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.
Today it’s a new reformulation Cup Noodles from Singapore. Nissin Singapore looks to have done newly formulated versions of pretty much all their Cup Noodles over there and they sound really good. I mean, more crabtastic chilli crab – can’t shrug that off. For those of you who haven’t tried Chilli Crab – here’s a little from Wikipedia –
Chilli crab is a Singaporean seafood dish. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savourytomato and chilli based sauce. Despite its name, chilli crab is not a very spicy dish. It is listed at number 35 on the World’s 50 most delicious foods compiled by CNN Go in 2011.[1]
Chilli crab has been promoted by The Singapore Tourism Board as one of Singapore’s National Dishes, and can be found in seafood restaurants all over the island. It is traditionally eaten with bare hands as a means to savour the juicy crab meat with its sweet and spicy chilli sauce. Restaurants often provide wet towels or a washing bowl with lime in order to cleanse your hands after the meal.
Chilli crab sauce is described as “sensuous” and “sweet, yet savoury“, with a “fluffy texture”.[4] Mud crabs (Scylla serrata) are the most common type of crabs used for the dish, although other species of crab can be used too.[4]
Only 35th place eh? Well, I’d put the stuff in my top ten as far as the original dish goes. Can’t have enough chilli crab in your life. Anyways, let’s see this company’s adaption to the Cup Noodles range and see how it goes!
Nissin Cup Noodles Chilli Crab Flavour (More Crabtastic) – Singapore
Detail of the side panels (click to enlarge). Contains fish, shellfish, and crustacean. To prepare, add paste sachet contents and boiling water to fill line. Cover for 3 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added coriander, crabstick, Salad Cosmo mung bean sprouts and fried onion. The noodles laid on top of a crabby gravy, thick and syrupy. It was great – a bit of spicy taste, crab taste all-encompassing. 4.0 out of 5.0 stars. EAN bar code 8888279102067.
Well, it has been a long time coming but here it is. This is the one I’ve been looking for. For three years. Why so hard to get? It’s really popular in Taiwan – why couldn’t I get it? Simple. Beef. There’s a big pouch of beef in here – not artificial beef, but real beef. I got this in Taiwan and brought it back with me. It’s kind of stupid; if someone sent this to me in the mail, it’d get stopped by the USDA inspectors that check the mail. I go there and pack it in my stuff, it comes through fine. What’s nice too is that it is in perfect condition; like I went to the store here and bought it and brought it home. Let’s crack this thing open and take a gander at this huge pack of noodles.
Uni-President Man Han Feast Chilli Beef Flavor Instant Noodles – Taiwan
Here’s the back of the package (click to enlarge). Contains beef. To prepare, add noodles and sachets to 500ml boiling water and cook for 3 minutes. Stir. Heat large pouch and add. Stir and enjoy!
The noodle block.
A dry sachet.
Flecked powder.
A sauce sachet.
Smells spicy!
One huge sachet.
Here’s the beef!
Finished (click to enlarge). Decided to show this one without garnish. The noodles are nice – flat and a little broad with a soft chew. A decent amount of them as well. The broth has a beef taste to it with a surprisingly light Sichuan chilli taste – I did expect a little more in the fiery department. The broth has a rich beef flavor and oiliness to it, just wish it had had a little more flavor than it did. The beef was very nice – a good quantity as well which really bumped up the game on this one. Not disappointed and thrilled I finally got to review it! 4.75 out of 5.0 stars. EAN bar code 4710088411785.
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.
This one sounds particularly interesting – from the picture, it looks like a seafood fried noodle. However, holy basil sounds alluring – let’s check this unique variety out!
Here’s the back of the package (click to enlarge). Unsure if it contains meat. To prepare, add noodle block to 300ml boiling water and let steep for 3 minutes covered. drain water and add in seasoning sachet contents. stir and enjoy!
The noodle block.
The dry seasoning base.
A light powder.
An oil sachet.
A light oil.
Finished (click to enlarge). Added coriander and chopped garlic on top. The noodles are great this way – nice gauge and chew and their brilliant color shines when unencumbered by a broth. The flavor in this one is truly unique; a strong taste of basil to start with and then a hit of spiciness. It’s really quite good! 4.75 out of 5.0 stars. EAN bar code 8852528002811.
Creamy shrimp tom yum is one of my favorite flavors of Thailand – definitely my favorite of the tom yum varieties. It looks,amazing, tastes amazing from the strong tom yum flavors and has that cream… Ahhh! Let’s check this one out – with a noodle that has chilli infused into it!
Detail of the side panels (click to enlarge). Contains shrimp. To prepare, add boiling water to fill line and steep for 3 minutes. Add in sachet contents. Stir and enjoy!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, coriander, chilli flake and shrimp. The noodles are round and thin. They say that they have chilli in the noodles, and I definitely wouldn’t argue with that. As for the broth – it looks very nice and has a strong heat and bright flavors. The egg bits hydrated perfectly. 3.25 out of 5.0 stars. EAN bar code 8852528003368.
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.
