Tag Archives: kiki noodle

Unboxing Time: New Products From KIKI Noodles Of Taiwan

Unboxing Time: New Products From KIKI Noodles Of Taiwan

You’re probably thinking ‘dang dude, you sure get a lot of samples coming from Taiwan.’ Well, you’re right! The competition in Taiwan is extremely fierce, and people know who I am there, so it makes sense. This box has some tape from TATLTOB, aka  ‘the agency that likes to open boxes that aren’t theirs.’ Hopefully all is intact! Let’s find out!

New Products From KIKI Noodles – Taiwan

A package full of interesting things! Thank you very much – looking forward to trying them!

The Ramen Rater’s Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition

Taiwanese The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition

It’s been quite a year of reviewing as far as Taiwan is concerned. I brought back a trove of varieties I’d never had the chance to try before. Really opened my eyes many varieties that people had recommended I try over the years. This is the top ten – the best Taiwanese varieties I’ve tried from the over 2,500+ reviews I’ve posted to date. As always, if I’ve not tried your noodles, please contact me! I’m interested! Let’s check it out!

The Ramen Rater’s Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition

A special video presentation of The Ramen Rater’s Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition.

#10: Kiki Noodles Sichuan Spices Flavor Noodle

Taiwanese The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition

Noodles are thin with a great chew to them. The flavor is excellent – there’s a sweetness and a fire! I really like how the pepper is in a sachet – gives one the option for how hot they like their noodles. Original review

#9: Mom’s Dry Noodle Sichuan Spicy Flavor

Taiwanese The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition

The scalloped edges, the width, the chew are great and in fact, I could chew on these forever – not that they’re overly chewy and would require such. The spicy Sichuan pepper flavor coats and satisfies. Furthermore, it’s not a one trick pony and in the end, it’s spicy and very tasty as well. Original review

#8: Mom’s Dry Noodle Sour & Spicy Flavor

Taiwanese The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition

The noodles are flat and a little broader with a very serious chew to them. The flavor is very unique. It’s a kind of crisp black vinegar hit along with a spicy oil hit to it. It’s like ping pong; you notice the heat, then the vinegar, then the heat. Original review

#7: TTL Sesame Oil Chicken With Rice Wine Noodle

Taiwanese The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition

The noodles are soft and plentiful – very nice. A soft noodle works very well here in a sea of chicken flavored broth. The notes of ginger and sesame go well with the rice wine. Finally, the real chicken is really good. Original review

#6: Uni-President Man Han Feast Super Hot Pot Beef Flavor Instant Noodles

Taiwanese The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition

Here’s one I’d been hoping to try. Recommended to me quite a few times, this one features a soft noodle with a rich beef broth. The heat isn’t too much and the beef really adds a nice extra. Original review

#5: Kiki Noodles Scallion Oil & Soy Sauce Flavor Noodle

Taiwanese The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition

The noodles are thin and have a very agreeable mouthfeel. The flavor is a sweet kind of onion hit which is quite tasty. Original review

#4: Tseng Noodle Scallion With Sichuan Pepper Flavor

Taiwanese The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition

A wide noodle with scalloped edges. These have the bonus of a thin edge and thicker center, giving a delicate as well as hearty aspect. The flavor is very good – a soy bump, some onion hit, then the Sichuan pepper oil. It all works together magnificently. Original review

#3: Little Cook Thailand Green Curry Instant Noodle

Taiwanese The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition

This bowl, in fact, is two bowls. One you steep the noodles in. The second? Drain the broth from the first by poking holes in the lid and pour into it. The noodle is accompanied by a spicy green curry and chunks of vegetable and real chicken. The broth slurping soup worked well too. Original review

#2: Xiao Ban Mian Traditional Shallot & Onion Oil Noodle

Taiwanese The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition

Start with a thin kind of rectangular noodle with a strong chew. The flavor that comes with it is a sweet and savory shallot and scallion oil – and it works so well. Who would think something so simple could be so delightful. Original review

#1: Mom’s Dry Noodle Dan Dan Noodle

Taiwanese The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition

The noodles came out with a very nice chew. They aren’t mushy whatsoever and have a confident backbone. The flavor is very good as well. The notes of sesame, Sichuan pepper oil, Sichuan pepper in the dry mix, sesame sauce as well as soy sauce all work together and play well with each other; nobody’s feet get stepped on. Simple yet complex. Original review

