Tag Archives: colin

#2588: Sau Tao Ho Fan Tomato Soup Flavored

#2513: Sau Tao Ho Fan Tomato Soup Flavored - Hong Kong - The Ramen Rater

Here’s another one sent by Colin from Massachusetts – thanks again! So this is a Hong Kong variety. Let’s see if I can find something on Wikipedia about Ho Fan –

While shahe fen and he fen are transliterations based on Mandarin, there are numerous other transliterations based on Cantonese, which include ho fun, hofoen (a Dutch transliteration in Suriname), hor fun, sar hor fun, etc. In addition, shahe fen is often synonymously called kway teow (粿條), literally “ricecake strips”, transliteration based on Min Nan Chinese, POJ: kóe-tiâu) or guotiao (Mandarin pinyin: guǒtiáo), as in the name of a dish called char kway teow. However, shahe fen and kway teow are strictly and technically not the same (the latter being essentially ricecakes sliced into strips) and the Min Nans in general still consciously make a distinction between shahe fen and kway teow in their speech. Original ricecakes or its strips are very stiff in texture (even after cooking), making them unpopular with modern consumers.

It is also known in Sabah as da fen (大粉), means “wide vermicelli“, due to its similarity of colour and texture to rice vermicelli.

These noodles are called guay tiew sen yai (Thai: เส้นใหญ่, meaning “large rice noodles”) in Thailand, and kwetiau in Indonesia.

I *think* these are the same thing. With that, let’s dig in!

Sau Tao Ho Fan Tomato Soup Flavored – Hong Kong

#2513: Sau Tao Ho Fan Tomato Soup Flavored - Hong Kong - The Ramen Rater

Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodles to 600ml boiling water. Cook for 2 minutes then add sachet contents. Finally, stir and enjoy!

#2513: Sau Tao Ho Fan Tomato Soup Flavored - Hong Kong - The Ramen Rater

The noodle block.

#2513: Sau Tao Ho Fan Tomato Soup Flavored - Hong Kong - The Ramen Rater

The dry sachet.

#2513: Sau Tao Ho Fan Tomato Soup Flavored - Hong Kong - The Ramen Rater

Smells like tomato.

#2513: Sau Tao Ho Fan Tomato Soup Flavored - Hong Kong - The Ramen Rater

A seasoned oil sachet.

#2513: Sau Tao Ho Fan Tomato Soup Flavored - Hong Kong - The Ramen Rater

Orange in color, that’s for sure.

Finished (click image to enlarge). Added a little shredded chicken. The noodles are broad and flat. They are chewy, but not overly so. The broth has a tomato flavor, although is extremely thin. 2.5 out of 5.0 stars. UPC bar code 087303862757.

#2513: Sau Tao Ho Fan Tomato Soup Flavored - Hong Kong - The Ramen Rater

Sao Tao – Chicken & Abalone Sichuan Noodle Soup 5.6 Oz (Pack of 1)

A cooking video.

#2503: Sichuan Guangyou Sweet Potato Instant Noodle Sour-Hot Flavor

#2503: Sichuan Guangyou Sweet Potato Instant Noodle Sour-Hot Flavor - China - The Ramen Rater

Here’s one sent by Colin from Massachusetts – thanks! So this sour-hot sounds interesting. Usually with Chinese varieties, the sour often comes from black vinegar and the spicy from peppers. Let’s see what this one’s like!

Sichuan Guangyou Sweet Potato Instant Noodle Sour-Hot Flavor – China

#2503: Sichuan Guangyou Sweet Potato Instant Noodle Sour-Hot Flavor - China - The Ramen Rater

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add in all sachets and boiling water to fill line. Let steep 3 minutes. Finally, stir and enjoy!

#2503: Sichuan Guangyou Sweet Potato Instant Noodle Sour-Hot Flavor - China - The Ramen Rater

Detail of the lid (click to enlarge).

#2503: Sichuan Guangyou Sweet Potato Instant Noodle Sour-Hot Flavor - China - The Ramen Rater

An included fork!

#2503: Sichuan Guangyou Sweet Potato Instant Noodle Sour-Hot Flavor - China - The Ramen Rater

The sweet potato noodle.

