UFO Hot Chilli Yakisoba
UFO Hot Chilli Yakisoba
Nissin's UFO cranks the heat — a hot chilli sauce that coats springy yakisoba noodles with pure, unapologetic fire. Soupless, intense, and made for those who want their noodles to fight back. Part of the iconic UFO range, imported from Japan, and not for the faint of heart. You've been warned.
- 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 3 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.
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.
Despite the name meaning 'fried buckwheat', yakisoba noodles are actually made from wheat. The dish originated as a cheap street food in post-war Japan and became a festival staple. The sauce is a sweet-savoury blend similar to Worcestershire sauce.
The perfect balance between heat and flavour. It has enough spice to keep things exciting without overwhelming the other ingredients. It is the kind of noodle that satisfies both spice lovers and people who usually play it safe. A crowd pleaser with an edge.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Edamame
Edamame contributes a mild, nutty sweetness, infusing the noodles with a wholesome, earthy flavor.
Corn
Sweet corn kernels offer a burst of natural sweetness, providing a refreshing and crisp counterbalance to the noodles' savory notes.
Fried Egg
A fried egg brings crispy, golden edges and a runny yolk that melts into the broth for a rich, savoury finish.