Category Archives: Sun Shun Fuk

#3346: Sau Tao Tom Yum Kung Flavour Ho Fan – Hong Kong

#3252: Sau Tao Tom Yum Kung Flavour Ho Fan - Hong Kong

Well, what have we here? This one contains a broad flat noodle made with rice. The straight noodle ramen variety from this range is on the 2019 Top Ten Instant Noodles Of All Time – super tasty stuff! Let’s give it a try!

Sau Tao Tom Yum Kung Flavour Ho Fan – Hong Kong

#3252: Sau Tao Tom Yum Kung Flavour Ho Fan - Hong Kong

Detail of the side panels (click to enlarge). Contains shrimp. To prepare, add in all sachets and boiling water to fill line. Cover and let steep for… Yeah – no instructions. Great. I’m going to go with 3 minutes and give it a look and if that’s not enough to hydrate the rice noodles, 5 minutes. Finally, stir and enjoy!

#3252: Sau Tao Tom Yum Kung Flavour Ho Fan - Hong Kong

Detail of the lid (click to enlarge).

#3252: Sau Tao Tom Yum Kung Flavour Ho Fan - Hong Kong

An included fork!

#3252: Sau Tao Tom Yum Kung Flavour Ho Fan - Hong Kong

Rice noodle.

#3252: Sau Tao Tom Yum Kung Flavour Ho Fan - Hong Kong

A dry sachet.

#3252: Sau Tao Tom Yum Kung Flavour Ho Fan - Hong Kong

A powder soup base.

#3252: Sau Tao Tom Yum Kung Flavour Ho Fan - Hong Kong

A wet sachet.

#3252: Sau Tao Tom Yum Kung Flavour Ho Fan - Hong Kong

A thick paste.

#3252: Sau Tao Tom Yum Kung Flavour Ho Fan - Hong Kong

A second dry sachet.

#3252: Sau Tao Tom Yum Kung Flavour Ho Fan - Hong Kong

An interesting looking mixture.

Finished (click to enlarge). Added shrimp, Salad Cosmo mung bean sprouts, coriander, and pepper flake. The ho fan was just perfect after 5 minutes steeping time. Really great mouthfeel to it. The broth was just as good as can be with a bright, crisp tom yum flavor with notes of shrimp. Excellent. 5.0 out of 5.0 stars.  UPC bar code 087303866922.

#3252: Sau Tao Tom Yum Kung Flavour Ho Fan - Hong Kong

Sautao Dried Mix Rice Vermicelli Non Fried (Tomyum Kung) – 3 Pack

Watch me cook on Instant Noodle Recipe Time!

#1535: Sau Tao Oat Noodle Pork Rib Flavored

I used to a lot of barbecuing a few years back and one thing I always liked to grill up were pork ribs. I would often have a couple of friends over and we would drink a few beers and exclaim ‘spicy pork ribs’ in a strange overdone Southern accent which would end up sounding more like Boss Hogg from Dukes Of Hazzard screaming ‘spassy poke relbs.’ I always liked to get the boneless ‘country style’ ribs in bulk and then do a nice dry rub. Nowadays, I don’t barbecue as much (mainly because I don’t have a barbecue) and my wife’s Uncle Joe has a really snazzy barbecue rig that you can control wirelessly and slow cook/smoke meats for hours effortlessly. His stuff comes out just amazingly – so now I leave it the pros. American barbecue ribs are generally a lot different than what you’ll find in Asia. Sau Tao is a company out of Hong Kong which makes a lot of different varieties of noodles. Today it’s oat noodles. They’re non-fried and have a nice texture to them (at least the ones I’ve had in the past did). Let’s check out Sau Tao’s Oat Noodles with Pork Ribs flavor!

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 600ml boiling water and cook for 4 minutes, stirring occasionally. Add in contents of sachets and stir. Enjoy!

Here’s the noodle block.

The dry seasoning sachet.

Has a sweet scent.

An oil sachet.

Has a sesame scent.


