Over 5,000 Instant Ramen Noodle Reviews Since 2002
This one came by way of James from Lakeside, California – thank you again, sir! So, this is a combination of gomtang, a creamy beef soup, and instead of being a soup, this is a dry version, so there’s your paghetti part of the name. It sounds good, and apparently milk can used instead of water which I intend to try. Let hit it up – I’m expecting good things.
I’ve been a fan of Myojo USA’s varieties for awhile now and when I saw some new varieties on Instagram, I asked to try and they were kind enough to send them along. I’ve tried them all and attached photos of the finished bowls to the video – full reviews will be coming soon! Big thanks to Myojo USA for sending them over!
Big thanks to Pher Engi for this one! Wikipedia had this to say about Padang cuisine –
Padang food or Minangkabau food is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular cuisines in Maritime Southeast Asia. It is known across Indonesia as Masakan Padang (Padang cuisine) after Padang, the capital city of Western Sumatra province.[1] It is served in restaurants mostly owned by perantauan (migrating) Minangkabau people in Indonesian cities. Padang food is ubiquitous in Indonesian cities and is popular in neighboring Malaysia and Singapore.
Well, I thought it was quite a while since I reviewed this but it was only a couple years. What I’d really like is to be able to get more varieties from this and other instant noodle companies in Taiwan – I get a lot of dry noodle varieties, yet not many instants… Well, let’s kick this into high gear.
Here’s one that came in a Zenpop.jp box – use coupon code THERAMENRATER for a groovy discount!
So here’s one I reviewed way way way back – here’s the last time I tried it, review #923 – from November 20212. That’s a while back! Curious what I’ll think of this this time around. Let’s find out!
I thought this one sounded interesting while I perused the noodle aisle at the Edmonds, WA 99 Ranch Market. I suppose it could be full of Sichuan peppercorn, either oil or dry powder, but I tend to doubt it. But, the proof is in the tasting – let’s give it a try.
Big thanks to James from Lakeside, California for sending this along! Never heard of this brand before, nor this variety. Let’s give it a try!
Here’s one that came in a Zenpop.jp box – use coupon code THERAMENRATER for a groovy discount!
Well, I’ve got one more from this company after this one. They’ve been fun to try! Let’s give their tom yum a try.
Here’s one that came in a Zenpop.jp box – use coupon code THERAMENRATER for a groovy discount!
Here’s one that came from James of Lakeside, California – thanks! This is one I’d never seen before. It looks to be a spicy vegetable – and looks interesting as well. Let’s give it a try!
This is an interesting one – made in Malaysia for export. It’s got abalone in there – I’ve tried this one in the past but this is for export. Anyways, let’s check it out!
I was minding my own business, doing a little research… Then I found this Kari Kari chili crisp. Turned out they’re based in Seattle, which is next door. I asked to give it a try and they sent some! Now, your question may be at the outset: how does it compare to Lao Gan Ma? I can say I’d rather have this any day. Check out the video below. You can get it here. Also – check out Time Warp – a bar with arcade and pinball games and instant noodles on Capitol Hill in Seattle!!
Big thanks to Pher Engi for this one! Time to hit up Wikipedia –
Mi kocok is a beef broth-flavored noodle dish typical of the city of Bandung. This dish consists of yellow noodles served in thick beef broth, sliced kikil (beef leg tendons), bean sprouts, meatballs, lime, and sprinkled with sliced celery, green onions and fried shallots. Some recipes may add beef tripe.[1] The term kocok (shake) in the name of this dish refers to the cooking process, namely shaking the noodles in a hollow metal container with a handle, while dipping it in hot water.[2] The type of noodles used are flat yellow noodles which have a softer texture. To add flavor, you can also add sweet soy sauce and chili sauce. The basic recipe for shaken noodles is noodles, beef broth and beef kikil. However, there are several variations in presentation with the addition of certain food ingredients. For example, add chicken feet, beef, meatballs, even beef tripe.
Here’s one that came in a Zenpop.jp box – here’s what they had to say about it – ‘Miso is a paste created by fermenting soybeans with other ingredients. So if you think about it, as the bean “dies” in the process of returning to life as tasty miso, it’s almost like the Zombie of the soy world! …what, no? A bit of a stretch to fit the Halloween theme, perhaps? No matter, the taste of the miso speaks for itself. This bowl is very portable and has wakame seaweed topping, really adding to the volume of ingredients.🎃’
Here’s another one in the Meet Mee range – I do enjoy fish cake and what I’ve tried from this company has been quite good. Let’s get cooking!
Here’s one that came in a Zenpop.jp box – use coupon code THERAMENRATER for a groovy discount!
Here’s one that came in a Zenpop.jp box – use coupon code THERAMENRATER for a groovy discount!
