out - mainly because of the unsafe scratched nonstick coating.

[@miseentrope]

Sorry...didn't see your comment (I searched pot not pan in comments). Totally agree.

[@there4im839]

I’m so glad you discovered both Nongshim noodles (my favorite texture) AND vegetarian mushroom oyster sauce. Try using that sauce in EVERYTHING. You won’t be disappointed.

[@jennylawrence6135]

If it were me, I would change the instant noodle packets to the flags because one instant noodle brand can be created in many ways from many countries actually. And honestly these 5 countries are so creative in making instant noodles and look very deliciously divine.

[@luvbun03]

Sept. 21st is World Peace Day...a World "Peas" episode would be amazing!!

[@colleenuchiyama4916]

I use coffee and espresso in many dishes. If you don’t overdo it, it can bring a super deep bottom note to your dish. I also put it in every chocolate dessert I make for the exact same reason. Really amps milk chocolate.

[@AnniCarlsson]

Yeah. It not suppose to taste coffe. More some deep in flavors and more maybe earthy flavor is maybe a good word. You don't really know what it is but when you skip it you lack something and notice it

[@lindyralph8792]

Interesting! I feel like it would work well in slow cooked beef dishes.

[@rosejustice]

New challenge! Guess how long it will take Beryl to go through the block of cheese? A) 6 months B) 1 year C) It’s already gone. ❤️🥰❤️ Love you Beryl!

[@ChiliCrisp88]

Hi Beryl! I just wanted to clarify, Wai Wai noodles originated in Thailand. The name “Wai Wai” literally means quick/fast/instant in Thai. They were invented by the Thai Preserved Food Factory Co. whom began producing them in 1972. The Chaudhary Group then introduced Wai Wai to Nepal in 1985 with technical assistance from the Thai company. Basically, the Nepali mogul bought out the company. The history is pretty interesting; much like how Redbull energy drinks technically originated in Thailand but is ultimately Austrian lol

[@PurrPearl]

Originally, Wai Wai is Thai brand, invented in 1972. The founder of Nepali Wai Wai came to meet the executive, learned the recipe and production processes, and founded Wai Wai in Nepal in 1984.

[@PurrPearl]

Fun fact: Wai Wai in Thai means quick as it is quick and easy to make.

[@Pandeyziipandit]

Love wai wai more then maggie❤😂

[@regyne]

Hey Beryl, to make your cold dipping noodles even better, drain the noodles once they are cold. Traditionally cold soba are served on a bamboo sieve (zaru) so that the noodles won't get soggy further from soaking in the water.

[@peko7446]

Was wondering why the noodles weren't drained.

[@Olivia_Dsa]

Are we not gonna talk about how perfectly that noodle fit in the pot in the first recipe?

[@alexlucasxvx]

If you watched this and you happen to be Lebanese, know that we love you and we‘ll always stand up for you. ❤️

[@ShuklaAayushi]

I am here for all the dishes in this one. Definitely trying the cold noodles and the wai wai chat one first. Fatima's view on the traditional dishes with a twist was so nice. Love all of these 💖

[@missglittertron]

In Australia we pronounce it Maji with a soft g, & call the 2 minute noodles. It's one of the first things I learned to cook. I love adding soy sauce, chilli, Maggi sauce, peanut butter, spinach or bok choy, tofu, bean sprouts, lime juice, & broccoli. It makes it a proper meal, & is delicious

[@jacksonokane4176]

Same pronunciation for aussies and kiwis😂 maggi

[@garyrowden7150]

@@jacksonokane4176 next time try indomie, they come with little packets of chillie, soy , garlic etc, so much more tasty than just maggi we do them with a can of flavoured tuna, peas, corn, green beans and spinach

[@mostlyvoid.partiallystars]

Ashni got that foodtube influencer vibe. 🎉 I would watch your channel girl. ❤

[@Jayjay-tb6yo]

Yeah! And She’s adorable! I’d watch as well.

[@jeffjones4654]

I've said it before and I'll say it again: Beryl is adorkable.

[@janaethomson257]

Thank you for always adding such good/proper subtitles :) Love this channel so much!

