Tag Archives: Ching’s Secret

#2646: Ching’s Secret Schezwan Instant Noodles

#2646: Ching's Secret Schezwan Instant Noodles - India - The Ramen Rater - Ranveer Ching

I remember the first time I heard about Ching’s Secret – I was very curious about this whole concept of Chinese food in India. As it turns out ‘Desi Chinese’ is kind of like American Chinese food insofar as Chinese bringing their food to a foreign country and adapting it to the tastes of the locals in order to sell more of it. This is a four pack and I would now like to make a formal complaint.

To distributors of instant noodles from India (and many other countries as well). The stickers you put on these products are enormous and very sticky. It takes me extra time to remove them. This one had a 2×6 inch sticker. It was ridiculous. Now, I know you have to do this, to comply with government requirements when it comes to labeling. But honestly, this drives me nuts. There has to be a better way! Maybe some kind of sticker whose ‘sticky’ isn’t so prone to leaving itself on the package? I mean I need to clean my scanner now as it is sticky as well. Thank you.

Okay so now that I’ve aired my grievance, let’s have a look at this one!

Ching’s Secret Schezwan Instant Noodles – India

#2646: Ching's Secret Schezwan Instant Noodles - India - The Ramen Rater - Ranveer Ching

Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, aadd one noodle block and one sachet to 250ml boiling water. Cook for 2~3 minutes. Finally, stir and enjoy!

#2646: Ching's Secret Schezwan Instant Noodles - India - The Ramen Rater - Ranveer Ching

One of the noodle blocks.

#2646: Ching's Secret Schezwan Instant Noodles - India - The Ramen Rater - Ranveer Ching

One of the seasoning sachets.

#2646: Ching's Secret Schezwan Instant Noodles - India - The Ramen Rater - Ranveer Ching

The powder base.

Finished (click to enlarge). Great noodles – they have that kind of sturdy and mushy chew indicative of varieties from India that I enjoy. The flavor is interesting; a kind of spicy then like a tomato with a tiny hint of masala in the background. Interesting stuff. 3.5 out of 5.0 stars. EAN bar code 8901595963355.

#2646: Ching's Secret Schezwan Instant Noodles - India - The Ramen Rater - Ranveer Ching

Chings Secret Schezwan 10.5oz

Fullscreen it and look at the fine print in the lower right

#2576: Ching’s Secret Singapore Curry Instant Noodles

#2576: Ching's Secret Singapore Curry Instant Noodles - India - The Ramen Rater - desi chinese

Well, I found quite a few of these new packaged versions recently at an Indian market in Bellevue, Washington. Now, this is what they call ‘Desi Chinese’ food. What’s that? Let’s ask Wikipedia –

Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian dishes. The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Today, Chinese food is an integral part of the Indian culinary scene.[1] It is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America.

The cuisine is believed to have originated from the Chinese of Kolkata and Chinese food is still popular there. At present, the Chinese population in Kolkata stands at approximately 2,000.[2] Most of these people are of Hakka origin; however, many dishes of modern Indian Chinese cuisine bear little resemblance to traditional Chinese cuisine.[3]

People of Chinese origin mostly live in India’s only Chinatown located around Terreti Bazar and Bowbazar area, which has since been relocated to Tangra, Kolkata. Most of these immigrants were Hakka. Chinatown in Kolkata still boasts a number of Chinese restaurants specialising in Hakka cuisine and Indian Chinese variants.

Ubiquitous main course entrees include:

Chilli Chicken/Prawn/Fish/Mutton/Vegetables/Paneer

Garlic Chicken/Prawn/Fish/Mutton/Vegetables/Paneer

Schezwan (sic) Chicken/Prawn/Fish/Mutton/Vegetables/Paneer – dishes with this name in fact usually bear very little resemblance to ones from China’s Sichuan Province (although they sometimes contain Sichuan peppercorns). They instead center mainly around a sauce containing Indian red chillies and garlic. (The spelling of “Schezwan” is not a mis-print; this is indeed the how the term tends to be spelled in the Indo-Chinese kitchen rather than “Sichuan”, “Szechuan” or “Szechwan”).[5]

