Tag Archives: cold noodle

#2693: Qicaiyuan Liangpi (Shaanxi Cold Noodle)

#2693: Qicaiyuan Liangpi Shaanxi Cold Noodle - snackoo

Been forever since I tried Shanxi cold noodle. I think perhaps I cooked them wrong. Regardless, I know how to cook them correctly thanks to the nice folks at Snackoo! Snackoo is a subscription box service startup in San Francisco. They’ve got a lot of neat products – many I’ve never seen before – check ’em out!

Here’s a little about Shanxi cold noodle from Wikipedia –

Liangpi (simplified Chinese凉皮traditional Chinese涼皮pinyinliángpí; literally: “cold skin”) is a noodle-like Chinese dish made from wheat or rice flour. It is a specialty dish originating from the cuisine of Shaanxi Province,[1] but has now spread to many other places in China, in particular the northern and central regions. In northwestern areas of China, it is often called liangpi zi (凉皮子). Although liangpi is served cold, they are served in every season, including winter.

New York Times’ Julia Moskin describes liangpi as served at Xi’an Famous Foods as “a dish of cold noodles in a sauce that hits every possible flavor category (sweet, tangy, savory, herbal, nutty and dozens of others)

Alright – let’s give it a go!

Qicaiyuan Liangpi Shanxi Cold Noodle – China

#2693: Qicaiyuan Liangpi Shaanxi Cold Noodle - snackoo

Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare,  Boil the liangpi noodles for 8-10 minutes until al dente. Boil gluten for around the same amount of time. Rinse liangpi noodles and gluten, remove- it’s meant to be eaten dry.
Combine the gluten and liangpi noodles. Finally, stir in the sauce and enjoy!

#2693: Qicaiyuan Liangpi Shaanxi Cold Noodle - snackoo

The liangi noodles.

#2693: Qicaiyuan Liangpi Shaanxi Cold Noodle - snackoo

So many big sachets – I don’t have enough little cups!

#2693: Qicaiyuan Liangpi Shaanxi Cold Noodle - snackoo

These are liquid seasonings.

#2693: Qicaiyuan Liangpi Shaanxi Cold Noodle - snackoo

More liquid base.

#2693: Qicaiyuan Liangpi Shaanxi Cold Noodle - snackoo

Gluten.

Finished ((click to enlarge). Added coriander and Salad Cosmo mung bean sprouts. I definitely enjoyed this a lot more than my first experience with Shaanxi cold noodles. The noodles were soft and a little chewy at the same time. Bits of chewy gluten were everywhere and gave the dish an almost meaty kind of hit. The flavor was spicy and garlicky and savory all at the same time – very unique flavor. I think the fact that it was served cold made it just perfect. 4.25 out of 5.0 stars.No bar code.

#2693: Qicaiyuan Liangpi Shaanxi Cold Noodle - snackoo

Xi’an, Shaanxi and The Terracotta Army (Odyssey Illustrated Guides)

How to make Liangpi from scratch

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

Found this one at Asian Food Center on 130th and Aurora. So it’s a really neat store and they have a lot of interesting stuff there. My wife Kit sees this one and we are instantly in love with the artwork. Looks interesting! So this is a cold noodle variety. Very interesting looking… So what’s Shaanxi? Let’s ask wikipedia about Shaanxi cuising:

Shaanxi cuisine (simplified Chinese: 陕西菜; traditional Chinese: 陝西菜; pinyin: Shǎnxī cài), or Qin cuisine (秦菜; Qín cài), is derived from the native cooking styles of Shaanxi province and parts of northwestern China. Shaanxi cuisine makes elaborate use of ordinary materials, and is best known for its pork and lamb / mutton dishes.

The flavour is strong and the taste is heavy. There is an emphasis on savoury flavours such as salt, garlic, onion, and vinegar; sugar is seldom used. The main cooking methods are steaming, frying, and stir-frying. Due to its geographical location between the provinces of Shanxi and Sichuan, the taste of Shaanxi cuisine include both sour and spicy, in addition to the salty taste. In comparison to other Chinese cuisines, noodles are more widely used than rice, but in contrast to the noodles of Beijing cuisine, and to a certain degree, Shanxi cuisine, the noodles of Shaanxi cuisine are nearly always wider, thicker, and longer.

