Category Archives: Tseng Noodle / Zeng Noodle

#2218: Tseng Rice Noodle Spicy Braised Pork Flavor Flavor

Okay now this – this sounds good. I absolutely love a few things in this world. Curries, Korean BBQ, dim sum… Something new has been anything braised and Taiwanese. We’ve got a little restaurant nearby called Looking For Chai and their braised pork and braised beef is so good – tender and so full of flavor. Just a nice slab of it on a bed of rice and that’s all you need – well, that and a little milk tea. Let’s check out this spicy braised noodle!

Here’s the back of the package (click to enlarge). Unsure whether it contains meat. To prepare, you can make it with soup or have it dry. Dried:  250 c.c  cook for 3 to 3.5 mins. Soup: 400 c.c   cook for 2.5 mins  to 3 mins   (Recommended).

One of the four servings in the package.

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

The rice noodle block.

A liquid sachet.

Soy sauce.

A paste sachet./

Thick and smells great!

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, cabbage, fried fishcake, tofu skin and spring onion. The vermicelli came out very well with a good gauge and chew – nicely hydrated and not dry. The broth was a real one two punch  – a nice braised pork hit but then the Sichuan chilli pepper takes over and moves in saying ‘I live here and here is where I will stay.’ 4.0 out of 5.0 stars. EAN bar code 4713008550250.

Chinese Cuisine: Taiwanese Style

Eating noodles with Mr. Tseng.

Tseng Noodles – Coming To America!

This is a box I’ve been really excited about – and I think a lot of you will be excited as well. People have been asking me about Tseng/Zeng noodles and where to get them since they were #9 on my annual The Ramen Rater’s top Ten Instant Noodles Of All Time 2016 Edition. They just made #1 on my Taiwan Top Ten list2 days ago. Well, I have it on good authority that they will be available in the United States at 99 Ranch Market in California around Christmas time – that’s all I know for now but if I hear more, I’ll let you all know!

The three varieties (click to enlarge).

Here’s my favorite of the three (click to enlarge)! Hey look – I’m on the pack too now!

Sichuan Pepper Flavor on the left (good for Nine Emporer Gods Festival) and Hu Sesame on the right (click to enlarge). Thanks! Looking forward to seeing these in the Seattle Metro area hopefully soon!

 

Re-Review: Tseng Noodles Scallion With Sichuan Pepper Flavor

I thought that after making The Ramen Rater’s top Ten Instant Noodles Of All Time 2016 Edition and winning The Ramen Rater’s Top Ten Taiwanese Instant Noodles Of all Time 2016 Edition, it would be nice to revisit this tasty noodle! What do you think? Let’s dig in!

Here’s the back of the 4 pack package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add one of the noodle blocks to 800ml boiling water and simmer for 5 to 6 minutes. Drain. Add in contents of sachets. Stir and enjoy!

Here’s one of the individual packages (there are 4 in the big bag).

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

The noodle block.

A liquid sachet.

Spicy smelling oil!

The second liquid sachet.

Has a salty and soy scent to it.

Finished (click to enlarge). Added yakibuta pork belly and scallions. These noodles are simply amazing! They’re wide and have a scalloped edge to them. Excellent chew but not al dente – just right. The flavor is equally impressive: a nice and tasty salty soy and oil with a snappy Sichuan pepper hit to it which has a nice heat level. The heat works with the flavor, rather than against it though, making everything balance and sing together beautifully. Love this stuff! 5.0 out of 5.0 stars. EAN bar code 4713008550021.

Taiwan (Bradt Travel Guides)

Here’s a video showing Mr. Tseng preparing his namesake noodles.

#2168: Tseng Rice Noodle Shallot With Braised Pork Flavor

Here’s another new one from Tseng’s – shallot braised pork. Man, this sounds good – I really have high hopes. As I’ve opined before, Taiwanese braised anything is unbelievably good. Really, it isn’t just my opinion – I would mark it down as fact. If you don’t like Taiwanese braised anything, you just don’t know what tastes good and should have your tongue examined for mold or aliens. Let’s give this one a try and see how it translates to a rice noodle.

Here’s the back of the package (click to enlarge). Unsure whether it contains meat or not. To prepare, you can make it either with soup or dry. Dried:  250 c.c  cook for 3 to 3.5 mins. Soup: 400 c.c   cook for 2.5 mins  to 3 mins   (Recommended).

One of the individual servings – there are 4 per pack.

The back of the package (click to enlarge).

The rice noodle block.

A liquid sachet.

Soy sauce.

A sauce sachet.

Thick and luxuriant.

Finished (click to enlarge). Added tea egg, mushroom, Salad Cosmo mung bean sprouts and spring onion. The vermicelli came out really nice – good gauge and texture. I used a pair of kitchen scissors to make 3 crosscuts to make it more easily manageable with a fork. The flavor is very good and tasty – definitely a pork taste with a shallot component. 5.0 out of 5.0 stars. EAN bar code 4713008550267.

Vignettes of Taiwan: Short Stories, Essays & Random Meditations about Taiwan

Mr. Tseng on a cooking show.

#2164: Tseng Rice Noodle Chinese Mushrooms With Soybean Vegetarian Braised Pork Flavour

This one sounds curious to me. While I do like braised pork – a lot- I’m unsure about this Chinese mushroom. But hey – I’ve been pleasantly surprised in the mushroom department before, right? Let’s give it a go!

Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. to prepare, you can make this in two different ways – with or without soup. Dried:  250 c.c  cook for 3 to 3.5 mins   (Recommended) Soup: 400 c.c   cook for 2.5 mins  to 3 mins.

One of the four individual servings.

The back of the package (click to enlarge).

The rice noodle – 0.5mm!

A liquid sachet.

Smells like good soy sauce.

A sauce sachet.

Has decent size pieces of mushroom in the mix.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, mushroom and spring onion. The vermicelli hydrated nicely – good gauge, good chew. The flavor was a real surprise to me. I’m generally not a fan of mushrooms but this was very hearty. Definitely got a nice braised beef taste and the soybean was like meat. Very tasty and nice. 5.0 out of 5.0 stars. EAN bar code 4713008550243.

The Food of Taiwan: Recipes from the Beautiful Island

Tseng noodle makes The Ramen Rater’s top Ten Instant Noodles Of all Time 2016 Edition.