Ready-to-wok noodles

[Georgyporky]

DH bought both egg & udon rtw noodles because he's a pratt by mistake.

I tasted the egg ones before cooking, & threw them away because of the acidic taste.
Still got the udon, but what am I missing ? Are they actually OK when cooked ?

They’re fine once cooked and sauce’d up. Not the best noodles ever but perfectly acceptable for a midweek quick dinner

I don't like them tbh and find them harder to cook with than just cooking some noodles. But I've never noticed a particularly acidic taste tbh

I’ve not noticed an acidic taste either but I’ve never tried them without sauce on. They have less bite than dried noodles but aren’t inedible.

I think the brand Blue Dragon is the main one that is stocked in the major supermarkets and I do not taste very authentic as there's usually an chemically acidic taste to them. You can buy the other brands that are the dried egg ones and you'd have to rehydrate these according to the instructions. Tip for cooking them; make sure they are cold and separate the strands, and get your wok super hot; add in oil, then the veggies and/or meat, before the noodles. That's the traditional method of cooking, but I tend to cook the components separately before combining them altogether in the end. That way you'll have the noodles have a "toasted/fried" texture as opposed to the limp versions that you see on some SM videos.