Tag Archives: chili oil

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor – China

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

Alright so here’s one we found up in Canada at China Worlsd in Richmond, BC. That’s a really fascinating store with lots of products I’ve never seen before. But hey if you go there – bring cash if you’re coming from the US – and make sure it’s Canadian cash! Let’s get started.

Sichuan Baijia Burning Dry Noodles Chili Oil Flavor – China

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

A distributor/import sticker (click to enlarge).

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add boiling water to fill line and cover for 5 minutes. Drain. Add in sachet contents. Finally, stir and enjoy!

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

Detail of the lid (click to enlarge).

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

An included fork!

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

The noodles, wrapped in plastic.

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

A dry sachet.

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

Bits of vegetable and MSG.

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

A wet sachet.

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

A thick sauce.

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

Another wet sachet.

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

Pickled vegetable.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, sesame seeds, barbecue pork, spring onion, and shichimi togarashi. Noodles are definitely different; almost have a sticky chew to them and a wide but not really thick gauge. The taste is very spicy and salty – works well. 3.5 out of 5.0 stars.  EAN bar code 6926410331265.

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

Sichuan Baijia Instant Sweat Potato Thread/noodle Original Hot & Sour Flavor 3.70 Oz (Pack of 20)

Watch me cook on Instant Noodle Recipe Time!

#2906: Myojo Shoyu Sesame Chili Oil Yakisoba

#2756: Myojo Shoyu Sesame Chili Oil Yakisoba

Here’s a big tray of yakisoba I found up in Canada at Osaka Market in Yaohan Centre, Richmond, BC. Yeah, that’s a mouthful. Anyways, sometimes they’ll have a special on Japanese varieties that are somewhat new and this is one of them. Here’s a little about yakisoba from Wikipedia for you –

Yakisoba (焼きそば[jakiꜜsoba]), literally “fried buckwheat,” is a Japanese noodle stir-fry dish. Although soba means buckwheat, yakisoba noodles are actually made from wheat flour, and are typically flavored with a condiment similar to oyster sauce. The dish first appeared in food stalls in Japan during the early 20th century.[1]

Yakisoba is prepared by frying ramen-style wheat noodles with bite-sized pork, vegetables (usually cabbageonions or carrots) and flavored with yakisoba sauce, salt and pepper. It can be served with a variety of garnishes, such as aonori (seaweed powder), beni shoga (shredded pickled ginger), katsuobushi (fish flakes), and mayonnaise.

Yakisoba is most familiarly served on a plate either as a main dish or a side dish. Another popular way to prepare and serve yakisoba in Japan is to pile the noodles into a bun sliced down the middle in the style of a hot dog, and garnish the top with mayonnaise and shreds of pickled ginger. Called yakisoba-pan (pan meaning bread) it is commonly available at local festivals or konbini (convenience stores).

Sometimes, Japanese white Udon is used as a replacement of Chinese style Soba and called Yakiudon. This variation was started in Kitakyushu or Kokura in Fukuoka Prefecture.

In Okinawa, Yakisoba is popular with Okinawans and U.S. service members stationed on the island alike. After the 1945 hostilities ended on Okinawa, the US military command supplied American food products to the malnourished residents. The preferred Okinawan Yakisoba was prepared from spaghetti, spam, ketchup, any available vegetable (usually canned), and mayonnaise for frying. Mess halls and other on-base eateries often serve yakisoba. Chopped hotdogs are a popular addition to yakisoba made on Okinawa, in addition to other meats such as ham, chicken, and pork.

Alright – let’s give it a go.

Myojo Shoyu Sesame Chili Oil Yakisoba – Japan

#2756: Myojo Shoyu Sesame Chili Oil Yakisoba

The distributor/import stickler (click to enlarge).

#2756: Myojo Shoyu Sesame Chili Oil Yakisoba

Detail of the out wraps (click to enlarge). Contains pork and chicken. To prepare, add noodle block and solid ingredients sachet to tray and boiling water to fill line. Cover for 3 minutes. Drain using special lid. Add in liquid base and dry sachet and stir. Finally, ganish with mayonnaise and enjoy!

#2756: Myojo Shoyu Sesame Chili Oil Yakisoba

Detail of the lid (click to enlarge).

#2756: Myojo Shoyu Sesame Chili Oil Yakisoba

The noodle block.

#2756: Myojo Shoyu Sesame Chili Oil Yakisoba

A large liquid base sachet.

#2756: Myojo Shoyu Sesame Chili Oil Yakisoba

Yakisoba sauce.

#2756: Myojo Shoyu Sesame Chili Oil Yakisoba

A dry sachet.

#2756: Myojo Shoyu Sesame Chili Oil Yakisoba

Perhaps togarashi and chives?

#2756: Myojo Shoyu Sesame Chili Oil Yakisoba

Solid ingredients.

#2756: Myojo Shoyu Sesame Chili Oil Yakisoba

Chashu, narutomaki and spring onion.

#2756: Myojo Shoyu Sesame Chili Oil Yakisoba

Mayonnaise!

Finished (click to enlarge). Added spring onion amd Salad Cosmo mung bean sprouts. The noodles come out great – and plentiful. They indeed have a soy sauce and sesame kind of combo with a touch of heat. The mayo is great as it makes it nice and greasy. The large naruto slice and chashu are very nice, and bits of cabbage are throughout. 5.0 out of 5.0 stars. JAN bar code 4902881419123.

