Here’s something new from Taiwan! I really like spicy and definitely like shallot. Let’s check it out!
Yonghai Dried Noodles With Chili & Shallot Sauce – Taiwan
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, boil noodles for 3~5 minutes. Drain. Add sachet contents. Finally, stir and enjoy!
The pack contains four of these individual serving packs.
A wet sachet of spicy oil.
The shallot component.
Finished (click to enlarge). Added egg, spring onion, and sliced chashu. The noodle has a thicker vein down the center and a flanged outer line which is thinner giving a dual texture. Flavor was a spicy Sichuan peppercorn hit which was really nice although it was strong anwould have liked to have felt the the shallot element a little more. Nevertheless, it’s very good and I enjoyed this one a lot! 5.0 out of 5.0 stars. EAN bar code 4713510260869.
Today, we’ve got a nice one from Taiwan’s Wu-Mu. This is a newer variety that uses wide gauge noodles for a soup – something I find really interesting and not done nearly enough. Although these noodles are absolutely excellent in a dry noodle (without broth) setting, I think in soup they really excel too. Let’s see how these end up!
Wu-Mu Ramen Soup – Chili Beef Flavor – Taiwan
Here’s the back of the package (click to enlarge). Unsure whether they contain meat – check for yourself. To prepare, add noodles and sachets to 500ml boiling water and cook for 3.5 minutes. Finally, stir and enjoy!
The noodle block.
A dry sachet.
A fragrant melange…
A liquid sachet.
Thick and oily.
Finished (click to enlarge). Added scallions, soft egg, fried garlic and thin sliced beef. The noodles are broad and have a nice backbone to them. They’re chewy but not overly so. They compliment the broth which has a savory beef taste and just the right amount of spiciness to it. Very delicious! 5.0 out of 5.0 stars. EAN bar code 4710175574515.
These were sent by some nice folks called the Butlers earlier this year – thank you very much! It’s rare (actually their package were the first) that I get to try Italian instant noodles! It’s been interesting sampling them – let’s give this one a try!
Buitoni Yakisoba Noodles Gusto Chili – Italy
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add sachet contents to 250ml boiling water and stir for a minute. Add in noodles, bring to a boil and cook for 4 minutes. Finally, stir and enjoy!
The noodle block.
A dry sachet.
A light powder.
A liquid base sachet.
Oil and seasoning.
A dry sachet.
Vegetable garnish.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion and baked chicken. The noodles were alright – nothing especially fancy; just fried wheat noodle. The flavor was odd – a strong acidity that just didn’t jibe well. Amount of vegetable flakes were admirable and just strange. 2.5 out of 5.0 stars. EAN bar code 7613035104341.
It kind of confuses me on this one – I mean, yeah, it says ‘the original’ and doesn’t really say that there’s been a recipe change. But there has – now there’s no MSG and no artificial flavors., plus a reduction in sodium. These aren’t bad things at all of course, but I’m just kind of left wondering – so shouldn’t it say new and improved instead of ‘the original?’ Anyways, let’s see what’s in this, one of the Vegetarian varieties in the Top Ramen range.
Nissin Top Ramen Chili Flavor Ramen Noodle Soup (New Recipe) – United States
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 cups boiling water and cook 3 minutes. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
The soup base sachet.
A kind of reddish powder.
Finished (click to enlarge). Added Chinese sausage, Salad Cosmo mung bean sprouts, scallions, hard boiled egg and shichimi togarashi. The noodles hydrated well and have a middle of the road kind of tooth – not too soft yet not too strong. The broth has a kind of just plain spicy taste to it. Not enough to kick you out of bed but enough to make the timid back off in the spicy department. 3.5 out of 5.0 stars. UPC bar code 070662010174.
This was one I couldn’t leave Taiwan without. I saw this at RT Mart during my trip and passed it up since it was a 4 or 5 pack. But when I saw it again at Carrefour, I realized I’d better snag this one.
It’s been quite a morning – my scanner got screwed up which it does once every three months or so. When I went to reboot, Windows decided to do an update – which took almost two hours! Ugh. So much for the efficiency of waking up at 4am to get work done./ Well, let’s check out this Mexican Chili flavor instant noodle! Oh and by the way – I found out it’s not pronounced with a V sound but a W like ‘way wong.’
Ve Wong Fried Noodles With Mexican Chili Flavor – Taiwan
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 a bowl and cover with boiling water and let steep for 3 minutes. Drain. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
The liquid base sachet.
Lots of thick stuff!
Finished (click to enlarge). Added cilantro, fried onion, fried egg, Mexican cheese, jalapeno slices, and Cholula hot sauce. The noodles came out well enough – decent quantity and good tooth to them. Gauge was very standard. The flavor was definitely inspired by enchilada sauce, that’s for sure. Heat level was moderate and lot of cumin and chili taste to it. Surprises from Taiwan just keep coming. 4.25 out of 5.0 stars. EAN bar code 4710008293231.
