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Sodium? Check the canned soup labels.
The stuff you buy at American groceries are not as good as the stuff you can get at Asian stores. I like the Kung Fu brand. The beef flavor is great. I usually add an egg in the boiling water (with the seasonig) and stir lightly to get big chunks so as to avoid the egg drop soup size egg pieces. Once the egg is right, I add the noodles.
I also will boil dumplings (frozen from Asian stores) in the seasoning. When the dumplings are cooked I then add the noodles.
You can added any veggies to it and sliced meat. Get creative.
I also add Scrirracha, tea spoon of sugar, Maggi soy sauce, lime and fried onions. Bean sprouts if I have it. Great flavor and texture.
The refridgerated noodles are Odon noodles (fat rice noodles) and they come in different seasoning flavors. I also add meats and veggies to this.
I put in the right amount of water so as to not be too dry or soupy. All depends on how I plan to dress it up. Never pour out the water...just use the right amount...or you're just pouring out the flavor. I you like it dry, just start with less water.
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