This is the Nissin Demae Iccho Satay. Here, satay refers to shacha sauce, not the peanut-based version commonly found in Southeast Asia. Called sa-te in the Teochew and Hokkien dialects, shacha sauce was developed by Min Nan expatriates returning to China, who adapted Southeast Asian satay to local tastes by adding dried seafood. It is now a savoury, slightly spicy condiment used in Min Nan cuisine, particularly in Teochew, Fujian, and Taiwanese dishes.

Every package included a noodle cake along with separate sachets for the powdered soup base and satay paste. The preparation process involved placing the noodles in 500 mL of boiling water and cooking them for 3 minutes. In the serving bowl, the soup base was added beforehand. Once the noodles were cooked, hot water was poured into the bowl to dissolve the soup base amd satay paste, followed by the addition of the noodles, stirring them in before serving.

The prepared noodles sat in a translucent brown broth topped with a thin layer of oil. The noodles had a slightly firm texture with a pleasant bounce, absorbing the broth well. The broth itself had a savoury, garlicky taste. While the shacha sauce provided a hint of spice and dried seafood notes when tasted on its own, the spiciness was muted in the overall dish, making it more reminiscent of a braised beef noodle soup. Although we enjoyed the noodles and broth, a bit more spice would have better captured the satay flavour.

This Nissin Foods Demae Iccho Spicy Satay contained 100 g. It was produced in Hong Kong and purchased in Hong Kong in 2023.