#2503: Sichuan Guangyou Sweet Potato Instant Noodle Sour-Hot Flavor - China - The Ramen Rater

A dry sachet.

#2503: Sichuan Guangyou Sweet Potato Instant Noodle Sour-Hot Flavor - China - The Ramen Rater

Looks like vegetables and possibly MSG.

#2503: Sichuan Guangyou Sweet Potato Instant Noodle Sour-Hot Flavor - China - The Ramen Rater

A liquid base sachet.

#2503: Sichuan Guangyou Sweet Potato Instant Noodle Sour-Hot Flavor - China - The Ramen Rater

A thick and oily paste.

#2503: Sichuan Guangyou Sweet Potato Instant Noodle Sour-Hot Flavor - China - The Ramen Rater

A second liquid sachet.

#2503: Sichuan Guangyou Sweet Potato Instant Noodle Sour-Hot Flavor - China - The Ramen Rater

Black vinegar.

Finished (click to enlarge). Added spring onion, fried onion and Salad Cosmo mung bean sprouts. The sweet potato noodle cooks up swell. There’s a lot of it, too. The broth is another thing all together. This one just sends me into fits. I liked the chitterlings version from this brand much better. This one’s just so funky to me; not only that, the provided vegetables didn’t hydrated well at all. Scowls… 0.0 out of 5.0 stars. EAN bar code 6914790200264.

#2503: Sichuan Guangyou Sweet Potato Instant Noodle Sour-Hot Flavor - China - The Ramen Rater

Land of Plenty: A Treasury of Authentic Cooking

A street food documentary in S i c h u a n .

#2470: Myojo Udon Japanese Style Noodles With Soup Base Hot & Sour Flavor

#2470: Myojo Udon Japanese Style Noodles With Soup Base Hot & Sour Flavor - United States - The Ramen Rater - nama

Here’s one that comes by way of a reader named Colin from Massachusetts – thanks again! So I’ve reviewed a slew of these packets of udon in the past. It’s been a while though – don’t know that I’ve ever seen this hot and sour either. Udon is a lot different when it comes to noodles than your standard instant – here’s a little from Wikipedia –

Udon (饂飩?, usually written as うどん) is a type of thick wheat flour noodle of Japanese cuisine. Udon is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or aburaage, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste.

Hot and sour seems a definite departure from the more traditional udon. I could be wrong though – it does happen from time to time! Let’s take a look and give a try!

Myojo Udon Japanese Style Noodles With Soup Base Hot & Sour Flavor – United States

#2470: Myojo Udon Japanese Style Noodles With Soup Base Hot & Sour Flavor - United States - The Ramen Rater - nama

Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodles to 1 1/2 cups boiling water and cook 2~3 minutes. Add in sachet. Finally, stir and enjoy!

#2470: Myojo Udon Japanese Style Noodles With Soup Base Hot & Sour Flavor - United States - The Ramen Rater - nama

The noodle pouch. These noodles don’t need to be refrigerated, although you will find them in the cold section often.

#2470: Myojo Udon Japanese Style Noodles With Soup Base Hot & Sour Flavor - United States - The Ramen Rater - nama

The seasoning sachet.

#2470: Myojo Udon Japanese Style Noodles With Soup Base Hot & Sour Flavor - United States - The Ramen Rater - nama

A granular powder.

Finished (click to enlarge). Added spring onion, Salad Cosmo mung bean sprouts, shichimi togarashi and 31-40ct shrimp. The udon came out as expected – thick and chewy. The broth has a hot and sour taste. It leans towards the black vinegar kind of sour but not overly so. Moreover it has a bit of a bright crispness to it as well. Finally, the heat level is on the moderate end of the stick. 3.75 out of 5.0 stars. UPC bar code 011152036281.

#2470: Myojo Udon Japanese Style Noodles With Soup Base Hot & Sour Flavor - United States - The Ramen Rater - nama

Hot and Sour Flavor (Japanese Style Noodle with Soup Base) – 7.3oz by Myojo.

A noodle shop in Japan.

