July 6, 2015 By

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The Ramen Rater’s Top Ten Instant Rice Noodles Of All Time 2015 Edition

I’ve been asked ‘can you do a gluten-free list’ so many times I can’t count. Well, I thought I’d try doing the next best thing. Rice noodles, rice vermicelli, bihun and rice stick are (as far as I know) all gluten free. Hopefully this list will help those who want gluten free varieties. I should say however that I can’t say that the seasonings are gluten free, so check to make sure. Aside from gluten free aspects, rice noodles are popular all over the world, in all their forms. I would ask that instant rice noodle companies contact me – I would like to do more varieties for next year’s list as well! Eventually, it would be nice to split the list into a pack and bowl list, kind of like the wheat noodle top ten. With that, let’s have a look at this new list, The Ramen Rater’s Top Ten Instant Rice Noodles Of All Time 2015 Edition.

#10: Nongshim Hearty Beef Rice Noodle Soup South Korea

The noodles are rather interesting insofar that they are kind of a thin tube. They had a great consistency and chew I found very nice. The creamy beef broth was remimiscent of gomtangmyun. Original review here

#9: Super Bihun Kuah Rice Noodles – Indonesia

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The noodles came out light with a kind of comfort-food texture to them. The broth had a creaminess as well as an onion and salt & pepper hit to it. Almost 1,000 reviews later, I remember how nice it was. Original review here

#2: Dragonfly Guilin Style Flavor Guilin Rice Vermicelli Bún Quế Lâm – China

Light noodles were augmented by a very nice broth. Rich shrimp flavor was there and it had an oiliness to it I enjoyed. I believe this is the first rice noodle I really enjoyed thoroughly. Original review here

#7: Super Bihun Goreng Rice Noodles – Indonesia

Here’s another one of the Super Bihun varieties. This one is a dry rice noodle with a spicy and sweet taste to it. Another very old review. Original review here

#6: Premiere Gold Bihun Kari Heritage Instant Curry Vermicelli – Malaysia

Ah, Malaysian curry, hallowed be thy name! The noodles were quite nice – good gauge and nice texture to them. The broth had a strong curry flavor with a very nice color. – Original review here

#5: Mama Instant Rice Vermicelli Bihun Goreng Original Flavour – Thailand

The noodles hydrated very nicely during the steeping process. Not too dry and had a substantial chew to them. I also would recommend using some kitchen scissors on them to do a couple cuts to make the length a little shorter – a trick I picked up from the first time I tried South Korean potato noodles. . The have a very nice flavor – sweet, salty and spicy. The spiciness definitely builds to a really exuberant crescendo! Original review here

#4: Mamee Chef Gold Recipe Bihun Kari Seribu Rasa – Malaysia

The Mamee Chef Gold Recipe on the 2015 Edition of the Top Ten Instant Noodles list, but with bihun! The noodles have a slight dryness to them, but the best part is how the broth is so rich and flavorful; it’s like a bowl of Malaysian love. Original review here

#3: Ah Lai Penang Favourite White Curry Rice Vermicelli – Malaysia

I found I liked this vermicelli version of their white curry better than their wheat noodle variety! I don’t think that’s happened before; it’s kind of been a love/hate relationship I’ve had with rice based noodles for years. However, the rich flavor of the broth embraces the noodles and enrobes them in curry happiness. Original review here

#2: Mama Instant Rice Noodle Soup Spicy Shrimp Flavour – Thailand

The noodles are very good – broad in nature and light in chewiness. The broth is really quite good – it has a spicy, lemongrass flavor with a nice shrimp hit, plus a sweetness as well that I wasn’t expecting. The little shrimp are in there as well, which hydrated quite nicely. Very pleased indeed! Original review here

#1: MyOri Malaysia Penang Green Curry Rice Vermicelli – Malaysia

So I get an email from a fellow named Leslie a few months back. He sends me some of these noodles and then it began, ‘have you tried them? Will they make a top ten list?’ To be honest, it was a little weird! Finally, I started a Meet The Manufacturer with MyOri and tried them. Then I understand why he was pestering me. The vermicelli is good, but the green curry flavor – that’s just perfect – deep and rich and a little sweet as well. I mean, wow – if you like green curry, this is absolutely for you. The flavor is so rich, the heat level just right; I absolutely loved it. Bravo! Original review here