Ginger Chicken/Prawn/Fish/Mutton/Vegetables/Paneer

Manchurian Chicken/Prawn/Fish/Mutton/Vegetables/Paneer, generally consisting of a variety of meats or paneer with vegetables in a spicy brown sauce.[6] It is basically a creation of Chinese restaurants in India, and bears little resemblance to traditional Manchu cuisine or Chinese cuisine.[3] It is said to have been invented in 1975 by Nelson Wang; Wang described his invention process as starting from the basic ingredients of an Indian dish, namely chopped garlic, ginger, and green chilis, but next, instead of adding garam masala, he put in soy sauce instead, followed by cornstarch and the chicken itself.[7] A popular vegetarian variant replaces chicken with cauliflower,[6] and is commonly known as gobi manchurian. Other vegetarian variants include mushroom, baby corn, veggie ball Manchurian.

Indian Chinese food is readily available in major metropolitan areas of India such as Bhopal, Surat, Vadodara, Rajkot, Mumbai, Pune, Chennai, Kochi, Guwahati, Hyderabad, Delhi, Lucknow, Kolkata and Bangalore. It is also available in a number of towns and at dhabas (roadside stalls), also popularly referred to as “Fast food”, adjacent to major Indian roads and highways. Many restaurants have a Chinese section in their menus, and some are even dedicated to serving Indian Chinese food. It can also be found in mobile kitchen carts (lari or rekdi) that ply the streets of cities, prepared in woks over a portable gas burner. Manchurian sauce, Schezwan sauce, soy sauce and Hakka noodles are available in many stores in cities across the country.

Many overseas Indian restaurants in the West and the Middle East also cater to the overseas Indians’ nostalgic taste for Indian Chinese food.[8] The cuisine is also branching out into the mainstream in major cities of North America such as New York City, San Francisco, Philadelphia, Chicago, Toronto, Los Angeles, Atlanta and Vancouver. Chinese food in Nairobi, Kenya, also tends to be of this style. It is also available in Australia, especially in Sydney and Melbourne. In many of these places, the restaurants are labelled as Hakka Chinese, when in fact the cuisine itself has very little resemblance to authentic Hakka cuisine. “Hakka” label in these restaurants are usually referring to the owner’s origins, and many Chinese restaurant owners in India were of Hakka origin.

So basically, it’s like American Chinese food; Chinese food made more palatable to the local population. Let’s have a look at this curry.

Ching’s Secret Singapore Curry Instant Noodles – India

#2576: Ching's Secret Singapore Curry Instant Noodles - India - The Ramen Rater - desi chinese

Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodles and seasoning to 250ml boiling water and cook for 2~3 minutes, stirring occasionally, Finally, stir and enjoy!

#2576: Ching's Secret Singapore Curry Instant Noodles - India - The Ramen Rater - desi chinese

The noodle block.

#2576: Ching's Secret Singapore Curry Instant Noodles - India - The Ramen Rater - desi chinese

The soup base sachet.

#2576: Ching's Secret Singapore Curry Instant Noodles - India - The Ramen Rater - desi chinese

Smells like curry.

Finished (click to enlarge). Added a little chilli flake. I must say I like these noodles quite a bit. The have a slightly wider gauge and definitely chewier than many. Curious things they are. As for the flavor, the broth is not abundant and more of a kind of gravy. It’s not thick as gravy, but does have a bit of viscosity to it. I thought the taste was kind of like a curry meets masala with a dab of heat affair. 3.75 out of 5.0 stars. EAN bar code 8901595963409.

#2576: Ching's Secret Singapore Curry Instant Noodles - India - The Ramen Rater - desi chinese

Ching’s S i n g a p o r e   Curry Instant Noodles ( 300 Gms X 4 Pack)

An action packed Bollywood instant noodle spot!

