Well hello there. A Rooster pack from Canada. These are found at the Real Canadian Superstore – which is kind of like Canada’s answer to Walmart in an equally big box style. It’s a neat place – I generally get my peanut butter there as they have the 2kg jars of Kraft Crunchy and it’s so freaking cheap. Buying a couple of those defrays the cost of gas in savings compared to buying peanut butter here and it’s the best peanut butter I’ve had. Y3eah – I’m a connoisseur of peanut butter. Oatmeal too. I really freaking love peanut butter and oatmeal. Every morning. Every day.
These probably won’t be all that spicy, but what I’ve found is that they’re tasty. Let’s give em a try.
Rooster Hot & Spicy Flavour Noodle Soup – Canada
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add moodle block to 500ml boiling water and cook 3 minutes. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
A dry sachet of soup base.
Finished (click to enlarge). Added egg, Salad Cosmo mung bean sprouts, pepper flake, baked chicken, and cilantro. Noodles are thin with a slight crumble and kind disposition. The broth does indeed have a little spicy fang to it which would be doubled with half the broth. Flavor it like a spicy lo mein – kind of strange but works well. 3.5 out of 5.0 stars. UPC bar code 061483036689.
My buddy Paul in Australia and I met when he mentioned this one on the facebook page. ‘Have you tried this?’ I found it at a local HMart – he tried the bowl version – I ound botht he pack and the bowl. It sounds good – I like kimchi a lot. I like how often they say real on the package – no dude, it’s real – it’s really really real.
Jongga Instant Noodle Kimchi Ramen Hot & Spicy Flavor – South Korea
Detail of the package (click to enlarge). Contains fish and crustaceans. To prepare, add everything to 400ml boiling water and cook 3 minutes. Finally, sir and enjoy!
The noodle block.
A dry sachet of soup base.
A wet sachet of kimchi.
Finished (click to enlarge). Added egg yolk (raw), Salad Cosmo mung bean sprouts, processed cheese, spring onion, and nanami togarashi. The noodles are good – nice chew to them and they have a thicker gauge than the average instant. The broth has a bright and tasty kimchi hit – not too spicy. The real kimchi is really real,son. However the downside of the whole thing is the bitter aftertaste. 3.75 out of 5.0 stars. EAN bar code 8801052053233.
Mi Goreng is a variety of nboodles that I gravitated towards when I was very young. My progressions went from a Japanese chicken variety made in the United States, one from Japan and then boom – Indonesian Mi Goreng. Salty, sweet, spicy. Here’s a bit about it from Wikipedia:
Mie goreng (Indonesian: mie goreng or mi goreng; Malay: mee goreng or mi goreng; both meaning “fried noodles”[3]), also known as bakmi goreng,[4] is a flavourful and often spicy fried noodle dish common in Indonesia,[1][5]Malaysia, Brunei Darussalam, and Singapore. It is made with thin yellow noodles fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables. Ubiquitous in Indonesia, it can be found everywhere in the country, sold by all food vendors from street-hawkers, warungs, to high-end restaurants. It is an Indonesian one-dish meal favourite, although street food hawkers commonly sell it together with nasi goreng (fried rice).[6] It is commonly available at Mamak stalls in Singapore, Brunei Darussalam, and Malaysia and is often spicy. In Sri Lanka, mee goreng is a popular dish due to Malay cultural influences and is sold at street food stalls around the country.
A number of mie goreng variants exist. In Indonesia mie goreng variants are usually named after the ingredients, while some might be named after the region of origin.
Mie goreng ayam or common mie goreng uses chicken with shallots, garlic, leek, sweet soy sauce, egg, and vegetables typically added as well.
Mie goreng sapi, similar to common traditional mie goreng, but uses beef instead.
Mie goreng seafood uses seafood which includes mixture of fish, squid, and shrimp.
Mie Goreng Aceh a mie goreng variant from Aceh province, which uses thicker noodle similar to that of spaghetti, and employ curry-like rich spicy paste.[13]
Mie goreng Jawa from Central Java, employ sweet soy sauce, egg, chicken, and vegetables. In restaurant, warung or travelling food vendor, it usually sold and offered together with mie rebus (lit. “boiled noodle”) or mie Jawa.[14]
Mie goreng tek-tek refer to mie goreng sold by travelling street hawkers that hitting the wok making “tek-tek” sounds to announce their wares. The seller with his food cart frequenting the residence areas, usually also offers nasi goreng and mie rebus. It is common in Jakarta and some large cities in Java.