The taste of “Shaanxi cuisine” can be quite spicy. However, this can be diluted by adding a little soy sauce to the cuisine. Furthermore, different types of meat can be included in “Shaanxi cuisine” such as duck, lamb, chicken, or beef. Additionally, there are vegetarian options in which no meat is included, but rather more spices resulting in hotter dishes.

The cuisine includes three regional styles:

Northern Shaanxi style is characterised by the wide use of steaming as the method of cooking. The most common meat is pork, although lamb and mutton are also popular.

Guanzhong style, which uses pork and lamb / mutton equally with heavy flavours and tastes.

Hanzhong style, similar to Sichuan cuisine, is characterised by its spicy taste.

So after reading this, I’m wondering if this is Hanzhong style as this one is spicy. However, many instant noodle variants from China are spicy anyways so it is hard to tell. Let’s give this one a look!

Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy – China

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

Detail of the underside of the package (click to enlarge). Unsure whether it contains meat. To prepare, add noodles to boiling water and let steep for 5-8 minutes (I’m going to do 8 minutes. Drain and rinse with cold water. Add in sachet contents. Stir and enjoy!

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

Under the cardboard outer packaging is this tray.

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

A card inside looks like it’s mentioning some kind of charity (click to enlarge).

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

An included fork.

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

The fresh noodles pouch.

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

A liquid base sachet.

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

A dark liquid with a spicy scent.

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

A liquid sachet.

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

Unsure what this is; has an odd scent.

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

Another liquid sachet.

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

I think this may be the same liquid as the last sachet.

Finished (click to enlarge). Added coriander, Salad Cosmo mung bean sprouts and sliced garlic. The noodles came out pretty well. They are wide and have an interesting chew. The problem with this one was the flavor. I really would like to try this in a restaurant as I wasn’t altogether enamored with the funky taste. Did see something about garlic water and it just didn’t work here. I don’t know. This one piques my curiosity  and I’m looking forward to trying more varieties from this brand. 1.0 out of 5.0 stars. EAN bar code 6928988002691.

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

Old Land, New Tales: Twenty Short Stories by Writers of the Shanxi Region in China

A video about Shanxi Province, China.

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

Another one from Colin – thanks again! Haven’t seen this brand previously. Always neat to start checking out a brand I’ve not reviewed after trying so many. But what’s Shanxi? Wikipedia, if you please:

Shanxi (Chinese: 山西; pinyin: About this sound Shānxī; postal: Shansi) is a province of China, located in the North China region. Its one-character abbreviation is “” (pinyin: Jìn), after the state of Jin that existed here during the Spring and Autumn period.

The name Shanxi means “West of the Mountains”, a reference to the province’s location west of the Taihang Mountains.[5] Shanxi borders Hebei to the east, Henan to the south, Shanxi to the west, and Inner Mongolia to the north and is made up mainly of a plateau bounded partly by mountain ranges. The capital of the province is Taiyuan.

Shanxi cuisine is most well known for its extensive use of vinegar as a condiment, as well as for a huge variety of noodle dishes, particularly knife-cut noodles or daoxiao mian (刀削面), which are served with a range of sauces. A dish originating from Taiyuan, the provincial capital, is Taiyuan Tounao (太原头脑, literally “Taiyuan Head”). It is a breakfast dish; a porridge-like stew made with mutton, Chinese yam (山药), lotus roots, astragalus membranaceus (黄芪, membranous milk vetch), tuber onions, and yellow cooking wine for additional aroma. It can be enjoyed by dipping pieces of unleavened flatbread into the soup, and is reputed to have medicinal properties. Pingyao is famous for its unique salt beef, while the areas around Wutai Shan are known for wild mushrooms. The most popular local spirit is fenjiu, a “light fragrance” variety of baijiu that is generally sweeter than other northern Chinese spirits.

Let’s check out this cold noodle from China!

Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor – China

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodles and wheat gluten to a bowl. Cover with boiling water and let sit for 10-15 minutes to soften. Rinse noodles with cold water and drain. Add in liquid sachets. Stir and enjoy!

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

The noodle pouch.

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

The first of three liquid sachets.

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

Dark with sesame seeds.

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

Another liquid sachet.

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

A thin, clear liquid.

