Reducing the saltiness of commercially prepared seasoning I've been cooking a certain brand of noodles, and noticed that the seasoning provided is quite salty than you'd expect. Is there a way to reduced the saltiness without a noticeable change in flavor? And if it does change the flavor, please describe in what way it changes.
The only way to reduce saltiness is to dilute it. This will also dilute the flavour. You can, up to a point, mask excessive saltiness with quite a lot of sugar, but that won't work here. Don't believe anyone who tells you that putting a raw potato in whatever you're making will absorb extra salt; this is an old kitchen myth and has absolutely no basis in reality.