Mie goreng dhog-dhog also known as Mie goreng Surabaya from Surabaya city. Refer to travelling food cart vendor selling mie goreng Surabaya that uses large wooden slit drum instead to announce his presence in the neighbourhood, thus creates “dhog-dhog” sounds.[15]
That’s a lot of info on the different varieties. As you can see on t he packaging for this one, chicken. So logically, this falls into the category of the first one. Let’s check it out!
Best Wok Mi Goreng Hot & Spicy Instant Noodles – Indonesia
The back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 400ml boiling water and cook 2~3 minutes. Drain. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
A dual sachet of dry ingredients.
A dry base.
Fried shallot.
A dual sachet of liquid ingredients.
Seasoned oil.
Sweet soy sauce.
Finished (click to enlarge). Added fried egg, coriander and fried onion. The noodles cooked up very well – good quantity and a very nice chew. Flavors stuck to it well and they were excellent. A nice sweet and salty hit and then there’s the spicy – which was actually more impressive than more of the Mi Goreng varieties out there. Impressed 5.0 out of 5.0 stars. EAN bar code 8991866890644.
Before my show Instant Noodle Recipe Time, I did live streams. I thought that would work out great – until I found glitching and low bandwidth creeping in. So I opted for the non-live route soon-after. Here’s the episode where I cooked this particular variety – Best Wok Hot & Spicy from Indonesia.
This one came by way of the halalfoodblog.com – thank you! I’ve followed them for a while on Instagram and they’ve done posts about noodles before. They were in Uzbekistan visiting and showed some noodles in a shop – and I commented and they offered to send me some – and here is one of them! Very nice of them. So after a little research I’m finding that these are made in Russia – at least I’m 99% sure. This is the first Russian variety I’ve reviewed! Let’s check it out!
Big Bon Spice Mix Hot & Spicy – Russia
Here’s the back of the package (click to enlarge). Unsure whether or not it contains meat. To prepare, add noodles and dry base sachet to a bowl along with 350ml boiling water. Cover for 4~5 minutes. Add in liquid base sachet contents. Finally, stir and enjoy!
The noodle block.
A dry base sachet.
A light powder.
A liquid base sachet.
Thick and red!
Finished (click to enlarge). Added hard boiled egg, scallions, fried onion and chilli powder. The noodles had a kind of thicker than normal disposition and they had a decent chew to them compared to a standard instant. The broth, although advertised as spicy, wasn’t at all spicy to my detection. It was tasty though – kind of a beef meets spices thing. I think I tasted sage and thyme in there. Definitely had an eastern European kind of profile to it for sure. 3.25 out of 5.0 stars. EAN bar code 4605496012337.
Alright o as you all know (at least I think you all do), I do a Top Ten Spiciest list every year. I used to review hot sauces (did 250 of them on Saucerater), and do a series of YouTube videos called Spicy Noodle Mukbang on YouTube. So when a variety with a pepper gauge and mention of being XXtra hot crosses my desk, I’m interested. So let’s see if this one is truly as spicy as it certainly looks like it’s going to be.
Nissin Hot & Spicy Blazing Hot Flavor – United States
Detail of the side panels (click to enlarge). Contains chicken. To prepare, add room temp water to fill line as well as dry sachet contents. Microwave for 3 minutes (1000W) with lid completely removed. Let sit in the microwave an additional minute. Add in liquid base sachet contents. Finally, stir and enjoy!
Finished (click to enlarge). Noodles have an interesting bite to them – kind of like the ‘roni’ in Rice A Roni.’ The broth is spicy, but compared to ones on my list of the spiciest in the world, this is pretty tame. It tastes nice though – a lot of vegetables in there and a tangy flavor – one could say it leans toward a kimchi kind of hit to it but it’s more salsa. 3.5 out of 5.0 stars. UPC bar code 070662096345.
So this is one that the company sent to me – thanks! So this is one of the new Taste Of Asia series, a range that has some really great varieties. I really liked the Sukiyaki Beef from their first three kinds and then they came out with this one and also a Tom Yum which I would say is my favorite so far.
But today it’s kimchi. I do like kimchi and it’s interesting to see how it’s done from variety to variety. Let’s have a look at this bowl, one that I’ve found Maruchan packs with lots of noodles usually.