Many, many years ago, there was a company that made an instant noodle called Smack here in the United States. This is completely unrelated – although great to know the name still is around and in a new form! This one’s supposed to be spicy – let’s find out!
Nissin Smack Chili – Germany
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodles to 400ml boiling water and cook 3 minutes. Add in sachet contents. finally, stir and enjoy!
The noodle block.
The soup base sachet.
A dark shaded powder.
Finished (click to enlarge). Added Chinese sausage, Salad Cosmo mung bean sprouts and spring onion. The noodles are very nice – good standard gauge and chew. The broth has a nice spiciness to it and a kind of beef flavor. 3.75 out of 5.0 stars. EAN bar code 5997523346454.
Purple – the color of royalty. It’s also the color of eggplants, grape candy and Barney the dinosaur. But these are purple noodles. So how do they get this hue? These noodles have Anthocyanins in them. Indeed, I needed to turn to Wikipedia to learn more –
Anthocyanins (also anthocyans; from Greek: ἀνθός (anthos) = flower + κυανός (kyanos) = blue) are water-solublevacuolarpigments that may appear red, purple, or blue depending on the pH. They belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway; they are odorless but flavorful, contributing to taste as a moderately astringent sensation. Anthocyanins occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. They are clear, white to yellow counterparts of anthocyanins occurring in plants. Anthocyanins are madefrom anthocyanidins by adding sugars.[1]
Anthocyanins are considered secondary metabolites as a food additive with E number E163 (INS number 163); they are approved for use as a food additive in the EU,[5] Australia and New Zealand.[6]
Although anthocyanins have antioxidant properties in vitro,[7] this antioxidant effect is not conserved after the plant is consumed. As interpreted by the Linus Pauling Institute and European Food Safety Authority, dietary anthocyanins and other flavonoids have little or no direct antioxidant food value following digestion.[8][9][10] Unlike controlled test-tube conditions, the fate of anthocyanins in vivo shows they are poorly conserved (less than 5%), with most of what is absorbed existing as chemically modified metabolites that are rapidly excreted.[11]
The increase in antioxidant capacity of blood seen after the consumption of anthocyanin-rich foods may not be caused directly by the anthocyanins, but instead may result from increased uric acid levels derived from metabolism of flavonoids.[11]
One thing’s for sure – these noodles are very purple! Let’s check ’em out!
KOKA Purple Wheat Noodles Chili & Lime Flavor – Singapore
Here’s the back of the package (click to enlarge). Has the green circle denoting suitability for Vegetarians. To prepare, cook noodles in boiling water for 2~3 minutes. Drain. Add sachet contents. Finally, stir and enjoy!
The noodle block. I told you they were purple!
A dual sachet.
A light powder.
Canola oil.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts and coriander. The noodles quite honestly have a very familiar gauge, feel and chew – that of a regular instant with just a slightly stronger backbone. The flavor is a nice and refreshing lime and chili – a little spiciness with a good level of lime flavor to it. The oil keeps everything nice and moist. 4.0 out of 5.0 stars. EAN bar code 8888056832033.
A lot of people these days are giving up meat and switching to the Vegan lifestyle. So, what’s the difference between Vegetarian and Vegan? It seems like there are many different ‘flavors’ of Vegetarianism. For example, I have a friend who claims to be vegetarian, however he eats bacon, eggs and Jack In The Box fast food tacos. Here’s what wikipedia has to say about Veganism:
Veganism is both the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals.[9] A follower of either the diet or the philosophy is known as a vegan (pronounced vee-gən).
Distinctions are sometimes made between several categories of veganism. Dietary vegans refrain from ingesting animal products. This means avoiding not only meat but also egg and dairy products and other animal-derived foodstuffs.[n 1] Some dietary vegans choose to wear clothing that includes animal products (for example, leather or wool).[15] The term ethical vegan is often applied to those who extend the philosophy beyond diet into other areas of their lives. This philosophy means opposing the use of animal products for any purpose.[n 2]Environmental veganism refers to avoiding animal products on the premise that harvesting or industrial farming of animals is environmentally damaging and unsustainable.[20]
The term vegan was coined in 1944 by Donald Watson when he co-founded the Vegan Society in England. At first this meant “non-dairy vegetarian” and later “the doctrine that man should live without exploiting animals”.[21] Interest in veganism increased in the 2010s; more vegan shops opened, and vegan options became increasingly available in more supermarkets and restaurants in many countries.[22]
Vegan diets tend to be higher in dietary fiber, magnesium, folic acid, vitamin C, vitamin E, iron, and phytochemicals, and lower in dietary energy, saturated fat, cholesterol, long-chain omega-3 fatty acids, vitamin D, calcium, zinc, and vitamin B12.[n 3] Well-planned vegan diets can reduce the risk of some types of chronic disease including heart disease.[24] Vegan diets are regarded as appropriate for all stages of the life-cycle by the American Academy of Nutrition and Dietetics, the Australian National Health and Medical Research Council, and Dietitians of Canada.[25] Because uncontaminated plant foods do not provide vitamin B12 (which is produced by microorganisms such as bacteria), researchers agree that vegans should eat B12-fortified foods or take a supplement.[n 4]
I always thought that Veganism just was about food, but apparently it can reach into other aspects of life as well. Let’s take a look at this spicy Vegan spicy chilli and sesame variety from Mom’s Dry Noodle.
