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by **nelz** » Mon Aug 14, 2006 3:14 pm

It still tastes horrible but after the third one you don't care?

by **Rhakios** » Mon Aug 14, 2006 5:02 pm

M-Saunders wrote:Or you could make one with vodka, like a friend of mine once did...

Oh dear.

M

Surely the Vodka would boil at a lower temperature than water, or just evaporate in the attempt... hmm, I hope your friend wasn't a smoker. :shock:

by **M-Saunders** » Tue Aug 15, 2006 8:41 am

He didn't even heat the vodka!

M

by **Rhakios** » Tue Aug 15, 2006 5:30 pm

Heated or not I think the verdict must be eeeuuuurrrgh!

Website · by **emyr42** » Tue Aug 15, 2006 6:07 pm

Nowt new then:-P

by **hyweljones** » Wed Aug 16, 2006 11:09 am

M-Saunders wrote:Or you could make one with vodka, like a friend of mine once did...

Oh dear.

M

I've heard of vodka jelly, but vodka pot noodle!

Did he use a cheapo brand or blue label smirnoff?

by **Nigel** » Wed Aug 16, 2006 12:30 pm

Biggest problem I have with Pot Noodles is the variation in proportion of the ingredients...
for instance, the Chicken & Mushroom flavour contains sweetcorn. Now I don't really like sweetcorn but can tolerate a small amount. Most pots only contain a small amount, so no problem. But every so often I get one that seems to be nothing but sweetcorn.
Can you get any sadder than sifting bits of corn out of your Pot Noodle ?

by **M-Saunders** » Wed Aug 16, 2006 1:09 pm

Nigel wrote:Can you get any sadder than sifting bits of corn out of your Pot Noodle?

Yeah, sifting the peas out of Beef and Tomato Pot Noodles... I like peas fresh from the pod, but in Pot Noodle form they just don't work. Nor does sweetcorn.

Has anyone tried those new 'low salt' Pot Noodles? A friend of mine has, and says they're disgusting.

M

by **Nigel** » Wed Aug 16, 2006 3:36 pm

M-Saunders wrote:Has anyone tried those new 'low salt' Pot Noodles?

No, but I have tried the "Posh" Noodles - "Chinese Chicken" is rather nice, the others are a bit too spicy for my taste.

by **TheDoctor** » Wed Aug 16, 2006 4:53 pm

M-Saunders wrote:Has anyone tried those new 'low salt' Pot Noodles? A friend of mine has, and says they're disgusting.

Surely cuting down on the salt would make a Pot Noodle almost 100% cardboard?

by **hyweljones** » Thu Aug 17, 2006 3:37 pm

I checked the salt content of a regular c&m pot noodle and it was around 0.3g per serving. please correct me if I'm mistaken though.

Seeing as the government recomend no more than 6 g of salt a day, 0.3g isn't a massive dent in that quota.

Bear in mind that a tesco tandoori chicken curry (available with side order of pilau rice) contains if I remember rightly close to 2 g of salt, thats a far bigger dent in your salt RDA.

By the way, I love those tesco curries. My favourite is tandoori chicken. The jalfrezi is ok too but I stank in work the next day. I'm not a fan of massala in general but I may give it a go on sat night when the Mrs is out at a wedding reception.

by **Rhakios** » Thu Aug 17, 2006 7:04 pm

Was that actually salt or sodium, I notice a lot of packets quote sodium instead of salt as it's only about 2/5 of the mass of sodium chloride.

by **jbennet** » Sun Oct 01, 2006 3:13 pm

remember that pot noodle horn thing!
i won that anyone wanna buy it lol its really plasticcy and naff but actually maakes a noise

by **kilikopele** » Tue Oct 03, 2006 8:08 pm

Sorry, but what is a pot noodle? Is there a processed, high-fat American equivalent I might have seen?

by **MartyBartfast** » Tue Oct 03, 2006 8:25 pm

kilikopele wrote:Sorry, but what is a pot noodle? Is there a processed, high-fat American equivalent I might have seen?

I guess the closest would be these:

http://www.nissinfoods.com/cup.htm

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