#2466: Sau Tao Instant Noodle King Pepper Duck Soup Flavour

#2466: Sau Tao Instant Noodle King Pepper Duck Soup Flavour - Hong Kong - The Ramen Rater - instant noodles

This pepper duck variety was sent by Colin from Massachusetts – thanks again! It really took me a long time to warm up to duck. I think honestly the reason being was the fact that I never had the real thing until I went to Asia. Indeed, I’ve had duck in Malaysia, Thailand and Taiwan and it’s definitely been a highlight of those trips. It’s got a strong flavor which is definitely one a lot of people might not be familiar with (like myself in the past). I would say that the best term for it is rich.

Here’s a little snippet about a particular kind of duck from Wikipedia –

The duck is first marinates for several hours with a rub containing a typical combination of whole or crushed Sichuan pepper, huangjiu or baijiu (fermented or distilled Chinese wine), ginger, garlic, and salt, with much of it rubbed inside the cavity of the duck. For intensity of taste, sometimes the marinade rub has choujiu, black pepper, tea leaves, and camphor leaves. Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried. This step ensures that the skin of the duck has a crisp texture upon completion. A wok is then prepare for smoking the duck with black tea leaves and camphor twigs and leaves. Following a smoke treatment of approximately 10–15 minutes, the duck is then steamed for another 10 minutes before being deep fried in vegetable oil until its skin is crisp.[2]

The duck is consumed wrapped in clam-shaped buns called Gua bao (割包).

So when I ate duck in Taiwan, they bring it out on a cart and carve it while a waitress gives a short speech about how amazing it is. Duck seems to be for special and auspicious occasions! Let’s give this pepper duck flavor a try.

Sau Tao Instant Noodle King Pepper Duck Soup Flavour – Hong Kong

.#2466: Sau Tao Instant Noodle King Pepper Duck Soup Flavour - Hong Kong - The Ramen Rater - instant noodles

Here’s the back of the package (click to enlarge). Contains fish and crustacea. To prepare, add noodle block to 600ml boiling water and cook for 90 seconds. Take off heat and add in sachet contents. Finally, stir and enjoy!

#2466: Sau Tao Instant Noodle King Pepper Duck Soup Flavour - Hong Kong - The Ramen Rater - instant noodles

The noodle block.

#2466: Sau Tao Instant Noodle King Pepper Duck Soup Flavour - Hong Kong - The Ramen Rater - instant noodles

A dry base sachet.

#2466: Sau Tao Instant Noodle King Pepper Duck Soup Flavour - Hong Kong - The Ramen Rater - instant noodles

A powder with flecks of vegetable.

#2466: Sau Tao Instant Noodle King Pepper Duck Soup Flavour - Hong Kong - The Ramen Rater - instant noodles

The liquid base sachet.

#2466: Sau Tao Instant Noodle King Pepper Duck Soup Flavour - Hong Kong - The Ramen Rater - instant noodles

Thick and oily.

Finished (click to enlarge). Added spring onion, sesame chilli oil and Salad Cosmo mung bean sprouts. The noodles have that nice chewy Hong Kong style to them, kind of like wonton noodles. The broth has a nice taste and just screams for duck. I mean, it begs for duck. So much so that I swear a flock of them that live in the swimming pool here started waddling this way to hop in the bowl. Authentic and tasty. 4.0 out of 5.0 stars. UPC bar code 087303862740.

#2466: Sau Tao Instant Noodle King Pepper Duck Soup Flavour - Hong Kong - The Ramen Rater - instant noodles

The Taste of Old Hong Kong: Recipes and Memories From 30 Years on the China Coast

Why can’t we have store openings like this here in the USA? Looks like a lot of fun!

#2465: Nissin Cup Noodles XO Sauce Seafood Flavor

s#2465: Nissin Cup Noodles XO Sauce Seafood Flavor - China - The Ramen Rater - instant noodles

Here’s one that Colin from Massachusetts sent – thanks again! So this one looks a lot like the Hong Kong versions, however this is the Chinese version. Here’s a little about XO Sauce and what it is from Wikipedia –

Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafoods, including scallops, dried fish and shrimp, and subsequently cooked with chili peppers, onions, and garlic. This dried seafood-based sauce bears similarity to the Fujianese Shacha sauce. Spring Moon, the Peninsula Hong Kong‘s Chinese restaurant, is often credited with the invention of XO sauce, although others claim the sauce’s origin in the urban area of Kowloon.[2]

The name XO sauce comes from fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong and considered by many to be a chic product there. In addition, the term XO is often used in the popular culture of Hong Kong to denote high quality, prestige and luxury. In fact, XO sauce has been marketed in the same manner as the French liquor, using packaging of similar colour schemes.[3]

It looks like the one is from Hong Kong. The flavor is one that originates in Hong KongHowever it is made in China. Got it? Okay, let’s peel it back and have a look.