Maruchan Taste Of Asia Hot & Spicy Kimchi Ramen Ramen Noodle Soup – United States
Detail of the side panels (click to enlarge). Contains chicken. To prepare, add room temp water and contents of sachet marked 1. Microwave (1000W) for 3 minutes and let cool for another minute. Add in sachet marked 2. Finally, stir and enjoy!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, beef, and spring onion. The noodles are bountiful, thin, and soft on the tooth. The broth is extremely tangy, which unfortunately didn’t hit me too happily. I love kimchi, but this didn’t seem on point as their other Taste Of Asia variants. The included kimchi was alright – and it had a good quantity. 3.25 out of 5.0 stars. UPC bar code 041789003554.
I’ve been doing a lot of spicy noodle videos on YouTube recently. There’s a particular one that I tried and just couldn’t handle. The main reason for this is that first off, it’s ultra spicy. The second was that I attempted it when I was sick with the flu. I mean hey – it was from Japan and I thought I should be able to handle it; never run into any spicy noodle from Japan that I found too spicy to eat.
I remember having this one a few years back and in the interest of ‘training’ for this one, I thought it deserved a re-review. It was on my inaugural to ten spicy list I think, so that’s saying something. As years went by, hotter ones pushed it off. You’ll notice on the package’s lower right – see the chilli peppers and the little peppercorns? Spicy hot beef has both aspects to fire it up. Let’s give this one another look. I’ll be doing a video on YouTube for this one as well. I’ve decided this is worthy of a new number as far as reviews go. I mean, this is going to be interesting and all…
JML Instant Noodle Artificial Spicy Hot Beef Flavour – China
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add everything to a bowl and add 500ml boiling water. Let steep covered for 3 minutes. Finally, stir and enjoy!
The Noodle Block.
A dry base sachet.
A light powder.
A liquid base sachet.
A spicy looking paste.
A clear sachet.
Some vegetables.
Finished (click to enlarge). Added egg, Salad Cosmo mung bean sprouts, spring onion, and beef. The noodles were pretty good – a slight bit on the soggy side. The broth has a nice combination of chilli pepper and Sichuan pepper spiciness which works well together. The broth also has a good oiliness and the vegetables hydrated well. Beef taste? Yep – definitely tastes like a spicy beef broth. 3.75 out of 5.0 stars. EAN bar code 6921555595664.
So today is the first review I’ve done in a month! This was the first time since 2010 that I thought I’d take a little time off of reviewing. The main reason being that I’m so far ahead of myself – 110 reviews ahead in fact. I must say it’s nice to have such a buffer. Anyways, here we have a Myojo Udon bowl – honestly I can’t remember where it came from – someone either sent it (thank you) or I got it at the store. Myojo Udon sounds pretty good. Here’s a little information about udon 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.
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. This is even noticeable in packaged instant noodles, which are often sold in two different versions for east and west.
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.
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. This is even noticeable in packaged instant noodles, which are often sold in two different versions for east and west.
There are many stories explaining the origin of udon.
One story says that in AD 1241, Enni, a Rinzai monk, introduced flour milling technology from Song to Japan. Floured crops were then made into noodles such as udon, soba, and pancakes which were eaten by locals. Milling techniques were spread around the country. In the Edo period, the thicker wheat noodle was generally called udon, and served with a hot broth called nurumugi (温麦). The chilled variety was called hiyamugi (冷麦).
Another story states that during the Nara period, a Japanese envoy was introduced to 14 kinds of confection while being in China during the Tang Dynasty. One of them was called sakubei (索餅), which was listed as muginawa (牟義縄) in Shinsen Jikyō (新撰字鏡), a dictionary which was published in the Heian Era. The muginawa is believed to be an origin for many kinds of Japanese noodles. However, the muginawa in Shinsen Jikyō was made with wheat and rice flour.
Another story for udon claims that the original name of the noodle was konton, which was made with wheat flour and sweet fillings.[citation needed]
Yet another story says that a Buddhist priest called Kukai introduced udon noodles to Shikoku during the Heian Era.[citation needed] Kūkai, the Buddhist priest, traveled to Tang China around the beginning of the 9th century to study. Sanuki Province claimed to have been the first to adopt udon noodles from Kūkai. Hakata claimed to have produced udon noodles based on Enni’s recipe.[citation needed]
Alrighty – let’s give this Myojo Udon a try – spicy is good and I’m in the mood for udon!
Myojo Udon Hot & Spicy Flavor – United States
Detail from the cardboard outer (click to enlarge). Contains beef. To prepare, add in sachet contents and noodle pouch content to bowl. Add room temperature water to fill line. Microwave uncovered at 1000W for 3 minutes. Finally, stir and enjoy!
Under the cardboard outer packaging.
The pouch of udon noodles.
The soup base sachet.
The powder soup base.
The garnish sachet.
Dried green onion and seaweed.
