Found this one up at Hen Long Market up in Canada recently. It was kind of spendy, actually and I remember seeing they had a miso variety too. These are made in Taiwan by Chering Chang- I had a little trouble figuring out what the brand was/what they’re called, but on a bar code search I found them on a Vegan website, so I’m guessing they may be Vegan friendly. Anyways, let’s take a look and give these a try!
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 to 500ml boiling water and cover for 6~7 minutes. Finally, stir and enjoy!
A non-fried noodle block.
A liquid base sachet.
A strong black vinegar scent.
A dehydrated bits sachet.
Vegetables and bits of tofu./
Finished (click to enlarge). Added dehydrated chives, Chinese sausage, and Salad Cosmo organic mung bean sprouts. Noodles came out nicely – nice gauge and chew. They kind of had their own flavor and didn’t take up much during the steeping process; almost buttery which I found fascinating. The broth had a nice hot and sour flavor which was adequately strong. I really like black vinegar and so a little stronger would have been nice. Heat level was there but not deadly. The included veg and tofu did well. 3.75 out of 5.0 stars. EAN bar code 4710589440604.
Today, we say goodbye to Meimen and their trifecta of instant noodle varieties as we take a look at their hot & sour variety. As I mentioned previously, all three are Vegan-friendly varieties. Let’s dig into this, the final noodle from Meimen for Meet The Manufacturer.
Meimen Hot & Sour Noodles Soup – Taiwan
Detail of the outer package (click to enlarge). Note: This is a four pack. States that it is Vegan-friendly on the packaging. To prepare, add noodles and sachet contents to a bowl and add 500ml boiling water. Cover for 6~7 minutes. Finally, stir and enjoy!
Finished (click to enlarge). The noodles had a wide and flatter gauge – really excellent. The broth was pretty good although I wish it had been stronger – may have been more to my liking with 100ml less liquid. The flavor of black vinegar and spiciness was there and in a good balance. The included vegetable and tofu was just right. 3.75 out of 5.0 stars.EAN bar code 4712931430219.
Here’s another left over from the Tat Hui/KOKA Meet The Manufacturer series. Indeed, I’ve been really enjoying their Creamy Soup line. Actually, it’s not just an enjoyment, but a fascination – is it a soup with noodles or a noodles with soup? It’s kind of more the former rather than the latter as it comes with a pack of crushed noodles.
I don’t think I’ve seen instant noodles presented this way before. Not only that, the soup is usually quite creamy and thick. I’m very curious how this hot and sour will be; I have a feeling it will be quite different from what one would find in Chinese restaurants in the United Sates – which is great! Let’s see what Wikipedia has to say about hot and sour soup –
Hot and sour soup is a variety of soups from several Asian culinary traditions. In all cases, the soup contains ingredients to make it both spicy and sour.
In China, “Hot and sour soup” is a Chinese soup claimed variously by the regional cuisines of Beijing and Sichuan as a regional dish. The Chinese hot and sour soup is usually meat-based, and often contains ingredients such as day lily buds, wood ear fungus, bamboo shoots, and tofu, in a broth that is sometimes flavored with pork blood. It is typically made hot (spicy) by red peppers or white pepper, and sour by vinegar.
Authentic is the road I like to travel. Let’s check out this creamy soup from KOKA!
KOKA Creamy Soup Hot & Sour Fish Flavor – Singapore
Detail of the side panels (click to enlarge). Contains fish and crustacea. To prepare, add in soup sachet and then noodle sachet. Add 300ml boiling water and stir. Let steep covered for 5 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added 3 Dodo fish balls. This one was really interesting. First, it had a kind of acidic and sweet and spicy thing going on that worked extremely well. The broth was indeed thick – kind of like what I have tried in American Chinese restaurants, but just seemed a bit cleaner. The crushed noodle hydrated very well and works perfectly. The included veggies and garnish are fresh and just right. Another great creamy soup – 5.0 out of 5.0 stars. EAN bar code 8888056833290.
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 –
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
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!
The noodle pouch. These noodles don’t need to be refrigerated, although you will find them in the cold section often.
The seasoning sachet.
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.
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:
The name Shanxi means “West of the Mountains”, a reference to the province’s location west of the Taihang Mountains. 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
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!
