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This is one found during a Saturday hunt for more varieties for review. Found it at a store called S-Mart in Bellevue, Washington (yeah like in Army Of Darkness!). This is one by the same company that actually sent me a pallet – 400lbs of samples!!! Let’s check it out and give it a try!
Lots of people enjoy bowls full of noodles from around the world. They often come with a utensil, and all you need it hot water. For a quick meal, they’re hard to beat insofar as convenience. Some bowls however go above and beyond a utilitarian sense and are truly gourmet. This list is comprised of my favorite bowl varieties from all reviews up to #4120. All scoring is done prior to garnish being added. Do you want me to review something I haven’t? Drop me a line! With that, let’s peruse my top picks on The Ramen Rater’s Top Ten Instant Noodle Bowls Of All Time 2022 Edition!
Today, we combine a noodle made in Hong Kong with a broth concentrate from the United States. I decided this would be a great venue to try out the homemade chashu we made this weekend – I’ll include the recipe in a video below as well. Let’s give this combo a try!
Well, it’s been another year of reviews and these are my favorite bowl varieties out of reviews #1 to #3790. All sorts of bowls from all over the world have been tried. It’s been a crazy year and it seems (at least in this neck of the woods) things are starting to mellow which is truly wonderful. It’s been a crazy month too – today is Memorial Day, May 31st, 2021. I’ve walked over 1 million steps this month, and on Friday did my personal record – 33 miles in a day. Yes, my feet hurt. Anyways, if you have varieties you want to see reviewed whether they be bowls, cups, packs or otherwise, please contact me. With that, let’s check out this Top Ten Instant Noodle Bowls Of All Time 2021 Edition.
After one very turbulent year, The Ramen Rater’s Top Ten Instant Noodles Of All Time is back. My mother died, we had an auto accident, the kids missed in-person schooling, and of course the pandemic. It’s been a really rough go but we’re back. Vaccines are rolling out everywhere and hopefully we can all get back together someday son. One thing I’ve found inspiration and enjoyment from during these times is a book I’d been hoping to find was sent to me by a noodle company exec called Momofuku Ando Speaks. It’s a book of quotes (kind of like the Ferengi Rules Of Acquisition if you’re a Star Trek fan) by the inventor of the instant noodle. I’ve been reading one on my show Instant Noodle Recipe Time every day – a lot of fun and a very interesting perspective. Little things like that have been really important as of late. Today, I’m proud to announce the show hits its 1000th episode!
Hey this sounds great – spicy seafood! I’m in; let’s give it a try!
Detail of the packaging (click to enlarge). Contains scallop. To prepare, boil noodle for 4 minutes in 500ml water. Add in sachet contents. Finally, stir and enjoy!
Was going through the box of remaining Sau Tao varieties and found this one last night. The others (shallot and chili) were both really great so curious that original means – maybe soy sauce? Let’s find out!
We had a great Thanksgiving yesterday – Kit made a wonderful turkey, chocolate chip banana bread too! My buddy Matthew Bellah (the highly acclaimed author) brough over homemade cornbread and traditional stuffing, mashed potaoes, and a loaf of fancy bread.
Today we’ve got another variety from Hong Kong’s Sau Tao. This one pairs the super tasty Tom Yum Kung with their Instant Noodle King noodles – which are really good. Let’s take a look.
I’m really not a mushroom fan, so I thought I’d see how much I disliked the variety. It’s pretty rare there’s a mushroom instant that I actually like, but it has happened… Let’s check this one out!