This one comes by way of Pher Engi – thanks again! So, maybe Wikipedia has a clue…
Soto Banjar is a typical soto from the Banjar tribe , South Kalimantan , with the main ingredient being chicken and having the fragrant aroma of spices such as cinnamon , nutmeg and cloves . This soto contains shredded chicken, with the addition of perkedel , boiled potatoes, boiled eggs, pieces of carrot and ketupat . [2]
I can’t figure in any universe that this won’t be something I dislike. I mean come on curry crab paste? That’s gotta be good! Let’s find out.
Here’s one that came in a Zenpop.jp box – which no longer exist.
This came out of one of their ‘triple box’ offerings. It’s a spicy and extra savory version of their seafood variety. Let’s check it out.
This is pretty awesome. First, thanks to Pher Engi for sending this one! Second, I reviewed this waaay back in 2011 (right here in fact). Thirdly, it says baru in the corner – baru translates to new. Twelve years later, it’s still new! Let’s cook it up! Last time I had it I gave it five stars.
Here’s one that came in a Zenpop.jp box – use coupon code THERAMENRATER for a groovy discount!
This sounds interesting. I know there are Assi grocery stores around the US here and there… This sounds from the name like either a jjambbong or a kind of ganjjambbong – let’s find out what we have here.
Here’s one that came in a Zenpop.jp box – use coupon code THERAMENRATER for a groovy discount!
All I can say about this one is that the letter E is well represented in the title. Let’s cook it up!
I’ve tried many of the Nissin Singapore range of Cup Noodles varieties, but not this one. Seems like this is a variety that would do well here in the states – definitely one popular in the UK… Let’s give it a try!
Here’s one that was sent by Pher Engi – thanks again! I’ve tried Hot Gulai Chicken varieties in the past and been quite enthralled – here’s a little background on Gulai from Wikipedia –
Here’s the last of the varieties I found at an Indian grocery next to Chuck E. Cheese in Bellevue, Washington. The place was called Apna Bazar and it was pretty great to be honest. Anyways, let’s give it a try!
I have to say since I first tried Sakurai Foods varieties, I’ve been impressed. This one looks interesting – very basic packaging and simply called ‘genuine ramen.’ Very curious! Let’s give it a go!
Here’s something very different – this is one I’ve not tried before, and it’s a soupy version instead of a dry pan mee. Let’s see what Mum has in store!
Here’s one that came in a Zenpop.jp box – use coupon code THERAMENRATER for a groovy discount! This was part of a ‘Triple Box’ – three boxes in one! Let’s give this little tonkotsu cup a try!
Here’s a variety which has been released for Nissin Cup Noodles’ 52nd anniversary – one that was a limited edition, but now a full part of the Nissin SG lineup. When I had it a while back, it was great – let’s give it another try – new and improved style!
Well, this is the last of the products from this brand that I have. I think this is all of them. This sounds good in name. What I expect is a kind of sauce with a light sweetness, maybe a seafood element, a a little heat and lemongrass bite. I’m hopeful we don’t have yet another one that has a strong Italian vinaigrette element to it, but it won’t surprise me. My mind is open – and hopeful.
Here’s another one from Pher Engi – thank you! This is one she sent a picture of and asked if I wanted to try it to which I said yes. I also got this when searching Batagor kuah on Google from a generated AI response – ‘Batagor kuah is a soup made from batagor, an Indonesian dish that’s a shortened form of “bakso tahu goreng” (fried meatball and tofu). The soup can be made by boiling chicken broth. Batagor is traditionally made from minced tenggiri (Spanish mackerel), although other types of seafood such as tuna, mackerel, and prawn may also be used. The fish paste is stuffed into wonton skins or filled into tofu, and then deep fried in palm oil. Batagor is a popular street food in the city of Bandung in West Java. It began appearing in various Indonesian cities throughout the country in the 1980s, and is believed to have been invented in 1968 in Bandung. According to legend, batagor was created as a way to salvage unsold bakso meatballs. ‘
This one’s a little different from the last two I tried. The last two at the top mentioned Vietnamese rather than Chinese on the packaging. So far, no good for this company insofar as my reviews. The last two scored very low – rather non-nom – and I’m hoping there’s going to be one that I like as these were pretty expensive. With an open mind, let’s give it another go.
Here’s one that came in a Zenpop.jp box – use coupon code THERAMENRATER for a groovy discount! This was in a triple box they sent – basically three boxes all at once. It didn’t come with any documentation, so I don’t know much about it. It only takes two minutes to steep which is pretty short. Let’s give it a try!
Finishing up a week of reviewing today (it’s Friday for me) in early October, 2023. It’s pretty nutty – I’m now over 200 reviews ahead, and I’ve got a feeling this is coming out in late March of 2024, maybe April. While this isn’t ramen, it’s another thing you might find on the noodle aisle. It’s a Filipino porridge made in the United States. Let’s give it a try!
Ah, tteokbokki. I really wish I knew about this stuff when I was a kid. Wondrous tubes of rice flour – like big Beefaroni, slathered in a nice sauce. Better yet, with cheese. If you’ve not tried it, you’re really in for a treat once you do, trust me on this. No, not ramen, but definitely something you’ll find on the instant noodle aisle at a Korean market.
