What the hell happened to two minute noodles?

Aside from Monday morning at 3am after gallivanting about all day at Parklife, I hadn’t had two minute noodles since my short lived Maggi two-minute noodle obsession in year eight, which begun when my friend showed me how you mix in the flavour sachet with boiling water before adding it to the noodles (which was a revelation to my sprinkle-flavour-sachet-on-after-adding-water world). So when I reached for the faithful yellow Maggi packet from the back of the pantry the other night, you can imagine the sense of nostalgia I felt after a seven-year hiatus. But something was different. This time two sachets fell out of the packet. TWO SACHETS. For a moment I thought I had got lucky and got two packets of flavouring as a mistake. But I was wrong. It was a sachet of vegetables. Or little orange things that resembled carrot and one pea cut into about sixteen slithers. Seriously! Vegetables in two-minute noodles… If there was one recipe I thought would be guaranteed to never change – it’d be two minute noodles. How long has this been happening? And since when were they baked not fried? Is it acceptable to admit you eat two-minute noodles these days?