Noodle-making from scratch is an art that not many can master. Thanks to the pre-packed noodles available in the market, we don’t have to worry about the tedious task. Noodles are not a new food product that has graced our shelves recently. A lot of brands – local and international give us the convenience of just ripping open a pack, boiling and cooking noodles at home. We cooked Wai Wai’s Chinese Hakka Egg Noodles with vegetables in the Mishry kitchen to test it for its taste and texture. Here is our #FirstImpression.
Did you know? – The first noodles were made almost 4000 years ago with millets. In fact, they were sold as a luxury item because they were so hard to make by hand initially.
Table of Contents
Important Facts About Wai Wai Chinese Hakka Egg Noodles
*As per the information given on the pack
- It contains wheat and egg.
- A single pack serves 2 people.
- The seasoning is given in a different sachet.
- The noodles are made with superfine wheat flour, salt, and egg powder.
- 100 grams of these Wai Wai Chinese Egg Hakka Noodles provide 373 Kcal of energy.
Wai Wai Chinese Hakka Egg Noodles
Wai Wai’s Chinese Hakka Egg Noodles are thinner than the ones usually available in the market and come with a seasoning sachet inside.
MRP – Rs 35/-*
*Price at the time of review
How To Cook Wai Wai Chinese Hakka Egg Noodles
- Add 10 cups of water to the pot and bring it to boil.
- Since the noodles are partially cooked, you need to boil them for 2-3 minutes only.
- Drain the noodles, spread on a flat surface, and toss in 1 teaspoon of oil so as to prevent them from sticking.
- Now, you can make a dish or recipe of your choice.
#FirstImpression Of Wai Wai Chinese Hakka Egg Noodles
Wai Wai Chinese Hakka Egg Noodles come in a golden-yellow pack. They are priced at Rs 35/- for a 180-gram pack.
Noodles and texture – To cook the Hakka noodles, we followed the instructions given on the pack and added a teaspoon of oil to avoid the noodles sticking to each other. We observed that these noodles are much thinner than the ones usually available in the market. The noodles cook very evenly and do not stick to each other.
Cooking of the noodles – We divided the boiled noodles into two. We cooked one portion with vegetables (carrots, onions, and capsicum) and the Wai Wai spice mix. We cooked the other portion with the same vegetables, spice mix and added 1 crushed clove of garlic, ½ teaspoon soy sauce and ½ teaspoon of vinegar to it.
Taste – After tasting the first portion we felt that the seasoning adds nothing taste-wise to the bowl of noodles. You definitely need add-ons like soy and vinegar to spike the flavor quotient. The quantity of seasoning provided in the pack also does not seem enough for the entire lot.
Overall, we feel the noodles had a good texture and can be used to make your own noodle dishes with different vegetables, chicken, egg, or seafood combinations. In our opinion, the seasoning did little to add flavor to them.
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