Like pretty much every college student, you would find a case of Cup Noodles tucked underneath my bed during my school days. You’d typically either get chicken or beef, and while both were fire, they left me wanting a little more variety.
Last year, Original Cup Noodles released a new Very Veggie product that doubled up on the vegetables served. Now, the brand has announced the addition of the very first completely vegetarian flavor: Soy Sauce.
The Very Veggie selection was the first-ever instant noodle cup to contain a full serving of vegetables* with varieties including Chicken, Spicy Chicken, and Beef Broth.
Cup Noodles Very Veggie Soy Sauce is completely vegetarian and features a blend of edamame, carrots, shredded bok choy, and green beans. While technically all the ingredients in the new flavor are vegan and do not contain any animal by-products, they are processed in the same facility as the non-vegetarian variants.
The new Soy Sauce Cup Noodles is now available nationwide, and can be found at many grocery store retailers. If you don’t feel like rolling the dice, you can find exactly where the instant noodle cups are sold here.
Disclaimer: While Original Cup Noodle is a frequent branded/advertising campaign partner with Foodbeast, this piece is an independent editorial and was not written in partnership with them.
*Each cup of Cup Noodles Very Veggie contains ¼ cup of dehydrated vegetables that rehydrates to one full serving (½ cup equivalent)
We all love to get our geek on, right? Making science happen in the home through dynamic experiments is a great way to have some fun. It’s especially exciting when we get to sample our creations, because that’s something you could never get away with in the lab. Luckily, through some hands-on food science experiments, you can have your cake and eat it, too!
Ramen can be pretty boring on its own, especially with that plain yellow color. Have some fun with it like Timmy Tomato did and make ramen of many colors instead to spruce up your noodle game.
This is a clunky and complex experiment for sure, as YouTuber KeefCooks shows. Setting the whites and yolks at different times to cook is definitely not the most practical way to cook an egg. However, the long, cylindrical egg you get as a result is sure to blow everyone’s mind as you slice into it and serve it up. It’ll definitely be worth all the trouble.
HooplaKidzLab shows you how to make this scientific phenomenon happen easily with just soda water and raisins. The soda pushes the raisins around because of how light they are, creating a cool rippling raisin effect. It makes for a cool moving decoration until the raisins stop moving, at which point you can eat. They may be a little fizzy, but they’ll still taste good.
DIY Unicorn Frappuccino
Remember the color-changing, kaleidoscopic Unicorn Frappuccino? While it may be gone from the Starbucks menu, you can use the power of science to make it at home — color-changing part and all. The secret lies in the acidity of that blue syrup that causes the frappuccino to change color. YouTuber Jerry James Stone has got you covered on how to make that happen, so get going!
Miracle Berry Fun
This science experiment actually takes place in your mouth. As shown by Good Mythical Morning in the above video, you can play with your mind by consuming miracle berry tablets. These contain a special protein found in the berries called miraculin, which tricks your taste buds and brain into thinking that sour foods are in fact sweet. You won’t believe what you’re tasting, that’s for sure.
You can extract the gluten out of your flour and pump it full of air to make some cool foodie balloons! Top tip: while Flying Junior’s video doesn’t show this, stick a gluten ball in a hot oven and watch it inflate like crazy. Gluten is a strong protein network that traps in air and water perfectly, making it a great substance for a food balloon. It’s seriously one of the coolest things ever.
DIY Sour Candy Fidget Spinners
Hop on the crazy viral fidget spinner trend and make your own edible version. YouTuber Collins Key has got some fun tips and tricks to help you out along the way.
Making Sugar Bowls With Balloons
Relying on the conversion of sugary water to a glassy solid helps you figure out how to make the perfect sugar bowl to serve desserts in! YouTube channel How To Cook That has mastered how to make these bowls come out spot-on each time, so refer to their video to make your own.
Harnessing the power of science to grow your own food for three bucks in assembly cost? Is this real life?! It definitely is, and MIGardener is showing you how to make your own simple hydroponic system at a cheap price in a short amount of time. The food you’ll reap from this is easily worth the little effort it takes to construct.
Frozen Chocolate Wind
If you like playing with molecular gastronomy, this is the food experiment for you. MOLECULE-R Flavors has got an easy but cool way to turn foamy chocolate into a light, airy frozen treat. Blending air with soy lecithin is the key here, and allows you to make a light, tasty dessert that anyone will love.
Soy Sauce Foam
As the above video from How To Make Sushi shows, it’s pretty easy to turn the usual condiment of soy sauce and wasabi into an wispy, next-level foam. Combining air with a natural stabilizing agent allows you to recreate this cloudy condiment easily. It’ll be an interesting textural change from how you usually eat sushi that you may not want to revert from.