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

Another almost clear sachet.

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

Murky…

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

A sachet of…

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

…wheat gluten.

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts and fried tofu puff, The noodles had to soak for 10-15 minutes, so I went 15. Alas, they were very odd; Seems like they would’ve hydrated a little better but they just seemed kind of off. The flavor was pretty good – really oily, spicy and definitely Chinese.  Not my fave but looking forward eagerly to try more Shaanxi varieties from this brand – unique. 2.75 out of 5.0 stars. EAN bar code 6925500714155.

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

SHAANXI COLD NOODLE

Years of training have provided this cook in northwest China with the skill of bouncing endless noodles in a quite bizarre style into the boiling water.

#2270: Samyang Foods Fresh Bibimmyun Fried Noodle

The first time I tried bibimmyun a long time ago I really didn’t get it. Spicy, sweet, and worst of all, it was cold. Yep – when I first started reviewing, the thought of cold noodles made me cringe. I found this one recently at HMart and honestly have been holding back on it since I just reviewed a bibimmyun a couple weeks ago – but no more. It’s getting colder outside – rainy too. Bibimmyun is really a dish for the hot summer months when something cool and refreshing really hits the spot. Well, maybe there will be a sun break today even though the forecast is for 10 days straight of rain… Let’s check this one out!

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 contents to 600ml boiling water and cook for 4 minutes. Drain and rinse well with cold water. Add in contents of liquid sachet. Stir and enjoy!

The noodle block.

The liquid sachet.

Has a sweet and spicy scent.

The vegetables sachet.

Lots of stuff in there!

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, hard boiled egg and red pepper strands. The noodles really got thick and were of good quality here. The sauce was good – very standard kind of bibimmyun flavor most brands have. The vegetables hydrated well but were kind of unremarkable. Nonetheless, a nice plate of bibimmyun. 3.75 out of 5.0 stars.  EAN bar code 8801073113251.

Samyang BIBIM MEN Oriental Style Noodle Spicy Cold Ramen 5-pack (Mi Kho Dai Han)

Samyang Foods makes the famous Fire Noodle Challenge noodle – here’s a recent video from them.

#1915: Itsuki Yuzu Sesame Sauce Udon

Here’s another one graciously sent by Casey P. of Hong Kong – thank you again! So this is udon – udon is a thick noodle with a nice chewy texture. It looks that this one is served cold! Andy’s going to try this one today and I’m really curious how he likes it. Let’s look and see what’s in this bowl!

The distributor/import label (click to enlarge). Contains pork, chicken and fish products.

Detail of the side panels (click to enlarge).

Detail of the lid (click to enlarge).

Detail of the underside of the lid (click to enlarge). To prepare, add in contents of noodle pouch and boiling water to fill line. Let sit one minute covered, then use lid and drain. Add cold water to fill line and let sit 2-3 minutes. Drain. Add contents of sachets. Stir and enjoy!

The udon pouch.

The liquid sachet.

The sesame sauce – has a slightly peanut kind of scent.

The garnish sachet.

Looks like crunchy bits of tempura.

Finished (click to enlarge). Added barbecued pork. The noodles are nice and thick – and chewy. The flavor is excellent; kind of like a sesame sauce with a hint of vinegar which works extremely well with the cold udon. The topping adds a zest crunch. 4.5 out of 5.0 stars. JAN bar code 4901726012598.

Itsuki – Kumamoto Mokkosu Ramen for 1 Servning

A film I made of my review process for a Japanese TV show.

Meet The Manufacturer: #1382: Takamori Hiyashi Chuka Lemon Sauce

We;ve had some nice sunny days already this spring here in Washington. Had a day that got close to 80 degrees! Was really nice. The review today is on a noodle dish that is served cold. Cold noodles are enjoyed throughout Asia, but it’s really something that isn’t commonly seen in the United States. Let’s have a look at this unique variety.

Here’s the back of the package (click image to enlarge). Not sure if it contains meat or fish. To prepare, take a microwave safe vessel and put the noodle block in it. Add 2cm of water. Microwave for 2 minutes, 20 seconds at 500 watts or 2 minutes at 600 watts. Drain and run cold water over the noodles. Add the contents of a sauce sachet and serve cold.

The noodle pouch. There are two of these.

