Over 5,000 Instant Ramen Noodle Reviews Since 2002
Time for the second variety from the mega bucket! Found this at the new Y&Y Supermarket in Lynnwood, Washington. Was the only thing I got but there were quite a few other things I wish I had. It’s a big bucket maybe 15 orso inches tall, containing a lot of different varieties. $13 was indeed a good deal for such a large thing. CNY promos are where it’s at! Let’s try this one out.
Found this one at HMart. The Otoki variants are for the US while Ottogi ones are for the Korean market – at least that’s what it seems like, but I could be wrong on that as I don’t have any official comment from the company. What I do know is that westerners saying Otoki is closer to the hard g/soft k kinda thing. Anyways, let’s have a nice kimchi bowl!
Found this at the new Y&Y Supermarket in Lynnwood, Washington. Was the only thing I got but there were quite a few other things I wish I had. It’s a big bucket maybe 15 orso inches tall, containing a lot of different varieties. $13 was indeed a good deal for such a large thing. CNY promos are where it’s at! Let’s try this one out.
Big thanks to The Fat Hipster for shooting this over. So I’ve sampled Rap Snacks instant noodles before with pretty low scores. I’m hopeful that this new set will be better, but I guess I’ll have to try them to know for sure. I do like trying things even when I really expect to be underwhelmed. The potato chip flavor these are based on is quite good, so hopefully this will follow suit.
The tteokbokki train keeps a rolling! I even got kimchi! Let’s cook it up!
Detail of the side panels (click to enlarge). Contains fish. To prepare, add in sachet contents and hot water to line. Microwave at 1000W for 90 seconds. Finally, stir and enjoy!
Today, I’m reviewing the next to last of these tteokbokki varieties – big thanks to Good Seoul for sending them over! Let’s microwave it up! It’s cheese time!
Another from James of Lakeside, California – thanks again! So this is the third and I’m guessing final variant in the Thai Connext range. This sounds incredibly up my alley. It’ll be the third review on a Friday and the last of this week. All over it – let’s cook!
Here’s yet another from James of Lakeside, California – thanks! Here we have a fusion of Indian and Chinese flavors. I recently reviewed one in this style by a different company from India. Let’s try this one out!.
Here’s one of those varieties that really makes ne scratch my head. Says it’s made in Vietnam, but it’s got Chinese on it. I remember going down the rabbit hole on this one and finding it was made for the Taiwanese market, however that text on the front is Japanese. Whatever. It’s a kimchi noodle cup. Let’s give it a shot, eh?
A big thank you to a donor from Instagram for this – she sent two varieties of Chun Noodles after seeing my initial review. Taiwanese dry noodle is truly a favorite of mine – let’s cook it up!
Well, another Monday and another strange week. My kids have the day off due to teacher grading day. So many days off – just had winter break, then MLK, now this one. It’s strange – we didn’t get that many, nor did we get short days on Wednesdays like they do every week. I think they get out for summer break late June – we got ouy mid June as far as I can remember. Anyways, today we’re doing another mukbang. Continuing the era of my son Miles wanting to do mukbang, I’m adding a little twist to the mix. I’ve been doing just plain varieties without any garnish. Today I’m adding chicken and scallion in there – oh wait am I out of scallion? Crap. Well, we’ll try it out. with just some chicken. I don’t think I can remember him eating actual meat – this should be interesting, so check out the mukbang below for the results. I’m expecting a look of disdain, but who knows; he might go for it. I’ve not had this in years – do you remember when the original and the cheese both had dark backgrounds? Anyways, let’s kick it into gear.
Another kind donation from James of Lakeside, California – thanks again! A day of being productive awaits me. Eggs are done, dragging the kids to the thrift store, doing reviews early… Good stuff – gettin’ ‘er done. This one translates to tangy and spicy – let’s give it a go.
This is a special one – my daughter Mimi joins me in the Instant Noodle Recipe Time at the bottom so don’t miss that. This is slime. When I was a kid, my mother would have given me hell for playing with something like this and asked me what was wrong with me. Nowadays, there are actually gourmet slime shops and you can lay out a hundred bucks on boutique slimes. What is wrong with our world and what is coming next? Anyways, let’;s proceed with caution as this is slime.
This is a very interesting one and I believe it to be its third iteration. Way back, this was garlic teriyaki and it was a splendid variant – one my wife loved and she’s not the biggest noodle human. Then they came out with a version with a huge drop in sodium – about 35000mg down to 700mg. Then we have this one in the ‘carton’ version. Well, let’s give it a try.
The last Korean review I did involved a spicy and sweet noodle served hot I kind of think might have been better cold. Well, here’s a cold noodle. Sounds good – let’s check it out!
Ahh – Taiwanese dry noodles. I really enjoy this style of noodle and haven’t had many cross my desk in recent times. Alas, a few years ago, cases upon cases used to grace my desk. This and another variety were sent by a reader a little while back – let’s give this a try – and if you’re a Taiwanese noodle company, I really want to hear from you!
Well it’s been awhile – probably doesn’t seem like it to you since I post daily, but for me it’s January 8th. Back to the regular thing after the holidays! Wheee! I thought I’d try this one to start things out. Let’s give it a go!
