Re-Review: Wei Lih Jah Jan Mien Instant Noodles With Fried Soybeans Paste

So I’ve gotten a couple comments about doing this stuff wrong and sure enough, I made it wrong. So I shall try this again!

So you cook the noodles in 2 cups [400cc] water for a few minutes. Drain them but save the water! So you have one bowl with hot noodles, one bowl with hot water.

Paste packet – for noodles and dry packet for soup!

Dry seasoning!

Paste looks like poop!

Click image to enlarge. So looks a lot different from the original review doesn’t it? So let’s start with the broth… Salty… Light… Almost like matzoh soup broth. Now the noodles… Okay a bit greasy… Chewy… Soy paste lends itself nicely – now back to the soup… And back to the noodles… And back to the soup. I’m seeing a pattern here! Some little hot pepper seeds going on! More soup! Wow this is pretty good! Kind of what I would imagine the Taiwanese equivalent to our mac’n’cheese would be; its so simple to make and it’s a very basic a tasty dish. It’s good! 3.75 out of 5.0 stars!

Couldn’t find a Wei Lih commercial… Please let me know if you know where one is I’d love to post it along with this.



  1. 3.75 out of 5 is OKAY for me as an Taiwanese.
    I love this ramen not because the product brings perfect taste or quantity,
    but a kind of… society common memory.
    We love Wei Lih Jah-Jan Men for its “Taiwanese-like”,
    for its cheap, and for its unique taste (but not so good for every one) .

    It’s an honor to see you retry this kind of ramen.
    And as an objective rater, you have wrote a good review.

  2. I didn’t mind the texture, but can say the flavor didn’t hold up to the delicious smell coming from the bowl. Still pretty good, though.

      1. just for your information 🙂

        Wei Lih company has an Wikipedia page (but only in Chinese)
        and it said that the Wei Lih Jah Jan Men began from 1978.
        Over 35 years, and still the best seller in Taiwan.
        Still, it’s not the best ramen for me, but it’s the most classic one for sure.
        (Maybe you can make a rate for the top 10 most ancient ramen next time 🙂 )

        Because of the unique taste of the soybean sauce,
        Wei Lih even started to produce caned soybean sauce.
        Not only for ramen or noodle, but it also fits in other kind of Taiwanese cuisine.

        It’s recommened to have Jah Jan Men with sliced cucumber.
        If available, it’s the most classic way to have it with this kind of bowl.

  3. Sorry guys I was let down by these ramen that I didn’t even finish the bowl. First of all the texture of the ramen were off, kind of slimy. I found that the broth was unable to penetrate into the ramen so it felt as if i was eating bland ramen without any flavor. I have tried soybean flavored ramen before and this one has to be on the bottom of the ramen totem pole.

    Mike M.

    1. But this is not ramen but jah jan noodle… even if they are both soy bean flavored you’re still comparing apples and oranges here…

  4. Anyone know where I can get Wei Li jah jan mien in the Sacramento area? I really like these ramen.

    1. I just got some at 7-11. Do you have 7-11 in US? I am having a really complicated time making this. I just wanted some noodles and now I’m googleing and straining and being confused.

      1. Actually, 7-11 started in the US but now it’s headquartered in Japan! To make it, you let the noodles steep in the water for 4 minutes. then you drain the water into another bowl. Add the dry packet to the broth bowl and the paste packet to the noodles and stir. It is a little more complicated since you have a serperate broth and noodles.

        – TRR

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