Category Archives: Sau Tao

#2378: Sau Tao Non-Fried Mix Noodle Black Pepper XO Sauce Flavoured

#2378: Sau Tao Non-Fried Mix Noodle Black Pepper XO Sauce Flavoured - Hong Kong - The Ramen Rater

Today, I’m reviewing something from Hong Kong. These are in 5 packs – and the individual packs haven’t got bar codes. Indeed, I have wondered why I couldn’t find individual servings of this one, but that definitely makes sense now; hard to sell a variety without a bar code. Why don’t they put bar codes on them? I don’t know, but they definitely want you to buy a pack.  For those who aren’t in the know about XO sauce, here’s a little something from wikipedia:

Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafoods, including scallops, dried fish and shrimp, and subsequently cooked with chili peppers, onions, and garlic. This dried seafood-based sauce bears similarity to the Fujianese Shacha sauce. Spring Moon, the Peninsula Hong Kong’s Chinese restaurant, is often credited with the invention of XO sauce, although others claim the sauce’s origin in the urban area of Kowloon.[2]
The name XO sauce comes from fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong and considered by many to be a chic product there. In addition, the term XO is often used in the popular culture of Hong Kong to denote high quality, prestige and luxury. In fact, XO sauce has been marketed in the same manner as the French liquor, using packaging of similar colour schemes.[3]

Let’s have a look at this pack version. Alternately, I have indeed reviewed the bowl version.

Sau Tao Non-Fried Mix Noodle Black Pepper XO Sauce Flavoured – Hong Kong

#2378: Sau Tao Non-Fried Mix Noodle Black Pepper XO Sauce Flavoured - Hong Kong - The Ramen Rater

Here’s the detail from the large 5 pack outer wrapping (click to enlarge). Contains seafood. To prepare, first add the noodle block to a pot of boiling water and cook for 3 minutes. Next, drain. Finally, add in sachet contents. Stir and enjoy!

#2378: Sau Tao Non-Fried Mix Noodle Black Pepper XO Sauce Flavoured - Hong Kong - The Ramen Rater

An individual pack.

#2378: Sau Tao Non-Fried Mix Noodle Black Pepper XO Sauce Flavoured - Hong Kong - The Ramen Rater

Here’s the back of an individual package (click to enlarge).

#2378: Sau Tao Non-Fried Mix Noodle Black Pepper XO Sauce Flavoured - Hong Kong - The Ramen Rater

The noodle block.

#2378: Sau Tao Non-Fried Mix Noodle Black Pepper XO Sauce Flavoured - Hong Kong - The Ramen Rater

A single sachet.

#2378: Sau Tao Non-Fried Mix Noodle Black Pepper XO Sauce Flavoured - Hong Kong - The Ramen Rater

A thick black sauce.

Finished (click to enlarge). Added spring onion, Salad Cosmo mung bean sprouts, carved squid and fried onion. To start, the noodles were of a standard gauge. In addition, they’re not fried. Furthermore, they have a extra backbone which is nice. The flavor was a nice peppery seafood kind of to-do. The only problem I had was that it was very hard to get all of the sauce from the sachet, and the noodles when drained are very dry and this makes it hard to combine. However, this stuff is just plain delicious. 4.5 out of 5.0 stars. UPC bar code 087303865390.

#2378: Sau Tao Non-Fried Mix Noodle Black Pepper XO Sauce Flavoured - Hong Kong - The Ramen Rater

Sao Tao – Chicken & Abalone Sichuan Noodle Soup 5.6 Oz (Pack of 1)

A TV spot for Sau Tao instant noodles.

#2321: Sau Tao Black Pepper XO Sauce Flavour

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

Here’s another one from Colin – thanks! So, wwhat’s CXO sauce? Here’s some info from wikipedia:

Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafoods, including scallops, dried fish and shrimp, and subsequently cooked with chili peppers, onions, and garlic. This dried seafood-based sauce bears similarity to the Fujianese Shacha sauce. Spring Moon, the Peninsula Hong Kong’s Chinese restaurant, is often credited with the invention of XO sauce, although others claim the sauce’s origin in the urban area of Kowloon.[2]

The name XO sauce comes from fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong and considered by many to be a chic product there. In addition, the term XO is often used in the popular culture of Hong Kong to denote high quality, prestige and luxury. In fact, XO sauce has been marketed in the same manner as the French liquor, using packaging of similar colour schemes.[3]

Typical ingredients of XO sauce include dried scallop, red chili pepper, Jinhua ham, dried shrimp, garlic and canola oil.[4] Some other recipes also call for salted cured fish and diced onion.

This looks interesting – a stir noodle with black pepper XO sauce sounds neat – let’s check it out!

Sau Tao Black Pepper XO Sauce Flavour – Hong Kong

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

Detail of the side panels (click to enlarge). Contains seafood. To prepare, add boiling water to fill line and let steep for 4 minutes. Drain. Add in sachet contents. Stir and enjoy!

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

Detail of the lid (click to enlarge).

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

An included fork!

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

The noodle block.

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

The seasoning sachet.

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

Thick black sauce!

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, carved squid, fried tofu puff and diced chashu pork. Wow. The noodles are great – good quantity and nice chew – soft but with backbone. The flavor is really quite nice. A strong black pepper hit greets the palate and then all that tasty XO sauce flavor. I’m in love. 5.0 out of 5.0 stars. EAN bar code 087303866106.

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

Sao Tao – Chicken & Abalone Sichuan Noodle Soup 5.6 Oz (Pack of 1)

A TV spot for Sau Tao instant noodles.