#2556: Ching’s Secret Hot Garlic Instant Noodles

#2556: Ching's Secret Hot Garlic Instant Noodles - India - The Ramen Rater - Desi Chinese

Okay for a couple years now, the old pack version of Ching’s Secret Hot Garlic has been on The Ramen Rater’s Top Ten Spiciest Instant Noodles Of All Time list. I heard through the grapevine though that Hot Garlic didn’t seem that hot to another review site, Ramen Regret Rater. So, I thought I’d hunt it down to give it another try.

I remember the first time I’d tried Hot Garlic I thought it was hot. Damn hot. Really garlicky and hot.

Now this is from India, but with a Chinese feel to it. In the United States, we have what is known as American Chinese food. Dishes are skewed a bit from their traditional preparation to appeal to the tastes of, well… White people. The same deal is true in India – Indian Chinese food is more skewed towards Indian tastes. I think that’s what they’re referring to on the packaging where it states ‘I (heart) Desi Chinese.’ Here’s a little about Desi Chinese from Wikipedia –

Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian dishes. The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Today, Chinese food is an integral part of the Indian culinary scene.[1] It is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America.

The cuisine is believed to have originated from the Chinese of Kolkata and Chinese food is still popular there. At present, the Chinese population in Kolkata stands at approximately 2,000.[2] Most of these people are of Hakka origin; however, many dishes of modern Indian Chinese cuisine bear little resemblance to traditional Chinese cuisine.[3]

People of Chinese origin mostly live in India’s only Chinatown located around Terreti Bazar and Bowbazar area, which has since been relocated to Tangra, Kolkata. Most of these immigrants were Hakka. Chinatown in Kolkata still boasts a number of Chinese restaurants specialising in Hakka cuisine and Indian Chinese variants.

Ubiquitous main course entrees include:

  • Chilli Chicken/Prawn/Fish/Mutton/Vegetables/Paneer
  • Garlic Chicken/Prawn/Fish/Mutton/Vegetables/Paneer
  • Schezwan (sic) Chicken/Prawn/Fish/Mutton/Vegetables/Paneer – dishes with this name in fact usually bear very little resemblance to ones from China’s Sichuan Province (although they sometimes contain Sichuan peppercorns). They instead center mainly around a sauce containing Indian red chillies and garlic. (The spelling of “Schezwan” is not a mis-print; this is indeed the how the term tends to be spelled in the Indo-Chinese kitchen rather than “Sichuan”, “Szechuan” or “Szechwan”).[5]
  • Ginger Chicken/Prawn/Fish/Mutton/Vegetables/Paneer
  • Manchurian Chicken/Prawn/Fish/Mutton/Vegetables/Paneer, generally consisting of a variety of meats or paneer with vegetables in a spicy brown sauce.[6] It is basically a creation of Chinese restaurants in India, and bears little resemblance to traditional Manchu cuisine or Chinese cuisine.[3] It is said to have been invented in 1975 by Nelson Wang; Wang described his invention process as starting from the basic ingredients of an Indian dish, namely chopped garlic, ginger, and green chilis, but next, instead of adding garam masala, he put in soy sauce instead, followed by cornstarch and the chicken itself.[7] A popular vegetarian variant replaces chicken with cauliflower,[6] and is commonly known as gobi manchurian. Other vegetarian variants include mushroom, baby corn, veggie ball Manchurian.

Indian Chinese food is readily available in major metropolitan areas of India such as Bhopal, Surat, Vadodara, Rajkot, Mumbai, Pune, Chennai, Kochi, Guwahati, Hyderabad, Delhi, Lucknow, Kolkata and Bangalore. It is also available in a number of towns and at dhabas (roadside stalls), also popularly referred to as “Fast food”, adjacent to major Indian roads and highways. Many restaurants have a Chinese section in their menus, and some are even dedicated to serving Indian Chinese food. It can also be found in mobile kitchen carts (lari or rekdi) that ply the streets of cities, prepared in woks over a portable gas burner. Manchurian sauce, Schezwan sauce, soy sauce and Hakka noodles are available in many stores in cities across the country.

