First off a big thanks to Chris G. for picking these up and sending them after his whirlwind trip around Europe! This one’s from Portugal which is pretty neat. What flavor is it? Caril translates to curry. Let’s give it a try!
Cigala Banzai Noodle Sabor Caril – Portugal
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add boiling water to line and cover 3 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added soft egg, Salad Cosmo mung bean sprouts, cilantro, black pepper. Noodles hydrated a little less than optimally in the 3 minutes allotted. Broth was suppose to be curry flavored, but was not very convincing. 2.0 out of 5.0 stars. EAN bar code 5601260591601.
Well look here something brand new from MyKuali! I think the last new thing they introduced was their fried noodle – their mee goreng. This one though – I’ve never heard of this before. Let’s look at Wikipedia and see what we can find –
Kaeng som or gaeng som[1] (Thai: แกงส้ม, pronounced [kɛ̄ːŋ sôm]) or Thai sour curry[2] is a sour and spicy fish curry or soup with vegetables popular in central Thailand.[3] The curry is characteristic for its sour taste, which comes from tamarind (makham). The recipe uses palm sugar (Thai: น้ำตาลปี๊บ, namtan pip) to sweeten the curry.
The versions using shrimp instead of fish are more popular; kaeng som with shrimp and cha-om omelet is now a standard dish in Thailand. Other types may include pineapple or seafood. The common point, however, is that coconut milk is not used in this sour curry.[7]
Wow this sounds very interesting – a sweet and sour kind of curry – I’m definitely interested. Let’s check out this new cup from MyKuali!
MyKuali Penang Gaeng Som Noodle – Malaysia
Detail of the side panels (click to enlarge). Contains fish and shrimp. To prepare, add in sachet contents and boiling water to line. Cover for 4~5 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, coriander, shrimp, tofu puff. Noodles are thin and have a nice crumble. Broth is kind of like a tom yum, but then again not like a tom yum. Doesn’t seem to be sweet either as mentioned in the Wikipedia entry I read – all that being said, I really like it! I didn’t know exactly what to expect, but this works quite well. Sour, spicy and tasty. 4.5 out of 5.0 stars. EAN bar code 9555655005807.
Alright so here’s one we found up in Canada at China Worlsd in Richmond, BC. That’s a really fascinating store with lots of products I’ve never seen before. But hey if you go there – bring cash if you’re coming from the US – and make sure it’s Canadian cash! Let’s get started.
Sichuan Baijia Burning Dry Noodles Chili Oil Flavor – China
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add boiling water to fill line and cover for 5 minutes. Drain. Add in sachet contents. Finally, stir and enjoy!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, sesame seeds, barbecue pork, spring onion, and shichimi togarashi. Noodles are definitely different; almost have a sticky chew to them and a wide but not really thick gauge. The taste is very spicy and salty – works well. 3.5 out of 5.0 stars. EAN bar code 6926410331265.
This one’s very interesting. This is from Taiwan but for the Hong Kong Market. Found it up in Canada at Aberdeen Centre at a little gift shop full of Hello Kitty and other stuffed animals in the back – it’s near the food court.
What’s interesting is that there’s no reason this should be in Canada – it’s got about as much business being there as it would in the United States – this beef wouldn’t be allowed. There’s no import/distributor sticker either. Hey – I’m not complaining, don’t get me wrong!
It’s interesting too how it mentions New Zealad and Australian beef is used. I’d love to see this using Taiwanese beef honestly, but that’s a little difficult as that’s more spendy. Taiwanese beef is really good, but I don’t think there’s enough beef there to facilitate the instant noodle industry of Taiwan. Anyways, let’s peel back the lid and try this Imperial Big Meal!
Uni-President Imperial Big Meal Super Hot Pot Beef Flavor – Taiwan
Detail of the lid (click to enlarge). Contains beef. To prepare, add smaller sachets in and boiling water (500ml). Cover and put retort pouch on top and let steep for 3 minutes. Add in pouch. Finally, stir and enjoy!
The noodle block.
A dry sachet.
Vegeteables and seasoning powder.
A wet sachet.
A seasoned oil.
The retort pouch.
Thick sauce with chunks of beef.
Finished (click to enlarge). Added scallions. The noodles are pretty good; thy have a decent backbone to them. However, they just seem a little crumbly after 3 minutes and just don’t fit the bill; they’re the weakest part of this bowl. The broth on the other hand is rich and luxuriant – full of beef flavor and pieces of beef. A hard one o put down. 4.0 out of 5.0 stars. EAN bar code 4710088412089.
This one was found up in Richmond, BC at the SuperStore. What’s funny about this one? Well, it shows chopsticks on the cup and has a fork inside. I’ve been given a ration of insults and criticism for using a fork. I really don’t understand why; I mean, here’s an Asian variety with a fork. I think it’s common for Westerners to immediately go to ‘Asian people use chopsticks and if you use them wrong you suck’ kind of thing. My logic is that if I’m in Asia, I’ll use a pair of chopsticks. In Thailamd they use a fork to push food onto a spoon and then eat it, so I did that while there. It really doesn’t matter what tool you decide to use, it’s about eating a meal, right?
