After perusing Nongshim America’s website, I saw these noodles I hadn’t heard of before. A quick message to my contact at Nongshim and these magically arrived in a couple days! This is what you would call a Summer variety – the noodles are served cold with a spicy sauce. It’s made in South Korea, but definitely in packaging for the United States. Let’s give it a try!
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 2.5 cups of water and cook for 3 minutes. Drain and run under cold water. Add in contents of liquid sachet. Stir and enjoy!
The noodle block.
The liquid sauce sachet.
Has a spicy and sweet scent to it.
Finished (click to enlarge). Added spring onion and hard boiled egg. The noodles are nice and thick with a great chew – ramyun through and through. The sauce works extremely well; it’s sweet and spicy and works perfectly with a cold noodle. Best bibim myun I’ve ever had! 5.0 out of 5.0 stars. UPC bar code 031146034802.
Here’s one that I’ve waiting to review for a while. This is a variety specifically marketed for the summer months – cold South Korean noodles! Thought I’d consult Wikipedia to give some more information on South Korean cold noodle dishes:
Bibim guksu, a cold dish made with very thin wheat flour noodles called somyeon with added flavorings, is one of the most popular traditional noodle dishes in Korean cuisine. It is also called guksu bibim or goldong myeon, all of which literally mean “stirred noodles” or “mixed noodles”.  The dish is especially popular during summer.
There are many kinds of cold noodle dishes in Korea, including one made with cold beef broth; however, spicy cold noodles have historically been appreciated by spice-loving people in Korea and recognized internationally. What makes this dish so distinct from other cold noodle dishes from different cultures is the strong spicy flavor produced from the combination of red pepper powder, gochujang, and minced garlic, along with a sweet-and-sour flavor created by vinegar and sugar. Most spicy cold noodles are prepared with haszing duu and a slight touch of sesame oil to enhance the richness of its flavor.
Typically the dish would be prepared by stir frying diced beef, julienned pickled cucumbers, and mushrooms in sesame oil, which is all mixed together with the cooked noodles, soy sauce, sesame oil, sesame seeds and sugar. Garnishes placed on top and around the spicy noodles include hard-boiled eggs, pickled mu, dried gim strips, sliced cucumbers, and sometimes sliced Korean pear or tomato.
Sounds like something that’d be great today – supposed to be pretty warm! Let’s give it a try.
Here’s the back of the package (click image to enlarge). Contains wheat, soybean and pollock.
Buckwheat gives these noodles their dark brown color. Usually when you order naengmyeon, another cold noodle dish, it is served at a restaurant with a pair of scissors to cut the noodles into manageable lengths – works well here as well.
The veggies and solid ingredients.
The larger bits are the Korean pear.
The chili sauce packet.
Nice color and a spicy scent.
Finished (click image to enlarge). Added green onion, hard boiled egg, roast beef and a little sliced kimchi on the side. The noodles are nice – they have a chewiness you can only get from buckwheat and chillling them makes their texture tighten up – only words I can think to describe. The flavoring is great – spicy and slightly sweet – and there more than enough of the sauce to coat all the noodles. The pear is great too – chewy and flavorful. All in all quite nice! 5.0 out of 5.0 stars. UPC bar code 031146158164.
Here’s the first of seven in-depth reviews of A-Sha products. Wow – they’re wide! They’re also drained and liquid is stirred in – hmmm! So first, what’s ‘hakka?’ Wikipedia had this to share:
The Chinese characters for Hakka (客家) literally means “guest families”. The Hakka’s ancestors were often said to have arrived from what is today’s central China centuries ago. In a series of migrations, the Hakkas moved, settled in their present locations in southern China, and then often migrated overseas to various countries throughout the world. The worldwide population of Hakkas is about 80 million, though the number of Hakka-language speakers is fewer. Hakka people have had a significant influence on the course of Chinese and world history: in particular, they have been a source of many revolutionary, government, and military leaders.
Elsewhere, I read that hakka noodles are characteristically wide and flat and made of durum flour. They have high protein content. Let’s try these Taiwanese noodles out!
The back of the package (click image to enlarge).
Thesse are among the widest noodles I’ve seen thus far in my history of reviewing. After boiling for five minutes, they are drained and combined with the liquid packet.
Liquid seasoning packet.
Wow – this stuff is a deep red! A strong scent of soy sauce and spicy heat.
Finished (click image to enlarge). Added beef that I sauteed with minced garlic, sweet onion and red bell pepper. The noodles are wide and flat – a little wider than typical egg noodles and a little thicker too. They have a chewiness and feel unlike any other noodle I’ve experienced before – they’re quite fascinating and enjoyable. The flavoring is very good – a sweetness and then the punch of chili peppers. I wasn’t sure the small packet of seasoning would give the noodles a strong flavor, but it does and nicely so.This is very unique. I enjoy this a lot – 4.25 out of 5.0 stars. UPC bar code 4715635850468.