Many overseas Indian restaurants in the West and the Middle East also cater to the overseas Indians’ nostalgic taste for Indian Chinese food.[8] The cuisine is also branching out into the mainstream in major cities of North America such as New York City, San Francisco, Philadelphia, Chicago, Toronto, Los Angeles, Atlanta and Vancouver. Chinese food in Nairobi, Kenya, also tends to be of this style. It is also available in Australia, especially in Sydney and Melbourne. In many of these places, the restaurants are labelled as Hakka Chinese, when in fact the cuisine itself has very little resemblance to authentic Hakka cuisine. “Hakka” label in these restaurants are usually referring to the owner’s origins, and many Chinese restaurant owners in India were of Hakka origin.

Well, that was an education on the subject. So this Hot Garlic was a beast last time – let’s see if it still packs the same punch inside a new package design.

Ching’s Secret Hot Garlic Instant Noodles – India

#2556: Ching's Secret Hot Garlic Instant Noodles - India - The Ramen Rater - Desi Chinese

Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add one seasoning sachet and one block of noodles to 250ml boiling water. Cook 2~3 minutes. Finally, stir and enjoy!

#2556: Ching's Secret Hot Garlic Instant Noodles - India - The Ramen Rater - Desi Chinese

One of the four noodle blocks.

#2556: Ching's Secret Hot Garlic Instant Noodles - India - The Ramen Rater - Desi Chinese

The four seasoning sachets.

#2556: Ching's Secret Hot Garlic Instant Noodles - India - The Ramen Rater - Desi Chinese

Okay that smells very garlicky.

Finished (click to enlarge). Okay so I did some investigating and found something. In a cooking video by Ching’s Secret, the chef mentions using 225ml water. This package clearly is stating the use of 250ml water. Water dilutes. Starting with the noodles, they’re good – standard instant with nice gauge and a good chew. As for the flavor – if you love garlic, this is definitely for you! Lots of bits of garlic in there and a very strong garlic taste. As for the spicy heat, honestly I’m sad to say it won’t be on this year’s top ten spicy list. I don’t think the 25ml water addition made much of a difference though – maybe a new recipe? But I can certainly say this is one to try if you like spicy things – especially the heat you get from garlic. 4.25 out of 5.0 stars. EAN bar code 8901595963362.

#2556: Ching's Secret Hot Garlic Instant Noodles - India - The Ramen Rater - Desi Chinese

Chings Secret H o t   G a r l i c 10.5 Oz

Never saw this before – looks like they reference The Ramen Rater in the fine print – can anyone translate?

The Ramen Rater’s Top Ten Spiciest Instant Noodles Of All Time 2016 Edition

Every year, I review a ton of instant noodles – and every year I come out with quite a few lists. This list tends to change the least of all my lists – I’ve had a lot of spicy instant noodles in my time and just seems like nobody’s getting any spicier products to market. Could be that they don’t want to melt people’s faces off perhaps. Anyways, here’s this year’s list – the spiciest varieties out of over 2,100 reviews. Enjoy – if you dare!

A video presentation of The Ramen Rater’s Top Ten Spiciest Instant Noodles Of All Time 2016 Edition.

#10: Nongshim Jinjja Jinjja – South Korea

While still not available in the United States, Jinjja Jinjja is back in South Korea! This one packs a serious punch of heat along with pork, peanut and black sesame seeds. Original review here

#9: JML Emperor Instant Noodles Spicy Chicken – China

I wasn’t expecting this one to be extremely spicy at the outset and then was in for a ride. Very very hot – augmented with a large sachet of coarse chilli peppers. Original review here

#8: emart Dare You! Habanero Jjamppong – South Korea

Extreme heat is paired with nice bit of seafood broth and lots of bits of seafood. All the fire and flavor melded together with thick ramyun noodles make it hot as well as delicious. This one comes in at 1,960 SHU (Scoville Heat Units). Original review here

#7: MyKuali Penang White Curry Noodle – Malaysia

MyKuali’s new recipe added a big punch of heat to their already amazing and groundbreaking Penang White Curry Noodle. Thick almost saucelike broth fires up the palate and includes a generous amount of garlic this time. Original review here

