At my old job, I saw a colleague pour their soy sauce into their dry pot noodle. Now, this doesn't make much sense to me as it'll be absorbed by dry powder and won't spread.
I questioned it and another colleague piped up mentioning that _it's the only way_ 
What's your preferred method?
PS. I know they're like cardboard, but that's not what we're here for... 
Water. Soy sauce. Bin.
Walk straight past them in the shop to avoid all this confusion and awful taste.
Quote: Lazzard @ 23rd June 2021, 10:56 AMWater. Soy sauce. Bin.
At least you put the water in first, that's all that matters Laz
Quote: Lee @ 23rd June 2021, 11:47 AMWalk straight past them in the shop to avoid all this confusion and awful taste.
Oh they're awful, but sometimes I'm in such a rush whilst working that it's purely convenience :/
The trick is to add extra ingredients, such as chopped mushrooms, or sweetcorn, or ocra and maybe extra tomato sauce or extra soy sauce and eat with toasted NAN bread.
But then you take away the convenience and you might as well have bought yourself some real noodles.