Potato and Cheese Yakisoba UFO
Potato and Cheese Yakisoba UFO
Nissin's UFO series goes full comfort food — savory yakisoba noodles topped with creamy mashed potatoes and gooey cheese. It sounds unusual, it tastes incredible. A carb-on-carb mashup that's cozy, indulgent, and unlike anything else in the instant noodle world. Soupless, Japanese, and surprisingly hard to stop eating.
- Open and prep
Peel the lid halfway and remove all sachets from inside. Place the liquid sauce sachet on top of the lid so it warms while you prepare everything else. Keep the mashed potato powder sachet to one side for a separate step later on.
- Add boiling water
Pour freshly boiled water into the bowl up to the inner line. Make sure the noodles are fully submerged so they cook through evenly. Pop the lid back on and let them soak for 3 minutes without peeking.
- Make the mash
While you wait, grab a separate small bowl and mix the mashed potato powder with 4 teaspoons (about 60ml) of boiling water. Stir it for around 30 seconds until it turns smooth and creamy, then set it aside.
- Drain the water
Peel back the lid to reveal the drainage holes and carefully tilt the bowl over the sink to drain all the water out. Hold the lid down firmly so no noodles escape. Take your time and get as much water out as possible.
- Add sauce and toppings
Remove the lid completely and squeeze in the warmed sauce sachet. Toss the noodles until they are evenly coated all over. Spoon the mashed potato on top and either mix it through or leave it sitting on top for a nice contrast.
- Serve and enjoy
Give it one final mix if you like it combined, or eat it layered with the creamy mash sitting on top for different textures in each bite. Serve straight away while everything is still hot. Add your favourite toppings to finish.
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.
Nissin was founded by Momofuku Ando in 1958 after he invented the world's first instant noodle, Chicken Ramen. Headquartered in Osaka, the company went on to create Cup Noodle in 1971, changing how the world eats. Today Nissin remains the global leader in instant noodles.
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.
Springy, chewy noodles designed for a soupless format. Without broth to carry the flavour, these noodles need to hold the sauce on their surface, and their texture is built to do exactly that. Every strand grips the seasoning so you taste the full flavour in each bite.
Mashed potato on noodles might sound unusual, but carb-on-carb combinations are a beloved comfort food tradition in Japan. Yakisoba bread, ramen served inside a bun, and noodle-topped rice are all popular. This UFO leans right into that playful spirit.
There is something deeply satisfying about a good yakisoba. No broth to worry about, just noodles and sauce doing their thing perfectly. This one nails the balance and is the kind of easy, flavourful meal you will find yourself reaching for again and again.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Boiled Egg
A soft-boiled egg brings a creamy richness that complements the noodles perfectly, providing a luscious, slightly savory contrast.
Nori (Seaweed)
Nori adds a delightful umami and oceanic essence to instant noodles, giving them a subtle, briny flavor reminiscent of the sea.
Spam
Spam contributes a savory, salty, and slightly smoky character, giving the noodles a hearty, meaty essence.