Here’s the back of the package (click to enlarge). Contains beef. To prepare, add everything but the large retort pouch to 500ml boiling water and cook 3 minutes. Add in retort pouch contents. Finally, stir and enjoy!
The noodle block.
A dry base sachet.
Powder and some bits.
A liquid base sachet.
Thick and oily.
A large retort pouch.
Lots of large chunks of beef and liquid.
Finished (click to enlarge). Added scallions and Salad Cosmo mung bean sprouts. Noodles came off pretty well – soft tooth and good quantity. Broth has a very nice taste to it – especially what with the inclusion of the retort pouch, which bring great beef flavor. The beef was excellent. 5.0 out of 5.0 stars. EAN bar code 4710110226578.
It’s time for another top ten list and this time it’s The Ramen Rater’s Top Ten Instant Noodle Bowls Of All Time 2018 Edition! The first list debuted in 2013 – I can’t believe this is the sixth list! As always – if you are a company who would like me to review your products, please contact me via the contact link – I want to talk to you! These are my favorite instant noodle bowl selections from my over 2800 reviews to date. Let’s get started!
The Ramen Rater’s Top Ten Instant Noodle Bowls Of All Time 2018 Edition
Here’s this year’s video presentation of The Ramen Rater’s Top Ten Instant Noodle Bowls Of All Time 2018 Edition.
The Ramen Rater’s Top Ten Instant Noodle Bowls Of All Time 2018 Edition
#10 – Paldo Bul Jjamppong – South Korea
This variety boasts a thick and chewy ramyun – a wider and flatter noodle that’s become popular in the last few years. Pairing that with a spicy soup with strong notes of grilled seafood taste – almost smoky – and vegetables/seafood and you’ve got an excellent bowl. Original review
#9 – Maruchan Bowl Taste Of Asia Tom Yum Ramen Noodle Soup – United States
To be honest, I’m about as surprised by this one as you might be! But make no mistake – this US domestic variety is truly amazing. The tom yum flavor is just superb along with a huge quantity of noodles. You’ll fill up and be extremely happy as you do so. Original review
#8 – Maruchan Gotsumori Shio Wonton Ramen – Japan
The second Maruchan variety on the list and this one comes from Japan. A light and tasty shio broth is paired with a large quantity of noodles in this bowl. The inclusion of wonton – which are very good I might add – rounds everything out and becomes a delicious feast. Original review
#7 – Seven & I (Nissin) Gold Sumire Ramen – Japan
The noodles are thick and chewy – very premium. The broth has a very rich miso flavor that had a little thickness and a nice oiliness. The vegetables and bits hydrated perfectly – nice bits of ground meat and menma float happily about and are of good quality. Original review
#6 – Uni-President Man Han Feast Braised Pork Flavor Instant Noodles Bowl – Taiwan
First, the noodles have a little bit thicker a gauge than most instant varieties. Indeed they are premium although a slight bit softer than one might expect. The broth is a sea of rich pork flavor – different than many. As a matter of fact, this really REALLY has a nice pork flavor; most pork varieties don’t have a great pork taste as the pork taste they do have get overshadowed by saltiness. The vegetables hydrated well and the pork was very good. Original review
#5 – Uni-President Man Han Feast Super Hot Pot Beef Flavor Instant Noodles – Taiwan
So the noodles are broad and flat with a light chew and an excellent quantity. The broth is a tour de force of beef taste. It has a good thickness/oiliness to it as well as a good flavor. Indeed as expected, there’s a decent punch of spiciness. Indeed, the chunks of beef are of good size and quality. Moreover, the liquid with the beef in the retort pouch add depth to the broth. Finally, little rings of chilli pepper are here and there, joining the party. Original review
TTL stands for Taiwan Tobacco & Liquor and indeed there’s a sachet of rice wine in here! Add to that a big retort pouch full of decent sized chunks of chicken, good noodles and garnish, This is definitely a bowl to seek out and try. Original review
#3 – Little Cook Braised Beef Noodles With Tendon & Meat – Taiwan
Okay so first off, this is a heavy bowl. There’s a huge retort pouch in here full of beef and beef tendon. The noodles are wide and have a great chew and the broth has a nice flavor. But the start of the show is that braised beef and tendon – it’s perfect and there’s just so much of it. Very impressive! Original review
#2 – Nissin Gyoretsu-no-Dekiru-Mise-no-Ramen (Shrimp Tantanmen) – Japan