The liquid sauce sachet.

Has a lemon and soy scent.

Finished (click image to enlarge). Added kizami shoga (pickled ginger), green onion and shrimp. The noodles are just right. What I really liked about them is that they didn’t get dry or stick to eachother; they retained the moisture in a good way and didn’t get mushy. The sauce has a rich soy and lemon taste which was not only tasting but made for a refreshing dish. 4.75 out of 5.0 stars.UPC bar code 4901959100406.

A concert by famous Koto player Fuyuki Enokido, given at Manchester Metropolitan University.

VIDEO: Grand Tsukemen Fest Live Chat

I was invited by Brian over at Ramen Adventures to take part in a Google Hangout to discuss the upcoming Grand Tsukemen Fest in Japan. I’ve never had tsukemen before, but I sure a lot of you have. Tsukemen is different from traditional ramen in that you have a bowl with broth and toppings and then a bowl of (usually) cold noodles. It sounds really good to me! Here is a video of the chat which includes an appearance by the reigning Grand Tsukemen champ!

#979: Meet The Manufacturer – Sun Noodle Nama Soba Buckwheat Noodle

First off, I’d like to wish everyone a wonderful Lunar New Year! Here’s another one from Sun Noodle! This one is served either hot or cold, and I thought I would try it cold.

Here are the ingredients and instructions (click image to enlarge).

The noodles. Notice how they are of a different gauge and color.

The liquid seasoning.

Finished (click image to enlarge). Added green onion, hard boiled egg slices and Urashima Sesame & Salt furikake. The noodles are interesting; they definitely have their own flavor of buckwheat and are sturdy and chewy. The liquid has a very light flavor – this reminds me of a salad dressing but exceedingly light in flavor. This was good stuff – never been a huge fan of cold noodles until the last year and really like these. 4.0 out of 5.0 stars.UPC bar code 085315122333.

Talking ramen with Keizo Shimamoto of GoRamen.com

Re-Review: Meet The Manufacturer: Paldo Bibim Men Oriental Style Noodle

It’s been quite a while since I’ve had this one – thought it’d be a good one to finish Meet The Manufacturer: Paldo with. Hot day, cold noodles. I should also mention the last time I had this was review #118 – over 700 packs ago – and my tastes have changed a bit. I’m happy to say I like cold noodles nowadays.

Back of the package (click image to enlarge). Note the instructions on this one.

The noodle block – they look thinner.

Here’s the soup base you mix in.

Finished (click image to enlarge). Added some chicken, Fresno chile peppers, a hard boiled egg and some Krazy Mixed Up Salt. Noodles are nice and are indeed thinner than the usual fare. The flavoring of the meal is great – sweet and spicy with a good flavor. Much more enjoyable this time around. 3.75 out of 5.0 stars.UPC bar code 648436100057 – get it here.

Old Bibim Men commercial

Korean baseball fight is what it says – I think they’re taunting eachother

#824: Meet The Manufacturer: Paldo Cucumber Bibim Men

Here’s something different – Cucumber Bibim Men! Bibimbap is a common Korean dish involving a sauce with mixed vegetables and rice. The ‘Men’ here is pronounced ‘main’ as in chow mein as in noodles. So what this is is a cold noodle deal – you boil the noodles and veggies, drain and rinse with cold water a few times, add the liquid packet and stir it together. Curious if I’m going to like this – I’ve had Bibim Men a long time ago, but my tastes have changed so we’ll see.

Here’s the back of the packaging (click image to enlarge).

The noodle block.

The vegetable packet.

Bits of cucumber?

The liquid packet.

Lots of liquid here and has a strong cucumber scent.

Finished (click image to enlarge). Added some hard boiled egg with Krazy Mixed Up Salt, and some oven baked chicken with a little Dua Belibis chili sauce. I can say that I am very happily surprised. Good gauge on the noodles as usual from Paldo. The flavoring that coats it all is delicious – spicy and full of cucumber flavor. Finally, the vegetables – pieces of cucumber that rehydrated quite nicely – and they’re crunchy! I am also happy to report that this is really great cold. I’m sold – another winner here! 5.0 out of 5.0 stars! UPC bar code 8809296881223 .

A Bibim Men commercial

Here’s an old one!