Over 5,000 Instant Ramen Noodle Reviews Since 2002
Herre’s one from James of Lakeside California – thanks! This appears to be one of the first new varieties from Indomie to be sold in the US – in at least 15? 20 years? More? All I’ve seen during my tenure as The Ramen Rater arre Indomie varieties being plucked from the lineup herre – rendang, special curly noodle, others like skipjack tuna… This is a new one here! Let’s give it a try.
Big thanks to Pher Engi for this one! A little research found some answers on this one – Wikipedia had this to say –
Here’s a new one from the folks over at Lemonilo! They’re an Indonesian company with export varieties – and this one says it’s going to have a burn to it! Let’s give it a try!
Found these at S*Mart in Bellevue, Washington. Yup – shop smart shop S*Mart. Anyways this is a green chili mi goreng . Not my first rodeo as other brands have done this before over in Indonesia. Let’s cook it up!
Thanks go to Pher Engi for sending this one – much appreciated! This one’s got quite a long name. I think this is a spicy beef variety. Let’s find out.
Here’s the last of the varieties sent by Pher Engi – thank you very much! Sop buntut, you ask? It’s oxtail soup. Let’s give it a go!
Happy birthday to me! This one looked really neat and what’s crazy is I found it locally at S*Mart. I visit that place once a year usually and find a ton of great stuff I’ve never seen before. I even got some mint for garnish on this one. I wanted to get a mint plant and a basil plant yesterday at the fruit stand, but it’s still too early – they didn’t have any. I mean, it is still winter here. Regardless, let’s cook!
Big thanks to Pher Engi for sending this one! Okay you’re probably wondering what cuanki is and I can say that I want to visit Indonesia and give it and try it. Here’s what Wikipedia has to say about it –
This one comes by way of Pher Engi – thanks again! These are very small – they’re mug-sized. That’s small! Actually, I just realized that the name makes sense – mi for noodle gelas for cup. Ayam bawang means onion chicken. Let’s cook it up!
This one came by way of Pher Engi – thanks again! Ayam Bawang translated to onion chicken, a very popular and standard mi kuah (noodle soup) variety. Let’s see how this one is!
Here’s another neat one thanks to Pher Engi – thanks again! Ayam Bakar Limau means charcoal grilled chicken with lime. Pretty simple – and recently I’ve enjoyed a citrus chicken mi goreng from another brand which was quite good. Let’s see how this one goes.
Here’s a neat one that was sent by Pher Engi – thanks again! Yeah, I really have no idea on this one. I found it’s a Maduranese yellow beef soup. Soto is often from my experience a beef and lime kind of affair. Let’s find out what we have here.
Here’s another neat Indonesian variety sent by Pher Engi – thanks again! So, what flavor is it? Let’s ask Wikipedia –
Here’s one tyhat Pher Engi sent – thanks! So lime chicken mi goreng – sounds interesting! Let’s give it a try.
Big thanks to Pher Engi for this one! So these are really small packages to be prepared in a coffee mug. Things like this tend to be a little tricky to pull of staging since little bowls are hard to get the right sizing on. But we will be triumphant! What’s baso sapi? Wikipedia, please –
Big thanks to Pher Engi for this one! Wikipedia had this to say about Padang cuisine –
Padang food or Minangkabau food is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular cuisines in Maritime Southeast Asia. It is known across Indonesia as Masakan Padang (Padang cuisine) after Padang, the capital city of Western Sumatra province.[1] It is served in restaurants mostly owned by perantauan (migrating) Minangkabau people in Indonesian cities. Padang food is ubiquitous in Indonesian cities and is popular in neighboring Malaysia and Singapore.
Big thanks to Pher Engi for this one! Time to hit up Wikipedia –
Mi kocok is a beef broth-flavored noodle dish typical of the city of Bandung. This dish consists of yellow noodles served in thick beef broth, sliced kikil (beef leg tendons), bean sprouts, meatballs, lime, and sprinkled with sliced celery, green onions and fried shallots. Some recipes may add beef tripe.[1] The term kocok (shake) in the name of this dish refers to the cooking process, namely shaking the noodles in a hollow metal container with a handle, while dipping it in hot water.[2] The type of noodles used are flat yellow noodles which have a softer texture. To add flavor, you can also add sweet soy sauce and chili sauce. The basic recipe for shaken noodles is noodles, beef broth and beef kikil. However, there are several variations in presentation with the addition of certain food ingredients. For example, add chicken feet, beef, meatballs, even beef tripe.
This one comes by way of Pher Engi – thanks again! So, maybe Wikipedia has a clue…
Soto Banjar is a typical soto from the Banjar tribe , South Kalimantan , with the main ingredient being chicken and having the fragrant aroma of spices such as cinnamon , nutmeg and cloves . This soto contains shredded chicken, with the addition of perkedel , boiled potatoes, boiled eggs, pieces of carrot and ketupat . [2]
This is pretty awesome. First, thanks to Pher Engi for sending this one! Second, I reviewed this waaay back in 2011 (right here in fact). Thirdly, it says baru in the corner – baru translates to new. Twelve years later, it’s still new! Let’s cook it up! Last time I had it I gave it five stars.