The noodle pouch.
The first of three liquid sachets.
Dark with sesame seeds.
Another liquid sachet.
A thin, clear liquid.
Another almost clear sachet.
A sachet of…
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.
Wow – review #1800. I must admit my surprise on how quickly I’m closing in on #2000. I haven’t reviewed one of these Crystal Noodle varieties in quite a while. I was talking to a friend of mine about instant noodles we weren’t particularly fond of and he mentioned his wife really liked these. We both agreed that Crystal Noodle was one of our least favorites. I figure though hey, you never know. This might be the one I really like! Let’s have a look.
Detail of the side panel (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add in contents of sachet and fill to line with boiling water. Cover and let steep 3 minutes. Stir and enjoy!
Here are a scant few of the mung bean threads. They look very interesting.
The soup base sachet – almost the size of a snack noodle sachet.
A little freeze-dried block that should spring to life once the boiling water starts to meld with it.
Here’s a side shot so you can see the mung bean thread.
Finished (click image to enlarge). This is a tough one. The clear as glass noodle hydrated very well and they have a slightly jelly-like consistency. The flavor block hydrated perfectly as well. The vegetables were everywhere and of decent quality. What was absent was much flavor. So much so that I felt the need to add some salt or soy sauce. It just really doesn’t work for me; kind of like Kool-Aid without sugar, or a grilled cheese without a bread element. 0.25 out of 5.0 stars. UPC bar code 186190000218.
I thought this one interesting; it says hot and sour chicken, but those are shrimp on there too. I decided I’d walk to the store and try something new. Fish balls! I’ve had them in hot pot before, but thought I’d get some golden fish balls with shrimp for this one. Let’s check it out!
The distributor sticker (click image to enlarge). Contains shrimp and chicken.
The back of the package (click image to enlarge). To prepare, boil 400ml water. Put all contents of pack into a bowl. Add water and cover for 3 minutes. Stir and you’re ready to eat.
The noodle block.
A little bag of sachets.
Soup base sachet.
A very light powder.
A seasoned oil sachet.
Little crunchy bits.
Finally, the vegetable sachet.
Mostly green onion.
Finished (click image to enlarge). Added chicken, green onions and Golden Fish Balls With Shrimp Eggs. The noodles were disappointing; very crumbly and even with extra time seemed a little underdone. The broth was nice though – a bit if spicy, some nice flavors there. 2.0 out of 5.0 stars.UPC bar code 8934561251170.
Here’s what the fish balls are all about (click image to enlarge). The outside is a kind of rubbery bit reminiscent of calamari except in that it is not tough but satisfying. The innards of this particular fish ball were a surprise; the little sign at the seafood counter just said Golden Fish Ball With Shrimp. The receipt said with shrimp eggs though and it was correct. Said these were imported from Taiwan and wow were they good! I highly recommend trying fish balls if you haven’t and you have access to them. I didn’t even know our 99 Ranch Market had them; I always thought they came in a can or frozen. Always something new to learn!
Time for breakfast! Been waiting to try this one for just the right day. Just look at those enormous shrimp on that package! Jeez! I’m sure this will make for a good breakfast. Got this one at the local H Mart. By the way – today is a holiday – check out what Wikipedia says about it:
The law establishing the holiday was created in 2004 with the passage of an amendment by Senator Robert Byrd to the Omnibus spending bill of 2004. Before this law was enacted, the holiday was known as “Citizenship Day”. In addition to renaming the holiday “Constitution Day and Citizenship Day,” the act mandates that all publicly funded educational institutions provide educational programming on the history of the American Constitution on that day. In May 2005, the United States Department of Education announced the enactment of this law and that it would apply to any school receiving federal funds of any kind. This holiday is not observed by granting time off work for federal employees.
So happy Constitution Day! Happy Citizenship Day! Noodle time!!!
The back of the packaging (click to enlarge).
This is a big noodle block!
Here’s the dry seasoning.
A fine powder.
Has a strong lemon scent – very tom yum.
