Tag Archives: and

#3129: Acecook Super Cup Pringles Sour Cream & Onion Yakisoba – Japan

#3129: Acecook Super Cup Pringles Sour Cream & Onion Yakisoba - Japan

Today we have a Zenpop.JP variety – so what’s Zenpop? They’re a subscription service for all things Japanese! Definitely, check them out. By the way, use coupon code RAMENRATER to get $2 off! Here’s what they had to say about this one – ‘To celebrate 50 years in business for the iconic chip brand, and 30 years for Japan’s instant noodle brand Super Cup, they collaborate as Sour Cream & Onion Pringles Yakisoba! A mouthful of soft noodles with the crunch of onion crates a fantastic textural sensation that works to enhance all the punchy flavors.’

I’m really unsure what to expect with this one. It seems kind of gimmicky to say the least, but then again fascinating. Well, only one way to find out!

Acecook Super Cup Pringles Sour Cream & Onion Yakisoba – Japan

#3129: Acecook Super Cup Pringles Sour Cream & Onion Yakisoba - Japan

Detail of side and bottom panels (click to enlarge). Contains pork. To prepare, Add boiling water to line and cover 3 minutes. Drain. Add in sachet contents. Finally, stir and enjoy!

#3129: Acecook Super Cup Pringles Sour Cream & Onion Yakisoba - Japan

Detail of the lid (click to enlarge).

#3129: Acecook Super Cup Pringles Sour Cream & Onion Yakisoba - Japan

The noodle block.

#3129: Acecook Super Cup Pringles Sour Cream & Onion Yakisoba - Japan

A dry sachet.

#3129: Acecook Super Cup Pringles Sour Cream & Onion Yakisoba - Japan

Lots of light powder.

#3129: Acecook Super Cup Pringles Sour Cream & Onion Yakisoba - Japan

A wet sachet.

#3129: Acecook Super Cup Pringles Sour Cream & Onion Yakisoba - Japan

Oily; smells like sou cream and onion.

Finished (click to enlarge). Added spring onion. So… Have you ever wondered what sour cream and onion powder and oil would taste like with yakisoba? Well, here you go. It’s pretty boring, really. A monotony of saltiness and wrongness. It was fun to try, I’ll give it that – but it’s just not something I found palatable. 0.0 out of 5.0 stars.  JAN bar code 4901071207588.

#3129: Acecook Super Cup Pringles Sour Cream & Onion Yakisoba - Japan

Acecook JANJAN yakisoba Kokusosu 104g ~ 12 pieces

Watch me cook up this one on Instant Noodle Recipe Time!

#2286: Kamfen Noodle King Artificial Abalone And Chicken Soup Flavoured

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I haven’t generally been a fan of abalone and chicken instant noodles. I’m crossing my fingers here though. Let’s give it a try!

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add in sachet contents and fill to line with boiling water. Cover for 3-4 minutes. Stir and enjoy!

Detail of the lid (click to enlarge).

An included fork!

The noodle block.

The powder base.

A light powder.

A sauce sachet.

Tick and oily.

The vegetables sachet.

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Lots of bits in there.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, Dodo fishball and spring onion. The noodles are really good in this one – nice gauge and the chew – very sturdy and hearty. The broth is definitely leaning more towards chicken than abalone, something I enjoyed. The flavor was rich and the oiliness was very good.  The vegetables hydrated well and worked nicely here. 4.25 out of 5.0 stars. EAN bar code 6920363400702.

The Hong Kong cookbook;: A new kind of authentic Chinese cookery adapted to the American kitchen,

A walk around a Hong Kong street market.

#881: Han’s Korea Rice Noodle With Hot & Spicy Flavored Soup

Here’s something I got at KS Mart in Lynnwood, Washington. Looks pretty awesome – Han’s Korea! Well, let’s give it a try.

Here’s all the writing from the label (click to enlarge).

Rice noodles – kind of like a springy accordion!

The seasoning packet.

Here’s that red powder. Curious how a rice noodle will handle it… Hmmm…

Finished (click image to enlarge). Added an egg with Ajishima Kimchi Furikake. The noodles are chewy and tasty but hard to break with the lips. They kind of tangled and were slightly harder to swallow. The broth was very nice – the word ‘clean’ comes to mind – a nice, strong spiciness with an underlying vegetable flavor. What veggies were lurking were pretty good too. 3.25 out of 5.0 stars.UPC bar code 8809037615025 .

Hey this looks good!

Don’t try this at home!

The Ramen Rater: Momofuku Ando Day January 19th, 2012

SPECIAL: Momofuku Ando’s 105th Birthday Google Doodles and more explained here

2015 The Ramen Rater’s Momofuku Ando Day here!

Today I was looking through a Wikipedia entry all about the creator of instant noodles, Momofuku Ando. Much to my surprise, I noticed that there is a day commemorating him called Momofuku Ando Day! What’s strange about this is that it was founded by some healthcare workers – at a  Dallas, Texas hospital!

