Tag Archives: alfredo

#2756: TTL Carbonara White Wine Sauce Instant Noodle

#2817: TTL Chicken Alfredo White Wine Sauce Instant Noodle

This was one variety I didn’t want to leave Taiwan without. I was lucky – we walked around the food expo in Taiwan last November and didn’t see it. Then We went through the beer, wine and spirits section and boom – there it is! A huge booth for TTL (Taiwan Tobacco & Liquor) and a guy asks is he could answer any questions. ‘Where are the noodles?’ Well, I showed him my event badge and he knew who I was which was very cool. Nice guy who went by the name of Ben – if you see this Ben, contact me – would love to do an interview about this product line!

I’ve reviewed the first two varieties – one was chicken with rice wine, the second chicken with Shaoxiang cooking wine. This one is one of two varieties that are new – one with white wine and the other being a bolognese with red wine. Awesome! Boozy noodles! Let’s hit it!

TTL Carbonara White Wine Sauce Instant Noodle – Taiwan

#2817: TTL Chicken Alfredo White Wine Sauce Instant Noodle

Here’s the back of the package (click to enlarge). Contains pork. To prepare, add noodles and powder sachet to 500ml boiling water and steep for 3 minutes. Drain, saving 200ml water. Add powder sachet contents to it and set aside. Add wine and retort pouch sachet contents to drained noodles. Finally, stir and enjoy the noodles and sip the soup!

#2817: TTL Chicken Alfredo White Wine Sauce Instant Noodle

The noodle block.

#2817: TTL Chicken Alfredo White Wine Sauce Instant Noodle

The powder base sachet.

#2817: TTL Chicken Alfredo White Wine Sauce Instant Noodle

A light powder.

#2817: TTL Chicken Alfredo White Wine Sauce Instant Noodle

The white wine sachet.

#2817: TTL Chicken Alfredo White Wine Sauce Instant Noodle

White wine.

#2817: TTL Chicken Alfredo White Wine Sauce Instant Noodle

A retort pouch.

#2817: TTL Chicken Alfredo White Wine Sauce Instant Noodle

The white sauce.

Finished (click to enlarge). The noodles come out nice – just a perfect gauge and mouthfeel. They have a decent backbone to them which works well with the sauce. It’s a rich and creamy carbonara with pieces of meat and vegetables throughout – just wonderful stuff. Add to that a creamy soup alongside and you’ve got a really great combo here. 5.0 out of 5.0 stars. EAN bar code 4710199110850.

#2817: TTL Chicken Alfredo White Wine Sauce Instant Noodle

The Hungover Cookbook

Here we find the TTL booth at the International Food Expo and get some samples!

#2007: Nongshim Rice Fettucine Alfredo

Found this one at Uwajimaya the other day. We thought it sounded interesting – a fettucine alfredo made in South Korea? Hey – why not. I thought the idea of it being made with rice noodles was enthralling as well. Let’s have a look!

Here’s the back of the package (click to enlarge). Looks to be meat free but checkfor yourself. To prepare, add noodle block and vegetables sachet to 310ml boiling water and cook for 4 minutes. AQdd in contents of powder sachet and stir. Let sit for 1 minutes. Stir and enjoy!

The rice noodle block.

The powder sauce sachet.

A lot of powder.

The vegetables sachet.

Lots of peas and nice sized slices of mushroom.

Finished (click to enlarge). Added baked chicken. The noodles came out pretty well, with a broad and flat character. They were chewier than expected. The sauce was thinner than expected and there was a lot of it. I think less water would have worked a little better. The flavor was very good, although could have been stronger. The vegetables were exceptionally good. 3.75 out of 5.0 stars. UPC bar code 031146033355.

Nongshim Shin Noodle Ramyun Gourmet Spicy, 4.2-oz. Packages, 20-Count

A new video from Nongshim about their Champong variety – a spicy seafood ramyun.