#6: Ching’s Secret Hot Garlic Instant Noodles – India

When I found this one at a local Indian market, I was very enthused. I thought to myself ‘hey, I like garlic!’ I kind of expected a salty, buttery and almost fettucini kind of thing. But no – this innocuous looking plate of noodles was violently spicy! Super hot garlic spiciness just builds and builds! Original review here

#5: Mi E-Zee Perisa Kari Mi Segera – Malaysia

The noodles plumped up well and were nice and springy. The broth – ah, the broth. Here’s the improvement! The curry taste is much stronger (the old version called for 450ml water and this one calls for 400ml) – not only that, the little sachet of chilli pepper flake just puts it over the top. It’s hot – real hot – like walking around the living room as my mouth and lips are burning saying ‘ooh’ repeatedly hot. Original review

#4: Paldo Teumsae Ramyun – South Korea

On the list for four years now! Another South Korean ramyun with serious kick to it. This isn’t to be trifled with!  Teumsae has restaurants in South Korea which serve up some seriously spicy fare. I really like the text underneath the word Teumsae which reads, ‘Flavor. Culture. Human’ Original review here

#3: Samyang Foods Buldak Bokkeummyeon – South Korea

I would say that I’ve seen dozens of videos on YouTube showing people competitively eating this one. This stuff is extremely hot. Another brothless variety and it really packs a punch as well as has a nice taste to it. Thick ramyun noodles round everything out nicely and will transmit the spicy sauce to your tongue. Original review here

#2: Paldo Bulnak Bokkummyun Spicy Fried Octopus Ramyun – South Korea

See that little octopus on the package with the smile on his face? He’s laughing. Laughing as he watches you sweat as you eat this ultra spicy ramyun! I’m not kidding this one was over the top spicy! Bring a fire extinguisher. Original review here

#1: emart Dare You! Habanero Ramyun – South Korea

For the fourth year running, this stuff tops the list. Despite a packaging design change, you should still heed the warnings; habanero pepper top right corner, temperature gauge and screaming person, black packaging… Yeah – it’s not one to underestimate; this is violently hot. The broth just keeps delivering the heat and it’s just insane. Try licking a lit candle – I swear this stuff is hotter! Original review here

 

The Ramen Rater’s Top Ten Spiciest Instant Noodles Of All Time 2015 Edition

As many might know, I started The Ramen Rater (click to see the old site) in 2002 and did about 60 reviews. Then, I turned my attention to spicy hot sauces with The Sauce Rater. In 2010, I resumed my instant noodle reviewing. I’ve long been a fan of the spicy side of things – strong heat and good flavor are a couple of my favorite things. Let’s have a look at the absolutely hottest varieties I’ve found in my over 1,700 reviews of instant noodles from around the world in this year’s The Ramen Rater’s Top Ten Spiciest Instant Noodles Of All Time 2015 Edition.

#10: Wugudaochang Sichuan Pepper & Chicken Flavor – China

The Sichuan pepper was something relatively new to me until I really got a mouthful of them in this variety. It kind of reminds me of the way a hot pepper acts, but then when you inhale, it has a kind of cooling kind of sensation like mint; hard to explain but definitely something different. This one came with a peanut and pepper garnish and the noodles had a very nice gauge and texture. Original review here

#9: Nongshim Jinjja Jinjja – South Korea

While still not available in the United States, Jinjja Jinjja is back in South Korea! This one packs a serious punch of heat along with pork, peanut and black sesame seeds. Original review here

#8: JML Emperor Instant Noodles Spicy Chicken – China

I wasn’t expecting this one to be extremely spicy at the outset and then was in for a ride. Very very hot – augmented with a large sachet of coarse chilli peppers. Original review here

#7: emart Dare You! Habanero Jjamppong – South Korea

Extreme heat is paired with nice bit of seafood broth and lots of bits of seafood. All the fire and flavor melded together with thick ramyun noodles make it hot as well as delicious. This one comes in at 1,960 SHU (Scoville Heat Units). Original review here