What’s not so strange about this is why a day exists to honor the man.

Momofuku Ando was born into a rich Taiwanese family in 1910. His parents died when he was young and he spent most of his youth in the care of his grandparents who ran a textile business.He started his own textile business in Taiwan during the 30’s. After World War II, he moved to Japan and took the Japanese name Momofuku Ando (his birthname was Chinese – Wu Pai-fu).
Things didn’t go so well for him in Japan – after becoming a Japanese citizen, he was sent to jail for two years for tax evasion. His business was lost.
After jail, he didn’t give up. He started a new business in Osaka, Japan that produced salt.
Times were hard in Japan after World War II. The Japanese were told by their government that they should eat bread made from wheat flour that was supplied by the United States. Noodles wre the standard fare of Japanese folks and Ando saw an opportunity here. Why wouldn’t they want to eat noodles instead of bread? The government insisted that the companies that made noodles were too small to supply everyone.Ando decided that he would try to fill the demand. He is quoted as saying, “Peace will come to the world when the people have enough to eat.”
After a lot of hard work, 1958 proved a good year with the first instant noodles to be invented. Simply called Chikin ramen, they were a little pricy when they came out. After a bit of time, they came down in price. Now they’re considered to be one of the cheapest foods you can get.

The holiday? Well, the folks at that hospital thought that such a motto, “Peace will come to the world when the people have enough to eat” was great – they found Momofuku Ando’s contribution of a cheap, easily prepared footstuff for the people of the world was deserving of recognition. So on that day, they would conduct fundraisers and donation drives for those without food and in need.

I think that’s pretty awesome – a Taiwanese guy whose parents die goes into the textile business in the footsteps of his grandparents, moves to Japan, is jailed, finds freedom again and begins a company that becomes synonymous with a full belly everywhere in the world and get a commemorative day from a Texas hospital!

It didn’t say why January 19th was the magic  Momofuku Ando Day’s date – here’;s what it does say:

  Momofuku Ando Day was established January 2007 at a small hospital in Dallas, Texas. Recognizing the genius life of the man whose product has fed millions, a group of healthcare workers first celebrated the day on January 19, 2007. Each participating employee brought several packages of favorite ramen flavors to a banquet table from which employees could sample. The second year, January 2008, participating employees developed unique dishes using ramen as the prime ingredient. The Day also kicked off the “It Starts With Me” campaign promoting charitable giving and customer service. Unfortunately, the hospital was corporately closed in June 2008. In January 2009, several of the transferred employees continued Momofuku Ando Day by sharing it with their new coworkers at a sister facility. Understanding that ramen has been a staple food for victims of disaster and the poverty-stricken, as well as for college students and those wanting a quick meal, Momofuku Ando Day became an endeavor to help feed those in need by fundraising for charitable organizations, or simply calling attention to poverty or hunger through ramen or food donations to local food banks and free meal kitchens. The day has since been celebrated the second Friday of January to allow Mr. Ando due recognition. (Wikipedia)

I think January 19th, 2012 should be celebrated as Momofuku Ando Day. If I had some Chikin ramen I’d review it, so I think I’ll have to do something a little less authentic. But yeah – MOMOFUKU ANDO DAY 2012! Sounds like a plan. Spread the word! Eat some instant noodles and be charitable towards your fellow being!!!

Here are some links:

Momofuku Ando – Wikipedia | Link

Momofuku Ando Japan Times Obituary | Link

Momofuku Ando’s Mew York Times Obituary | Link

The Momofuku Ando Instant Ramen Museum In Osaka, Japan
English | Japanese


A video about the Momofuku Ando museum in Japan.


The Cup Noodle museum. I don’t know but I would be way more excited than this guy is!


This is pretty bizarre.


David Chang runs the Momofuku restaurant.

#396: Vina Acecook Best Cook Hot & Spicy Tom Yum Shrimp Flavour Instant Noodles

So far I’ve been so pleased with the Vina Acecook products. Everything’s been so nice about them. So let’s try a new one – a bowl noodle this time.

Everything individually wrapped – kind of nice! A noodle block on the left then top left clockwise we have paste soup, powdered soup base, veggies and a little naruto peeking and seasoned oil . Four seasoning packets – niceness! Oh – I failed to take a pic but there’s also an included fork which will be in the update of the included forks which I’ll do in a bit.

Clockwise from top left: seasoned oil, veggies, soup paste and powdered soup base.

