This is the Nissin Demae Iccho Spicy XO Sauce Seafood.

Each package includes a noodle cake and separate sachets for the powdered soup base and XO sauce. To prepare, the noodles are cooked in 500 mL of boiling water for 3 minutes. The soup base is placed in a bowl before adding the cooked noodles and hot water, dissolving the base. The XO sauce is added last, just before serving.

The resulting dish featured noodles in a translucent beige broth topped with a layer of orange oil. The noodles maintained a firm texture with a slight bounce, which paired well with the broth. The soup itself had a savoury garlic and onion flavour, characteristic of Nissin Demae Iccho noodles, with a subtle hint of seafood. On its own, the XO sauce offered a rich, garlicky, moderately spicy flavour with a distinct dried scallop note. However, once mixed into the broth, the sauce’s intensity diminished significantly, and the seafood flavour became muted with almost no heat from the chilli.

While we enjoyed the potential of the XO sauce, the overall flavour could have benefited from more intensity. Reducing the amount of water might have improved the dish.

This Nissin Demae Iccho Spicy XO Sauce Seafood contained 100 g. It was produced in Hong Kong and purchased in Hong Kong in 2023.