Here’s a variety that I found in one of MiauMall’s Nakama Noodles subscription boxes! These boxes are discontinued, however you can find their stuff at MiauMall – here is what they said about this one – “Here’s a bowl that shows more love to the Kansai area! This tempura soba has a tasty traditional Japanese dashi made with kelp and bonito and is topped with crunchy tempura. And add the special Wakayama pepper, and you’ll have a flavorful Kansai soba! Instructions:”
So another ‘this isn’t ramen’ however it’s a special vitamin and caffeine supplement to put in your soupy ramen! You can get it at ramen-aid.com. I tried the other version and what I was looking for is whether it changed the flavor of the broth and found it didn’t, so let’s see if this one does.
This isn’t ramen. That being said, here’s one I found at Evergreen Asian Market in Everett, Washington. Found quite a few gems at this place so that was rad. Pandan is a kind of nutty flavor – one of my favorite things is this little bubble tea joint we like that has pendan waffles – they’re green and quite tasty. Also the place is stupid expensive, so it is an exceedingly rare happening for us to end up in there. Anyways, pandan is great stuff. Let’s check this little rice cup out.
Another one found at Evergreen Asian Market in Everett, Washington. I swear I’ve reviewed this already however I see nothing when I look it up. Weird… Vietnamese-made mie goreng for the Polish market. Let’s try it out!
Oh man this is the last one I’ve got that HongKong Foodies.com sent! These have been so great and I HIGHLY recommend you check them out if you want to find some Demae Iccho varieties that aren’t easily come by. This one should be spicy! Time to boil!
Found this at GMart in Lynnwood, Washington. They’ve usually got a couple of things when I visit every six months or so. It’s kind of funny; i was seeing a lot of the massive packs of noodles for a while there – trays that were the size of boxes of cereal. Well, haven’t seen that in awhile. Anyways, here’s a new one.
Here’s one found at Evergreen Asian Market in Everett, Washington. This looks like another Korean style out of Vietnam. Let’s give it a shot.
I’ve been threatening this for awhile so I figure it’s time. You usually just crush it and sprinkle seasoning and shake it up. Not I think today – I’m going to make it as a dry noodle and boil it. This could destroy the known universe, but I have my doubts. It’ll ether work or it won’t. Let’ find out!
Here’s the last one from James of Lakeside, California and the last one I’ve got on hand. Curry sounds nice – it’s actually Halloween today as I review this – just shows how far ahead I’m at. Anyways, let’s give it a go.
Time for something spicy from South Korea for the US market. Definitely a clone but I must say I’ve been rather impressed with the Harim varieties I’ve tried recently. Found this at Boo Han Market on 99 in Edmonds. Let’s cook!
Here’s another found at Boo Han Market in Edmonds, Washington. I generally like rapokki but jjajang I’m honestly hit or miss with. Guess we’ll find out, eh?
Found this at Boo Han Marrket in Edmonds, Washington. I thought since I’ve tried a lot of tteokbokki, I’d try out this one. The rice cake in this is just a different shape – sliced like little medallions. Kind of looks like what you’d find in a box of escalloped potatoes. Let’s give it a try!
Here’s another one from HongKongFoodies.com! Go check ’em out as they’ve got a treasure trove of hard to find Demae Iccho variants! Curry! Let’s cook.
Found this at Fred Meyer the other day (Kroger). It wasn’t in the Asian foods area, but with the domestic stuff which was interesting. I wasn’t a big fan of their initial variety (standard ultra spicy dry clone) but this has promise. Says it’s spicy too – let’s find out.
Found this one at Boo Han Market along with another one. Rapokki is a great thing I really enjoy – a pairing of tteokbokki (cylindrical rice cake) and ramyun (Korean instant noodle). That texture combo alongside a sweet and spicy sauce is really wonderful. Let’s try this variety.
This came by way of the creator of Slurp Now, Crunch Later – a blog dedicated to Korean food! Thanks again! I’ve seen this on Amazon and been fascinated. Let’s see what’s within!
Another one from Bibigo that’s certainly for the European market yet slap a distribution sticker on with US standard nutrition facts and there you go. Let’s give it a try!
Big thanks to Jame from Lakeside, California for sending this one! So this brand is interesting. Mainly in that they make as lot of Filipino varieties, however it says they’re product of the USA. Are they made here? I dunno I guess they must be? Pancit Canton usually is pretty darn good – let’s give it a try!
Nothing like Korean ramyun – this one is from a brand that makes some nice varieties. Found this one at Boo Han Market in Edmonds, Washington. Let’s cook it up!
This is rad and came by way of the folks at Hong Kong Foodies – they’ve got a lot of Demae Iccho varieties I’ve never seen before and were kind enough to send them my way! Let’s try this classic variety which uses Hokkaido wheat flour.
You may have seen my review of this one’s creamy counterpart. That one was really good – curious how this will be. Nope – not ramen, but should be nice. Let’s give it a whirl!
Found these at Saar’s Super Saver on Aurora neat Seattle. So it is just vexing me – those little words by the hammer kid – don’t boil it – smash it. I’ll follow the rules, but honestly, I have to try this as a dry noodle soon. Boil it, drain it, add seasoning, stir it up. I bet it’s good! I’ll get one next time at a store. I will reveal the upshot to you! For free! I am happy to! Anyways for now, let’s smash it.
Found this one at Boo Han Market in Edmonds, Washington. This is very interesting as it isn’t a standard export for the US market – in fact, what’s interesting here is that while there’s English on the package, it’s prefixed with GB – Great Britain. This is an export version for Europe – so they slap a distro sticker with req’s for US sale and all done. I haven’t come across something like this before I don’t think. Interesting – Let’s give it a try.
