April 21, 2014

Top Ten 2014 Re-Review: MyKuali Penang White Curry Noodle

Last June, I’d never heard of Penang, nor really had tried many varieties of Malaysian instant noodles for that matter. I had no clue what to expect and was absolutely elated with this one – my core interest in reviewing instant noodles is that I want to try new things every day. This was definitely something new to me. Let’s look inside the package and see why it’s on the 2014 top ten list!

Here’s the back of the package (click image to enlarge). Contains crustaceans. To prepare, boil 380ml water and cook noodle block for 3 minutes. Add in contents of sachets, mix well and enjoy!

The noodle block.

The seasoning powder sachet.

Has a nice seafood scent.

The paste sachet.

Wow – such a strong and bright curry scent!

The non-dairy creamer sachet.

A very light powder.

Finished (click image to enlarge). Added mint, prawn flavor fish balls, sweet onion, tofu puff and Chinese long bean. The noodles are excellent – perfect gauge and chew. Quantity was just right, too. The broth is a luxuriant escapade for the palate – a strong curry with ferocious heat. Definitely not thin either – it’s quite hearty. It’s so neat – I’ve reviewed so many different instant noodles and the industry never fails to come up with something new and revolutionary that makes the taste buds sing! Fantastic stuff! 5.0 out of 5.0 stars. UPC bar code 9555655005197.

MyKuali Penang White Curry Noodle (8 Packs)

A news story mentioning how these noodles placed in The Ramen Rater’s Ten Spiciest Instant Noodles Of All Time 2013!

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

5 thoughts on “Top Ten 2014 Re-Review: MyKuali Penang White Curry Noodle

  1. jalapeno

    I’ve ditched all other instant noodles for this new kid on the block! MyKuali’s noodles are superb. It’s the intensity of flavours that makes it special. Curry on….

    Reply
  2. EW

    I just had this for the first time today after hearing about it for a couple years. It was definitely spicy, but the heat doesn’t hang around long. It doesn’t have the same afterburn that even Shin Ramyun gives me for half an hour. The aroma and flavor is outstanding, though! I know my curry very well, and I dare to say this isn’t a typical “curry” fashion. It is in itself a new breed of flavor. Star anise and Chinese five-spice aroma dominates. But I like it very much. The spices mix well with the heat and touch of creaminess.

    Reply

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