#3275: Haogemen Chongqing Noodles Hot & Spicy – China
Another one found at FoodyWorld up in Richmond, BC. That place never ceases to amaze me where really out of the way varieties are concerned. This one should definitely be hot and spicy – curious in which way it will swing – savory or deluge of pain. Let’s find out!
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, cook noodles for 3 minutes. Drain. Add 260ml boiling water and sachet contents. Finally, stir and enjoy!
A sachet of narrow noodles.
A dry solid ingredients sachet. Watch the Instant Noodle Recipe Time espiode below to see contents of sachets.
A wet sachet (soy sauce).
A wet sachet (clili sauce).
A final wet sachet (pickled mustard).
Finished (click to enlarge). Added barbecued pork, coriander, sesame seeds, and pepper flake. Noodles are thin with a round shape. Chew is very nice here. Broth has a strong peppery taste to it and was really quite good. 4.25 out of 5.0 stars. EAN bar code 6971070670476.
Found this one up in Canada at Foodyworld and it looks really neat! The kids are really interested in this one but I’m sure it’s definitely off the charts spicy for them. I’m always curious when I see a cartoon or comic character on a product. Definitely looks interesting, that’s for sure! Let’s crack it open!
Sichuan Baijia Big Boss Hot & Sour Sweet Potato Vermicelli – China
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. cover for 6~7 minutes. Finally, stir and enjoy!
Finished (click to enlarge). No garnish. The vermicelli hydrated well. Made a few crosscuts with a pair of kitchen scissors. The flavor was strong on the Sichuan pepper side and super strong otherwise. Super oily too. Lots of included garnish was neat but it had a very odd flavor – to me at least. 1.5 out of 5.0 stars. EAN bar code 6926410338165.
Here’s another Lianchengmei product that my wife found while we were perusing the aisles at Foodyworld up in Richmond, BC. She found one a while back – 30″ Hot Bird, a fire noodle clone. What’s Biang Biang? Here’s what Wikipedia had to say –
Biangbiang noodles, alternatively known as youpo chemian in Chinese, are a type of noodles popular in the cuisine of China‘s Shaanxi Province. The noodles, touted as one of the “eight strange wonders of Shaanxi” (陕西八大怪), are described as being like a belt, owing to their thickness and length.
The noodle is broad and hand-made. It was originally part of a poor man’s meal in the countryside, but has recently become renowned due to the unique character used in its name. Dishes with this noodle are often topped with lots of red hot peppers for the cold winter in Shaanxi.
The character is composed of 言 (speak; 7 strokes) in the middle flanked by 幺 (tiny; 2×3 strokes) on both sides. Below it, 馬 (horse; 10 strokes) is similarly flanked by 長 (grow; 2×8 strokes). This central block itself is surrounded by 月 (moon; 4 strokes) to the left, 心 (heart; 4 strokes) below, and刂 (knife; 2 strokes) to the right. These in turn are surrounded by a second layer of characters, namely 穴 (cave; 5 strokes) on the top and 辶 (walk; 4 strokes[Note 1]) curving around the left and bottom.
Let’s give this one a try. I should mention – the man on the front has perforation around him, so you can pop him out for whatever use you so desire. By the way big thanks to Kyle K. for help in translation!
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, cook noodles for 5~10 minutes. Drain. Add in sachet contents. Finally, stir and enjoy!
Very wide noodle – like a belt or lasagna!
Two large sachets.
A sachet with chunky stuff.
Finished (click to enlarge). Added barbecued pork, spring onion, and Salad Cosmo mung bean sprouts. Wow. Okay so the noodles are very broad and chewy – very enjoyable. The flavor that coats them is just as savory as can be, with a very nice bit of spiciness which isn’t overwhelming; marrying flavor and heat expertly. Included chunks of TVP that is so believable it’s scary; a pure delight. 5.0 out of 5.0 stars. EAN bar code 6928988700528.