#6: MyKuali Penang White Curry Noodle – Malaysia

MyKuali’s new recipe added a big punch of heat to their already amazing and groundbreaking Penang White Curry Noodle. Thick almost saucelike broth fires up the palate and includes a generous amount of garlic this time. Original review here

#5: Ching’s Secret Hot Garlic Instant Noodles – India

When I found this one at a local Indian market, I was very enthused. I thought to myself ‘hey, I like garlic!’ I kind of expected a salty, buttery and almost fettucini kind of thing. But no – this innocuous looking plate of noodles was violently spicy! Super hot garlic spiciness just builds and builds! Original review here

#4: Paldo Teumsae Ramyun – South Korea

On the list for four years now! Another South Korean ramyun with serious kick to it. This isn’t to be trifled with!  Teumsae has restaurants in South Korea which serve up some seriously spicy fare. I really like the text underneath the word Teumsae which reads, ‘Flavor. Culture. Human’ Original review here

#3: Samyang Foods Buldak Bokkeummyeon – South Korea

I would say that I’ve seen dozens of videos on YouTube showing people competitively eating this one. This stuff is extremely hot. Another brothless variety and it really packs a punch as well as has a nice taste to it. Thick ramyun noodles round everything out nicely and will transmit the spicy sauce to your tongue. Original review here

#2: Paldo Bulnak Bokkummyun Spicy Fried Octopus Ramyun – South Korea

See that little octopus on the package with the smile on his face? He’s laughing. Laughing as he watches you sweat as you eat this ultra spicy ramyun! I’m not kidding this one was over the top spicy! Bring a fire extinguisher. Original review here

#1: emart Dare You! Habanero Ramyun – South Korea

For the fourth year running, this stuff tops the list. Despite a packaging design change, you should still heed the warnings; habanero pepper top right corner, temperature gauge and screaming person, black packaging… Yeah – it’s not one to underestimate; this is violently hot. The broth just keeps delivering the heat and it’s just insane. Try licking a lit candle – I swear this stuff is hotter! Original review here

#1556: Ching’s Secret Hot Garlic Instant Noodles

Have you ever taken a clove of garlic and eaten it straight? I would have to say that I’ve done it with a few different varieties. Some types of garlic are extremely hot and spicy, rivaling chilli peppers. They’re no joke and they burn like fire! I had a bite of this tiny little one once – I think it was a Himalayan variant – and it was so freaking hot! Well, I like spicy things and I like garlic, so this one really piques my interest. Let’s check out this Ching’s Secret Hot Garlic and see if we can find out if the secret is hot or not.

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, break noodle block into 4 parts and add pieces and seasoning sachet contents to 225ml boiling water. Cook for 2-3 minutes, stirring occasionally. Enjoy!

The noodle block.

The seasoning sachet.

I am very happy to report that this stuff has a very strong garlic scent!

 

Finished (click image to enlarge). Added coriander. The noodles soaked up all the liquid and ended up kind of like an instant noodle with an alfredo sauce consistency coating to them. I wasn’t sure if they’d truly be hot garlic, but that sense of wonder was quickly replaced by mouth burning heat! Little bits of garlic throughout and just a mean burn – lasted for minutes after I finished – these are not for the faint of heart and weak of heat. Definitely a contender! 3.75 out of 5.0 stars.EAN bar code 8901595963331.

Here you can get Ching’s Secret Hot Garlic!

A Ching’s Secret TV advertisement.

#1519: Ching’s Secret Manchurian Instant Noodles

Here’s a brand I’ve been hoping to review for a while but have had a seriously hard time finding. Ching’s Secret is a company from India that produces Chinese inspired foods. This flavor is a little puzzling though – Manchurian? What flavor is that? I consulted Wikipedia and got some information:

Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Today, the Chinese food has become an integral part of the Indian culinary scene.[1] It is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America.

Aha – so this is much like Nyonya food in Malaysia – Chinese foods strongly influenced by Malay flavors. Interesting!

