Their noodles are springy and chewy, almost as thick as udon noodles. As you mix the ingredients in, the sous vide egg combines into the creamy sauce coating the noodles and the ingredients, and itโ€™s heavenly

Their popular flavour, ๐‚๐ก๐š๐ฌ๐ก๐ฎ ๐“๐จ๐ค๐ฒ๐จ ๐Œ๐š๐ณ๐ž๐ฌ๐จ๐›๐š($๐Ÿ๐Ÿ.๐Ÿ–๐ŸŽ), along with the ๐๐ž๐ž๐Ÿ ๐Œ๐š๐ณ๐ž๐ฌ๐จ๐›๐š ($๐Ÿ๐Ÿ’.๐Ÿ–๐ŸŽ), come with spring onions, chives, nori and a sous vide egg. The meat is decent, but I much preferred the chashu!

Btw I took their โ€œless soba more vegetablesโ€ option which is actually still rly substantial and they give different vegetables, not just more!

They also recommend mixing in vinegar sauce to your noodles, which I think really works and balances out the creaminess, but if you donโ€™t like vinegar give that a pass. At the end, it gets EVEN BETTER ๐Ÿ˜ญ as you can call for a complimentary tiny bowl of rice to soak up all that extra sauce ๐Ÿ˜ฉ๐Ÿ˜ฉ

IG: @eggeatsbread