Fried Chicken Mazesoba
Fried Chicken Mazesoba
Acecook's Fried Chicken Mazesoba brings the crunch and savour of Japanese fried chicken into a soupless, sauce-tossed noodle bowl. Bold seasoning, satisfying texture, and the kind of creative fusion that Japan does best. Mazesoba — meaning 'mixed noodles' — is Tokyo's trendiest format, now in instant form.
- Open and prep
Peel the lid halfway and take out all the sachets from inside the bowl. Add the dried topping sachet back into the bowl before you add any water. Keep the sauce sachets to one side for later on. You will be adding those after draining, not before, so do not mix them up.
- Add boiling water
Pour freshly boiled water into the bowl up to the inner line (the inner line). Make sure the noodles are completely submerged so they soften evenly throughout. Pop the lid back on and let everything soak for 5 minutes without disturbing it.
- Drain the water
Peel back the lid to expose the small drainage holes, then carefully tilt the bowl over the sink to drain all the water out. Hold the lid down firmly to stop any noodles from sliding out. Take your time here and get as much water out as you can.
- Add sauce and serve
Remove the lid completely and squeeze in the sauce sachet. Toss the noodles well until every strand is evenly coated with sauce. Serve straight away while it is still hot.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Acecook started in Osaka in 1954 and has since expanded across Asia, with major operations in Vietnam. They are known for bridging Japanese quality standards with Southeast Asian flavours, producing everything from premium Japanese cups to Vietnamese pho.
This noodle comes from Japan, a country with a rich and diverse noodle culture that has influenced instant ramen traditions around the world. Each region brings its own distinctive flavours, techniques, and ingredients to the bowl.
The sauce is what makes yakisoba special. A sweet-savoury blend coats every strand with a glossy, rich flavour. Unlike soup ramen where the broth carries the taste, here the sauce does all the work, so every bite delivers the full flavour without any dilution.
Buckwheat soba noodles with a nuttier, earthier flavour than standard wheat noodles. The darker colour and slightly grainy texture give them a distinct character. Soba pairs beautifully with lighter broths and dashi-based soups where the noodle flavour can shine.
Japanese soba noodles are made from buckwheat flour, giving them a distinctive nutty flavour and darker colour. They can be served hot in broth or cold with a dipping sauce. The buckwheat also makes them slightly more nutritious than standard wheat noodles.
This is one of those noodles that consistently earns its spot in our lineup. It does not need a gimmick or a viral moment to sell, it just tastes great. The kind of bowl that people order once and then quietly keep reordering. Understated quality at its best.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Corn
Sweet corn kernels offer a burst of natural sweetness, providing a refreshing and crisp counterbalance to the noodles' savory notes.
Spam
Spam contributes a savory, salty, and slightly smoky character, giving the noodles a hearty, meaty essence.
Fried Egg
A fried egg brings crispy, golden edges and a runny yolk that melts into the broth for a rich, savoury finish.