Products cooked according to package instructions. Product reviews done prior to adding any additional ingredients.
July 7, 2015 By

#1714: Master Kong Sichuan Hot Spicy Fish

This one has been a little tricky to figure out. A lot of the time, distributor stickers aren’t all that helpful; they might say the flavor, but the true name can be elusive. After looking around, I found ‘boiled fish’ and ‘spicy fish’ and ‘hot fish’ (hot fish being the one on the sticker). I think however Sichuan might be in there somewhere, so I included it. As for the lady on the package and the folks on the back, I’m pretty sure they’re involved in some kind of television program in China. Anyways, let’s have a look!

Here’s the back of the package (click image to enlarge). Guessing it contains fish. To prepare, add noodle block and liquid sachets to 500ml boiling water and cook for 4 minutes. Stir and enjoy!

The noodle block.

Dry base sachet.

Dry powder and vegetables.

The first of two liquid sachets.

A thick paste.

A spicy liquid sachet?

Definitely has a Sichuan chilli scent.

Finished (click image to enlarge). Added sliced fish cake, mung bean sprouts, white onion and coriander. The noodles are plentiful and of good quality. The broth has a spiciness that is unmistakably Sichuan pepper. Definitely has a Chinese fish dish flavor to it as well. The smattering of supplied vegetables came out alright as far as hydration goes. 3.75 out of 5.0 stars. EAN bar code 6920208934287.

Here’s Master Kong’s Braised Beef big cup – this is excellent stuff!

Looks like some kind of video about blind testing Master Kong bowls and figuring out which kind is which! Looks like fun!

Products cooked according to package instructions. Product reviews done prior to adding any additional ingredients.
July 5, 2015 By

#1713: CarJEN Otentiq Cheezy Mushroom Instant Noodles

So here’s a new one from CarJEN – a new line called Otentiq. You might remember seeing CarJEN’s Nyonya Curry Laksa on this year’s big top ten list in the 4th place spot. I’ve seen very few cheese themed instant noodles in the past, and I believe this is the first one from Malaysia. Very curious how it will be – if the Laksa is any gauge, this could be really good! There’s also a CarJEN Otentiq Cheezy Curry coming soon as well! Let’s check it out!

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 400ml boiling water and cook for 2 minutes. Add in contents of mushrooms sachet and cook for 1 additional Minute. Stir contents of cheese powder sachet evenly and garnish with contents of parsley sachet. Enjoy!

The noodle block.

The cheese powder sachet.

Lots of cheesy goodness!

The mushrooms sachet.

Lots of mushroom bits.

The garnish sachet.

Parsley.

Finished (click image to enlarge). Added Swiss cheese and a couple sliced mushrooms. The noodles come out nice and plump, soaking up a good amount of broth and have a perfect texture to them. The broth is really great – first off, it’s thick, almost sauce like. It has a very tasty cheese flavor augmented with a little bit of black pepper. It’s not too much black pepper taste either – it’s just right. The bits of mushroom that came with this one hydrated very nicely. The parsley on top was s very nice and very unique touch. Excellent! 5.0 out of 5.0 stars. EAN bar code 9557226083054.

Florence Tan Best Nyonya Recipes – (from Amazon) – Nyonya dishes with its piquant, spicy, savoury and sweet flavours are now within easy reach with this collection from veteran Nyonya chef, Florence Tan. Learn how to cook perennial favourites like PineapplePatchree, Chicken Rumpah, and Pang Susi, a dessert of savoury meat encased in sweet pastry. The elaborate preparation of Nyonya cuisine is clearly explained, from the seasoning and spicy paste to basics like food colouring and coconut milk, allowing you to appreciate the many layers and flavours of Nyonya fare. With easy-to-follow instructions and careful details, Florence Tan makes it a breeze to reproduce the best meals from her collection of Straits Chinese recipes.

A CarJEN video showing their factory and products.

Products cooked according to package instructions. Product reviews done prior to adding any additional ingredients.