#5677: Tang Master Spicy Pork Bone Noodle – China

I forgot I still had one of these so happy to give it a try today. It seems like everything I’ve tried recently has for the most part been from South Korea – nothing wrong with that, I just like diversity of the origin country to keep it interesting. Let’s give it a shot! Tang Master Spicy Pork Bone Noodle – China A distributor / import sticker (click to enlarge). Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add in everything and fill to line with boiling water. Cover 3 minutes. Finally, stir and enjoy! Detail of the lid (click to enlarge). An instant noodle block. A sachet of liquid soup base. A sachet of seasoned oil. A sachet of vegetables. Finished (click to enlarge). Added MaeMai garlic & onion, egg, scallion, and sesame seed. Noodle came out very well – thin standard gauge. The broth was milky and had a good oiliness. It did however have a lean strength of flavor. Spiciness was there but not overabundant. Included…