We taste test a brand-new way to make the age-old favorite food of students, loafers, and busy people.
Everyone knows how to make instant cup noodles, right? You just open the lid, pour in some boiling water, wait three minutes, and bam – you’ve got a quick, tasty meal.
But what if you could have an even tastier meal that doesn’t take any extra time at all to prepare?
Having spent many, many years as an unattached bachelor, our Japanese-language reporter Seiji is a bit of an instant noodle connoisseur, and he recently discovered a super-easy cooking hack for what’s already one of the simplest meals to make. The secret: use Japanese tea instead of water to make the noodles!
Rather than boiling water, start by boiling tea. You can either make the tea from leaves or a bag or, if you’re lazy like us, just grab a bottle of pre-made store-bought tea, pour it into a pot, and heat it up.
▼ Seiji specifically recommends the roasted green tea called hojicha.
Once you’re brought the tea to a boil, simply pour it into the noodle package…
…wait however long the noodles’ instructions say for them to ordinarily cook, and you’re done!
The finished product may not look very different from normal made-with-water noodles, but it has a fresh, enticing aroma with the astringent tea notes blending with the savory elements of the noodle broth seasonings.