Nissin Cup Noodles XO Sauce Seafood Flavor – China

Detail of the side panels (click to enlarge). Contains seafood. To prepare, take out fork and add boiling water to fill line. Step for 3 minutes. Finally, stir and enjoy!

#2465: Nissin Cup Noodles XO Sauce Seafood Flavor - China - The Ramen Rater - instant noodles

Detail of the lid (click to enlarge).

#2465: Nissin Cup Noodles XO Sauce Seafood Flavor - China - The Ramen Rater - instant noodles

An included fork!

#2465: Nissin Cup Noodles XO Sauce Seafood Flavor - China - The Ramen Rater - instant noodles

The noodle block.

#2465: Nissin Cup Noodles XO Sauce Seafood Flavor - China - The Ramen Rater - instant noodles

Loose seasoning and garnish inside the cup.

Finished (click to enlarge). Added fishball and carved squid. The noodles are thin and flat, a little thicker than their Hong Kong counterpart I believe – with a soft chew. The broth has a nice bit of seafood taste to it. The included garnish has corn other veg and a good bit of seafood. 3.75 out of 5.0 stars. EAN bar code 6917935002266.

#2465: Nissin Cup Noodles XO Sauce Seafood Flavor - China - The Ramen Rater - instant noodles

Nissin Spicy  Seafood Instant Authentic HK Japanese Ramen Cup Of Noodles Soup (24 Packs)

I must apologize for the inconsistency of our President’s ability to pronounce the name of the country of China.

#2440: Master Kong Roasted Pork Noodle

#2440: Master Kong Roasted Pork Noodle - China - Kang Shit Fu - The Ramen Rater

Here’s yet another one sent by Colin from the east coast – thanks again! This is a Chinese roasted pork variety from a well known brand. Here’s a little history from Wikipedia –

The company was founded in Tianjin by the Wei brothers from Changhua County, Taiwan in 1991.[5] It was listed on the Hong Kong Stock Exchange in 1996.[6]

  • It is a wholly owned subsidiary of Ting Hsin International Group.[7][8]
  • In March 2011, Unilever was fined 2 million Yuan for the distribution of information about future price hikes and Tingyi was given a warning about publicly discussing their price increases.[9]
  • In June 2011, Master Kong[10] was found by market research firm TNS to be the second most valued brand in China.[11]
  • As of 2013, its main competitors are Want Want China and Uni-President.[1]

I’ve seen in the news that people are under the impression that Master Kong has gone out of business, but this is n’t the case – they’ve just closed their Taiwanese factory. Let’s give this one a try!

Master Kong Roasted Pork Noodle – China

#2440: Master Kong Roasted Pork Noodle - China - Kang Shit Fu - The Ramen Rater

Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add package contents to 500ml boiling water and cook for 3 minutes. Stir and enjoy! NOTE: this is the method I’ve used for pretty much all of the Master Kong/Kang Shi Fu variants as the package never have instructions for a cooking method; not even this one in English.

#2440: Master Kong Roasted Pork Noodle - China - Kang Shit Fu - The Ramen Rater

The noodle block.

#2440: Master Kong Roasted Pork Noodle - China - Kang Shit Fu - The Ramen Rater

A dry base sachet.

#2440: Master Kong Roasted Pork Noodle - China - Kang Shit Fu - The Ramen Rater

A light powder.

#2440: Master Kong Roasted Pork Noodle - China - Kang Shit Fu - The Ramen Rater

The vegetable sachet.

#2440: Master Kong Roasted Pork Noodle - China - Kang Shit Fu - The Ramen Rater

A nice little mixture.

#2440: Master Kong Roasted Pork Noodle - China - Kang Shit Fu - The Ramen Rater

A liquid sachet.

#2440: Master Kong Roasted Pork Noodle - China - Kang Shit Fu - The Ramen Rater

A thick and oily liquid.

