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Koka Instant Noodle

Excited to share this good find – Koka Instant Noodle!

We ate instant noodle very infrequently (once a year??), but often felt obligated to keep some at home for “just in case”.

I was first attracted to Koka instant noodle at my local Chinese grocery store because of its flavor offerings: laksa and tomato.

They also had black pepper, curry, spicy sesame, and new dry-tossed noodle products made of purple wheat.

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Closer evaluation of the packaging brought even better news – the instant noodle was steamed and baked – no frying whatsoever!

Generally instant noodle was so bad and full of fat because the frying process was what made the noodle “instant”.

I had learnt the trick over the years to cook the traditional instant noodle in hot water first, drained, and added it to the cooked broth separately – rather than adding noodles and seasoning all in one pot.

This preparation purged some grease from the instant noodle, but made the noodle tasted quite different.

I would not have to worry about that with Koka!

When compared a pack of laksa Koka noodle which had coconut powder (high in saturated fat) to a conventional miso soup instant noodle,  I found a whopping drop of 12g of total fat (17g for conventional and about 5g for Koka Laksa)!

That number came down to 2.5g of fat for Koka’s black pepper flavor noodles!

Saturated fat content went from 8g, which was about 41% of recommended daily value to 0.3g which was about 1-2% of recommended daily value.

The product also did not contain MSG.

All in all looked good on paper.

Now taste tests.

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L top: dry-tossed purple wheat noodle – R: laksa soup noodle – L bottom: black pepper semi dry noodle

First off, noodle texture was great – I did not believe there was textural difference between conventional instant noodle vs. Koka’s.

It was chewy bouncy in a good way; not as thick as the Korean spicy instant noodle but still good.

Next, flavors.

I could taste the shrimp and fish component in the Laksa soup, and the coconut powder made the soup thick and creamy, adding Laksa’s signature coconut flavor.

The flavor was also lemongrassy and quite spicy!

The semi dry black pepper noodle had an instruction to use less water than the laksa soup noodle in cooking.

The black pepper flavor was very savory and strong, with sweetness and spiciness hitting the palate at the same time.

The purple wheat noodle was meant as dry-tossed: oil and seasoning were tossed with drained cooked noodles.

I picked the Aglio Olio flavor, an Italian garlic flavor, to try.

The fried garlic was delicious with nice shallot flavor as well.

The noodle was denser than the regular likely because it was made with purple wheat and purple corn; and the manufacturer claimed that it was high in anti-oxidants.

I also had their tomato soup noodle before and the soup base was the profile of fresh tomato, sweet and savory, light and tasty.

Not all the Chinese grocery stores carried Koka; for one my sister was having trouble finding it in a different part of the States.

The above picture links were connected to Amazon where I found them selling online.

Koka made eating instant noodle less guilty and they were actually tasty!

I felt better having that as my emergency food.

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