Anyways back to more important matters. What’s pancit you ask? Here’s something from Wikipedia –
In Filipino cuisine, pancit are noodles. Noodles were introduced into the Philippines early on by Chinese Filipino settlers in the archipelago, and over the centuries have been fully adopted into local cuisine, of which there are now numerous variants and types. The term pancit is derived from the Hokkienpian i sit (Chinese: 便ê食; Pe̍h-ōe-jī: piān-ê-si̍t or Chinese: 便食; pinyin: biàn shí) which literally means “convenient food.”[1] Different kinds of noodles can be found in Filipino supermarkets which can then be cooked at home. Noodle dishes are also standard fare in local restaurants. Food establishments specializing in noodles are often referred to as panciterias.
Nancy Reyes Lumen of the Philippine Center for Investigative Journalism writes that according to food lore handed down from the Chinese, noodles should be eaten on one’s birthday.[1] They are therefore commonly served at birthday celebrations and Chinese restaurants in the Philippines often have “birthday noodles” listed on their menus. However, she warns that since “noodles represent long life and good health”, they must not be cut, as that would “corrupt the symbolism.”[1]
Pancit is a derivative of a type of noodle(s) that originated in China but pancit which is different in its own aspect originated in the Philippines. The fact that pancit is eaten and part of Filipino culture means that it was most likely brought over from settlers originating in China or East Asia.
Well, there you go – pancit means noodles. Let us begin.
Detail of the side panels (click to enlarge). Contains beef.. To prepare, add boiling water to fill line. Cover for 3 minutes. Drain. add in sachet contents. Finally, stir and enjoy!
The noodle block.
A dry and a wet sachet. No contents pics today – we got a few inches of snow last night and I woke up to a big flash and heard electronics clicking. I figure getting everything ready fast as possible’s probably a good plan.
Loose bits from the cup.
Finished (click to enlarge). Added roast beef lunch meat, Salad Cosmo mung bean sprouts, spring onion, and fried garlic. The noodles are slightly broader than others I usually see from the Philippines. They had a nice soft tooth and were of good character. The flavor was definitely on the Filipino side of the spectrum – nice beef with other flavors going on. This seemed more pancit than yakisoba and was pretty good. 3.75 out of 5.0 stars. EAN bar code 4800016551871.
Okay so this one is interesting to me. First, I thought the name Cup Noodles was a Nissin thing? But then I thought Jinmailang was owned by Nissin, but then not anymore? I should note Jinmailang is most definitely a Chinese company, but it’s pretty obvious from the labeling that this is specifically for the United States. Interesting. Also, the nutrition facts seem a little interesting to me. It’s a pretty big cup – is everything actually doubled in reality? Unsure. Either way, I found this at Fred Meyer, a chain of grocery stores in Washington, Oregon, Alaska and Idaho. Was surprised to see this brand there! Anyways, I’ve found a couple varieties there recently I’ve not seen elsewhere. Curious. Let’s check this one out!
Jinmailang Cup Noodles Slow Roast Beef Flavor – United States
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add sachet contents and water to fill line. Microwave for 3 minutes and let sit for an additional minute. Finally, stir and enjoy!
Finished (click to enlarge). Added Salad COsmo mung bean sprouts, scallions, soft egg, pepper flake and fried onion. The noodles didn’t work all that well in the microwave scenario. I think although it says high heat this might fare better at 800W rather than the standard of 1000W most microwaves in the US run at. The noodle returned very weak, and furthermore the broth was a bit on the bland side. It tasted good, just could have used more flavor. It’s a kind of braised beef taste with a little nudge of Sichuan pepper. 2.5 out of 5.0 stars. EAN bar code 6921555527238.
Here’s the second variety from Hakubaku to cross my desk recently. This is a shelf stable fresh noodle variety – let’s give it a try!
Hakubaku Traditional Noodle Bar Style Ramen Tonkotsu Flavor – United States
Here’s the back of the package (click to enlarge). Contains pork. To prepare, add wet sachet to 10oz boiling water. Set aside. Boil noodles in a pot for 2 minutes. Drain. Add to soup. Finally, stir and enjoy!
One of two servings of noodles.
One of two wet sachets.
The tonkotsu liquid soup base.
Finished (click to enlarge). Added black sesame seeds, chashu, soft egg, Salad Cosmo mung bean sprouts, spring onion, and habanero togarashi. The noodles come out extremely well – excellent backbone and character to them. The broth has a very tasty tonkotsu flavor; warm and stick to your ribsy affair here. 5.0 out of 5.0 stars. UPC bar code 861462000133.
Here’s one that was sent to me by the man who runs this company! He sent a very nice letter along with these – check out the Unboxing Time video to hear more! This one’s satay flavor and has been around now for over 30 years! Wow! Let’s give it a try!