Click image to enlarge. Threw in a couple fried eggs, a little garlic salt, a little Tony Chachere’s Creole Seasoning and a couple drops of Crystal Louisiana Hot Sauce.The noodles stay firm and absorb a good amount of the flavor. The veggies came up nicely and were abundant. The broth is very tasty – a lot of citrus, shrimp flavor and warmth. The other things I threw in added to it and made it all very nice. I loved it – 4.25 out of 5.0 stars – excellent meal!

#362: Vina Acecook Daily Instant Noodles Mi Canh Chua Hot & Sour With Shrimp

So here’s another of Vina Acecook’s line of ‘Daily’ instant noodles, hot & sour with shrimp. Sounds good to me; the picture on the front is definitely enticing…

Four packets – that’s always nice. Here we have [clockwise from top left] soup paste, powdered soup base, seasoned oil and veggies as well as dehydrated shrimp.

Clockwise from top: veggies ‘n shrimp, seasoned oil, soup powder, liquid soup paste.

Click image to enlarge. So I added a couple of fried eggs, some fried shallot, a little kizami shoga (ginger you’d find in yakisoba) and a little pepper on the eggs. This is one of the better bowls of noodles I’ve had in quite some time. I become quite fond of how Vina Acecook blends its veggies – there’s always some nice sweet basil in there and it really comes through in the flavor of the broth. The noodles were pre-seasoned and so the sesame oil-esque flavor is easily detected in this soup. The noodles themselves are light and plentiful – not chewy but not spongy. The vegetables really boost on re-hydration which is nice. There was a little hot and a little sour; kind of like Tom Yum soup but much lighter. The eggs and other flavors on top made it absolutely perfect. 4.5 out of 5.0 stars for this one! Find it here.

I like how colorful the Vina Acecook commercials are.

#359: Nissin Bowl Noodles Hot & Spicy Beef Flavor

So here’s one we got a Megalomanianmart the other day. Was nice to see there was another flavor out there; I think this stuff’s pretty okay. One thing I noticed – the other two I’ve reviewed say ‘with chicken’ or ‘with shrimp,’ and this one just says ‘beef flavor.’ Kind of interesting I thought.

Powder on left and veggies on right. Decent amounts of both.

Yeah check that out – lots of both.

So after adding water and cooking, you add this packet.

Click image to enlarge. Finally the finished product. I like how it’s a microwaveable package and not Styrofoam. That’s pretty handy. The broth has a little bit of thickness to it which I liked; like a gravy! I could see people not liking that aspect and using terms like ‘slimy’ and/or ‘greasy.’ I liked it though. I really liked the abundant harvest of re-hydrated veggies – lots lots lots in this one. The noodles were good too. All in all, a good bowl – oh yeah and it’s somewhat spicy but not blow your head of spicy. 3.75 out of 5.0 stars. Find them here. UPC bar code 070662096338.

We watched this last night – a great and weird sci fi movie!

#352: Maruchan Chili Flavor Ramen Noodle Soup

So my friend Todd hooked me up with this stuff – thanks man! Haven’t seen this one before, so let’s give it a try.

What a standard single packet of domestic made ramen noodle soup seasoning! This should be interesting enough I think; usually I see hot flavored packets of flavoring out of Korea and Thailand but really not so much out of the USA.

Dark red and angry! Wasn’t expecting that… Was very nice to look at the packet ingredients and see chili as the second one! Impressive…

Click image to enlarge. The finished product. Added a couple hard boiled eggs, some Tony Chachere’s Creole seasoning and a little Amanfopong chili powder. Was reasonably ‘hot & spicy’ flavored for a domestic product. It kind of ended there though – would’ve been nice if it had maybe more of a veg flavor too. 2.75 out of 5.0 stars. Get it here.

Re-Review: Wei Lih Jah Jan Mien Instant Noodles With Fried Soybeans Paste

So I’ve gotten a couple comments about doing this stuff wrong and sure enough, I made it wrong. So I shall try this again!

So you cook the noodles in 2 cups [400cc] water for a few minutes. Drain them but save the water! So you have one bowl with hot noodles, one bowl with hot water.

Paste packet – for noodles and dry packet for soup!

Dry seasoning!

Paste looks like poop!

Click image to enlarge. So looks a lot different from the original review doesn’t it? So let’s start with the broth… Salty… Light… Almost like matzoh soup broth. Now the noodles… Okay a bit greasy… Chewy… Soy paste lends itself nicely – now back to the soup… And back to the noodles… And back to the soup. I’m seeing a pattern here! Some little hot pepper seeds going on! More soup! Wow this is pretty good! Kind of what I would imagine the Taiwanese equivalent to our mac’n’cheese would be; its so simple to make and it’s a very basic a tasty dish. It’s good! 3.75 out of 5.0 stars!

Couldn’t find a Wei Lih commercial… Please let me know if you know where one is I’d love to post it along with this.