Time to turn up the heat again – this one claims to pack some spiciness. Here’s what they have to say about it –
● The width of the noodle is perfect-proportioned. The middle of wavy noodles are thick, while the both sides are thin, that is why the sauce is more easily stuck in the noodle itself, creating different layers of the tastes!
● Simmering the carefully selected Dahongpao pepper, onions, ginger, black pepper and other spices, the fragrance of spiciness is charming and the taste of it is not pungent but gentle.
Have I mentioned I like it hot? Let’s crack this one open and see what’s within!
Wu-Mu Man Dashi Noodle Master Spicy Hot Dry Ramen – Taiwan
Here’s the back of the package (click to enlarge). Unsure whether this one contains meat. To prepare, boil noodles for 3 1/2 minutes. Drain. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
One of two liquid sachets.
Thick and oily.
A second liquid sachet.
A seasoned oil?
Finished (click to enlarge). The noodles came out nicely – lighter chew than many of the dry noodles I’ve tried but satisfying. Strong Sichuan pepper on these. A good amount of oiliness. 3.5 out of 5.0 stars. EAN bar code 4710175574256.
A recipe involving Man Dashi Noodle Master products