Category Archives: Sun Shun Fuk

#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!

#1417: Sau Tao Oat Noodle Abalone Flavored

Here’s one I got up in Canada a while back. These noodles are made with oats. A lot of different ways to make noodles – different gauges, lengths, colors – and ingredients make them all different. Oats sound like a logical way to go – wondering if anyone has ever heard of a soybean noodle ever made? Hmm… I bet someone’s made one! Anyways, let’s try these ones – abalone 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 600cc boiling water and cook for 4 minutes. Add contents of sachets, stir, and enjoy!

The oat noodle block.

Soup base sachet.

Has a kind of shellfishy kind of scent.

An oil sachet.

A very light colored oil of which I do not detect much of a scent.


Finished (click image to enlarge). Added green onion and sweet onion. The noodles are pretty good with a nice chewiness. They are a little firmer than your everyday baseline wheat noodle, but about the same gauge. The broth was on the bland side, and a little disappointing. Not a whole lot of flavor. 1.75 out of 5.0 stars. UPC code 087303862283.

Here’s a Sau Tao commercial for one of their other products.

#1288: Sau Tao QQ Scallop Seafood Flavoured Vermicelli

I thought why not have something a little different today. This cup’s been around the bottom of the hamper for a while… So, what does QQ mean? Pretty much really thin noodle. Let’s check it out!

The import sticker (click image to enlarge). Contains shrimp.

The side panel (click image to enlarge). I darkened/desaturated the color to make it easier to read. To prepare, empty all the sachets into the cup. Add boiling water to line and re-cover for 3-4 minutes. Stir and enjoy.

Detail of the lid (click image to enlarge).

A small included fork!

A nest of bean vermicelli.

Dry soup base sachet.

Quite a bit of powder.

The liquid base sachet.

A thick paste.

Solid ingredient sachet.

Vegetables and some shrimp.

Finished (click image to enlarge). Added leek, fishballs with crab egg, shrimp, kamaboko and narutomaki. The vermicelli is your standard fare – very thin and needing a few snips before the eating with some kitchen scissors. The broth is pretty good. It has a nice seafood flavor and is reasonably hearty. The vegetable and shrimp bits were really excellent – some of the best shrimp I’ve had in a long time. 3.75 out of 5.0 stars. UPC bar code 087303862436.

A documentary from 1997 about Hong Kong. Six residents tell their stories about living in the city. This precedes the handing back of Hong Kong to China.

#1245: Sau Tao Instant Noodle King Abalone & Chicken Flavoured

Hey – who’s the instant noodle king? Always kind of hoped I held that throne… anyways, I kind of miss the Thanksgiving turkey, but I’m not a turkey cooking kind of guy – so going with something chicken flavored. Let’s check it out!

Here’s the distributor’s sticker (click image to enlarge). Looks to be meat-free but check for yourself.

The back of the package (click image to enlarge). To prepare, put the noodles into 600ml boiling water for 90 seconds. Add sachet contents, stir, and you’re done.

The noodle block – very thin noodles.

The powder soup base sachet.

A light powder with a couple little bits here and there.

The liquid base sachet.

Smells like a cross between chicken and whitefish.


Finished (click image to enlarge). Added baked chicken with Lindberg-Snider Red Baron BBQ Spice, leeks, and some green onion. The noodles are interesting; they’re thin but kind of hearty at the same time, sucking up water nicely. The broth is just what it purports to be – chicken and abalone, so a kind of poultry/seafood combo. It’s very strong and pretty hearty too – the oil give it an extra oomph. 3.5 out of 5.0 stars. UPC bar code 087303860593.

Here’s an ad for this one.

#1121: Sau Tao Oat Noodle Sesame Oil Flavored

Let me say that the past couple of days have been probably a couple of the most crazy, fascinating and rewarding of my run so far as The Ramen Rater. I did am interview with Quartz (part of The Atlantic) and it went viral; Huffington Post picked it up, Grub Street, Digg,… Did an interview with South Korea’s Cultwo Veranda Show and appeared, and have two interviews with radio and television lined up in the next couple of days. A couple of interesting opportunities I can’t talk about yet have popped up and I’m very excited about them and will share as soon as I can. Thursday I went up to Canada and met with some folks at a big Asian grocery called T&T Supermarket. They were really nice people and even sent me home with some great new varieties to review and share! Thank you so much! This is one of them. Oat noodles? This sounds different – see the little circle on the lower right? It says ‘health is important. Let’s check it out!

Here’s the distributor sticker (click image to enlarge.

The back of the package (click image to enlarge). I mentioned the little circle on the front saying ‘health is important.’ Looking at the nutrition guide, it says here there are 5.9g fat (the sticker however says 4g), pretty low for an instant. These are non-fried. Looks to be free of meat.

The noodle block.

The soup base powder.

Has an interesting scent; a slight acrid note as well as a chicken scent.

An oil packet.

Sesame oil.


Finished (click image to enlarge). Added green onions, hard boiled egg, baked chicken breast seasoned with Tony Chachere’s Creole Seasoning and a little Urashima Sesame & Salt furikake. The noodles are almost the exact same gauge of a standard run-of-the-mill instant, however they have a completely different feel – they’re chewier first off. The also seem to be a little better quality. It’s a nice gauge and feel and they’re not so chewy they can’t be broken by pursing the lips. The broth is nice – good chicken and sesame flavor. Better than I expected. 3.75 out of 5.0 stars.UPC bar code 087303862313.

Here’s a Sau Tao TV commercial.