#2440: Master Kong Roasted Pork Noodle - China - Kang Shit Fu - The Ramen Rater

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, pork, spring onion, chilli flake and fried onion. The noodles are soft and plentiful with a standard gauge. The broth has a great oiliness and good flavor to it – very good. 4.5 out of 5.0 stars. EAN bar code 6941037927998.

Kang Shi Fu Instant Noodle Soup Pack of 5 (artificial roasted pork)

A CNY video for 2016

#2436: Kang Shi Fu Artificial Dongpo’s Braised Pork Flavour

#2436: Kang Shi Fu Artificial Dongpo's Braised Pork Flavour - Hong Kong - The Ramen Rater - Instant Noodles

I got this one by way of Colin from Massachusetts – thanks again! Dongpo pork? Wikipedia had this to say:

Dongpo pork (traditional Chinese: 東坡肉; simplified Chinese: 东坡肉; pinyin: dōngpōròu) is a Hangzhou dish[1] which is made by pan-frying and then red cooking pork belly. The pork is cut thick, about 2 inches square, and should consist equally of fat and lean meat. The skin is left on. The mouthfeel is oily but not greasy and the dish is fragrant with wine. The dish is named after the famed Song Dynasty poet and gastronome Su Dongpo.[2]

Legend has it that during Su Dongpo‘s life of poverty during his banishment to Hangzhou, he improved on the traditional process. He first braised the pork, added huangjiu (yellow wine) to make red-braised pork, then slowly stewed it on low heat. In their scholarly work Chinese Gastronomy, Lin Hsiang Ju and Lin Tsuifeng give the recipe “The Fragrance of Pork: Tungpo Pork,” and remark that the “square of fat is named after Su Tungpo, the poet, for unknown reasons. Perhaps it is just because he would have liked it.”[3]

Dongpo Pork experienced three phases of popularity, from first appearance to mainstream appreciation. The history of the dish is said to parallel the experiences of Su Dongpo: from Xuzhou, a northern city of Jiangsu province, where Dongpo pork first appeared under the name of Huizeng pork; to Huangzhou, today Huanggang of Hubei province, where Su Dongpo finalized the method and recipe; and finally to Hangzhou, where Dongpo pork was officially named and became widely known across China.

Interesting – this Dongpo’s flavor definitely has some history to it. So let’s get to it and give it a try!

Kang Shi Fu Artificial Dongpo’s Braised Pork Flavour – Hong Kong

#2436: Kang Shi Fu Artificial Dongpo's Braised Pork Flavour - Hong Kong - The Ramen Rater - Instant Noodles

Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add package contents to 500ml boiling water and cook for 3 minutes. Stir and enjoy! NOTE: this is the method I’ve used for pretty much all of the Master Kong/Kang Shi Fu variants as the package never have instructions for a cooking method; not even this one in English.

#2436: Kang Shi Fu Artificial Dongpo's Braised Pork Flavour - Hong Kong - The Ramen Rater - Instant Noodles

The noodle block.

#2436: Kang Shi Fu Artificial Dongpo's Braised Pork Flavour - Hong Kong - The Ramen Rater - Instant Noodles

The powder base sachet.

#2436: Kang Shi Fu Artificial Dongpo's Braised Pork Flavour - Hong Kong - The Ramen Rater - Instant Noodles

A granular concoction.

#2436: Kang Shi Fu Artificial Dongpo's Braised Pork Flavour - Hong Kong - The Ramen Rater - Instant Noodles

A vegetable sachet.

#2436: Kang Shi Fu Artificial Dongpo's Braised Pork Flavour - Hong Kong - The Ramen Rater - Instant Noodles

Lots of little bits of greenery.

#2436: Kang Shi Fu Artificial Dongpo's Braised Pork Flavour - Hong Kong - The Ramen Rater - Instant Noodles

A paste sachet.

#2436: Kang Shi Fu Artificial Dongpo's Braised Pork Flavour - Hong Kong - The Ramen Rater - Instant Noodles

A thick and oily paste.

Finished (click to enlarge). Added Spring onion, boiled pork and Salad Cosmo mung bean sprouts. The noodles are of a standard gauge and soft. Indeed, the quantity is decent and they are fitting for the broth. The broth is an oily and tasty reddish color, much like Dongpo Pork. The broth has a good oiliness to it. Moreover, the flavor has elements such as a spiced taste, perhaps from star anise. Vinegar note are there as well. The included bits of vegetable are prevalent and hydrate well. 4.75 out of 5.0 stars.  EAN bar code 6166391002734.

