Category Archives: Wang

#2240: Wang Rice Noodle Anchovy Flavor

Here’s a flavor I don’t usually have all to often – anchovy. Salty little fishies! I am hoping it’s tasty but not too fishy; there’s a fine line between yes and yecch when it comes to such things I believe. Let’s give it a go!

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.

A dry sachet.

Dry soup base with flecks of vegetable.

A wide sachet.

A freeze dried block – these spring to life when boiling water is introduced and usually contains lots of flavor and vegetables.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion, Busan fishcake, kimchi and chilli flake. The rice noodles were decent – nice gauge and well hydrated in the time allotted. I gave them a couple cross cuts with a pair of kitchen scissors to make them more manageable. The broth was a little fishier than I would have liked, but it is anchovy. It had an alright flavor and the vegetables were of good quantity. 3.25 out of 5.0 stars. UPC bar code 087703111158.

Wang Kimchi Base Multipurpose Hot Sauce

Some odd people trying Korean street food.

#2140: Wang Rice Noodle Seafood Flavor

A big rice noodle bowl from South Korea graces my desk today. I must say, this is the only one I’ve ever seen mentioning ‘clean room’ on the label. Unsure if this is in reference to where it’s produced or has to do with ‘clean eating.’ Either way, let crack it open and look within.

Detail of the side panels (click to enlarge). Contains shrimp. 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.

A soup base sachet.

A lot of powder.

A big square in a sachet.

A freeze dried block – probably containing seafood and vegetables.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, crab claw fish cake, Busan fish cake and carved squid. The rice noodles hydrated very nicely and have a soft chew to them. I used kitchen scissors and made a couple of crosscuts to make them more manageable. The broth was very nice too – a good seafood taste with a nice body. It has just a note of spiciness as well. The included garnish was nice and included lots of nice chewy bits of seafood and vegetables. This was much better than I expected – 5.0 out of 5.0 stars.  UPC bar code 087703111165.

Wang Kimchi Base Multipurpose Hot Sauce

Very odd people trying Korean street food.

#2104: Wang Rice Noodle Kimchi Flavor

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!

#678: Wang Kitsune Udon Noodle

Here’s another one from the nice people at RamenPleace.com! This is a Korean udon bowl with fried tofu – usually something I would imagine in a Japanese bowl. Let’s see how it tastes!

Here’s the side of the bowl (click image to enlarge). I like how one of the places these come from is San Leandro, California – the first time I met my wife in person, San Leandro was a place we went – we went down by the water and ate some Round Table Pizza on the tailgate. Good times!

Here is the noodle packet. Fresh, wide noodles!

Liquid soup base! Big packet!

The Kitsune! Fried tofu is really good!

Ahhh the good stuff!

Awaiting water to the line and a three minute spin in the microwave.

After cooking, add flake and stir!

Finished (click image to enlarge). I added a few dashes of Texas Pete Garlic Hot Sauce and a couple pieces of sushinori. The noodles are your standard fresh udon – nice and wide and chewy. The broth is great – sweet and hearty and a hint of seafood taste. The fried tofu is wonderfully sweet and chewy with a nice texture. The flake veggies were nice too – abundant and of good character. All in all, I’m quite pleased with this one! 4.0 out of 5.0 stars! UPC barcode 087703082823 – get it here!

Now this looks like fun!

Korean fried tofu side dish

#516: Wang Champong Spicy Seafood Noodles

Here’s a new one – Wang brand. It’s a fresh noodle big bowl from Korea.

As you can see, big and from Korea.

Clockwise from top: chili powder (I sniffed it – very strong stuff!), liquid soup base, dried seasoning (veggies and dehydrated fishy bits)

Fresh noodles. Nothing to see here really.

Everything sitting in the bowl. The instructions say to fill with hot water to the line and microwave for 3 minutes. Which I did.

Click image to enlarge. I added a couple of scrambled eggs for good measure as I’m hungry. Deep red broth – crimson like blood! It’s really quite striking.

Hot and spicy – check. Broth was kind of thick and very flavorful – a deep fish taste but not really fishy.  The noodles weren’t bad – chewy enough but not too chewy. The veggies and fish bits were great. 3.5 out of 5.0 stars.

Gordon Ramsay attempting to make handmade noodles.

Candido Camero (bongos)