Here’s one that was sent by Pher Engi – thanks again! I’ve tried Hot Gulai Chicken varieties in the past and been quite enthralled – here’s a little background on Gulai from Wikipedia –
Big thank you to Pher Engi for sending this all the way from Australia! This one is interesting, and my years of reviewing instant noodles has been instrumental in giving you a little info on this one. First, the name. Mi means noodle – and gelas means glass, as in a glass of milk, etc. This is quite literally a noodle you put in a glass or mug with some water to steep. Soto ayam? Chicken soto – usually a lime and chicken affair. Let’s give it a try!
A huge thank you to Pher Engi of Australia for sending me this – I’ve been wanting to try it for easily 5 years – probably more. An Indonesian take of white curry just sounds so interesting – let’s give it a try!
Well, I figured late is better than never. I compiled this list around September of last year and never got around to editing it up. Well, the kids are on spring break so I figured a great time to hunker down and get some work done. This list is a compilation of my favorite varieties of Indonesian instant noodles I’ve tried up to review 4,650. A lot of reviews have come out since I wrote this list, so you can be sure some of those will appear on the next list. I should note I’ve also compiled a list of all of the Indomie varieties I’ve tried here. You can see everything I’ve tried from Indonesia here. Also, I’m making a big change to Top Tens. That announcement can be seen below. With that, let’s look at The Ramen Rater’s Top Ten Indonesian Instant Noodles Of All Time 2024 Edition.
Well, this is it. This is the last of the varieties that were so kindly sent by Pher Engi from Australia and it’s sad to see the end. So many great flavors – really bumped up my list of Indomie varieties I’ve tried by a ton! Thank you so much!
One of the very last (indeed the next to last) varieties sent in by Pher Engi of Australia – thanks again! I’m not sure of how rendang on a stick differs from regular rendang insofar as an instant noodle flavor. I guess we’ll find out!
A big thank you to Pher Engi of Australia for sending this! So there are many varieties of soto, and they are regiolnally different. Herew’s a translation of some info I found on the Indonesian Wikipedia –
I’ve reviewed something like this before I’m pretty sure but this is new packaging so an update is in order. Couldn’t get that sticker off the side so unfortunately you can only imagine what’s underneath it, so put on your thinking caps… Imagine – hard! Yeah, not too exciting. Anyways, let’s make mi goreng!
A big thank you to Pher Engi for sending these along! I’m getting really low on varieties to review at this point – I’ve been doing four reviews a day lately and have been trying to do so all the way up to my kids going back to school. Twenty days to go until they’re back! They’ve had a lot of fun this summer, but they miss their friends from school of course. So – what is cakalang? It’s skipjack tuna. Many years ago, you could easily find an Indomie variety here (among others you can’t anymore) which mentioned skipjack tuna flavor. Let’s give this one a try.
Big thanks to Pher Engi of Australia for sending this along! Just spent a couple minutes researching koya gurih. It seems like it is a fried cracker which is pulzerized and then added to soups. I’ve run across this before – years back. Let’s give it a go!
Big thanks to Pher Engi for sending this all the way from Australia! This is a variety that used to be available in the United States, however this and a couple other have disappeared from our shelves here over the years – and it bums me out. Bring them back, please! Not sure what rendang is? Wikipedia says –
Another one from Pher Engi of Australia – Thank you!! This looks to be a play on Buldak perhaps which usually is nott a good idea. However, you never know. Let’s see how spicy this is.
Massive thanks to Pher Engi of Australia for sending this as part of a huge haul of Indonesian varieties. Another from this range is in the 2023 Top Ten global list. They both used to be available in the United States, but not anymore – which is very sad. They really should bring these back… Special noodle, excellent flavor. I’ve not reviewed this is years and years so with new packaging heralding their 50trh anniversary, away we go.
Here’s another great variety sent by Pher Engi – thanks again! This one has soup. Time to cook!
Got these a little while back – thanks to the folks at Best Wok! I’ve been saving this one as the last one which wasn’t the hot and spicy was so good. Let’s give this one a try! Oh, and yes – these noodles are made completely from CORN!!
Another Indonesian variety sent by Pher Engi – thanks again! Ayam bawang translates to onion chicken. I’ve always liked this flavor combo. Let’s give it a go!
So I have a group called Ramen Junkies on facebook. Well, a group of us moderate the group and Pher Engi is our newest member. It’s an international group of like minded instant noodle fans. Let’s see what she sent – and thank you!
Big thanks to Pher Engi for sending this over! So, this variety I figured to be just a chicken mi goreng, but it isn’t. Ayam Pop is a dish from Sumatra – and while the image on the package seems to be a plain piece of chicken, looks can be deceiving! On Taste Atlas, I found this –
To begin, thanks to Pher Engi for sending this along with so many untried Indonesian varieties! Seblak Hot Jeletot. I searched and almost immediately found a site familiar to me – minime insights. This guy does market analysis on food trends and new things – he’s mentioned me in the past and I’ve check out his site quite a bit to find out about different products. In his post, he answers a lot of my questions, and leaves me with a little dilemma. First, this is a trending flavor. Second, jeletot turns out to be a Sundanese word (great now I have to figure out that Sundanese is) which means so hot your eyes pop out!
Another one sent by Pher Engi – thanks again! This is the second of three varieties she sent in the Jiwa Pagi range by Kobe of Indonesia. The noodles are infused with carrot and green bean which is interesting. The last one had a nice flavor to it – let’s check this one out!
Thanks again to Pher Engi for this crazy train of neat Indonesian varieties, of which I’ve barely scraped the surface! This is a shrimp paste flavored mi goreng – and it’s not like anything I’ve seen thus far in my reviewing – look at everything in this thing! Let’s get cooking!