Biography of Su Dongpo – Latest Revision- hard-cover classic (Chinese Edition)

A video about cooking Domgpo ‘s pork.

#2424: Samyang Foods Cheese Type Buldak Bokkeummyun

#2424: Samyang Foods Cheese Type Buldak Bokkeummyun

Well lookie here – another one from Colin – thanks again! This one’s a cheesy version of the ever popular Samyang Foods Buldak Bokkeummyun. This is what people use to do the famous ‘fire noodle challenge’ – although this is the cheesy version. This stuff is hot – real hot. The Ramen Rater’s top Ten Spiciest Instant Noodle Of All Time list kinda hot. Let’s take a look.

Samyang Foods Cheese Type Buldak Bokkeummyun – South Korea

#2424: Samyang Foods Cheese Type Buldak Bokkeummyun

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 600ml boiling water and cook for 5 minutes. Drain. Add 120ml water. Add in sachet contents and stir well. Stirfry for 30 second. Finally, stir and enjoy!

#2424: Samyang Foods Cheese Type Buldak Bokkeummyun

The noodle block.

#2424: Samyang Foods Cheese Type Buldak Bokkeummyun

The liquid base sachet.

#2424: Samyang Foods Cheese Type Buldak Bokkeummyun

Smells very spicy!

#2424: Samyang Foods Cheese Type Buldak Bokkeummyun

The cheese powder sachet.

#2424: Samyang Foods Cheese Type Buldak Bokkeummyun

Cheese powder flecked with herbs.

#2424: Samyang Foods Cheese Type Buldak Bokkeummyun

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts and spring onion. The noodles were great – only cooking them for 3 minutes does the trick where in a soup version 4 or more would probably be prescribed. Thick ramyun from the original South Korean ramyun company – a good chew and gauge. The flavor is pretty much identical to the original fire noodle challenge noodle, the cheese only goes so far. I could see this one with a liquid sachet of cheese one could heat and squeeze over the noodles and give it even more cheese flavor. The cheese powder works pretty well, though quickly overpowered by the fiery taste . Don’t be fooled by the serene nature of the plate you see above; dragonflies here breathe fire! 3.75 out of 5.0 stars.  EAN bar code 8801073113268.

2016 new Samyang Ramen / Spicy Chicken Roasted Stir Buldak Noodles C h e e s e Flavor (Pack of 5)

My definitive guide to the fire noodle challenge line of buldak bokkeummyun

#2423: Ve Wong Kung-Fu Instant Oriental Noodles Soup Artificial Onion Flavor

Another one sent by Colin. I haven’t had any of this brand in quite some time! I should also say I’ve not had an onion flavor instant in quite a while too. Very curious about this one – let’s have a look! NOTE – I just was looking for info on this one and as it turned out, I reviewed it in 2010! It was review #99. I’ll still slap a new number on this one though. What’s funny is if you look at the packaging on it from back then, it says ‘New.’ It still says new! I’m sorry, but this isNOT new.

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 sachet contents to a bowl and add 400ml boiling water. Cover for 3-5 minutes. stir and enjoy!

The noodle block.

The dry base sachet.

A powder flecked with herbs.

An oil sachet.

Has an onion scent.

Finished (click to enlarge). Added spring onion. The nice and comfortable – pretty good. The broth was a definitely onion flavored one – and it really is strong onion. Kind of like I said in a previous review – this is like Funyuns soup! On this go around over six years later, the package still says new and the flavor seems a bit better. 3.5 out of 5.0 stars. EAN bar code 4710008211686.

Ve Wong Oriental Style Instant Noodle Vegetarian Flavor Soup Base 3 oz

Looks like a drama where one of the characters is enjoying a bowl of instant noodles from Ve Wong.