#2756: Myojo Shoyu Sesame Chili Oil Yakisoba

MYOJO IPPEI-CHAN YOMISE Y A K I S O B A INSTANT NOODLE CASE [12pcs] by Myojo

Myojo commercials from 1977-1990

#1825: Sichuan Baijia Broad Noodle Chili Oil Flavor

It’s always awesome when I go to the store with my poor vision and my wife sees something and asks me if I’ve tried it. Sure enough, this was one of those occasions. I recently had the Sichuan Baijia Artificial Spicy Fei Chang a couple of weeks ago – it had been on my bottom ten list for years and really kind of one of the main reasons I wasn’t reviewing Baijia stuff so much. After not trying it in 5 years, I found that my tastebuds had done a bit of a metamorphosis. Where I found this more traditional Chinese flavor horrible before, I found it much more to my liking. So now at the store, I’m looking at Baijia in a different way. Today, I’ll try something I’ve not seen before – a broad noodle. I’ve seen broad noodles before, but not this broad – you’ll see what I mean. I want to thank Bobby Y. for helping me decipher the cooking instructions – hope the Blue Jays did good in the ALCS and won the World Series!

Here’s the back of the package (click image to enlarge). Looks to be meat free but check to make sure. To prepare, add noodle block and vegetable sachet to 600ml boiling water and steep for 5 minutes. Drain. Add in contents of other sachets and stir. Enjoy!

The noodle block – see what I mean by broad?

The dry ingredients sachet.

Some vegetable and powder.

The chili oil sachet.

A deep and dark color.

The vegetables sachet.

Some carrot it seems.

Finished. Added Salad Cosmo mung bean sprouts, Chinese sausage and spring onion. The noodles are very broad and hydrated well. They have a nice chewiness to them. The flavor is excellent – a nice oily spiciness, a slight sweetness and a kind of puckery taste as well. The vegetable hydrated very well. 4.5 out of 5.0 stars. EAN bar code 6926410320115.

Baijia Instant Noodles, Chinese Spicy Fei-Chang Flavor, 19 Ounce

A corporate video from Sichuan Baijia.

#910: Paldo Namja Ramyun King Cup

Here’s a new one from Paldo not yet available in the USA – Namja cup! Namja translates to Man’s or Guy’s – gender-specific noodles – that’s something new! I think would like to know about the ladies’ ramyun and what that would be… Anyways, let’s give this new one from Paldo a gander.

Here’s the side panels (click to enlarge).

Here’s the noodle block.

The powder seasoning packet.

The spicy powder!

Chili infused oil?

Looks like chili oil.

Looks like kamaboko, beef and chicken amongst the veggies.

Finished (click to enlarge). Added kimchi, processed cheese, sweet onion and some Urashima Sesame & Salt furikake. The noodles are pretty good – what you’d expect in a king cup from Paldo. The broth is very good – it has a nicely concocted meat flavor for a second and then a serious wave of heat! I’m enjoying it right now and it is really quite hot. The oil packet is a real plus in this one as it gives the broth a nice extra heartiness. The little bits and pieces of meat and kamaboko and veggies were decent – especially the meat – liked that a lot. A very nice bowl of noodles – 4.25 out of 5.0 stars. Paldo is having a ‘Happy Promotion’ – check it out here.UPC bar code 8809296881261 .

Namja ramyun TV spot.

From the interview with Paldo I did earlier this year:

TRR> What does the name ‘Paldo’ mean?

PALDO> The word “Pal” means number 8 in Korean and “Do” means Province. If North Korea and South Korea combines together, there are 8 Provinces. Our philosophy is that we as Korean wishes to be united in someday. Even though Korea has separated into North and South after the Korean war, people from 8 provinces are still in Paldo.

#795: Master Kong Red Oil Dan Dan Noodles

Here’s another one that Bo H. sent me from China! Thanks again! So what are Dan Dan noodles? here’s what Wikipedia says:

Dandan noodles or Dandanmian (traditional Chinese: 擔擔麵, simplified Chinese: 担担面) is a classic dish originating from ChineseSichuan cuisine. It consists of a spicy sauce containing preserved vegetables (often including zha cai, 榨菜, lower enlarged mustard stems, or ya cai, 芽菜, upper mustard stems), chili oil, Sichuan pepper, minced pork, and scallions served over noodles.

Alrighty then, let’s give it a try!

I cut and pasted all the text from the lid and scanned it. Click to enlarge.

Hey – chopsticks!

Here’s the big packet of spicy paste.

That’s a lot of goopy stuff – looks spicy!

The vegetables.

Looks like a nice little bunch of veggies.

Then there’s this little pouch with little hard things in it…

I ate one and I think they get sprinkled on top at the end.

Finished (click image to enlarge). Interesting… This one was fun to try; I’m really looking forward to these Master Kong’s as they’re huge in China and these aren’t available around this neck of the woods, that’s for sure. The noodles aren’t bad, – there’s a lot of them too. The flavor is a little bit spicy and a bit greasy. The veggies are nice. The only problem here is it seems kind of bland to me. Could use a little more flavor I think. 2.75 out of 5.0 stars.UPC bar code 6903252084818 .

Here’s a Master Kong commercial

How to make DanDan noodles at home