#1660: Sau Tao Ho Fan Wonton Soup Flavored

I’ve reviewed a few of these Hong Kong instant rice noodles in the past, but never looked up the meaning of Ho Fan. I did some research and found this on wikipedia:

While shahe fen and he fen are transliterations based on Mandarin, there are numerous other transliterations based on Cantonese, which include ho fen, hofen, ho-fen, ho fun, ho-fun, hofoen (a Dutch transliteration in Suriname), hor fun, hor fen, sar hor fun, etc. In addition, shahe fen is often synonymously called kway teow (粿條), literally “ricecake strips”, transliteration based on Min Nan Chinese, POJ: kóe-tiâu) or guotiao(pinyin: guǒtiáo; the corresponding transliteration of Mandarin), as in the name of a dish called char kway teow. However, shahe fen and kway teow are strictly and technically not the same (the latter being essentially ricecakes sliced into strips) and the Min Nans in general still consciously make a distinction between shahe fen and kway teow in their speech. Original ricecakes or its strips are very stiff in texture (even after cooking), making them unpopular with modern consumers.

Sounds like what we’re looking at here. Let’s check out this Sau Tao Ho Fan!

Here’s the back of the package (click image to enlarge). Contains fish. To prepare, add noodle block to 600ml boiling water and cook 2 minutes, stirring gently. Add in sachet contents and stir. Enjoy!

The noodle block.

The powder soup base.

Has a prawn scent.

The seasoned oil sachet.

Oily!

Finished (click image to enlarge). Added fishball and coriander. The noodles are very wide and flat and made of rice. They are slippery but have a nice texture to them – good stuff. The broth was on the light bland side; could of used a little more something or a little less than the directed amount of water for my taste. 3.0 out of 5.0 stars. UPC bar code 087303861521.

HoFan Wonton Noodle Soup 2.6 Oz

A Sau Tao noodle TV commercial.

#1538: Sau Tao Oat Noodle Tomato Soup Flavored

I reviewed one of these the other day – the pork ribs flavor. Got my son Andy over here today and he’s been a little more adventurous in trying new flavors. I thought this one might be a good match – I had him choose between duck, mushroom and this. I knew he’d pick the tomato; kind of a no-brainer there.

Andy’s been blogging more these days – over at his blog Andy’s LEGO Stuff you can see what he’s got to say about things he builds and if you click on the Pokemon Andy link there, you can check out his other passions. It’s pretty cool – when I was his age I had less than a tenth of the computer experience as he does today. When I was 9 years old, we’d had Radio Shack TRS-80 computers in the schools, running word processors like Super Scripsit. At the public library, we could sign a sheet and reserve an hour of time each week when my mom would walk with me down there and we’d play Hamurabi on an Atari 800. My wife Kit was floored when he told us a couple days ago that he was working on a Powerpoint presentation at school. Times have changed, although a kid’s choice of tomato over mushroom and duck kind of stays the same. Let’s see how this one fares!

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 600ml boiling water and cook for about 4 minutes. Add in oil and powder sachet contents, stir and enjoy!

The noodle block.

The soup base sachet.

Has a nice tomato scent.

An oil sachet.

A light colored oil.

 

Finished (click image to enlarge). Added beef, carrot and sweet onion. The noodles had a nice texture as before; it’s kind of hard to tell a big difference as far as there being oats used in the ingredients. The broth is light, but has a very authentic tomato flavor which I enjoyed. 3.5 out of 5.0 stars. By the way – Andy gave it 4.5 stars once it gained a couple slices of cheese! UPC bar code 087303862764.

Here’s another variety by Sau Tao – scallop flavor!

A Sau Tao noodle TV commercial.

#1535: Sau Tao Oat Noodle Pork Rib Flavored

I used to a lot of barbecuing a few years back and one thing I always liked to grill up were pork ribs. I would often have a couple of friends over and we would drink a few beers and exclaim ‘spicy pork ribs’ in a strange overdone Southern accent which would end up sounding more like Boss Hogg from Dukes Of Hazzard screaming ‘spassy poke relbs.’ I always liked to get the boneless ‘country style’ ribs in bulk and then do a nice dry rub. Nowadays, I don’t barbecue as much (mainly because I don’t have a barbecue) and my wife’s Uncle Joe has a really snazzy barbecue rig that you can control wirelessly and slow cook/smoke meats for hours effortlessly. His stuff comes out just amazingly – so now I leave it the pros. American barbecue ribs are generally a lot different than what you’ll find in Asia. Sau Tao is a company out of Hong Kong which makes a lot of different varieties of noodles. Today it’s oat noodles. They’re non-fried and have a nice texture to them (at least the ones I’ve had in the past did). Let’s check out Sau Tao’s Oat Noodles with Pork Ribs flavor!

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 600ml boiling water and cook for 4 minutes, stirring occasionally. Add in contents of sachets and stir. Enjoy!

Here’s the noodle block.

The dry seasoning sachet.

Has a sweet scent.

An oil sachet.

Has a sesame scent.

 

 Finished (click image to enlarge). Added pork and sweet onion. The noodles have a welcoming chew and whose soft texture works well. The ample amount of broth features a kind of light flavor with notes of star anise and sesame. A nice braised pork kind of taste. 3.5 out of 5.0 stars. UPC bar code 087303862306.

The Taste of Old Hong Kong: Recipes and Memories From 30 Years on the China Coast

Why can’t we have store openings like this here in the USA? Looks like a lot of fun!