This one is a left over from the Nissin Foods Hong Kong Meet The Manufacturer – thanks again for sending so many! So lately I’ve noticed quite a few of the Demae Iccho varieties in local stores around where I live. I’ve also found them in the past in Canada including this one. What’s the difference? Well, it all comes down to meat.
The United States doesn’t allow import of products with pork, chicken or beef from Southeast Asia. It’s a real thorn in my side. I’ve gotten boxes that should be full of noodles before that have been empty, save a slip that says ‘there was a teency weency bit of chicken powder so we destroyed the noodles.’ Hopefully, this will chill out eventually, because I’d love to be able to get my hands on more varieties easier. Anyways, this one contains pork and the ones exportd to the USA don’t. Let’s check it out!
Nissin Demae Iccho Sesame Oil Flavour Instant Noodle – Hong Kong
Detail of the side panels (click to enlarge). Contains pork. To prepare, add in all but the oil sachet. Fill to line with boiling water and cover for 3 minutes. Add in oil. Finally, stir and enjoy!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, chashu pork and spring onion. The noodles came out well. They have a round gauge and soft chew with very slight sponginess. The broth was good – salty and a very nice sesame punch. The best part was the included garnish – tons of bits of cubed pork and egg worked nicely. 3.5 out of 5.0 stars. EAN bar code 4897878120000.
One of the waning few left from the Nissin Foods Hong Kong Meet The Manufacturer – thanks again! Indeed, Nissin Hong Kong was more than generous in sending over 50 different varieties! Nothing better than a great big injection of noodle varieties into my noodle hampers. At one point, I had to have them staying in their original box since they wouldn’t fit into the containers I have under my desk. Today, we have a seafood Demae Iccho cup. Looks pretty good from the picture of the front -. Let’s have a look at this one.
Nissin Demae Iccho Seafood Flavour Instant Noodle (Cup Type) – Hong Kong
Detail of the side panels (click to enlarge). Contains seafood. To prepare, add boiling water to fill line and cover for 3 minutes. Add in sachet contents. Stir and enjoy!
Finished (click to enlarge). Added naturomaki, spring onion, fish ball, Salad Cosmo mung bean sprouts, shrimp, carved squid and pepper flake. The noodles are thin with a round shape. The broth has a great seafood flavor with a little hint of spicy from the included oil, as well as a sesame hint too. The included garnish was nice – discs of fishcake, abundant little bits of scrambled egg and more. A solidly tasty cup. 4.75 out of 5.0 stars. EAN bar code 4897878150052.
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. 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.
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
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!
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.
Today, it’s more chicken. This is another one left over from the Nissin Hong Kong Meet The Manufacturer – they set so many different kinds – it’s awesome! This is a Demae Iccho version – here’s some info bout Nissin and Demae Iccho from Wikipedia –
Demae Ramen or Demae Itcho (Japanese: 出前一丁 which translates to “delivery one order'”) was first introduced in Japan in 1969 and entered the market in Hong Kong the next year. Since then, it has become one of the most popular instant noodle brands in Hong Kong, with a wide range of flavours.Let’s crack it open and see what’s inside.
Nissin Demae Iccho Chicken Flavour Instant Noodle (Bowl Noodle) – Hong Kong
Detail of the side panels (click to enlarge). Contains chicken and pork. To prepare, add in all but the liquid sachet and fill to line with boiling water. Let sit covered for 3 minutes. Add in liquid sachet. Stir and enjoy!
Finished (click to enlarge). Added spring onion, baked chicken, Salad Cosmo mung bean sprouts and hard boiled egg. The noodles came out very well – and there were a lot of them. The broth was a chicken tour de force; a great chicken taste along with a sesame oil taste included with the liquid sachet really gives a one two punch of tastiness. What’s more, the included veggies, bits of egg and chicken bits came out perfectly to make this a nicely rounded bowl. 5.0 out of 5.0 stars. EAN bar code 4897878120017.
In Hong Kong and Guangzhou, wonton noodles are usually in steaming hot soup with shrimp wontons and with leafy vegetables. There are plenty of variations of this popular Cantonese dish, with different toppings and garnishes. For example, the soup and wontons in a separate bowl, the noodles being served relatively dry, with the toppings and garnishes, dressed with sauce, dipping the noodles in the soup to eat it.
There are four distinct features: First, the wontons are predominantly prawn, with small amounts of minced pork, or no pork at all. Second, aficionados will insist on fresh, smooth thin noodles which are al dente, free from the taste and odor which is characteristic in many egg noodles when cooked. Third, the bouillon is light brown (prepared from dried flounder) and is usually steaming hot. Lastly, garlic chives are used as a garnish. The first two give the dish a wet but crunchy or crispy mouthfeel. The last two give the dish a unique bouquet.
In order to ensure that the noodles are perfectly al dente and free from “noodley” taste, the cooking process and sequence must be meticulously adhered to. The wonton is cooked first, and then placed in the bowl. The noodles are blanched for only 10 seconds, after which they are rinsed under cold water and placed in the serving bowl. Piping hot bouillon is then scooped into the bowl, on top of the wonton noodles. The bouillon must be tasty, yet not so strong as to overpower the delicate taste of the wonton and the noodles which it is meant to accompany.
When served, the spoon must be placed at the bottom, with the wontons above the spoon and the noodles on top. Because if the noodles soak in the soup for too long then it will be over cooked, this is strictly adhered to by the best wonton noodle establishments.
Although the “wonton noodle” is synonymous with wonton and noodles in piping hot bouillon, the dish may also be “dry”, as in lo mein (撈麵), where the wonton are on a large bed of noodles.
Let’s give this wonton noodle variety from Hong Kong a look.
Kamfen Noodle King Artificial Wonton Soup Flavoured – Hong Kong
Detail of the side panels (click to enlarge). Contains fish. To prepare, add boiling water to fill line as well as all the sachets. Let steep covered for 3-4 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added fish ball and spring onion. So the noodles are very chewy with a very unique crumble. Indeed, they are very hearty and good. The broth has a very nice taste and body – good oiliness and a perfect compliment for the noodle. Finally, the vegetables included were mostly corn and seaweed which hydrated to perfection. 5.0 out of 5.0 stars. EAN bar code 6920363400696.