#2420: Nissin Cup Noodles Spicy Seafood Flavor

#2420: Nissin Cup Noodles Spicy Seafood Flavor - China - The Ramen Rater - instant noodles

Here’s one sent by Colin from Massachusetts – thanks again! You might be thinking ‘man, this guy reviews a LOT of these Hong Kong CUP Noodles!’ Well, yeah I was sent 57 different varieties form Nissin Hong Kong last year so yeah – lots of them! But this one is actually from Nissin China. The packaging is similar, but different. Here’s a snippet from Wikipedia about Nissin’s footprint:

Nissin Foods has established offices and factories in various countries, such as Brazil (since 1981),[9] Hong Kong (since 1985),[10] India (since 1987),[11] Germany (since 1993),[12] Thailand (since 1994),[13] China (since 1995),[14] and Mexico (since 2000).[15] Their products are also sold in the Philippines, Taiwan, Singapore, Canada, Sweden, Indonesia, Malaysia, Australia, the United Kingdom, Italy, Argentina and the United States.

It’s funny they don’t mention the fact that there’s a factory in the United States and of course Japan. Anyways, let’s crack open this cup – made in China.

Nissin Cup Noodles Spicy Seafood – China

Detail of the side panels (click to enlarge). Contains seafood. To prepare, take out fork and add boiling water to fill line. Step for 3 minutes. Finally, stir and enjoy!

#2420: Nissin Cup Noodles Spicy Seafood Flavor - China - The Ramen Rater - instant noodles

Detail of the lid (click to enlarge).

#2420: Nissin Cup Noodles Spicy Seafood Flavor - China - The Ramen Rater - instant noodles

An included fork!

#2420: Nissin Cup Noodles Spicy Seafood Flavor - China - The Ramen Rater - instant noodles

The noodle block.

#2420: Nissin Cup Noodles Spicy Seafood Flavor - China - The Ramen Rater - instant noodles

Some of the loose bits from the cup.

Finished (click to enlarge). Added spring onion and Salad Cosmo mung bean sprouts. The noodles are plentiful. The have a soft chew and a nice bounce. The broth has a nice spicy seafood taste as the label portends. The included bits of seafood, corn and egg are very good. 3.75 out of 5.0 stars. EAN bar code

#2420: Nissin Cup Noodles Spicy Seafood Flavor - China - The Ramen Rater - instant noodles

Nissin Spicy  Seafood Instant Authentic HK Japanese Ramen Cup Of Noodles Soup (24 Packs)

I must apologize for the inconsistency of our President’s ability to pronounce the name of the country of China.

#2412: Shirakiku Sanukiya Udon Japanese Style Noodles Shrimp Flavor

#2412: Shirakiku Sanukiya Udon Japanese Style Noodles Shrimp Flavor - United States - The Ramen Rater - instant noodles

Here’s one I recently received by way of a reader named Colin from Arlington, Massachusetts – thanks again! So you might find these in either a refrigerated or non-refrigerated area at a grocery store. Indeed, I’ve always found this to be a bit of an oddity; why would it be in both places? Well first off, it doesn’t require refrigeration. However, sometimes this style of noodle is called ‘fresh noodles’ and so when you couple that with a refrigerated section, it gives it a little more premium feel. Anyways, here’s a little about udon from Wikipedia:

Udon (饂飩?, usually written as うどん) is a type of thick wheat flournoodle of Japanese cuisine. Udon is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or aburaage, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added.

The flavor of broth and topping vary from region to region. Usually, dark brown broth, made from dark soy sauce (koikuchi shōyu), is used in eastern Japan, and light brown broth, made from light soy sauce (usukuchi shōyu), is used in western Japan.

So I think we’re good here. Let’s have a look at this shrimp variety.

Shirakiku Sanukiya Udon Japanese Style Noodles Shrimp Flavor – United States

#2412: Shirakiku Sanukiya Udon Japanese Style Noodles Shrimp Flavor - United States - The Ramen Rater - instant noodles

Here’s the back of the package (click to enlarge). Contains shrimp. To prepare, add noodles to 1 3/4 cups of boiling water and cook for 2 minutes. Add sachet contents at 1 minute 30 seconds. Finally, stir and enjoy!

#2412: Shirakiku Sanukiya Udon Japanese Style Noodles Shrimp Flavor - United States - The Ramen Rater - instant noodles

The noodle pouch.

#2412: Shirakiku Sanukiya Udon Japanese Style Noodles Shrimp Flavor - United States - The Ramen Rater - instant noodles

The soup base sachet.

