Simply Asia Lo Mein Noodles, Chinese Style, No MSG, For Cold Noodle Soups, Vegetable Lo Mei, Chicken Lo Mein & Stir-Fries, 14 oz

I love miso soup, but live in an area devoid of Japanese restaurants. I grew up on the Pacific Rim, so I was really missing those wonderful bowls of miso soup and the ramen noodles that were sometimes served in the miso broth. I purchased the components to make my own miso soup, but was having a hard time getting the noodles right. I tried all kinds and all types of noodles- buckwheat noodles from Japan, ramen noodles of all types and price ranges, udon noodles... I have a kitchen cabinet crammed with the reminders of this "perfect noodle" seeking.When I saw these Simply Asia Lo Mein Noodles, I didn't think much of them. They didn't seem any different from any cheapie noodles you find at the supermarket. The kind that are usually pretty tasteless, and get kind of gummy. But I thought hey- I've tried a dozen other kind- what's one more? And when they arrived, I was delighted, because- they are *so good.*.First off, they don't have a ton of fat in them, or a million calories, or a super-high amount of sodium. Noodles are not exactly health food. But the percentages of saturated fat and sodium in some of the imported noodles were frighteningly high. I don't eat noodles very often- maybe twice a month. But these noodles are pretty healthy. A 2 ounce serving of them has 190 calories, 0% saturated and trans fat, 0% cholesterol, 17% DV sodium, 0% sugar, and 14% carbohydrate. They are not gluten free, as they contain wheat. But compared to other noodles, those numbers are pretty darn good.I also really like how they taste. They have that kind of- just that nice, ramen noodle-y flavor. Not bland at all. Along with that, they have a touch of pleasant chewiness, and when you bite into them, there is just the slightest amount of resistance. I do like my noodles and pasta in general al dente, but what I am trying to convey is that these noodles are never mushy, slimy or gluey. I haven't used them in stir fry yet, but I know they would be excellent for that, as they have this kind of substantive nature to them. I really dislike soft, mushy noodles, so I was very glad to discover the toothsome nature of these Lo Mein Noodles.And they hold up when they have been sitting in hot soup, too. They don't stay firm and "noodly" and don't start to break down the way a lot of other ramen noodles do. Again they aren't hard or tough, either. They are, as they say, "just right."Maybe I can't jump on the bus with my buddies and go to Japantown and enjoy a meal there, as in days of old, but after finding these noodles, I can get pretty close to recreating the miso soup I first enjoyed there as a toddler. And that makes me happy. I also like how affordable these noodles are. If you are looking for a good ramen/stir fry noodle that won't get all mushy and has a nice flavor, give these a try.Edit: I made stir fry last night. I added these noodles to the sautéed meat and veggies, then added some sauce. I had cooked the noodles prior for just under six minutes, and drained them. After adding the noodles and sauce, I tossed everything well, covered the pan, and let everything heat through on medium to ensure the drained noodles had time to get nice and hot. And they worked out beautifully in the stir fry! Again they are the closest I’ve come to finding “restaurant” noodles, in taste and texture. My stir fry cooking isn’t great, but the Simply Asia Lo Mein noodles really improved it all around. Time to clear all of those other noodles out of the cabinet, and make sure I’ve got a good stock of these on hand.