#3815: Sichuan Baijia Hot & Sour Instant Vermicelli – China

#3815: Sichuan Baijia Hot & Sour Instant Vermicelli - China

Here’s another one that arrived in a box from Exotic Noods. Use coupon code THERAMENRATER for a discount!

This is what I like to calla ‘flower pot’ noodle. First one I tried in a cup this size was a kind of terra cotta color, and so since then that’s what I’ve been calling these. It should be noted that most of the time, these varieties come with a slew of sachets with all manner of interesting ingredients and garnish. Let’s check this one out!

Actually first, let me note that this is the first regular review I’ve done in a long time. Why? Well, the last two weeks of 2020 I spent doing episodes of Instant Noodle Recipe Time with varieties I’ve reviewed in the past. I was already way ahead on new reviews, so getting an extrar jump on the show sounded like a fun thing to do. This gives me a little more artistic license. I also spent a week doing top ten lists – seven of them. All this content done gives me a bit of time to chill. But now I’m back to it and here’s the first!

Last week was the craziness in Washington DC. At least the beginning of it – by the time this post is up, technically we will have had a new President for a few months, COVID should be getting much better with vaccine rollout, and it’ll be about time for my birthday. Unfortunately, the way things should go and how they have gone are two completely different things. So, to you, I hope the future is bright. Let’s get started.

Sichuan Baijia Hot & Sour Instant Vermicelli – China

#3815: Sichuan Baijia Hot & Sour Instant Vermicelli - China

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add everything in and fill to line with boiling water and cover for 5~6 minutes. Finally, stir and enjoy!

The noodle block.

A sachet of dry powder base.

A wet sachet of paste.

A dry sachet of vegetables and other solid ingredients.

Finished (click to enlarge). Added Chinese sausage, Salad Cosmo mung bean sprouts, coriander, and spring onion. I usually expect strong flavors in these, and while adequate, this seemed definitely more geared for the export market. The vermicelli hydrated perfectly in 6 minutes and has a nice gauge. The broth had a great balance of spicy and sour, sour from black vinegar. I don’t want what I said to confuse – this is definitely not bland in any way – but it isn’t ultra overwhelmingly strong. Very nice! 4.75 out of 5.0 stars.  No bar code.

Watch me cook on Instant Noodle Recipe Time!