#1425: Hao Way Instant Penang White Curry Noodles

It was only a matter of time that I would get to try yet another Malaysian Penang white curry variety. There are quite a few out there now! Unfortunately, most of them are only available in Malaysia, so it’s tricky to get them. If I can get enough of them, I’d like to do a top ten of those! As far as I know, there are ten varieties, but now there could be more. Win Onn makes this Penang white curry  – and they really wanted me to try it! After the first try and the noodles being destroyed by the US Department of Agriculture for having a little chicken in them, they tried again with some documentation – and the USDA saw fit to let them through! Yay! Let’s have a look at this, the third Penang white curry variety I’ve gotten my hands on.

Here’s the back of the package (click image to enlarge). Contains chicken and shrimp. I should point out that the nutrition facts numbers look to be incorrect; there’s no way that the noodle block and everything has only 3 grams of fat and 117 calories. The last white curry also had incorrect values in the nutrition facts area. To prepare, add noodle block to 380ml boiling water and cook for 3 minutes. Add sachet contents, stir, and enjoy!

The noodle block.

Dry seasoning powder.

Has an extremely strong shrimp scent.

A non-dairy creamer sachet.

A very light powder.

A paste sachet.

Has a very nice scent – spicy and shrimp.


Picked a little mint from my wife’s patio garden for this one!

Finished (click image to enlarge). Added sweet onion, mint from my wife’s garden, Chinese long bean, seafood flavored tofu, shrimp and fish ball. The noodles are great! Nice gauge and quality. They have a good chewiness and texture. The broth has an excellent tension to it and is very hearty. It has a decent punch of heat and a good curry flavor with strong shrimp flavor. Excellent! 4.5 out of 5.0 stars. EAN bar code 9555730400008.

This place truly does look like a food paradise!


  1. Hi good afternoon Sir.

    I see you mentioned this is the 3rd Penang curry noodles which you’ve tasted.
    Mind to know, what are the other 2 brand names? Are they better than Hao Way?

    Thank you very much and have a pleasant day.

  2. Hi there,

    I had a question for you which might seem quite stupid. Hope you don’t mind me asking you here. When you add additional items to your ramen, how do you go about cooking them? Would you always cook them in a separate pan and then add them at the end or do you cook them along with the ramen? I guess it probably depends on the type of extras you are adding? I would really appreciate it if you could give me a few pointers or point me in the direction of a good site that may have some guides?

    Really love this blog. I’m always checking it to find out which packet ramen to get before I take a trip to my local Oriental supermarket.

    1. Jim –

      Not a stupid question at all. So what I do is a little different, since I have to keep the integrity of the ‘unfettered review.’ When I review, I’m reviewing just the noodles and broth. So, if I have veggies and fishballs for example, I’ll boil them up and drain them and set aside in the strainer. Once I’m done making the noodles and tasting/reviewing them, I’ll add them in. This actually makes plating them a lot easier as I have more control of how things look. Which particular additions would you like more info on? Feel free to ask me anything!

      – TRR

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