[@RWCLtd3]

Beryl! I save so many of the recipes to Pinterest. I loooove instant noodles. I don't have an Instagram account, but I live on Long Island so it would be easy to send some noodles. Ilove how inclusive you are. In today's world, it's so important to not be afraid of other cultures - and what better way than to do it through food. Thank you! - Rachel

[@shiddity]

What a fun episode! I love how you show people of all different cultures, religions, race, etc. Keep up the great videos ❤

[@riturajsinghbais]

Also, WAI WAI is the best. As an Indian I can confirm it. I will always choose Wai Wai over maggi Or Top ramen because Wai Wais taste profile is more Indian like since it was made for the Nepalese palate

[@lanasultan7730]

The espresso is used to enhance the overall flavors. We add it to the stuffing mix when doing the vine leaves 😊. Love from Syria 🇸🇾

[@2mangamonsters]

Yum! Eating Mi Goreng noodles while I'm watching but I have a few more instant noodles brands to try now!

[@asdisskagen6487]

An episode focusing on garden peas would be awesome.

[@kareninalabama]

She could just focus on garden peas, or open it up to include snow peas, sugar snap peas, and field peas.

[@jaminwaite3867]

Might be a good idea to wait until Spring for fresh peas

[@xXHarleyMaeMcAfeeXx]

I love the nongshim soon veggie ramen, I do it different though in Scotland. I slice spring onions and cook them in (vegan) flora butter with Korean chilli pepper flakes, add a teaspoon of garlic powder which I stir in and cook for another min and transfer to bowl. Then I add boiling water to the same pot and add the the vegetable flakes and cook on high heat for 3 mins , then I add the soup powder and cook on a medium high heat for another 2 mins and then pour over the spring onions in my bowl. I then cook the noodles in freshly boiled water over high heat for about 3 mins then drain them and add to my soup. Lastly, I put in a nice big heaping teaspoon of chilli oil and a little drizzle of toasted sesame oil. It’s delish!

[@carriemalizia6590]

This could definitely have a part 2 video. Loved it!

[@hi_im_angie]

Beryl, I've lived my whole life (50 yrs) without an icemaker, and I finally have one, and it is AMAZING. I'm so grateful for it, every day. 😂

[@jadedjhypsi]

The maggi version with veggies is how i always did my 🍜 and interestingly enough, I am from Oregon which is where the girl who helped her mom post this is from 😉

[@kareninalabama]

14:33 How about saying "I want to do an episode about various types of peas"?

[@eggy2229]

you should ask jeanelle about ube related recipes or you should do a video with ube related. / root crops based dishes around the world

[@teridoster5840]

Shin Black are my absolute fave ramen! So yummy

[@tanyanike]

That little girl is so cute!

[@mhariclare1]

For heavens sake Beryl! Retire that too small , no longer nonstick pot ….for all our sakes 😳😂🇨🇦❤️

[@gacchan]

I looooove cold dipping soba, so happy you tried it. I definitely want to try Fatima's dish.

[@BigBadWolframio]

I LOVE the Soon noodles ❤ One of the best vegetarian options out there. And that mushroom oyster sauce is great too.

[@macgurrl]

Vessi shoes were created in my neck of the woods in Vancouver, British Columbia Canada where it rains 6 months out of the year. Glad to see a local product featured. Love me some ramen too. I like to put any type of vegetable I have to make them more healthy and tasty. ❤

[@pattyarcher302]

I love seeing different ways to cook instant noodles! ❤ more please!

[@priyankanair6193]

Hey beryl, you haven’t credited Eirika in the description :) Lovely budeo

[@phetheringtonnz]

Thanks Beryl. Are we all else eating 2-min noodles more often now, with the cost of living crisis?

[@Spiceoflife4]

No one people eat noodles as snack.

[@jelly__cat]

Those nongshim veggie noodle has been one of my FAVORITES for years. I will definitely try the mushrooms/cream next time I get them!

[@Bunke09]

I like my Shin noodles with a soft boiled egg and some fried peppers of any kind with onions and some grated ginger. I cook my noodles with barely enough liquid so there isn't broth left over and the noodles stay very firm and I end up with just noodles covered in yoke from the softboiled egg. I always double up the dried vegggie packets as well because my son doesn't like his noodles with the dry veggies!! Lucky me.

[@jo-b]

You are inspiring me so much to make like a male version of this. Been wanting to be a food vlogger for the longest time. 😊 Thank you and I love your videos. Plus your quirky character.