Talk about amazing. Now, on most of these bowls, you’ll notice I’ve added my own garnishes. I don’t count them in my reviewing – everything is reviewed prior to any additions I make. This is one where I’ve added nothing and just look at it! This one had very good noodles to start off. The broth was a very thick prawn infused decadent flavor spectacle. Then there’s the little crunchy topping and the other garnish they provide and this is just amazing stuff. Wow. Floored. Original review
#1 – Little Cook Thailand Green Curry Instant Noodle – Taiwan
Wow – I’m so freaking impressed with this one. First, there are two bowls. Peel back the lid of the first bowl and add boiling water. After a short time, you poke holes in the lid and drain the liquid into the second. A sachet of soup base is added and you have a soup with lots of corn and herbs. Next, a huge sachet with chicken and vegetables boasts a great spicy green curry flavor which mixes with the noodle. A really amazing product which is unique and delicious. This is Little Cook Thailand Green Curry Instant Noodle’s second year in the number one spot in a row – congratulations! Original review
I received this as a gift from a representative of the Little Cook brand in Taipei, Taiwan at the Taiwan International Food Expo! Thank you very much! She also accepted the third place award from The Ramen Rater’s Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition – Little Cook Green Curry – at the awards show.
This is a heavy bowl. Not metaphorically but in regards to the bowl’s actual weight. I am very curious to see everything that’s in here. Here’s a little about braising from WIkipedia –
Braising relies on heat, time, and moisture to break down the tough connective tissue (collagen) that binds together the muscle fibers collectively called meat, making it an ideal way to cook tougher, more affordable cuts. Many classic braised dishes (e.g., coq au vin) are highly evolved methods of cooking tough and otherwise unpalatable foods. Both pressure cooking and slow cooking (e.g., crockpots) are forms of braising.
Most braises follow the same basic steps. The food to be braised (meats, vegetables, mushrooms, etc.) is first pan-seared to brown its surface and enhance its flavor (through the Maillard reaction). If the food will not produce enough liquid of its own, a certain amount of cooking liquid that often includes an acidic element (e.g., tomatoes, beer, balsamic vinegar, wine) is added to the pot, often with stock. A classic braise is done with a relatively whole cut of meat, and the braising liquid will cover two-thirds of the food in the pan. Then, the dish is covered and cooked at a very low simmer, until the meat becomes so tender that it can be “cut” with just the gentlest of pressure from a fork (versus a knife). Often the cooking liquid is finished to create a sauce or gravy, as well.
Sometimes foods with high water content (particularly vegetables) can be cooked in their own juices, making the addition of liquid unnecessary.
A successful braise intermingles the flavors of the foods being cooked with those of the cooking liquid. This cooking method dissolves the meat’s collagen into gelatin, which can greatly enrich and thicken the liquid. Braising is economical (as it allows the use of tough and inexpensive cuts), and efficient (as it often enables an entire meal to be prepared in a single pot or pan).
Before you ask, no – you won’t be able to find this one in the United States – this one is full of meat. It’s a pity too – so many varieties that could line store shelves here aren’t allowed. Anyways, let’s have a look!
Little Cook Braised Beef Noodles With Tendon & Meat – Taiwan
Detail of the side panels (click to enlarge). Contains beef. To prepare, open lid and take everything out. Add noodle block and powder sachet contents. Add 600ml boiling water and cover for 5 minutes with large retort pouch sitting on lid to heat. Add in the rest of the sachet and retort pouches. Finally, stir and enjoy!
That’s a lot of braised beef and tendon – probably the most meat I’ve ever seen included with an instant noodle.
Finally, a little sachet.
Finished (click to enlarge). Wow. Okay, the noodles are broad and have good backbone. They’re the perfect place to start in this really premium bowl. The broth has a nice beefy kind of taste to it – not extremely thick but just right. The real showstopper is the massive retort pouch full of braised beef and tendon – just about as tender as you can get with a strong flavor. This is the most meat I’ve seen in a retort pouch to date. The little sachet of chilli powder was a nice touch and gave it a nice little kick. The Sour vegetables added a nice texture as well. All in all, I’m extremely impressed, to say the least. 5.0 out of 5.0 stars. EAN bar code 8852098706355.