Double Mountain Xiamen Instant Noodles Satay Flavor – China
Here’s the back of the package (click to enlarge). Unsure whether it contains meat – check for yourself. To prepare, add noodles to 500ml boiling water and cook 3 minutes. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
A dry sachet.
A granular mixture.
Finished (click to enlarge). Added spring onion, Salad Cosmo mung bean sprouts, fried garlic, shrimp, and chicken. The noodles are very good – gauge and mouthfeel are great. The broth has a very tasty satay flavor which works extremely well. Very impressed and would love to try more from this range. 4.25 out of 5.0 stars. EAN bar code 6943004000017.
Here’s one we found up in Richmond, BC at China World. That was a tough store. Mainly it was because we went there and got a ton of noodles and then find out they only accept cash. That sucked. So we ended up coming back! Let’s look at this one!
Lau Liu Tou Hand-Made Noodles Spicy Beef Flavor – China
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add sachet contents and 600ml boiling water. Cover for 6 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added beef for hot pot, Salad Cosmo mung bean sprouts, spring onion and fried garlic. The noodles are broad and flat and rather floppy. They don’t have a strong chew, but a soft one – and they’re pretty good! The spicy beef broth has a good level of oiliness and a nice peppery flavor. It’s not too spicy but has a nice beef and hint of Sichuan pepper. I will say it does however have a definite MSG hit that’s very noticeable and the included TVP in the garnish is a little wearisome. All in all, a nice bowl of noodles. 3.75 out of 5.0 stars. EAN bar code 6924524200156.
This is interesting in a couple ways. First off, this variety has been called Original in both the cup and pack versions up til not – in the bowl, however, it’s getting the stamp of Soy Sauce. Not only that, I did see that they also have the Shio version available – not sure about the Miso but I do think I may have seen that. Let’s crack into this one and give it a try!
Sapporo Ichiban Japanese Style Noodles Soy Sauce Flavor – United States
Detail of the side panels (click to enlarge). Contains fish. To prepare, Add in sachet contents and fill to line with boiling water and cover for 3 minutes. Finally, stir and enjoy!
Lots of vegetables – cabbage, bok choy, corn, carrot, and leek.
Finished (click to enlarge). Added soft egg, chashu pork, Salad Cosmo mung bean sprouts, spring onion and togarashi. The noodles were pretty decent – an extra minute made them just right. The broth has a slightly sweet soy sauce flavor. Pretty tasty. The vegetables were great except for the corn which seemed very out of place seeing as this isn’t a miso. 3.25 out of 5.0 stars. UPC bar code 076186500047.
I’ve tried all three of the other Xiao Ban Mian flavors. Their Traditional Shallot & Onion Oil variety hit #2 on the Top Ten Taiwan list last year. I’m stoked to be able to try this one – really don’t know what to expect, honestly. This is completely different from the rest. Let’s dive in!
Xiao Ban Mian Spicy Meat Paste Flavor Noodle – Taiwan
Here’s the back of the package (click to enlarge). Guessing it contains meat from the name. To prepare, Add a bundle of noodles and cook 6~7 minutes. Drain. Add in sachet contents. Finally, stir and enjoy!
This packge has three servings. Note how the noodles are a little broad and flat unlike the other varieties’ noodles.
On of the liquid sachets.
A thick sauce.
Finished (click to enlarge). Added sliced red pepper, soft egg, fried onion and scallions. The noodles are excellent – thicker gauge providing a very hearty chew, yet not over chewy. The flavoring has a nice little punch of Sichuan pepper and it light and a little meaty. All wraps together very well. 5.0 out of 5.0 stars. EAN bar code 4717011150728.
Here’s one I found at the new T&T Supermarket in Lansdowne Center up in Richmond, BC. A Shin Black bowl! I knew they must exist; I mean, there’s generally a pack, cup and bowl for everything that comes out of South Korea. Well, here it is. What’s interesting is that this isn’t available in the United States, and up in Canada it’s not a product of the Nongshim China factory, which most bowls up there seem to be.
I don’t know if I’ve seen it referred to as ‘spicy rich bone broth flavor’ either, but as ‘spicy pot au feu’ in the past. Also something interesting to note is that this one’s microwavable. Anyways a neat find and sounds like something neat to try today. Let’s get started.
Nongshim Shin Black Bowl – South Korea
Detail of the side panels (click to enlarge). Contains beef, pork, shrimp and fish. To prepare, remove lid and add in sachet contents. Fill to line with room temperature water. Microwave (1000W) for 4 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added Chinese sausage, scallion and Salad Cosmo mung bean sprouts. Noodles hydrated well and had a great texture to them from the microwave. Broth had that standard Shin Black flavor – no surprises here. Tasty! 5.0 out of 5.0 stars. UPC bar code 031146042517.
Watch me cook this one up on an episode of Instant Noodle Recipe Time!
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