July 12, 2016

#2104: Wang Rice Noodle Kimchi Flavor

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Got a few varieties of these bowls a month of two ago and thought they sounded interesting. Let’s take a look!

Detail of the side panels (click to enlarge). Contains anchovy. To prepare, add sachets into bowl and add boiling water to fill line. Cover for 3-4 minutes. Stir and enjoy!

Detail of the lid (click to enlarge).

The rice noodles.

The soup base sachet.

A granular powder with a spicy scent.

A freeze dried block sachet.

These are usually really great – looks to be freeze dried kimchi.

Finished (click to enlarge). Added spring onion, Salad Cosmo mung bean sprouts and thin sliced beef. The noodles hydrated well – they have a thicker gauge than vermicelli. I used a pair of kitchen scissors to make one crosscut, making the noodles easier to manage. The broth has a nice bright kimchi taste and spiciness to it. The freeze dried block let loose its goodness in a nice quantity – bits of cabbage all over. 4.0 out of 5.0 stars. UPC bar code 087703111172.

Wang Kimchi Base Multipurpose Hot Sauce

An easy kimchi recipe!

Like these noodles? Hate them? Let everyone know with a comment!