There was a pile of these Myojo Butter Chicken Curry instant noodles at the supermarket. They were selling alongside a regular yakisoba and the regular yakisoba was moving twice as fast from the size of the stacks remaining. I'm not too surprised and I also bought more of the regular flavour than this one. I like butter chicken myself, but I was a little skeptical about how this one would taste.
Butter chicken is actually a fairly recently developed Indian dish, much like chicken tikka masala and they both use tomato paste as a base ingredient. This curry was developed in Delhi in the 1950s by Punjabi Refugees and has found an international following due to its tastiness. The sauce is creamy and has butter/ghee, onion, garlic, ginger, cumin, garam masala, coriander, crushed tomatoes, red chili powder, yogurt, etc.
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Top
of the Butter Chicken Yakisoba package.
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The top of the package shows some curry chicken in the top right corner with some characters telling you this is butter chicken! The bottom half of the top image shows some tasty noodles with herb sprinkles and mayonnaise in a grid patter on top. The sauce is usually an
orangey red in colour so picking orange for the background is a good
move. The the inclusion of little gravy boats for pouring sauce is a
nice touch. The stars I guess are for showing how wonderful it is!
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More of a side view of the package.
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Ingredients and nutritional information
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Directions on the bottom. Like most instant noodles, 3 minutes to rehydrate in boiling water, drain, and add sauce.
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Peeling off the plastic overwrap reveals a foil and paper lid to the bowl/tray. This lid is printed with preparation directions. Peel at the #1 back to the #2 line to extract the sauce packets and sprinkles. Fill with boiling water to the fill line. Close the lid. Wait 3 minutes then peel the #3 tab back to reveal drain holes to pour out the water without losing your noodles!
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Contents of the package. Noodle block with cabbage. Sachets for the butter chicken curry sauce, mayonnaise in pink, and garnish sprinkles.
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I squeezed the mayonnaise on top of the noodles along with the butter chicken sauce.
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These noodles tasted like a very mild butter chicken. There was the aroma of
the Indian spices from the sauce that was stronger right from the sauce pack. The sauce had a hint of
tartness and was savoury with some spice note from the seaweed spice
mix sprinkled on top. The noodles were good with a nice bite and texture, but pretty much your standard yakisoba noodle. This was an interesting variation on yakisoba but was there wasn't enough sauce for a richer flavour experience. More butter chicken sauce was needed to coat the noodles for a creamier sauce experience as the actual dish really coats the chicken like gravy. To wrap up, more sauce was needed, but this noodle dish did have the general flavour profile. I probably wouldn't buy this one again, but it was interesting to try.
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Seaweed sprinkles on top. After all this is Japan.
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Closeup of the noodles and cabbage.
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