 Finished (click image to enlarge). Added pork and sweet onion. The noodles have a welcoming chew and whose soft texture works well. The ample amount of broth features a kind of light flavor with notes of star anise and sesame. A nice braised pork kind of taste. 3.5 out of 5.0 stars. UPC bar code 087303862306.

The Taste of Old Hong Kong: Recipes and Memories From 30 Years on the China Coast

Why can’t we have store openings like this here in the USA? Looks like a lot of fun!

#1417: Sau Tao Oat Noodle Abalone Flavored

Here’s one I got up in Canada a while back. These noodles are made with oats. A lot of different ways to make noodles – different gauges, lengths, colors – and ingredients make them all different. Oats sound like a logical way to go – wondering if anyone has ever heard of a soybean noodle ever made? Hmm… I bet someone’s made one! Anyways, let’s try these ones – abalone flavor!

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 600cc boiling water and cook for 4 minutes. Add contents of sachets, stir, and enjoy!

The oat noodle block.

Soup base sachet.

Has a kind of shellfishy kind of scent.

An oil sachet.

A very light colored oil of which I do not detect much of a scent.


Finished (click image to enlarge). Added green onion and sweet onion. The noodles are pretty good with a nice chewiness. They are a little firmer than your everyday baseline wheat noodle, but about the same gauge. The broth was on the bland side, and a little disappointing. Not a whole lot of flavor. 1.75 out of 5.0 stars. UPC code 087303862283.

Here’s a Sau Tao commercial for one of their other products.

#1288: Sau Tao QQ Scallop Seafood Flavoured Vermicelli

I thought why not have something a little different today. This cup’s been around the bottom of the hamper for a while… So, what does QQ mean? Pretty much really thin noodle. Let’s check it out!

The import sticker (click image to enlarge). Contains shrimp.

The side panel (click image to enlarge). I darkened/desaturated the color to make it easier to read. To prepare, empty all the sachets into the cup. Add boiling water to line and re-cover for 3-4 minutes. Stir and enjoy.

Detail of the lid (click image to enlarge).

A small included fork!

A nest of bean vermicelli.

Dry soup base sachet.

Quite a bit of powder.

The liquid base sachet.

A thick paste.

Solid ingredient sachet.

Vegetables and some shrimp.

Finished (click image to enlarge). Added leek, fishballs with crab egg, shrimp, kamaboko and narutomaki. The vermicelli is your standard fare – very thin and needing a few snips before the eating with some kitchen scissors. The broth is pretty good. It has a nice seafood flavor and is reasonably hearty. The vegetable and shrimp bits were really excellent – some of the best shrimp I’ve had in a long time. 3.75 out of 5.0 stars. UPC bar code 087303862436.

A documentary from 1997 about Hong Kong. Six residents tell their stories about living in the city. This precedes the handing back of Hong Kong to China.

#1245: Sau Tao Instant Noodle King Abalone & Chicken Flavoured

Hey – who’s the instant noodle king? Always kind of hoped I held that throne… anyways, I kind of miss the Thanksgiving turkey, but I’m not a turkey cooking kind of guy – so going with something chicken flavored. Let’s check it out!

Here’s the distributor’s sticker (click image to enlarge). Looks to be meat-free but check for yourself.

The back of the package (click image to enlarge). To prepare, put the noodles into 600ml boiling water for 90 seconds. Add sachet contents, stir, and you’re done.

The noodle block – very thin noodles.

The powder soup base sachet.

A light powder with a couple little bits here and there.

The liquid base sachet.

Smells like a cross between chicken and whitefish.


Finished (click image to enlarge). Added baked chicken with Lindberg-Snider Red Baron BBQ Spice, leeks, and some green onion. The noodles are interesting; they’re thin but kind of hearty at the same time, sucking up water nicely. The broth is just what it purports to be – chicken and abalone, so a kind of poultry/seafood combo. It’s very strong and pretty hearty too – the oil give it an extra oomph. 3.5 out of 5.0 stars. UPC bar code 087303860593.

