A panel of industry chefs put the products through a series of rigorous performance tests to determine their suitability, quality and excellence.

Steve Munkley, executive chef at The Royal Garden Hotel and vice president of the Craft Guild of Chefs, said: “We use noodles a lot in our Chinese restaurant, Min Jiang, and quality for us is the most important factor.

“I found the noodles from Lucky Boat to have a good flavour and elasticity, and an excellent texture; in particular, the No. 1 Thick noodles took on the flavour of the dish well and I’d consider using them in our operation.”

The panel of industry chefs unanimously agreed the noodles offered “a generous nest size” and that they performed “brilliantly” exhibiting “a good texture and mouthfeel, great noodle separation.”

Andrew Green, chief executive of the Craft Guild of Chefs, added: “We use noodles across a variety of dishes and look for quality as the most important factor when selecting the right noodle for each dish.

“I found the Lucky Boat noodles to be very good, in fact better than my current brand – especially the Wholewheat noodles, which exceeded expectations, and I’d have no hesitation in changing to Lucky Boat.”

The panel of chefs agreed wholewheat noodles was an ‘interesting concept’ and they also suggested the noodles could have a place as an alternative to regular pasta product.

The Lucky Boat noodles are simple to prepare and are suitable for vegans or vegetarians. The noodles are manufactured by Westmill Foods to a high standard, undergoing daily product testing.