Noedels – Medium

The texture is just right—firm enough to hold sauce without going mushy. I’ve been using these for quick lunch stir-fries, and the fact they’re enriched with B vitamins and iron makes me feel a bit better about a carb-heavy meal.

I was pleasantly surprised by how these noodles hold up in soup without turning mushy—the B vitamins are a nice bonus too. They cook evenly in about 8 minutes and have a firm, satisfying bite that reminds me of fresh pasta.

Boiled up in about eight minutes and held its shape perfectly in the broth, no mushiness at all. The B vitamins and iron in the enriched flour make me feel slightly better about a quick weeknight dinner, and the egg gives it a nice, firm bite.