Chilli chicken, eh? This sounds interesting – not a flavor I think I’ve seen coming out of the UK before (and I’ve seen a lot of interesting ones). By the way – if you’re wondering what coriander is, it’s the same thing as cilantro. Okay – let’s have a look inside this neat ‘pot’ of noodles!
Detail of the side panels (click to enlarge). contains chicken. To prepare, remove lid and add boiling water to fill line. Cover loosely for 3-4 minutes. Stir well and let sit an additional minute. Stir and enjoy!
Finished (click to enlarge). Added leftover fried chicken meat, coriander and red bell pepper. The noodles have that great chew and abundance I’ve been finding very much to my liking – they’re egg noodles and come out very good. The broth is full of little bits of vegetable and has a very nice note of spiciness and the lime is definitely there as well. 4.0 out of 5.0 stars. EAN bar code 5060250610164.
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.
Here’s one I got on my trip to Malaysia last October! I was really keen on getting something like this while over there – anything that has some kind of promotion for a contest or sports event – or movies and cartoons – are very fascinating to me, not only because that’s not something you really see here on instant noodle products, but that the possibility of finding an export version here is slim to none. This one mentions Brazil on it – football! Let’s have a look inside and give ‘er a try!
Detail of the side panels (click image to enlarge). Looks to be meat free but check for yourself. To prepare, take out sachets and fork. Add boiling water to fill line and steep 3 minutes. Add in contents of sachets and stir. Enjoy!
Detail of the lid (click image to enlarge).
An included fork!
The noodle block.
A dual sachet of seasoning on the left and chilli powder on the right.
The chilli powder atop the seasoning powder.
A dual sachet of liquid – seasoned oil on the left and sweet soy sauce on the right.
The seasoned oil mingling with the sweet soy sauce.
Finished (click image to enlarge). Added hard boiled egg, grilled chicken and coriander. The noodles hydrated very well and there was a decent quantity of them. The flavor was very good – excellent sweetness from the sweet soy sauce and a little fire as well. The noodles has a very good oiliness to them as well. Excellent mi goreng! 4.75 out of 5.0 stars.EAN bar code 9556001185198.
Today’s a very big day for people living in Asia as well as the rest of the world! It’s Chinese New Year! I thought today would be a good day to have this new Mom’s Dry Noodle from Taiwan. I have the honor of taking part in a special Chinese New Year gathering in Seattle this year with a Singaporean group! I’ll be posting about that on Sunday. For those of you unfamiliar with Chinese New Year, here’s a little about it from Wikipedia:
Chinese New Year is an important Chinese festival celebrated at the turn of the Chinese calendar. In China, it is also known as the Spring Festival, the literal translation of the modern Chinese name. Chinese New Year celebrations traditionally run from Chinese New Year’s Eve, the last day of the last month of the Chinese calendar, to the Lantern Festival on the 15th day of the first month, making the festival the longest in the Chinese calendar. It falls between January 21 and February 20. Because the Chinese calendar is lunisolar, the Chinese New Year is often referred to as the “Lunar New Year“.
Chinese New Year is centuries old and gains significance because of several myths and traditions. Traditionally, the festival was a time to honour deities as well as ancestors.[2] Chinese New Year is celebrated in countries and territories with significant Chinese populations, including Mainland China, Hong Kong,[3]Macau, Taiwan, Singapore,[4]Thailand, Indonesia, Malaysia, Mauritius,[5]Philippines,[6][7] and also in Chinatowns elsewhere. Chinese New Year is considered a major holiday for the Chinese and has had influence on the lunar new year celebrations of its geographic neighbours.
Within China, regional customs and traditions concerning the celebration of the Chinese New Year vary widely. Often, the evening preceding Chinese New Year’s Day is an occasion for Chinese families to gather for the annual reunion dinner. It is also traditional for every family to thoroughly cleanse the house, in order to sweep away any ill-fortune and to make way for good incoming luck. Windows and doors will be decorated with red color paper-cuts and couplets with popular themes of “good fortune” or “happiness”, “wealth”, and “longevity.” Other activities include lighting firecrackers and giving money in red paper envelopes.
Here’s the back of the package (click image to enlarge). Vegan friendly. To prepare, add noodles to a pot of boiling water and cook for 4 1/2 minutes. Drain well and add in sachet contents and stir until combined. Enjoy!
Four of these transparent packs are contained in the bag.
The nodle block.
A soy sauce sachet.
A thin liquid.
The sesame sauce sachet.
Has a sesame-peanut scent.
Finally, chilli oil.
Has a very nice color to it.
Finished (click image to enlarge). Added cucumber, carrot and onion. The noodles have a really nice chew to them – very high quality. The flavor is really neat – it first presentas itself and a soy flavor. Then, a taste of the sesame comes in, finished by a nice spicy oil hit that is nice and strong. Again, Mom’s Dry Noodle brings something very nice to the table. 5.0 out of 5.0 stars. EAN bar code 4717011150032.
A recipe for traidtional Chinese New Year dumplings.
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