Okay, so I had some of my slave chlidren do some Google searching and they still haven't been able to uncover this mystery. (It would probably help if I taught them to read and write, but there just aren't enough hours in the day.) Honestly, this is even harder to unearth than the lost Sankara stones.
Anyway, I've made a few attempts at making homemade chicken noodle soup. I've got the homemade stock part down just fine. However, I'm still never pleased with the soup I end up with. Why? Because the traditional Pennsylvania Dutch style egg noodles from the grocery store just don't do it for me. I don't like their sort of blubbery non-descript texture.
What is my ideal chicken noodle soup noodle? If you can't already tell from the message topic, it's the noodles in Lipton's instant noodle soup packets. Yes, they're way to small--ideally I would like somehing a bit longer and wider--but overall, I really like the texture. I'm talking about noodles as found in their Spring Vegetable product. (I remember once many years ago, they also had a product called "Garden Vegetable." The broth was less overtly beefy/tomato, and the noodles were wider. Those noodles also had a great texture; very flat.)
I checked out a few web pages listing all kinds of different Asian noodles (some made from things besides flour, some pre-fried) and while some of them sound like they *may* be similar, I can't really be sure.
Is there anyone here "in the know" about what exact kind of noodles Lipton's uses for their soup mixes? Are such noodles available to buy or order anywhere?
Thank you very much in advance. Also, praise Kali.