Here’s an ad for this one.

#1121: Sau Tao Oat Noodle Sesame Oil Flavored

Let me say that the past couple of days have been probably a couple of the most crazy, fascinating and rewarding of my run so far as The Ramen Rater. I did am interview with Quartz (part of The Atlantic) and it went viral; Huffington Post picked it up, Grub Street, Digg,… Did an interview with South Korea’s Cultwo Veranda Show and appeared, and have two interviews with radio and television lined up in the next couple of days. A couple of interesting opportunities I can’t talk about yet have popped up and I’m very excited about them and will share as soon as I can. Thursday I went up to Canada and met with some folks at a big Asian grocery called T&T Supermarket. They were really nice people and even sent me home with some great new varieties to review and share! Thank you so much! This is one of them. Oat noodles? This sounds different – see the little circle on the lower right? It says ‘health is important. Let’s check it out!

Here’s the distributor sticker (click image to enlarge.

The back of the package (click image to enlarge). I mentioned the little circle on the front saying ‘health is important.’ Looking at the nutrition guide, it says here there are 5.9g fat (the sticker however says 4g), pretty low for an instant. These are non-fried. Looks to be free of meat.

The noodle block.

The soup base powder.

Has an interesting scent; a slight acrid note as well as a chicken scent.

An oil packet.

Sesame oil.


Finished (click image to enlarge). Added green onions, hard boiled egg, baked chicken breast seasoned with Tony Chachere’s Creole Seasoning and a little Urashima Sesame & Salt furikake. The noodles are almost the exact same gauge of a standard run-of-the-mill instant, however they have a completely different feel – they’re chewier first off. The also seem to be a little better quality. It’s a nice gauge and feel and they’re not so chewy they can’t be broken by pursing the lips. The broth is nice – good chicken and sesame flavor. Better than I expected. 3.75 out of 5.0 stars.UPC bar code 087303862313.

Here’s a Sau Tao TV commercial.

#446: Sau Tao Wonton Soup Flavored Hong Kong Style Instant Noodle King

Once again, here we go – back from vacation and back to instant noodle reviewing! First we have some Sau Tao brand Wonton flavored noodles. Always seems to be in a cup… They’re going to be extremely good I hope.

Clockwise starting with the fork, oil, soup base [dry] and finally vegetables.

I remember seeing noodles that looked like these in another Sau Tao cup – they had the consistency of shredded asiago cheese or parmesan shreds. Was a trip!

Click image to enlarge. So here’s the final product. Well, again we have the Asiago / Parmesan shredded cheese consistency noodles. Broth is a little funky – greasy and the flavor is weak. Some veggies but not a ton. Not really all that happy about this one. 2.25 out of 5.0 stars. Get it here.

#402: Sau Tao (Thick) Instant Noodle King Scallop Soup Flavor

I think this is the last of the Sau Tao’s I have for reviewing at this point. This one’s Scallop flavor with thick noodles. Again, these noodles aren’t fried. If you notice to the upper right of center, you are being informed that ‘Health is important.’ Looks like 4g fat and 7.5g fiber – not too bad actually.

So here we go with the packets. I really enjoy the look of the powder packet – the one at the far left. It’s got that old Asian product look that really draws me to the noodles in the first place. Next is a clear packet of seasoned oil. This packet might often be cloudy because the temperature would be cooler. The last is the veggies and other stuff packet, a good sized one.

An interesting melange of colors going on here… Those noodles are real weird looking are they not?

Click image to enlarge. As is my constant behoove, I added one fried egg. I see fried eggs in all sorts of instant noodles from every part of Asia. Breaking a soft yolk really makes the broth more accommodating and relaxing to the palate, like a fleece blanket. The noodles, healthy as they are, are kind of lacking. I think frying them gives an extra bit of flavor and texture that these don’t have. The broth was extremely thin, and I would recommend using a little less water than the directions call for – maybe just fill it a tad below the line. The winner here were the veggies. They re hydrated nicely and were delicious. It all came together decently, but wasn’t anything really exceptional. 3.0 out of 5.0 stars.

