Tag Archives: beef noodle

#3100: A-Sha Gourmet Braised Beef Noodle Soup – Taiwan

#3175: A-Sha Beef Noodle Soup - Taiwan

Here’s yet another box from Taiwan – they’re getting more popular these days for companies who want to roll out a premium variety. I like boxes; they look fancy and usually mean meats will be at play. Here’s a little about Taiwanese Beef Noodle Soup from Wikipedia –

Beef noodle soup, is a noodle soup made of stewed or red braised beef, beef brothvegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia. Beef noodle soup was first created by the Hui people during the Tang Dynasty.[1][2] According to some internet sources, the Red-braised Beef Noodle Soup (紅燒牛肉麵) is a dish created by the veterans from Kuomintang who have fled to Taiwan during the Chinese Civil War.

When soy sauce is added, the soup is called red roasted or braised beef noodles (紅燒牛肉麵). Braised beef noodles was reputedly invented by Kuomintang Sichuan Province recruits who fled from mainland China to Kaohsiung, Taiwan. Therefore, it is sometimes incorrectly referred to as “Szechuan Beef Noodle Soup” (四川牛肉麵). The Taiwanese traditionally had a aversion to the consumption of beef because cattle were valuable beasts of burden but it is believed that this soup’s popularity broke this taboo and also paved the way to Taiwan later embracing American foods that utilized beef (such as hamburgers). The red braised beef noodles is the most common type of beef noodle in Taiwan. The beef is often stewed with the broth and simmered, sometimes for hours. Chefs also let the stock simmer for long periods with bone marrow; some vendors can cook the beef stock for over 24 hours. This type of beef noodles tends to be spicy, as garlic, chili oil, doubanjiang or five-spice powder may be added – classic flavor elements of Sichuan cuisine. There are several variations with the soy-based broth, such as spicy, tomato, garlic and herbal medicine. The tomato variation (番茄牛肉麵) is popular in Taiwan and features chunks of tomatoes in a rich red-coloured tomato broth with or without soy sauce.[13] The herbal medicine variation is usually served without suancai as a topping (as its acidic properties are believed to inhibit medicinal properties) and may be accompanied by a chili paste made from beef lard.

Let’s delve into this box of noodle soup!

A-Sha Gourmet Braised Beef Noodle Soup – Taiwan

#3175: A-Sha Beef Noodle Soup - Taiwan

Detail of the side panels (click to enlarge). Contains beef. To prepare, boil noodles for 6~7 minutes. About 3 minutes in to boiling the noodles, add large pouch to another pot and bring to a boil. Drain noodles and add to second pot. Finally, sprinkle dry sachet contents on top and enjoy!

#3175: A-Sha Beef Noodle Soup - Taiwan

A package of noodles.

#3175: A-Sha Beef Noodle Soup - Taiwan

A very large pouch. This contains the soup aspect of the dish.

#3175: A-Sha Beef Noodle Soup - Taiwan

Green onions.

#3175: A-Sha Beef Noodle Soup - Taiwan

Finished (click to enlarge). Nothing added. Broad, chewy Taiwanese dry noodles have an incredibly good mouthfeel. Center vein of this style noodle provides extra chewiness while sides are thinner and lighter, giving a multi-textural feel. The broth is rich and savory with an excellent balance between salty, beef taste, and a light bit of heat which harmonizes. Included beef is like butter and melts in your mouth. Green garnish works well. 5.0 out of 5.0 stars. EAN bar code 4715635854008.

#3175: A-Sha Beef Noodle Soup - Taiwan

Rated Best Tasting and Award Winning [Taiwan No.1] A-sha Hakka Noodle – Spicy BBQ Flavor

Watch me cook on Instant Noodle Recipe Time!

Beef Noodle Samples from Mom’s Dry Noodle of Taiwan | Unboxing Time

I was really interested when I heard Mom’s Dry Noodle was coming out with a boxed version of beef noodle soup. I’ve been following their opening of their own restaurants and the food looks really great! Curious to see how it tastes, but today we’re just having a look at what it looks like. Let’s crack it open!

Beef Noodle Samples from Mom’s Dry Noodle – Taiwan

A-Sha Dry Noodle Beef Noodle & Spicy Scallion from Taiwan | Unboxing Time

A-Sha Dry Noodle Beef Noodle & Spicy Scallion from Taiwan | Unboxing Time

Got a box this time from A-sha of Taiwan. They have a lot of different products, but this one is very different. The company is known as a maker of dry noodle products, hence usually no broth. But this looks to have broth – let’s give it a close look.