Here’s the last of the Uni-President varieties my wife spotted a few months ago at Foody World up in Richmond, NC! They were $1.50 apiece which seemed very good. Really like the graphic on this one – looks really neat. Let’s crack into this one and give it a go!
Uni-President Braised Beef Stir Noodle Bowl – China
Detail of the lid (click to enlarge). Looks to be meat free but check for yourself. To prepare, add dry sachet and boiling water to fill line. Drain. Add sauce sachet contents. Finally, stir and enjoy!
An included fork!
The noodle block.
A liquid sachet.
A thick sauce.
A dry sachet.
Lots of bits and pieces.
Finished (click to enlarge). Added spring onion. Noodles hydrated so-so. A little tough in the final try. The flavor was a tinge acrid but was a nice beef taste – TVP complimented and bit of vegetable here and there rounded things out. 3.5 out of 5.0 stars. EAN bar code 6925303771966.
First off, thanks to Kyle K. for help with translating this one! I found this up in Canada at FoodyWorld – a huge Asian supermarket which is a must see for anyone doing the tour of Asian grocery stores up in Richmond – lots of fun and much to see. These were on sale and looked neat so I went and got all the varieties. Let’s give this one a try!
Uni-President Guizhou Spicy Soybean Paste Flavor – China
Detail of the lid (click to enlarge). Looks to be meat free but check for yourself. To prepare, add dry sachet and boiling water to fill line. Drain. Add sauce sachet contents. Finally, stir and enjoy!
An included fork!
The noodle block.
A liquid base sachet.
Chunky stuff.
A dry sachet.
Looks like a neat mixture of vegetables.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, Chinese sausage, fried onion and scallions. The noodles came out well – good chew and firm backbone. The flavor was definitely a fermented soybean hit – slightly acidic and with a nice bit of heat. 3.75 out of 5.0 stars. EAN bar code 6925303771980.
We found this one up at Foodyworld in Richmond, BC. They were on a great sale – 2 for $3CAD! Not bad at all! I have to say I love this packaging’s graphic. The food is all sharp and colorful and contrasts so well with the background. Very old school Chinese! Let’s have a look!
Detail of the lid (click to enlarge). Contains seafood. To prepare, add dry sachet and boiling water to fill line. Drain. Add sauce sachet contents. Finally, stir and enjoy!
An included fork!
The noodle block!
The sauce sachet.
The vegetables and garnish sachet.
Finished (click to enlarge). Added scallions, carved squid, fishball and shrimp. The noodles came out pretty well after the 4 minutes of steeping – good texture. The flavor was a lightly spicy and seafood tasty kind of thing. It really went well and I enjoyed it. 4.0 out of 5.0 stars. 6925303771973.
Here’s one I found up in Canada at FoodyWorld – a huge grocery store which has something from everywhere in Asia. Thai curry eh? I’m game! Never have I seen this brand before – excellent! Let’s give it a look!
Picnic Hot & Rich Curry Flavoured Instant Noodles – Thailand
Finished (click to enlarge). Added Salad Cosmo organic mung bean sprouts, hard boiled egg, carved squid, Dodo fishball and coriander. The noodles hydrated a little weird. Thai instants often have a neat crumble to them I like a lot. However in this application, the crumble is paired with a slightly large gauge which kin of kills it for me. The broth on the other hand is great – nice heat level and tasty curry. 3.5 out of 5.0 stars. EAN bar code 8857056004573.
Found this one among others up at FoodyWorld in Richmond, B. I just can’t get enough of Canada – it’s such a nice place with nice people and nice everything. This one looked fascinating – let’s check it out.
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add in everything and boiling water to fill line. Cover for 4 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Noodles are quite spongy here, which is unfortunate; they jibe a little rough with the broth. The broth, however is quite nice – tastes like a rich pork tonkotsu with a nice edginess of heat to it. The vegetable bits hydrated well and the TVP chashu – could have fooled me – I’m having trouble telling if this is TVP or pork. 5.0 out of 5.0 stars. 6925303714857.