The cuisine is believed to have originated from the Chinese of Calcutta and Chinese food is still popular there. At present, the Chinese population in Calcutta stands at approximately 2,000.[2] Most of these people are of Hakka origin; however, the dishes of modern Indian Chinese cuisine, such as Chicken Manchurian, bear little resemblance to traditional Chinese cuisine.[3]

This is interesting too; maybe this is to have the flavors of Chicken Manchurian? Also, the Hakka reference – I’ve had Hakka varieties from Taiwan before, but the noodles didn’t look like this at all. Well, let’s have a look inside!

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, boil 225ml water. Break noodle block into 4 pieces, add contents of seasoning sachet and cook for 2-3 minutes, stirring occasionally. Enjoy!

The noodle block.

The seasoning base sachet.

Has a kind of salty lemon scent.

 

Finished (click image to enlarge). Added chicken, sweet onion, coriander, sliced carrot, sliced green onion and broccoli that I sauteed. The noodles are of a standard gauge and have a nice texture to them. They sucked up all of the liquid in 2 1/2 minutes. The flavor is very strong – very India and very spicy. I was honestly quite surprised at how spicy this stuff is. It’s got this masala hit to it as well as a saltiness too. I liked it. 3.5 out of 5.0 stars. EAN bar code 8901595963317.

Want to try this one? Get it here!

Here is a video by Ching’s Secret showing you how to make their Manchurian instant noodles.

It’s Done: List of Manufacturers, Ramen Fansites and Places To Buy Noodles Online!!!

After spending a few days on it, here’s the list. If you have anything you think should be added, please let me know – II’d love to make this the most complete list on the Internet of instant noodle information! You can find it in a tab on top of the site as well.

Manufacturers

Annie Chun’s

www.anniechun.com

Assi Brand

www.assisuperla.com

Baijia

www.scbaijia.com

Bestme

lechine.com

Binh Tay

binhtayfood.com

Ching’s Secret

www.chingssecret.com

Doll

www.doll.com.hk

Dragonfly

www.ustrading.com

Fashion Food

www.fashionfoodthailand.com

FoodMon DJ DOC

m.idoit.co.kr

Fortune

www.jslfoods.com

Gefen

www.gefenfoods.com

Goku-Uma

www.nishimototrading.com

Gomex

viethungfood.com

GreeNoodle

www.greenoodles.com

Hsin Tung Yang

www.htyusa.com

Ibumie

www.biz-allianz.com

Indomie

www.indofood.com

Itomen

www.itomen.com

JFC

www.jfc.com

JML

www.hualong.com

Kamfen

en.lechu.com.cn

Knorr

www.unilever.pk

Koka

www.revolution.com.sg

Koyo

www.koyonaturalfoods.com

Lishan Food Manufacturing Co. Ltd.

hawmaw.com

Shandong Liuliushun Food Co Ltd

liuliushun.com

Little Cook

www.namchow.co.th

Long Kow

www.crystalnoodle.com

Loveme

lechine.com

Lucky Me!