Finished (click image to enlarge). Added some veggies, two fried egg with Krazy Mixed Up Salt and some Crystal Hot Sauce. The Noodles are excellent – buttery and plentiful. Nice chew. The broth has a great citrus and spicy taste – very much like tom yum soup. I’m always impressed by the quality of these; they’re inexpensive and really good! 4.0 out of 5.0 stars! UPC bar code 721557450925 – get it here!
Pulitzer Prize-winning journalist Evan Osnos talks about a viral video that made Chinese citizens stand up; Nigeriatown in Guangzhou; and other signs of a new China. Chicago, May 1, 2009.
Here’s a new one – sounds good to me – kind of funny having two instants that are ‘hot and sour’ flavored in a row…
The label around the side! Click to enlarge!
Hey – a new fork!
The noodle block.
Slightly granular in nature.
There are two liquid packets.
Dark and thick.
This is a seasoned oil.
The veggie and seafood packet.
I must say – I’m quite impressed with the variety here.
Finished (click image to enlarge). Added some bell pepper, onion, broccoli, odeng (Korean fish cake), hard boiled egg with Tony Chachere’s Creole Seasoning and a few squirts of Huy Fong Sriracha chili sauce. The noodles are thin, tasty and buttery – exceptional. The broth has a nice spicy, sour and tasty flavor. The vegetable/seafood mixture wasn’t bad; I would say it adds more to the broth than as something that stands out on its own. This was really quite good – 4.25 out of 5.0 stars – I’m impressed. UPC bar code 8934563501167 .
A Vina Acecook promo video.
My lady also finds this to be very amusing as do I
Here’s an interesting one. This one’s got bean thread, something I am not usually thrilled with. Let’s see what happens.
Here’s the side panels – click to enlarge.
The lid is clear so you can see inside!
The bean thread whorl. I think it’s probably a nest or something; I don’t know what the correct term is.
The seasonings come in their own fancy packet – as a block.
I decided this morning to make some banana bread with chocolate chips. Actually, this is the seasoning block! Crazy looking, eh?
Finished (click image to enlarge). Added some baked chicken breast and a little Sylvia’s Queen of Soul Food hot sauce. Okay so the noodles aren’t too bad – not my favorite though. they’re clear and hard to break apart with the lips. The broth is pretty good – definitely a nice hot and soup soup flavor. The veggies and bits aren’t bad – they really go nicely with the hot and sour flavor. 3.5 out of 5.0 stars. Probably one of the best bean thread soups I’ve had yet. UPC bar code 086190000102 – get it here.
This is a wacky one!
A Monster Named Nian – The Story of Chinese New Year
Here’s the last of the packs that Carter B. sent from his time in Mali. Hot & sour shrimp sounds awesome – so let’s give it a try.
Back of the packaging (click image to enlarge).
The noodle block. The sun has found the cracks in the blinds!
The dry seasoning packet.
Interesting stuff – a lot of crumbly things in there.
Oil and seasonings.
Lots of bits in this stuff… Hmmm…
Finished (click image to enlarge). Added one egg with Huy Fong Sriracha hot chili sauce, some Fresno peppers, some Cavender’s Greek Seasoning and a few Blue Diamond Sea Salt almonds. Hey yum! The noodles are thin and flat and kind of, well, stringy. They have some pre-seasoning going on as well. The broth is great – a nice hot and sour and reasonably shrimpy. Wasn’t expecting I’d like this one as much as the other Gau Do I have, but I like this a lot – 3.765 out of 5.0 stars! UPC bar code 8934679941826 .
Baijia with rice noodles eh? Sounds different – hope it’s better than all the others I’ve tried!
Four packets – going clockwise from top left: veggie-thingies, very dark liquid, powder seasoning, slightly less dark liquid.
Here’s the back of the package (click image to enlarge).
Here’s everything atop the rice thread. When I initially opened the package, I got a whiff – a horrible smelling whiff. A kind of vinegar scent.
Click image to enlarge. Okay, let’s try this. Oh wow – alright so the noodles are better than the noodles I’ve had in all of the other Baijia products. But then there’s the taste. Hot and sour doesn’t even begin to describe. The broth is greasier than can be tolerated and the flavor is like a chemically-induced spicy with vinegar and I don’t know what. This is wretched and I couldn’t eat more than one bite. Easily one of the worst instant noodles I’ve had in my life. 0 out of 5 stars. That a big round one.