[@ladylarry75]

one of my go to instant noodle dishes is to use The Han Kitchen brand (Gomtang flavour for a mild day, or Budae for a spicy day), and i add when cooking it 3 frozen prawn Hargow dumplings, a handful of sliced frozen mushrooms, some frozen corn, add the seasoning and noodle packet, 2 cups of water and cook 5-6minutes, then as soon as cooked i stir in a raw egg, not pooing the yolk, and mixing it to the whites all cook and when i go to eat i then pop the yolk and mix that through and it is such a fulling and tasty meal! (i had it for breakfast today! and i eat it a few times a week)

[@cookbook800]

Just sat down to eat some instant noodles, and your video came up first on my feed………… I am not only eating instant noodles, but the SOON instant noodles in your first recipe! What are the chances of that?!? They are the BEST noodles ever with the best noodle texture! 🍜

[@rhonda6791]

This episode was fun, everyone was very nice but I especially liked the mom and daughter ❤

[@domy6827]

I have to try Fatima's version

[@angelameredith4132]

Oh I loved this video, I live in a very artsy small city, AND I’m sure grocery stores here would not have some of those sauces and noddles. So I guess will need to order online. These recipes seem simple to make, taste very good. So online I go …. Love you Beryl !!!! You are a joy to many of us

[@lillithdv8]

Pssst Beryl, for you PEA episode there this gem of a dish: sweet peas and strawberry pie. So short crust base filled with crème-pâtissière infused with puréed peas (best choice is spring ones - frozen will do in a pinch) topped with glazed strawberries. Delicious

[@jennifereckenroad2007]

I have been a vegetarian most my life but I appreciate your cannel regardless...I just love when you do more vegetarian forward episodes and this one was great!!!

[@peoplecallmeagoth]

The soon veggie noodles are my faaaave ever ramens. Sooo flavourful and easy to bulk up. I like to add puffy tofu and frozen edamame :)

[@jengle1970]

Yeah, you are a menace to me with that Hot & Sweet. 😊 I have been trying to find it for a really long time, no stores near me, including asian, had it. Online it was running like $15 a bottle. But just last week I found a small Indian grocery store near me and they had it for a normal person price. This weekend, since I am in TX, I am going to try marinating some chicken leg quarters in it and putting them on the smoker. 😈 Now I wish you would do a what to buy at an Indian grocery store episode. I went for the Maggi and came home with bags of snacks - some were winners, a couple were NOT 😢 - sweets, and a bunch of cooking ideas.

[@naveena4879]

what a cute lamp the french lady has!

[@lisam9233]

Another great episode! Can’t wait to try the cold dipping noodles recipe…that looks yum! And an “episode featuring garden peas” would be fabulous 🫛

[@jeannettefernandez3711]

Hey Beryl, love your video. The espresso deepens the flavor profile in many dishes❤

[@Idontwantachannel67]

Those shoes look so comfortable 🎉 Shin black (in the cup) is the best instant noodle. Yes it tastes different than the one in the square plastic package. These all look so good! I grew up filling the ice cube tray if i took one out, id fill the one ice cube back up so it was always full no matter how little or much i used. I actually miss it sometimes but definitely not when we’re having guests over.

[@palarious]

Sumac is SUCH an underrated spice!! You should make a fruit pie with Sumac! You won't regret the tangy tarts it can create.

[@superstarcurry]

Nestle has a Fijian factory where they make Maggi Curry flavour and chicken flavour that tastes nothing like the European/Indian versions. But it's my childhood 😭. Maggi is ultimate comfort food, mum used to add carrots, onions and bokchoy and for a treat sometimes canned corned mutton for flavour ❤. We grew up on Maggi.

[@kap5160]

The cold noodles remind me of Korean nangmyeon. They are also buckwheat noodles, served in a slushy broth.

[@stefaniemoerbeek3050]

Great episode! Very interesting ideas and flavours to try! The first one is on my lunch list for this week! 😋

[@rosameryrojas-delcerro1059]

Regarding the WaiWai salad. You can make it ahead, just add the noodles at the last minute.

[@blairhoughton7918]

Million and first idea for stabilizing the pan: Your portable stove has an x-shaped grill on it. You're aligning the handle so it hangs out over the empty part of the X, so the pivot point is farther towards the other side and the center of gravity of the pot is probably right over that point. If you align the handle with one of the arms of the X, the edge of the pot will be supported, more like when the pot is simply sitting on a counter. That will give you a lot more stability, but a tiny bit less comedic content. So it's an executive decision.

[@CarlGorn]

Since You Asked: I don't have an automatic ice maker in my freezer, but what I do is use food storage cups to make giant ice cubes. Makes every drink feel like you're at a fancy bar. Even Kool-Aid. 😀

[@vyomichheda8885]

Similar to wai wai chat, my husband makes maggi chaat with the hot and sweet ketchup. it's outstanding. Do try if you like it. Finely chop onion, tomatoes and cilantro. Take the maggi noodles and roast them in butter for 5 mins till they are crisp. Mix the maggi masala packet with 2-3 tbsp of hot and sweet ketchup to make the sauce. Now add all the above along with crushed roasted peanuts to make the bhel and you will love it for sure.

