Pot Noodle Sticky Rib flavour
When I think of sticky ribs, I picture 4th July in America with a Budweiser and a TBC
So you can imagine my surprise when I tasted this and found it’s more like a Chinese takeaway.
Which, come to think of it, is more of a British staple than American style sticky ribs. So I’m quite ashamed of myself. I blame my American girlfriend, who must now try a Marmite Pot Noodle in return*
* (such a thing doesn’t exist yet, but here’s hoping!)
Perhaps it’s the juxtaposition of expecting American and getting Chinese, but once I got used to the noodles, I found them quite… dull. The Chinese flavour is subtle, there are no meat or pseudo-meat pieces that could trick you into thinking they came from a rib, and there’s nothing remotely sticky.
Essentially, it doesn’t quite work. Like a chicken korma flavoured shepherd’s pie, or a trifle flavoured soup, some things just don’t marry particularly well.
Stick with the chicken and mushroom.