#2412: Shirakiku Sanukiya Udon Japanese Style Noodles Shrimp Flavor - United States - The Ramen Rater - instant noodles

A fine powder.

Finished (click to enlarge). Added lots of big shrimp. The udon noodles are thick and chewy. They have a fresh kind of mouthfeel are of fine quality. The broth has a kind of shrimp taste; what you’d expect from a shrimp instant noodle per se. Indeed my wife enjoyed them. 3.25 out of 5.,0 stars. UPC bar code 074410410896.

#2412: Shirakiku Sanukiya Udon Japanese Style Noodles Shrimp Flavor - United States - The Ramen Rater - instant noodles

Sanukiya U d o n Japanese-Style Noodles by Shirakiku – Shrimp (7.05 ounce)

A recipe for making your own at home.

#2407: Just Way Noodles Chuan Wei Spicy Hot Guan-miao Noodles

#2407: Just Way Noodles Chuan Wei Spicy Hot Guan-miao Noodles - Taiwan - The Ramen Rater - instant noodle

This variety comes by way of Colin, a reader from Massachusetts – thank you! It was originally said by Oscar Wilde: ‘Imitation is the sincerest form of flattery.’ I have often found this to be true fr the most part. Indeed, why would someone want to imitate exactly what you do unless they want to attain something that you did prior? Well, sometimes it just seems like it takes a bit of a spiral from flattery to pure copying.

As you can see here, it’s pretty identical really. I’ve said to many instant noodle companies around the world when asked what’s the key to a high rating. My answer is two fold; make something that makes me want to call friends and tell everyone all about it. I’ve tried many instant noodles in my day and what tends to make this happen? Innovation. Something new and different from anything before – and of course that is delicious. However in this case, I shouldn’t judge a book simply by it’s cover. So let’s have a look at this Just Way Noodles variety from Taiwan.

Just Way Noodles Chuan Wei Spicy Hot Guan-miao Noodles – Taiwan

#2407: Just Way Noodles Chuan Wei Spicy Hot Guan-miao Noodles - Taiwan - The Ramen Rater - instant noodle

Here’s detail from around the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 1000ml boiling water and cook for 4~5 minutes. Drain – save 30ml water. Add in water and sachet contents. Finally, stir and enjoy!

#2407: Just Way Noodles Chuan Wei Spicy Hot Guan-miao Noodles - Taiwan - The Ramen Rater - instant noodle

There are four of these individual servings in the big bag.

#2407: Just Way Noodles Chuan Wei Spicy Hot Guan-miao Noodles - Taiwan - The Ramen Rater - instant noodle

The noodle block.

#2407: Just Way Noodles Chuan Wei Spicy Hot Guan-miao Noodles - Taiwan - The Ramen Rater - instant noodle

A liquid sachet.

#2407: Just Way Noodles Chuan Wei Spicy Hot Guan-miao Noodles - Taiwan - The Ramen Rater - instant noodle

Smells spicy.

#2407: Just Way Noodles Chuan Wei Spicy Hot Guan-miao Noodles - Taiwan - The Ramen Rater - instant noodle

A second liquid sachet.

#2407: Just Way Noodles Chuan Wei Spicy Hot Guan-miao Noodles - Taiwan - The Ramen Rater - instant noodle

Soy sauce?

#2407: Just Way Noodles Chuan Wei Spicy Hot Guan-miao Noodles - Taiwan - The Ramen Rater - instant noodle

Finally and oil sachet.

#2407: Just Way Noodles Chuan Wei Spicy Hot Guan-miao Noodles - Taiwan - The Ramen Rater - instant noodle

Smells like sesame oil.

Finished (click to enlarge). Added mung bean sprouts, fried onion and Chinese sausage. The noodles are great – they have that width and edge flair that I’ve found to be great from Taiwan. The flavor was interesting; the spicy sauce overwhelmed the sesame oil firstly. Moreover, there was a lingering kind of star anise kind of sweetness there that I thought was oddly placed. Of course, it did have Sichuan pepper heat in there which I liked. 4.5 out of 5.0 stars. EAN bar code 4719863232164.

Identity Politics and Popular Culture in Taiwan: A Sajiao Generation

A short ad for Tainan city bus tours.