Survival Sunday 235: Noodles and Rice

Spicy noodles and tasty salmon rice courtesy of Umai Crate

I think that Umai crate has been one of the coolest things introduced to the world since pre-sliced bread. I know that, for those of you living in larger metropolitan areas, the allure of multiple types of instant noodles and side-dishes is less impressive, but I live in a Maruchan town. Seriously. It's hard to find different kinds of noodle around here. Like - nearly impossible...

So to have noodles from Japanese stores appear on my doorstep every month is a blessing.

The closest legit Asian grocery stores are about... 80 miles away. And I cannot drive. And I have no money. This is the best way for me to get good noodz!

Inadvertent advertisement aside, however, here are two different dishes I tried from Umai Crate this month... uh... last month, technically. Happy September?

(ooh, I'm gonna have to start planning for Falloween 2019!)

I'm not 100% sure what this one was called, but it's Nongshim.
They make the blast-your-face-off spicy Shin Cups.
I knew what I was getting into.

Look, I like spicy food. I really enjoy having that fiery heat toasting my lips and draining my sinuses for hours afterwards. Nongshim foods have tended to hit the extreme upper limit of my capacity for capsaicin. That being said, I had a good feeling about this interesting setup:

You don't cook the noodles in the tray - it's not sturdy enough for boiling water.

Red can be very alarming color to see in foods. In meat, it tends to mean that it's improperly prepared. In vegetables, that means beets (which I don't really like, sorry). In noodles, it means you're going to lose some tastebuds to the heat. And boy, was this a red dish.

I don't know exactly what this says, but... I'm guessing it says "liquid fire".
Because that's what was in it.
Culinary plasma.

The noodles were fairly unassuming - dried and nestled together in their pretty little puck.

A faint, brown rice-y smell rose from them that I found incredibly pleasant.

After preparing (and cooling) the noodles, I was left with a decent tangle of noodz in the bottom of my enormous dish.

They were so slippery that I almost lost them down the sink while rinsing them!

And of course, then it was time to apply the death sauce. I say this because these noodles, man...

I mean, look at how red that sauce is in there. You know that's some prime peppery hotness.

I loved these noodz to death. They nearly killed me, since I was an idiot and ate them in the middle of a week-long acid reflux attack that kept me up for several nights, but they were delicious. The heat felt cold going down my throat. It was like swallowing dry ice (which I DO NOT RECOMMEND). Then the heat would blossom up and set my lips on fire. I think it may have actually given me chemical burns on my tongue, because there are some smoothed-out patches now that weren't there before... 10/10 would eat again. Perfect on a toasty day.


About a week after the noodles, however, I had some leftover rice at home. It was just some long grain white rice that had been boiled and buttered and left in the fridge for a couple days, but that didn't matter to me. I had plans.

Plans that only used one of those bags. The one with the scale/wave pattern.

Umai Crate occasionally sends more than just noodles, after all. Sometimes you'll get a cute kitchen sponge or egg ring. Sometimes it's a spoon or chopsticks. Sometimes you'll get spices or furikake or things you can add to rice!

This time, we had a bag with dried salmon, seaweed, and green tea. I wasn't sure how I'd like it, since I'm not really into green tea (I love the smell, but sometimes I can't handle the flavor). I also wasn't sure how it would go with the butter on the rice.

We were also going to attempt to add the shiso furikake in the smaller purple bag,
but we decided at the last minute to stick with the salmon stuff alone.

I boiled up some water in a kettle, then sprinkled the salmon furikake stuff all over the bowl of rice. I didn't even heat the rice up. I figured boiling water would do the trick.

I wasn't wrong, either.
It warmed up perfectly.

You can't really see the salmon in that shot, but it reconstituted really well. The overall effect of the topping and the buttered rice mixing with the water was marvelous - the rice became more tender, the salty flavor of the butter and the salmon and the furikake seaweed was evened out by the creaminess of the butter, and everything tasted wonderful. There was a faint green tea undertone that was actually addictive, even for me, a tea-hater.

10/10 would eat again. Can't wait for more leftover rice!!!

So that's all from me this week. Sadly, I haven't made a video this week, so we'll have to hope that I get on that for next week :P

Go Enjoy Something!
FC