[@4433kurt]

I liked. Fatimas take on changing traditional recipes to suit where you might have grown up. I am culturally German but where I grew up in America some traditional German ingredients were unavailable to us so we due. No bratwurst then hor dogs would do. also, look in your freezer for a panel on one side of the box. underneath this there may be a connection for an icemaker, depending on the brand. love your channel!

[@bjdefilippo447]

I loved seeing Sarah's recipe. Those of us with permanent disability, even if we love cooking, can have a hard time with some of the physical demands. I wonder if there are hacks or recipes people could share for an episode of "Easy on the Body"?

[@aberoxas7515]

The dipping noodles hack is based in abura soba and also called tsukumen. Some of the ramen shop in NYC serves tsukument and it's awesome. One of my favorite ramen when I lived in Japan

[@tuskmite]

I'm so surprised Thai instant noodle salad hasn't made it to any instant noodle episode! Yam mama is a ferociously spicy and herbaceous instant noodle salad from Thailand that is a very popular amongst students + It's super fast and easy to make and is insanely flavourful.

[@punchpineapple]

I have the same ice problem - anytime the freezer is too full, the ice cube trays get sacrificed and then I forget to freeze them again.

[@krisy-in-italy]

I just did this AGAIN earlier this week. I set the 4 ice trays in the sink next to my back porch freezer so I had room to put some ready made meals inside I had just finished. I could probably have squeezed the ice trays elsewhere but forgot about them till the following day. 😂

[@jaminwaite3867]

THIS EXACTLY

[@catherinemoon3003]

Hi Beryl. No ice maker here but I use OXO covered ice cube trays. The cubes don't evaporate and they slip out easily (really!) because the bottom of each cube is rounded and you just give it a little push on the top and out it comes. The tight covers are hard to open at first but you will get the hang of it.

[@Lanuun]

Shin Black is one of the greatest ramen flavours. Premium and my top 3

[@asianwanderer7243]

We have the cold soba noodles during the summer in Okinawa. We also have Julian cut cucumbers, ham, and a fish like mackerel (hot, grilled) as a side dish.

[@Lawomenshoops]

A couple days ago. I made the only vegan instant noodle, the soy sauce Top Ramen! I added the flavor packet, fresh spinach, and some leftover Chuck vegan pulled pork!

[@katja7560]

You can make a special episode for things you use rarely.

[@schnuds]

6:58 I think it's an very American thing... in the parts of Europe I've lived/been in, no one has that we make ice cubes as in we put water in an ice cube tray & then freeze it

[@telebubba5527]

Actually it is used in Europe too. My sister has a fridge with an ice cube dispenser in the door. You don't even have to open the fridge. Search for them at hardware stores online. I can't think of an area in Europe where they wouldn't be sold.

[@laurelinyosoup]

My sister has a fridge with an ice cube maker (Finland), but her family is really into high-tech and smart homes in general. I don't think I've ever seen one in other people's homes. They do exist though! Just not as common as in the States.

[@michellekennedy4426]

I live in Ireland,no one I know has a ice cube maker plus I've never seen them sold in furniture stores so not super common here.

[@lindyralph8792]

I love a cold noodle dish. In fact, I had cold Lanzhou noodles last night and they were SO good. I've also had Korean cold noodles where they actually serve it with ice in the bowl. Maybe you could do a cold noodle episode? Another type of cold noodle from north west China called Liang Pi cold skin noodles.

[@erinzeb]

Now you have to do a pea episode, with a counter for every time you get the giggles!

[@MissDesdemona]

I really want to try the first and third dishes because I really love vegetables and always wanted to try vegan oyster sauce.

[@barbaramiller349]

Fun episode. I’m not a big instant noodle fan, but I think a couple of these sound great. The cold one is very intriguing! ❤ Oh, I don’t have an ice maker. I really don’t want one. I do have a washer and dryer now and for many years I didn’t. It’s an absolute luxury!!

[@neilbertulfo7700]

Beryl, for your pot not to tip over, align the handle to one of the four corners or the metal support of your burner. It distributes the weight better.

[@leanneruss1073]

would like to admit you've converted me to Maggi hot and sweet too. damn I love that stuff....