Here’s another one I found up at Foodyworld in Richmond, BC. I’ve seen these as cups before but never bowls. Now, borscht sounds like an odd flavor from Asia – let’s ask wiki a little about it –
Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), a herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéedvegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes and tomatoes. Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold; and it may range from a hearty one-pot meal to a clear broth or a smooth drink. It is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup.
Its popularity has spread throughout Eastern Europe and the former Russian Empire, and – by way of migration – to other continents. In North America, borscht is often linked with either Jews or Mennonites, the groups who first brought it there from Europe. Several ethnic groups claim borscht, in its various local guises, as their own national dish consumed as part of ritual meals within Eastern Orthodox, Greek Catholic, Roman Catholic, and Jewish religious traditions.
Phew that was a mouthful. Alright – let’s give it a whirl!
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 then microwave 6 minutes. Add in sachet contents. Finally, stir and enjoy! I’m going to guess the six minutes is at 800W in the microwave.
Finished (click to enlarge). Added beef and scallions. Noodles were alright – thicker gauge than standard and a slightly firmer chew. The broth was fascinating – definitely a beet flavor to it – almost a hint of spiciness. Imitation beef via TVP was present and kind of fun. Cabbage as well – however it was real. 2.75 out of 5.0 stars. EAN bar code 6925303714864.
Here’s one my wife spied at FoodyWorld supermarket up in Richmond BC! Wow – what a find, eh? This one’s from China and it has some kind of corrupted chicken who’s into metal wearing a leather jacket with spikes (punk rock chicken?) – I quite honestly must say that this is most likely one of the most interesting instant noodle product packaging ideas ever. Little sayings here and there connote a seedy underbelly – ‘devil’s hotness,’ ‘screaming soul,’ and finally ’30SecondsOpen the hot fantasy life.’ I dunno – does it really get any weirder than this? Maybe? I really hope so – I like weird! Well, let’s check this one out – looks hot…
Detail of the box (click to enlarge). Looks to be meat free but check for yourself. To prepare, add the noodles to a pot of boiling water and soak for 30 seconds. Drain. Add in liquid base and stir in. Finally, garnish with dry sachet contents and enjoy! Note – I thought it took longer – I also thought it was 30 inches, but after thinking about it seconds makes sense. Anyways.
A fresh noodles pouch.
A liquid base sachet.
The garnish sachet.
Finished (click to enlarge). Well, well, well,. The noodles are great – thick, nice chew and great quantity. The flavor is pretty spot on with another noodle with a chicken that’s exceedingly spicy. Heat level? Oh yeah – this isn’t no mamby pamby stuff – it’s mean. Garnish is worthy. Very happy this was discovered and enjoyed it! 3.75 out of 5.0 stars. EAN bar code 6928988766661.
Found this one up in Canada at a place called FoodyWorld – awesome! Okay so this is an odd variety so let’s hit up Wikipedia for some info on what this is all about:
Angelica sinensis, commonly known as dong quai or “female ginseng” is a herb from the family Apiaceae, indigenous to China. Angelica sinensis grows in cool high altitude mountains in China, Japan, and Korea. The yellowish brown root of the plant is harvested in fall and is a well-known Chinese medicine used over thousands of years.[3]
Hmm maybe the ampersand isn’t really correct here? Perhaps it’s Sesame Oil & Angelica Sinensis? That’s my guess. Okay – let’s give it a go.
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodles and sachet contents into a bowl. Add 500ml boiling water and cover for 6~7 minutes. finally, stir and enjoy!
A non-fried noodle block.
The soup base sachet.
Interesting…
The vegetables sachet.
A nice mix.
Finished (click to enlarge). Noodles were quite good although had a slight mushiness to them. However the mushiness was not only tolerable but kind of nice. I expected the broth to be a zero-star horror show – the smell of the contents of the liquid sachet really put me off. But once cooked, it was quite nice – a kind of sesame herb character to it. Vegetable mixture was on point – the goji berry was a nice touch. 4.25 out of 5.0 stars. EAN bar code 4710589440475.
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