A-Sha Dry Noodle Beef Noodle & Spicy Scallion – Taiwan

#2904: Wei Lih Beef Noodle

#2904: Wei Lih Beef Noodle

Lugged this back from Taiwan in November of 2017. After talking to my friend about what this was called, this is what we came up with. Let’s crack it open and take a look!

Wei Lih Beef Noodle – Taiwan

#2904: Wei Lih Beef Noodle

Here’s the back of the package (click to enlarge). Contains beef. To prepare, add noodle block, dry sachet, and smaller liquid sachets to 500ml boiling water and cook for 3 minutes. Place retort pouch in boiling water for a little bit for it to heat. Add in retort pouch contents. Finally, stir and enjoy!

#2904: Wei Lih Beef Noodle

A dry base sachet.

#2904: Wei Lih Beef Noodle

A light powder and flecks of herbs.

#2904: Wei Lih Beef Noodle

A liquid base sachet.

#2904: Wei Lih Beef Noodle

Thick stuff.

#2904: Wei Lih Beef Noodle

One of my favorite instant noodle sachets. Ever.

#2904: Wei Lih Beef Noodle

Spicy stuff!

#2904: Wei Lih Beef Noodle

A retort pouch.

#2904: Wei Lih Beef Noodle

Chunks of beef in a good smelling sauce.

Finished (click to enlarge). Added spring onion and Salad Cosmo mung bean sprouts. The noodles came out well, with a very soft tooth and plentiful quantity. The broth was alright – it has a good beefg flavor and by adding that big retort pouch it just gets that much beefier. A little spicy but not a barn burner. The beef was a little dry though. 4.25 out of 5.0 stars.  EAN bar code 4710199110133.

#2904: Wei Lih Beef Noodle

New Taiwan Wei Lih Original Classic Braised Flavor Sauce for cooking noodle

A little about Wei Lih

#2900: Vedan Double Bang Spicy Beef Noodle Soup

#2900: Vedan Double Bang Spicy Beef Noodle Soup

Here’s the last of the Vedan Double Bang varieties I brought home from my trip to Taipei last November. This one’s spicy beef. Let’s do this.

Vedan Double Bang Spicy Beef Noodle Soup – Taiwan

#2900: Vedan Double Bang Spicy Beef Noodle Soup

Detail of the side panels (click to enlarge). Unsure whether it contains meat. To prepare, add sachet contents and 700ml boiling water and cover for 3 minutes. Finally, stir and enjoy!

#2900: Vedan Double Bang Spicy Beef Noodle Soup

Detail of the lid (click to enlarge).

#2900: Vedan Double Bang Spicy Beef Noodle Soup

Two noodle blocks.

#2900: Vedan Double Bang Spicy Beef Noodle Soup

A dry base sachet.

#2900: Vedan Double Bang Spicy Beef Noodle Soup

A speckled powder.

#2900: Vedan Double Bang Spicy Beef Noodle Soup

A liquid base sachet.

#2900: Vedan Double Bang Spicy Beef Noodle Soup

Thick stuff.

Finished (click to enlarge). Added Chinese sausage and spring onion. The noodles were of a huge quantity however a little on the soft side this time around. The broth was very light unlike others inthe series which were a little stronger. 3.5 out of 5.0 stars.  EAN bar code 4710110230049.

#2900: Vedan Double Bang Spicy Beef Noodle Soup

Why Taiwan Matters: Small Island, Global Powerhouse

A TV spot related to this series

#2823: Wei Lih Hell Spicy Dry Noodle With Soup

#2823: Wei Lin Hell Spicy Dry Noodle With Soup

found this one at RT-Mart in Taipei during my recent trip. At first, it looked like a regular beef noodle but after looking around for information about it, it sounds a little more spicy! Lety’s check it out!

Wei Lin Wei Lin Hell Spicy Dry Noodle With Soup – Taiwan

#2823: Wei Lin Hell Spicy Dry Noodle With Soup

Here’s the back of the package (click to enlarge). Unsure whether it contains meat. To prepare, Add noodles to a bowl and cover with boiling water (going to go with 500ml). Cover for 3 minutes. Drain water into separate bowl and add contents of dry sachet. Add paste sachet contents to noodles. finally, stir and enjoy!

#2823: Wei Lin Hell Spicy Dry Noodle With Soup

The noodle block.

#2823: Wei Lin Hell Spicy Dry Noodle With Soup

The soup base sachet.

#2823: Wei Lin Hell Spicy Dry Noodle With Soup

This one is for a separate bowl of soup.

#2823: Wei Lin Hell Spicy Dry Noodle With Soup

The paste sachet.

#2823: Wei Lin Hell Spicy Dry Noodle With Soup

Thick and oily.