NOTE: This one did come with a fork but I’ve done a Sau Tao fork update already.

It didn’t make me deflate.

When I grew up, I lived very close to the Canadian border, so I saw a lot of Canadian kids’ shows. Here’s a few…

#377: Sau Tao Ho Fan Abalone Chicken Soup Flavored

Yep – here’s another of the Sau Tao’s. I’m just going to go through all of them in a row I think. This is Chicken and Abalone – kind of a new twist on ‘surf and turf’ eh? Anyways…

From left to right we have seasoning powder, seasoned oil and veggies.

A blurry shot of the ingredients atop the noodles. This is what happens when you combine housecleaning and ramen rating.

Click image to enlarge. The final product. Broth is awesome, noodles are awesome, tons of veggies! Extremely good stuff; kind of reminds me of a chicken stew. Added a little black pepper after this picture too and that added a little niceness to the whole thing. So this appears to be my favorite so far of the Sau Tao line. 4.0 out of 5.0 stars! Find it here.

#376: Sau Tao Lobster Soup Flavored Thick Instant Noodle King

So here’s another of these Sau Tao’s by Sun Shun Fuk (heh heh) and hopefully it’s some good stuff.

A fork, then from left seasoning powder, seasoned oil and vegetables.

Hey this looks pretty good. Look at the noodles – interesting!

Click image to enlarge. Okay so looking at the ingredients, I’m seeing that these aren’t as bad for you as some others. For example, the whole bowl has 4.3g fat, 15g protein and 7g fiber. Not too bad at all right? Well, there’s a trade off here and that’s flavor. The noodles are really funky – the beef Sau Tao I reviewed recently (#364: Sun Shun Fuk Sau Tao Beef Soup Flavored Hong Kong Style Instant Noodle King) these are the same noodles except broad. The flavor is weird too; while it smells of a buttery seafood aroma, its kind of bland. The soup is greasy; I guess all the fat is in the broth? The veggies were nice though.  2.75 out of 5.0 stars.

#364: Sau Tao Beef Soup Flavored Hong Kong Style Instant Noodle King

So here’s something new – a bowl noodle from Hong Kong by Sau Tao (Sun Shun Fuk). Shall we?

From left to right we have powdered soup base, liquid soup and then veggies. Yes, below is a fork!

Here’s everything awaiting some boiling water and a few minutes covered.

Click image to enlarge. Finished product. Pretty murky and swampy, isn’t it? First, the noodles. My lady and I both agree that they had the consistency of asiago or parmesan cheese shreds! Was extremely strange. The soup was exceedingly greasy; swampy and weird! The veggies were okay; lots of corn and a good amount of what I believed to be either spinach or seaweed. I’m sticking with spinach. All in all, it was weird. Giving it 2.5 out of 5.0 stars.

Kind of a weird commercial!

I found this rather disturbing; it sounds rather good until it is shown reading on the website.

#208: Sau Tao Ramen King Scallop Seafood Soup Flavored

So Kit noticed these at 99 Ranch Market yesterday – a four pack of them on sale pretty cheap. Thought it’d be something to try – fresh noodles, scallop flavor, heck yeah!

So much like a Shirakiku Udon bowl except its ramen and there’s no paper bowl. If you look closely, you can see the packet says prawn on it.

Powder and gloop.

So you add 250cc of hot water to the powder and gloop and then…

…you add the noodles (click image to enlarge). So. The broth was great – no doubt about it. Tasty and groovy. The noodles are chewy and fresh – like an exorbitant shining elephant dancing on the top of a dewdrop encrusted jellybean made of pure jade. I really liked this stuff. Very low in fat and surprising 304mg of sodium too. Plus…

Call me kooky but that’s gotta be the best company name ever. I’m giving this one a 4.25 out of 5.0 stars – very simple yet very tasty.