keto noodles: surprise, surprise

Guess what I learned! These strange noodles actually taste a lot better if you let them soak long enough in a soup's broth. So I'm changing my mind about never making these again: I'm going to try once more sometime in the future, but I'll let the noodles marinate in the broth of whatever soup I decide to make. 

I made this discovery by accident: this past Friday (yesterday), I had made a huge batch of soup at the office using store-bought ingredients like pre-sliced budae-jjigae meats and the flavor packets from two Shin Ramyeon Black packs, and there was no way I was going to eat the entire thing in one session, so I left half the soup for another time, just sitting in the bokkeum-pan in which I'd boiled it. At the end of the work day, when I went to recontainerize everything, I randomly plucked out a noodle and slurped it down, fully prepared to be disappointed again, when lo and behold—it actually tasted and felt... all right! I think all right is about the best we can hope for, but that's enough when it comes to keto noodles.

I'm curious, now, as to whether my discovery might apply to tomato sauce. Maybe, when making spaghetti, it's necessary to cook the noodles in tomato sauce and let them sit in the sauce for a day to allow them to absorb flavors. The noodles are certainly sturdy enough to survive such punishment: when you store them in their original calcium-lactate bath, they harden, so there's a procedure for softening them before using them (water, lime juice, baking soda). Why not heat and then store the noodles inside a tomato sauce instead?

The only real, practical question is whether I need to purchase a blender that can blend things at low speed. If Kenwood (UK company) makes such a blender, I'll buy it, and maybe the next time I make these noodles, the noodle solution will come out softer and less goopy. That last batch had been a nightmare to work with.

Visuals below:

The noods look pretty good in the soup.

in my bowl

the closeup

While I'm curious about the Italian (or "Italian") angle, I can say with assurance that I'd never use these noodles as a replacement for kalguksu. Kalguksu has a starchy quality that affects the silkiness of the soup's broth, and these noodles would do nothing to help the broth. Quite the opposite, these noodles need to be helped.