The Ramen Rater’s MyKuali Penang White Curry Pizza

One thing that really surprised me during our trip was seeing that a lot of the fast food chains that are popular here in the United States are also popular in Malaysia. Burgers, fried chicken and even pizza were well represented by popular chain restaurants over there (I will say that there was no sign of the ubiquitous taco chain here). They all had different ways of serving things to fit with the local taste; like spicy fried chicken with rice or seafood pizza. This got me thinking that maybe a fusion of pizza and MyKuali White Curry might work in some way. I thought about it for a while and decided today was the day. We got the ingredients together and The Ramen Rater’s MyKuali White Curry Pizza was born! Check it out!

The Ramen Rater’s MyKuali Penang White Curry Pizza


  • 1 pkg MyKuali White Curry Noodle (you will only need the paste sachet and the seasoning sachet)
  • 1 pizza crust
  • 1 white onion
  • Tau Pok (tofu puff)
  • Fish balls
  • Coriander (known as cilantro here in the USA)
  • 1 jar Alfredo sauce
  • 1 pkg Shredded mozzarella cheese
  • olive oil

The fish balls I had were frozen, and so I boiled them in some water and added the contents of the MyKuali Penang White Curry Noodle seasoning sachet.

On the left are the tau pok – I used kitchen scissors and cut them into thin slices. On the right is some white onion I sliced as well.

I wasn’t sure how much alfredo sauce would be needed for the pizza, so I thought a logical amount would be the same as the water usually called for on the package of noodles. I put it ion a saucepan and heated it very gently and added the contents of the curry paste sachet and stirred regularly.

I wanted to slice the fishballs nicely but wasn’t sure how, then it came to me: a hard boiled egg slicer! I found also with this one that after closing it, a fork would pull it off nicely.

Here’s the alfredo curry sauce when it was ready to go.

Alright – let’s put this pizza together! I started by adding a little even coat of olive oil to the crust, and then added a layer of the sauce.

Next, some mozzarella.


White onion…

Tau pok…

Sliced fishball…

Some more of the curry sauce…

Finally, a little more mozzarella.

Into the over, preheated to 450 degrees.

Eight minutes later, we have a pizza!

Here’s a side view of the finished product(click image to enlarge).

Finally, a picture from above (click image to enlarge). How is it? Well, the curry and alfredo paired wonderfully well. It’s a very sloppy pizza of course the way we did it, but could be a little less so without the second addition of the curry sauce. To be honest though, I really liked the drippy nature of it. The fishball lent a nice little fish hit, and the sliced white onion had an agreeable crunchiness. If you really like pizza and you really like MyKuali Penang White Curry, I think you’d probably enjoy this quite a bit! For a different crust, I suppose you could use naan bread or parantha – that could be really good too. Special thanks to my wife Kit for her help in preparing.

#371: Nissin Chow Noodles Alfredo Ramen Noodles

Chow Noodles Alfredo? Really? Aight, let’s do this.

Click image to enlarge. Five minutes in the microwave?! Holy cow man, this isn’t a steak this is instant noodles! Five minutes for anything other than a pot pie in a microwave borders on the scary!

Three packets? Wow this is exotic for the domestic stuff! Nissin and other companies usually don’t trust Americans to be smart enough to handle more than one packet!

Onion mixture straddling the premium straight-cut noodle block like a malicious pompadour. Added water to fill line, recovered and then microwaved for FIVE MINUTES!

So this is after the five minutes. The water got so crazy it sploshed out a little and made a little mess. Here’s the powder seasoning with the liquid seasoning on the left, violently moistening the noodles with aplomb.

Click image to enlarge. So these noodles taste great! Kind of dry to be honest, but that’s why I don’t usually get Alfredo, instant or otherwise. This has onion and cheesiness and greasiness and noodles. I this its a very close one. I bet itd be good with some chicken in it. 3.75 out of 5.0 stars. Get it here. UPC bar code 070662087428.

Viva la muerte (Long Live Death, 1971) is a film by Fernando Arrabal. Roland Topor created the drawings for the bizarre introduction to the film. The film was based on Arrabal’s novel Baal Babilonia (1959