By spraying food colorings on at shallow angles, as shown by ayarel01 in the above tutorial, you can trick eyes into thinking the cake changes color as it rotates. It’s a pretty nifty optical illusion that’ll shock anybody who gazes upon this dessert.
The Scientifically Perfect Cup Of Tea
Ever wondered what it really means to have the perfect cup of tea? Luckily, some scientists figured out the exact formula and recipe for us, and YouTube channel SORTEDfood is here to guide you through making it. You’ll never have a bad tea-drinking experience again after watching this.
There’s been much debate on the proper method to eating sushi. Getting your sushi into soy sauce can be difficult for the inexperienced, whether using chopsticks or even one’s bare hands. However, it looks like a third option just presented itself for sushi lovers.
Hukuman Soy Sauce has developed a Sushi Spray that does pretty much what you think it does. You can simply remove the cap and instantly spray soy sauce onto your sushi. No splash damage, no fuss.
The company has been known for getting creative with their soy sauce products, even going as far as mixing it with yogurt and developing a flavor for domesticated pets. However, this time they’re not touching the sauce recipe. Rather, they’re changing the bottle from a storage unit to a full-on delivery service.
We’re not sure how many people are willing to carry a bottle of soy sauce with them for such an occasion, but it’s a novel gift nonetheless. The bottle can be purchased through the Hukuman website.
Think ketchup reigns supreme when it comes to America’s favorite condiment? Well, time to shatter your reality. Pulling data from Euromonitor, Quartz graphed the growth of ketchup, mayonnaise, soy sauce , barbecue sauce, mustard and steak sauce markets from 2000 to 2013.
The verdict: The US consumes $2 billion worth of mayo each year, while the ketchup market is worth around $800 million — less than half of mayo’s. Soy sauce follows close behind ketchup at $725 million last year, with barbecue sauce coming in at $660 million. Mustard’s market, on the other hand, has been shrinking since 2009 and falls slightly under $450 million.
It’s worth it to note that while hot sauce is valued at $550 million, it’s grown by 150 percent since 2000 — more than ketchup, mayonnaise, barbecue sauce and mustard combined. As Quartz points out, “Hot sauce is having more than just a moment; it’s having a decade.”
A lot of the love is due to America’s rising immigrant population. The influx of Asians and Latinos has made spicy dishes more commonplace and has helped fuel the US’ current obsession with sauces like Sriracha and Tabasco (please refer to the great Tabasco vs Sriracha debate).
Naturally, the rising popularity of hot wings have also played a big part: Americans consume a whopping 25 billion chicken wings per year. “Sriracha, Tabasco, and Frank’s Red Hot, in particular, have really benefited from that,” Matt Hudak, Euromonitor’s US food industry expert, explained.
Here’s the thing, I never really expected to find this recipe. Even as I was typing the words into Google, they never felt like a real thing. But as you can tell, here it is: the recipe for a Pad Thai Martini. And here we go.
The original recipe, courtesy of Ryan Patti over at Ceci n’est pas une martini, called for this weird Asian rice and peanut beverage, similar, it seems, to milk tea. But when my local H Mart failed to provide, I had the brilliant idea of switching out the “peanut” part with a can of Thai tea and a spoonful of Thai peanut satay sauce. Which resulted in our version ending up more like alcoholic curry sauce than an actual cocktail.
If you do manage to find the elusive concoction, however, the recipe below should get you the desired effect—which I can only assume is sweet yet savory liquid Thai heaven in a glass. Or, if you don’t find it, you can always try using regular rice punch + peanut rum instead of vodka. Or you can try infusing your rice drink with regular whole peanuts. Feel free to experiment and let us know what works (or doesn’t work) in the comments below!
In any case, just remember that at the end of the day, you’re still trying to make a Pad Thai Martini, and you deserve any and all the consequences that go along with that.
1. To garnish, grill (or thaw) 1 shrimp and skewer it with a cube of extra-firm tofu and a small lime wedge. Chill. Set aside.
2. Start the martini mixture by placing the ginger, lime, soy sauce and sesame oil in the bottom of the shaker. A few cranks of salt and pepper will suffice. Muddle. Add the vodka and peanut/rice drink. Shake, pour, garnish.
The genius of this martini is in the canned peanut/rice drink. The short list of water, sugar, fried peanuts and starch, ensures the drink is uncomplicated. The lime, shrimp, tofu and seasonings all work together to create the flavor of traditional Pad Thai.
This dish gets straight to the point: Bacon Stuffed Avocado! No bread, no pasta, no carbs, perfect dish for all you Atkins lovers. It is what you see, an avocado halved and filled with crunchy bits of bacon. The killer part is definitely the sauce, made from butter, brown sugar, garlic and soy sauce. I would take this dish over a bowl of greens any day! (Thx HowSweatEats)