Annie Chun’s Noodle Express Singapore Curry

February 5, 2007 | Reviewer: Abi

Annie Chun's Noodle Express Singapore Curry

Price: $2.69 (on sale)
Serving: 1/2 tray, 3.7 oz.
Calories: 160
Fat: 5%, 3g
Cholesterol: 0%, 0mg
Sodium: 23%, 550mg
Protein: 4g
Carbs: 9%, 28g
Fiber: 6%, 2g

Annie Chun says: This quick meal features my version of the traditional spicy sauce that migrated from India and spread throughout Asia. My Singapore Curry is a classic fusion of ginger, garlic, onion, turmeric and chilis.

Abi says: Before we get into the taste, appearance, and odor of this meal, let me take a stand on the pro-Annie Chun side by stating that biodegradable bowls and/or trays are AWESOME. Why isn’t everyone using biodegradable bowls and/or trays? This is a challenge to
you, Amy’s Kitchen, stop using plastic trays and get on the biodegradable bandwagon!

Ok, now for the actual review.

During lunch I often need to concentrate on finding the flavors and textures hidden in shelf-stable meals. Ok I focus on, flavors, textures, and the outfits on Go Fug Yourself. Today, while trying to enjoy the outrageousness of Tyra Banks’ latest tan and brainstorming ways to get Sabra to send me some Sauteed Eggplant with Crackers To Go, I kept being interrupted by people pondering (quite loudly) why the heck the cube area smelled like a noodle joint.

First, was Kate, with the observation that I was making everything smell like ramen.

“But it isn’t ramen,” I replied “these noodles are steamed and then blanched. Much healthier.” Yes, I read that off of the box.

Kate responded with a look that meant “I really don’t care if it is healthier, your ramen is smelling up the office.”

The next observation came from Randa, sitting beyond the cube walls (still in a cube, but approximately 15 feet from me).

“Is somebody eating Oodles of Noodles?”

While I wish that I was eating Oodles of Noodles (now known as Nooshi, which is a much more respectable name, but still pretty silly), I can’t say that this meal is horrible. Sure, it will make your entire workplace smell like a noodle bar, but the biggest problem is that it is far too expensive ($2.89!) to be just a tray of noodles and sauce. Ok, noodles and sauce and dehydrated vegetables.

Yes, this meal contains ginger, garlic, onion, turmeric, and chilis, but I am wrong in calling it a meal. Really, this is just a side dish. I have decided this for two reasons. The first reason is that it is too texturally boring to be the only thing I’d eat for lunch. The second is that this box supposedly contains two servings. Unfortunately, I had not procured a second lunch item and I just ate the whole box. That was a bad decision that I do not wish you to repeat.

(Another ‘Why did I eat both servings?’ bad decision was been made by Jess, with the Amy’s Kitchen Cheese Enchiladas.)

comments

6 Responses to “Annie Chun’s Noodle Express Singapore Curry”

tg on February 5th, 2007

bravo, a great review, it has almost a marvolous vibe going on. and i heartily applaud your applause of the biodegradable packaging - one of the things that actually keeps me from purchasing more of the products you so capably review is that i feel guilty as hell about adding more plastic containers to the landfill.
Crow on February 6th, 2007

Um, why is it such a pet peeve that the packaging be bio-degradable? If it costs more, it’s using more resources to produce, more energy, more pollution. Not as if we’re running out of landfills to dump stuff in.
Sarah on February 6th, 2007

First of all, Crow, does it really take that much more energy to create biodegradable products? I find it hard to believe that creating that kind of packaging creates that much more waste than plastic products.

Anyway, as the office Singapore expert, I would like to try said noodles to see if their curry is really up to Singapore standards.
Abi Jones on February 8th, 2007

TG - Is that a compliment?

Crow - Just because something costs more doesn’t mean that it actually took more money or energy to produce. Personally, I like the idea of biodegradable packaging because it makes littering a lot more palatable.

Sarah - Yeah, you are the office Singapore expert. You must have been in Florida when I ate this. I’ll definitely have to find something Singaporean to try in the future.
Meredith on February 24th, 2007

Just out of curiosity, where did you see that Oodles of Noodles has become Nooshi? As far as I know, the Nissin product is still called Oodles of Noodles. We do have a restaurant here in Washington DC called Nooshi that used to be called Oodles and is now called Nooshi, but that’s because they added sushi to their menu.
Abi Jones on February 24th, 2007

Meredith- Most of the HeatEatReview staff works at an office just a block from Nooshi, the DC restaurant. So, when someone said that it smelled like ‘Oodles of Noodles’ in the office they were refering to the restaurant, not the Nissin product.

Of couse, now I’ll have to find the Nissin Oodles of Noodles and add it to my ‘To Review’ list.