Finished (click to enlarge). The noodles are great – nice gauge and chew. They have a mind of salty and meaty taste to them and a whole lot of spicy hit. The broth was enjoyable too with a good overall salty taste and ample bits of meat and vegetables. A great sip and slurp combo set. 4.25 out of 5.0 stars.

Finished (click to enlarge). EAN bar code 4710199038796.

#2823: Wei Lin Hell Spicy Dry Noodle With Soup

Wei Lih GGE Wheat Crackers Value Package (BBQ Cubes, Soy Sauce Ramen, Original Ramen, Seaweed Flavor, Mexican Spicy)

A short TV spot for these spicy Wei Lih noodles.

The Ramen Rater Visits Taiwan – Day 5: A Fond Farewell

Day 1 * Day 2 * Day 3 * Day 4  * Day 5

Our last day in Taipei greets us again with the Taipei 101 yet again; a constant companion during the trip. Definitely tired still after going so many places and seeing so many new things, we start the day that will end up with us coming home.

Had some breakfast buffet at the United Hotel. Have found I like baked sweet potato as well as baked pumpkin. Also has sliced pork in oyster sauce, taro buns and some noodles. We also stopped by the 7-Eleven one more time – I found a couple gifts to bring home and yet another bowl of noodles. To be honest, I didn’t know whether or not any of my noodles would end up making it home; so many contain meat and that generally gets a big no from the CBP/USDA, so my fingers are crossed! Kyle picked us up for lunch and we planned on going to a popular beef noodle soup place but the line was pretty crazy so we went to a place called Lao Zhang. We started with some steamed rice with pork which was really good – served in a little wooden pot and underneath was a little bit of yam. It was accompanied by some cucumber and eggplant. Next was the beef noodle soup which was out of this world good! Afterwards we wandered around the area to find some snow ice. I tried this the night before at Raohe night market. Basically imagine the fluffiest snow that tastes like vanilla ice cream topped with mango and mango syrup as well as some whipped cream and custard on top. Ended up sitting next to a nice family from Washington D.C. (the other Washington!) who had moved to Taiwanbn. I asked how they liked it and they were really happy there. We walked around a little more and found something interesting. A while back, I saw a video showing a place that was selling stuff from my top ten list – not only that, it was using signs that said The Raman Rater (sp) and even pictures of me. Well, they don’t have that anymore at this particular shop but I intrroduced myself and the lady working there knew who I was. Pretty neat – gotta go 6,000 miles from home to meet people who recognize me ha! I also took a second to marvel at an automated display of chopsticks and noodles in front of a Japanese ramen shop.

Next we visited the National Museum Of Taiwan. We drove up and up and up – it’s on the side of a mountain. So many people and lots of walking and stairs – I was going to have no problem sleeping on the flight home tonight! Saw lots of Taiwanese antiquities – lots of jade, calligraphy and statues. Very impressive – especially how ancient many of them were. One bowl in particular caught my eye – I guess when I’m a billionaire maybe I can start doing my reviews in 500+ year old bowls!

We ended up going to Back Garden restaurant overlooking Taipei. A neat place with a great view, and awesome food! Had some nice fried tofu, water spinach, and sweet and sour pork. Now what’s nice about the sweet and sour pork is that it wasn’t breaded and deep fried like they do here in the states; it was moist and tender with pineapple and a sweet and indeed slightly sour sauce. Finally, we had some crusted cod which was really good. A great way to cap off our trip. We headed back to the United Hotel to get our luggage and catch a cab to the airport. We bid Kyle a fond farewell and a big thanks for showing us a great time in Taiwan – he really went above and beyond.

We took a cab to the airport and I recorded the whole thing. As soon as I uploaded the video to YouTube, it told me that there was a copyright claim (the cabbie had music going) and the whole point of posting this super long video was that towards the end you can hear him singing along to the music. The singing cab driver was one of the last fond memories of Taiwan. Unfortunately, YouTube scrapped the audio so I put in some of my own, but here’s an audio clip of what I’m talking about.

Got through security and had a few minutes to chill before the next flight. Ate the first meal and then passed out, waking up about 1,000 miles from home which was nice. Got to Seatac Airport and went through the security/customs re-entry without a hitch and rolled my luggage full of meaty noodles, big hats from flipping noodles and plenty of other things. Met my wife and two sons at the airport arrivals gate and soon we were on our way home. I want to thank everyone at Mom’s Dry Noodle for making this trip happen. I also want to thank my sister Sue for coming with me and watching out for curbs and other easily tripped over things what with my poor vision. Finally, I want to thank my lovely wife Kit for letting me go while she stayed at home with our boy Miles, dog Otis, and our daughter who she will give birth to any day now. Good to be home again.