Finished (click to enlarge). Added chashu pork and shichimi togarashi. The udon comes out nice – about what I expected. The broth has a dark color and a salty taste with a bit of a beef undertone. The spicy level out of ten would be around a 5 – it lingers a decent time after tasting. The included garnish was most seaweed – and it really went quite well in this one. 3.75 out of 5.0 stars. EAN bar code 011152257709.
I’ve tried Sichuan Guangyou noodles once before. Today, it’s a spicy and hot variety with a lot of 9’s. Found this one at Asian Food Center on Aurora in Seattle, WA a few months ago. It’s one of a whole slew of Chongqing noodle varieties that kind of leaped into the Chinese export market and headed to the west. Here’s some info about Chongqing from Wikipedia –
In antiquity, Sichuan was the home of the ancient states of Ba and Shu. Their conquest by Qin strengthened it and paved the way for the First Emperor‘s unification of China under the Qin Dynasty. During the Three Kingdoms era, Liu Bei‘s Shu was based in Sichuan. The area was devastated in the 17th century by Zhang Xianzhong‘s rebellion and the area’s subsequent Manchu conquest, but recovered to become one of China’s most productive areas by the 19th century.
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add in all sachet to bowl and add boiling water to fill line and cover. It doesn’t say how long to cover, but I’m going to figure 5~6 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion and fried onion. The noodles are a little broad and floppy. They have a soft chew and really are quite wonderful in the way that they almost bring some extra broth to your mouth. The broth is oily and spicy – definitely Sichuan pepper going on here. A colorful sea of heat with little sesame seeds floating throughout. Impressed! 4.0 out of 5.0 stars. EAN bar code 6914790160179.
Here’s another one of the many cups that Jen from Australia sent a few months back – thank you again! Very curious about this one – how hot and spicy will it be? Let’s find out!
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add boiling water to cover noodles and steep covered for 3 minutes. Stir and enjoy!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, coriander, tofu puff and fried garlic. The noodles are definitely on the gritty as well as mushy side in this one which I found interesting and somewhat odd. Nonetheless, they’re actually not bad in this situation. The broth is fascinating stuff (you know when I use ‘fascinating’ and ‘interesting’ in a review, I’m channeling Mr. Spock) insofar that it is a little spicy, but the spices that are flavoring the rest of it’s profile are very strange – although it tastes good to me. Finally to round it out, the vegetables hydrated well, and the TVP is prevalent and decently chewy. This is a really odd cup of noodles. 3.0 out of 5.0 stars. EAN bar code 9310155001779.
CarJEN has come up with something new! This one has not only a dry mee goreng, but a companion soup that you can enjoy alongside it. I’ve seen this before, but never in Malaysian varieties. There’s a popular Taiwanese instant that has a noodle and a soup separate kind of thing going too. Very curious about this one indeed. Let’s see how this all works!
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add the noodle block to 400ml boiling water and cook for 2 minutes. Drain, saving 60ml water. Add the paste to the water and stir well. Add this to the noodles and stir well. Add in chili flake. This completes the noodle instructions. For the chives soup, add sachet contents to 200ml boiling water and stir well. Enjoy!
The noodle block.
The paste sachet.
Thick with a spicy curry scent!
The chives soup base.
Looks like seasoning and chives.
Chilli flake.
Spicy stuff!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, baked chicken and coriander.Starting with the noodles, they’re good and chewy with a nice quantity. They work very well in a mee moreng situation. The flavor – so there’s that chilli flake sachet. My wife made this for me on Father’s Day and used it all – spicy to the max! But I was curious today so I tried it without the chilli flakes. It has a very luxuriant curry taste I really like – a nice strong curry with a very good Hokkien Prawn kind of hit to it. As for the chives soup, it’s a nice little slurp between bites – not overly salty and has a lot of bits of chives in there. I should mention, however: if you’re looking for respite from the spicy heat of the noodles, look elsewhere! The broth drives that spicy taste deeper into your tastebuds! This was really fun to make and eat! 5.0 out of 5.0 stars. EAN bar code 9557226083719.
Curious about where these instant noodles come from? Well, they’re made in Melaka, Malaysia. Where’s Melaka? Perhaps this map would help!
The head of CarJEN speaks after receiving an award in 2013.
I saw a picture of something new on CarJEN’s facebook page and asked if I could get some samples – and they arrived recently!
Lots of them!
Here it is (click to enlarge)! So this one sounds interesting – kind of like a mee goreng with a separate bowl of soup on the side. Can’t wait to try it! Thanks!
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