Mom’s Dry Noodle Vegan Chilli With Sesame Sauce – Taiwan
Here’s the back of the package (click to enlarge). The manufacturer has told me that this is Vegan friendly. To prepare, first add noodle block to a pot of water and boil for 5 1/2 minutes. Then drain. Add in sachet contents. Finally, stir and enjoy!
One of four servings in the package.
The noodle block.
A liquid sachet.
Looks like soy sauce.
A tan colored liquid in a sachet.
Definitely the sesame saucer.
Finally, we have an oil sachet.
A spicy chilli oil.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, sliced shallot and garlic and spiralized cucumber. The noodles are great – nice chew and good quantity. The flavor is very strong – that nice kind of peanutty sesame sauce and then a really good spicy bite from Sichuan pepper oil. Ties together nicely. 5.0 out of 5.0 stars. EAN bar code 4717011150018.
To kick things off for Meet The Manufacturer: Nissin Thailand, I thought how could I go wrong with some spicy tom yum? Tom Yum is the signature flavor of Thailand; lemongrass, spiciness, shrimp – they all go together in a harmony that I really enjoy. Let’s give this one with an extra spicy hit a try!
Here’s the back of the package (click to enlarge). Guessing it contains crustaceans. To prepare, add noodles and seasoning to 340ml boiling water and cook for 2 minutes. Stir and enjoy!
The noodle block.
The soup base powder.
Has a nice scent.
The paste sachet.
Has a bright and spicy scent.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, shrimp and coriander. The thin and a little of the soft side – think next time I review I’ll try the steeping method. The broth has a strong lemongrass and spicy hit to it – crisp and bright. The shrimp flavor is there too. 3.75 out of 5.0 stars. EAN bar code 8852528002835.
This looks absolutely awesome. Chili cheese Cup Noodle? Not only that, it’s big – and it has the Mexican wrestler guy on it! I wonder how it would go with corn chips… Anyways, let’s crack it open and have a look!
Detail of the side panels (click to enlarge). Guessing it contains meat. To prepare, add boiling water to fill line. Cover for 3 minutes. Stir and enjoy!
Some of the loose seasoning from the cup. Notice the little pieces of cheese towards the bottom.
Finished (click to enlarge). The noodles are thin and flat – maybe a hair wider than your average Cup Noodle? They hydrated just right either way. Now, the broth is something fascinating. It has a little bit of thickness to it and a definite chili cheese flavor – it literally tastes like a can of no bean chili with some cheese in it. They got it spot on; heavy on the cumin and chili powder – even pieces of ground beef! It’s strange at the same time as satisfying; I mean they’re chili cheese: noodles. Plus, I found a few pieces of cabbage in there which worked quite well. This is definitely unique and different! 5.0 out of 5.0 stars. JAN bar code 4902105232149.
Here’s another one James B. sent me from The Netherlands – thanks again! I’ve reviewed these varieties in cup form, but not the packs and I’m really pleased to be able to. These come from Nissin Germary! Let’s have a look!
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block and vegetable sachet to a pan and add 250ml water. Cook until liquid is all but absorbed and add in contents of liquid sachet. Stir and enjoy!
The noodle block.
The ‘sauce and spice mix’ sachet.
An oil and yakisoba sauce mixture.
A vegetable sachet.
Looks to be mainly green onion.
Finished (click to enlarge). Added spring onion, Salad Cosmo mung bean sprouts, Shirakiku kizami shoga, mayonnaise and bbq pork. The noodles seemed to be a little on the squishy side, a little more than I prefer. The flavor is your basic yakisoba just with a hit of spiciness. Not enough to make your mouth catch fire, but a nice little taste. 3.5 out of 5.0 stars. EAN bar code 5997523324292.
In the past year, I’ve tried quite a few varieties with Sichuan Pepper in them and really gotten a feel for this kind of flavor. In a way, Sichuan Pepper has almost a minty taste to it; it’s really quite different and unique. Let’s check it out!
Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 800ml boiling water and cook 5-6 minutes (I’ll be cooking exactly 5 1/2 minutes). Drain noodles. Add contents of sachets. Stir and enjoy!
The large bag contains 4 of these smaller packages.
The noodle block.
A sachet of liquid.
Has a soy scent.
A bright orange sachet.
Has the Sichuan Pepper – and a minty, almost pine scent to it.
Finished. Added Chinese sausage, fried garlic and scallions. The noodles are wide and have a kind of wobble to the edge which has a pleasing look. They have a nice chew and premium mouthfeel – not too soft, not too rigid. The sauce coats the noodles completely – not too much, not too little. The balance of the Sichuan pepper to other flavors is masterful; it balances perfectly. 5.0 out of 5.0 stars. EAN bar code 4710953481950.
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