[@BerylShereshewsky]

Spreading the gospel

[@moxellex]

Beryl mentioning Maggi hot & sweet every video always makes me go hmmm - b/c i lived in the town where Maggi started - & i could even see the (still working) factory in question from my window - for over ten years, but i never ever seen or even heard of that particular sauce before ! maybe it has a different name in Germany, but we have so many different companies that make sauces in little (or bigger) bottles & i honestly never saw the name Maggi anywhere in those sauce isles.. and now those Maggi Masala instant noodles... damn, we just have the bland Maggi noodles in packets or cups . basically, here in rural Germany Maggi is big on ravioli in a can, Maggi Fix (sachets with spice mixes for every dish imaginable for german minds) & instant noodle cups (but also mashed potatoes with bits of bacon - just add hot water & wait a couple of minutes & there's your snack).

[@LeesaTamblyn]

Noodles are life ❤

[@Prothilos3]

Seeing Maggi being a thing in the US is wild for me, seeing it be recommended by Indians for Indian dishes is just mind-blowing! 🤯😂 Like Campbell being recommended by Italians.

[@ellsbells9943]

There is a restaurant in LA that makes Ube milkshakes and they are delicious!!!! You're welcome 😅

[@sakurapablo671]

Don’t worry Beryl, I don’t have a washing machine for cleaning dishes and even I don’t have a ice machine to make ice. So, don’t worry. So, speaking of noodles, this version I’ve never heard of before. Which is a first for me. Since I do love eating ramen at certain point, even on cold raining days here in Guam. Which, is great for raining days, but I don’t mind eating on hot days.

[@riturajsinghbais]

A well made saucepan always tips over if it's placed empty on a stove. Don't worry. That saucepan is ride or die

[@heahterranier6926]

Vegan Oyster Sauce with Japanese mayonnaise is the only sauce I’d ever need for pasta. Also rice. Also eggs. Virtually anything.

[@Ace-Of-Spades---]

Once again some great recipes. I will definitely try the first two, I have the nongshim noodles at home, and (enoki) mushrooms too. I'll have to get the vegetarian oyster sauce, but that's no problem. I only have one type of nongshim that I don't like at all, and that's shrimp. And that's more because of the smell than the taste. Let's see if there are any recipes online for my favorite variety (kimchi). Unfortunately, there are no Indian varieties of Maggi in Germany, only Asian varieties, and they don't taste very authentic, so I'll have to rummage around in the big A... or in the bay. If I find that, I'll definitely try it too

[@medonicaquintal2386]

OG tipping pan is back!

[@BerylShereshewsky]

Stupid pan 😵

[@midoriya-shonen]

Me: aw man, I don't think I have anything to eat at home for dinner tonight, but I don't have the energy to go shopping. Guess I have to do instant ramen again Beryl: Oh boy do I have a treat for you 🍜

[@friesencj1]

I want a counter top ice maker. It can be put anywhere that has an outlet (so not necessarily the kitchen - taking up precious space). They don’t require being plumbed in like a refrigerator. I can freeze filtered water. I don’t need to keep it stocked as I don’t need ice often, but when I do I don’t necessarily have freezer space to make ice for several ice trays. They produce a lot of ice quickly. Check this appliance out. BTW it’s time to retire that pot - forever chemicals are leaching into your food with those scratches. I know it’s hard to separate from things when they are the perfect size.

[@sarath431]

For us indians, maggi is more than just noodles. Its an emotion

[@kishantripathi6453]

no lol nestle is a terrible brand which isnt very animal cruelty free + funding the on going gen0cide, also maggi is crap

[@riturajsinghbais]

Even though it is a Swiss brand?

[@sarath431]

@riturajsinghbais - I see no problem with it. If the product is good, country of origin isn't a issue.

[@sandeepchetia6200]

No it’s not. Maggi is ass

[@kaligupta2749]

What do you mean by it's more than Noodles? Do you like, use the noodles to tie your hair or something?

[@clarissajones7699]

I think the espresso deepens the spice flavor, it's the same principle of putting a little bit of it in your chili with the rest of your seasonings.

[@bangalorebobbel]

Wow so many instant noodle dishes, and all are great! Thanks a lot for that video! I totally love the WaiWai brand which is since many years also available in India. I definitely prefer it over other brands, what might have also to do with the fact that you can eat WaiWai noodles raw or just two minutes after adding water, giving you much more options compared to Maggi etc. Because you mentioned the WaiWai recipe cannot prepared long in advance, yes that is totally possible, there is just a little trick to do it: you prepare everything in advance and keep it in the fridge, and only just before serving you add the WaiWai noodles (and maybe you do the same with the Haldiram mix). It increases even the taste a bit if you keep all these veggies and onions etc. mixed in advance. It is totally up to you what you mix inside, whether mushrooms or a bit of canned corn or radish or Feta or Tuna or small chicken pieces or whatever else you want, it always tastes totally great.