Why is it that the peas in any pot-based noodle snack, be it a Pot Noodle, Super-Noodles to go or whatever, never seem to go soft? Everything else in the pot can turn to a gloopy mushy mess but the peas just sit there being crunchy, the gits!
Surely science has reached a point where we can work out how to get dehydrated peas to rehydrate properly? I mean, back in 1969 we had the technology to fake a moon landing, so why is something as easy as making peas soft so bloody difficult?
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