www.mondenissin.com

Maggi

www.maggi.in

MAMA

www.MAMAlover.net

Maruchan

USA www.maruchan.com

JP www.maruchan.co.jp

Menraku

www.hikarimiso.com

Mimee

www.may-baker.com

Miracle Noodle

www.miraclenoodle.com

Myojo

www.nissinfoods.com.sg

Namchow

www.namchow.co.th

Nano

www.gfood.com.vn

Nissin

USA www.nissinfoods.com

JP www.nissinfoods.co.jp

Noah Foods

www.noahfoodsinc.com

Nong Shim

eng.nongshim.com

Noodle Time

www.noodle-time.com

Omachi

www.masanfood.com

Ottogi

www.ottogi.co.kr

Paldo

www.paldofood.com

Payless

www2.urc.com.ph

Q Brand

www.uni-president.com

Quickchow

www.zesto.com.ph

Royal Umbrella

www.royalumbrella.com.au

Saigon Ve Wong

www.aone.vn

Sakurai Foods

www.sakuraifoods.com

Samyang

www.samyangfood.co.kr

Sanyo Foods

www.sanyofoods.co.jp

Sapporo Ichiban

www.sanyofoods.co.jp

Sau Tao

www.sunshunfuk.com.hk

Shirakiku

www.nishimototrading.com

Six Fortune

www.sixfortune.ca

Snapdragon

www.snapdragonfood.com

Sunlee

www.sunlee.com

Sunny Maid

www.sunnymaid.com

TableMark

www.tablemark.co.jp

Tayho

www.tayho.com

Tat Hui

www.tathui.com

Thai Kitchen

www.thaikitchen.com

Tiger Brand

www.tigerfood.com.tw

Tradition

www.traditionfoods.com

Unif

www.uni-president.com

Ve Wong

www.vewong.com

Vedan

www.sunnymaid.com

Vifon

www.vifon.com.vn

Vina Acecook

www.acecookvietnam.com

Wai Wai

www.chaudharygroup.com

Wei Lih

www.weilih.com.tw

Westbrae

www.westbrae.com

Wu-Mu

www.sinlinfood.com

Ramen Fansites

Asian Soup Test (Germany)

www.asia-suppen-test.de

Ramen Reviews

ramenreview.wordpress.com

Rameniac

www.rameniac.com

noodlereview

noodlereview.posterous.com

The Ramen Review

theramenreview.blogspot.com

ramenramenramen

www.ramenramenramen.net

Ramen Tokyo

www.ramentokyo.com

Instant Noodle Review

noodles.2ne1.com

The Official Ramen Homepage

www.mattfischer.com/ramen

Instant Noodle Database & Reviews

www.wholla.com

Ramenblog

www.ramenblog.com

Die Happy Souper (Germany)

www.happysouper.de

Go Ramen!

www.goramen.com

NYC Ramen Adventures

nycramenaddict.blogspot.com

Ramen 2.0

www.tastyramen.com

ramen-otaku

ramen-otaku.blogspot.com

Ramen Walker

ramenwalker.blogspot.com

Ramen Adventures

www.ramenadventures.com

Ramenate!

www.ramenate.com

Ramen Road

ramenroad.blogspot.com

Iwate Ramen

iwateramen.blogspot.com

Ramenlicious

www.ramenlicious.com

Jay’s World

ay.typepad.jp/jays_world

Journey Into The World of Ramen

ramenlovers.blogspot.com

flickr Ramen Noodles Group

www.flickr.com

eat.tanspace.com

eat.tanspace.com

SoCal Ramen

www.socalramen.com

Kyoto Foodie

www.kyotofoodie.com

The Noodle Freak

thenoodlefreak.blogspot.com

Anarchic Ramen

anarchicramen.blogspot.com

No Reason!!

noreason-hiroshi.blogspot.com

Noodleholic

noodleholic.blogspot.com

Ramen 4 Pika

ramen4pika.blogspot.com

Online Ramen Stores

Note: I have never used any of these places to order noodles nor do I endorse them in any way. I have no opinion of them, for or against

Ramen Depot

www.ramendepot.com

Very Asia

www.veryasia.com

Marukai E-Store

www.marukaiestore.com

E Food Depot

www.efooddepot.com

Han Yaw

www.hanyaw.com

Ramenbox

www.ramenbox.com

My Korean Diet

www.mykoreandiet.com

The Japanese Kitchen

www.japanesekitchen.co.uk

Wai Yee Hong

shop.waiyeehong.com

Wing Yip Store

www.wingyipstore.co.uk

Amazon Grocery

www.amazon.com/grocery

Koamart

www.koamart.com

Shirataki Noodles Diet

www.shiratakinoodlesdiet.com

Meijer

www.meijer.com

Asian Food Grocer

www.asianfoodgrocer.com

I Shop Indian

www.ishopindian.com

Calibex

www.calibex.com

The Asian Cook Shop

www.theasiancookshop.co.uk

Yelzah Global Marketplace

www.yelzahglobalmarketplace.com

Kim’s Asian Market

www.kimsasianmarket.com