Raw noodle-style cup noodles
Add baking soda to make "raw noodle-style cup yakisoba".
Material ( 1 serving )
Payong Sauce Yakisoba 1 piece
baking soda 1 tbsp

Among the many cup noodles and bag noodles, the "raw noodles" type is popular. Not only ramen but also pasta has a raw type. However, as far as I know, there is no raw noodle type in cup yakisoba. I'm sure there are people in the world who want to eat cup-yakisoba with raw noodles. I asked Nissin Foods why there was no cup of raw noodles, but I couldn't get an answer.

If you don't sell it, you have no choice but to make your own raw noodle-style cup yakisoba. At that time, I discovered the secret trick that "boiled dried noodles in hot water containing baking soda makes them look like raw noodles." You can upgrade your usual cup-yakisoba to a raw noodle style just by adding baking soda. We challenged such "making raw noodle-style cup yakisoba" with "Payong sauce yakisoba" which is a hot topic now.

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■ What to prepare


Payong Sauce Yakisoba (appropriate number)
(This time, 2 pieces for comparison between cooking normally and adding baking soda)
1 tablespoon of baking soda


■ How to make

The method of making is basically the same, just add baking soda at the beginning. However, in order to remove the bitterness of baking soda on the way, the point is to throw away the hot water and pour boiling water again.

1. 1. Add baking soda and then pour boiling water

One effort before pouring boiling water
One effort before pouring boiling water

After about 2.2 minutes, stir

Stir round and round
Stir round and round

3. 3. To remove the bitterness of baking soda, throw away the hot water and pour boiling water again.

Discard the hot water once to remove the bitterness of baking soda
Discard the hot water once to remove the bitterness of baking soda

Four. Drain the water and sprinkle with sauce or sprinkle to complete.

Normal cooked Payong (left) and baking soda (right)
Normal cooked Payong (left) and baking soda (right)


■ Ordinary Payong vs. Payong with baking soda-really raw noodle style? ~

Is there really a difference between the normally cooked "Payong Sauce Yakisoba" (hereinafter "Ordinary Payong") and the "Payong Sauce Yakisoba" with baking soda (hereinafter "Baking Soda Payong")? We compared the differences in terms of appearance and texture.

◆ Appearance

While ordinary Payong has curly noodles, baking soda Payong has a visual like straight noodles. The surface of the baking soda payong is smooth, and when you pinch it with chopsticks, it feels chewy.

Ordinary Peyang has curly noodles
Ordinary Peyang has curly noodles

Payang with baking soda is like straight noodles
Payang with baking soda is like straight noodles

◆ Texture

Ordinary payong is the familiar "payong sauce fried noodles". On the other hand, baking soda Payong can enjoy a smooth and chewy texture like raw noodles. Since they use the same sauce, both tastes are the same, but the baking soda Payong was more delicious because of its chewy texture.

It looks like raw noodles, so I added toppings as well.
It looks like raw noodles, so I added toppings as well.

■ Just a little effort

Just add baking soda and change the hot water on the way, so even those who live alone can feel free to try it. If you add vegetables and eggs, you will be transformed into a delicious, well-balanced raw noodle-style fried noodle. Please try it when you want to make your usual cup yakisoba a little tastier.