Just by tinning in the range you do not need water, Nissin Chin Arabiata and Shanghai Yakisoba

Box-type cup-soaked soba cooked with soaking in hot water "Nissin Chin" series has been on sale preliminarily in the Kanto Koshinetsu area from convenience stores only this May, but from August 20 newly added " Nissin Chin Shanghai Yakisoba "and" Nissin Chin Arabiata "were added, and it became nationwide release.

This time I bought that "Shanghai Yakisoba" and "Arabiata", so I decided to actually make it. The previous"I tried making a cup noodle for exclusive use of the range "U.F.O. NEXT GENERATION"Although it did not need hot water indeed, it was supposed to be troublesome because it took extra time because we had to use water instead, but what about this time?

So, what exactly did you feel is from below.
- Fun freely with new style package, box noodle -
"Nissin Chin"
Guide to expanding sales channels and new releases to the nationwide district
1. "Nissin Chin sauce yakisoba"
2. "Nissin Chin Goko-yaki soba"
3. "Nissin Chin Spaghetti" Bolognese ""
4. "Nissin Chin Shanghai Yakisoba" (New release)
5. "Nissin Chin Arabiata" (New release)

Arabiata package, yummy looks delicious


This is Shanghai fried soba, Chinese style of oyster sauce.


The way to make it is shown on the left with sentences and on the right with figures that are easy to understand. The heating time depends on the wattage of the microwave oven.


I opened the lid and it fits in compactly


This is all the contents of Arabiata


This is all the contents of Shanghai Yakisoba


First, I will make it from Arabiata. First, I will spill liquid seasoning unevenly


Then apply a liquid sauce ... ...


Place the retort cooked goods. I only chin in the range. It is fairly easy to make it because water etc. are unnecessary.


Shanghai fried soba this time. First, apply liquid seasoning irregularly.


Then put the retort cooked goods. I finish the sauce before ranging in the range.


So, Chin


Chin finished about 1 / 1.5 minutes in range.


Mix and make Arabiata finished.


This is also a range and the chin ended about a minute and a half. Add a finishing sauce.


Mix and mix.


As for the actual taste, the reproducibility of Arabiata is quite high, and the spicyness made with Piriri is well done. The texture of the ingredients is also solid, so it is truly a place like Nissin. Shanghai Yakisoba is also very tasty, it feels like I compacted the taste like coming out with a Chinese restaurant. Oyster sauce is quite effective, so it may be irresistible for those who like that taste. Normally I feel like eating about another one. In both cases, despite not using water, it is worth noting that there is no sense of passion. Most importantly, it is extremely excellent that cooking can be completed with only a range easily.

Although I would like a hopefully small amount, is it impossible to make sure that it does not pass paste even though it passes evenly through it?