Meet The Manufacturer: #2478: Kiki Noodles Scallion Oil & Soy Sauce Flavor Noodle

Meet The Manufacturer: #2478: Kiki Noodles Scallion Oil & Soy Sauce Flavor Noodle - Taiwan - The Ramen Rater - KiKi蔥油拌麵

Today we have the second of the Kiki Noodles products – the scallion oil and soy sauce. Definitely a lighter and more mild taste than a Sichuan peppercorn. These noodles come from Tainan in the south of Taiwan. Here’s some background on the city from Wikipedia –

Tainan, officially Tainan City is a special municipality of Taiwan, facing the Taiwan Strait in the west and south. Tainan is the oldest city on the island of Taiwan and also commonly known as the “Capital City” (府城; Fǔchéng; Hú-siâⁿ) for its over 200 years of history as the capital of Taiwan under Koxinga and later Qing dynasty rule. Tainan’s complex history of comebacks, redefinitions and renewals inspired its popular nickname “the Phoenix City”.

Tainan was initially established by the Dutch East India Company as a ruling and trading base called Fort Zeelandia during the period of Dutch rule on Taiwan. After Dutch colonists were defeated by Koxinga in 1661, Tainan remained as the capital of the Tungning Kingdom until 1683 and afterwards the capital of Taiwan Prefecture under Qing Dynasty rule until 1887, when the new provincial capital was moved to Taipei. Tainan has been historically regarded as one of the oldest cities in Taiwan, and its former name, Tayouan, has been claimed to be the origin of the name “Taiwan”. It is also one of Taiwan’s cultural capitals, for its rich folk cultures including the famous local snack food, extensively preserved Taoist rites and other living local traditions covering everything from child birth to funerals. The city houses the first Confucian school–temple, built in 1665,[9] the remains of the Eastern and Southern gates of the old city, and countless other historical monuments. Tainan claims more Buddhist and Taoist temples than any other city in Taiwan.

I can say from experience that Tainan is a really fascinating and amazing place. Indeed, if you visit Taiwan, you really must visit Tainan. Let’s give this second variety by Kiki Noodles a try!

Kiki Noodles Scallion Oil & Soy Sauce Flavor Noodle – Taiwan

Meet The Manufacturer: #2478: Kiki Noodles Scallion Oil & Soy Sauce Flavor Noodle - Taiwan - The Ramen Rater - KiKi蔥油拌麵

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, boil noodles in a pot for 3~5 minutes. Stir to loosen. Drain. Add to bowl and add sachet contents. Finally, stir and enjoy!

Meet The Manufacturer: #2478: Kiki Noodles Scallion Oil & Soy Sauce Flavor Noodle - Taiwan - The Ramen Rater - KiKi蔥油拌麵

One of the six servings in the large bag.

Meet The Manufacturer: #2478: Kiki Noodles Scallion Oil & Soy Sauce Flavor Noodle - Taiwan - The Ramen Rater - KiKi蔥油拌麵

The dry noodles.

Meet The Manufacturer: #2478: Kiki Noodles Scallion Oil & Soy Sauce Flavor Noodle - Taiwan - The Ramen Rater - KiKi蔥油拌麵

A liquid sachet.

Meet The Manufacturer: #2478: Kiki Noodles Scallion Oil & Soy Sauce Flavor Noodle - Taiwan - The Ramen Rater - KiKi蔥油拌麵

Has a nice scallion scent.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, sliced fishball and spring onion. The noodles are round in gauge and chewy in nature. The flavor is extremely good – definitely soy and scallion here. What I like is that it’s got a nice sweetness along with it. It seems so basic but it’s so tasty! 5.0 out of 5.0 stars. No barcode provided.

Meet The Manufacturer: #2478: Kiki Noodles Scallion Oil & Soy Sauce Flavor Noodle - Taiwan - The Ramen Rater - KiKi蔥油拌麵

Kiki Scallion Oil & Soy Sauce Flavor Noodle

A visit to Tainan, where these noodles come from.

Meet The Manufacturer: Interview With Kiki Noodle

Interview With Kiki Noodle - Taiwan - The Ramen Rater - Meet The Manufacturer

Interview With Kiki Noodle * Product Samples From Kiki Noodle (1 of 3) * Product Samples From Kiki Noodle (2 of 3) * Product Samples From Kiki Noodle (3 of 3)Kiki Noodles Sichuan Spices Flavor NoodleKiki Noodles Scallion Oil & Soy Sauce Flavor Noodle

I got an email from someone at a company I’d never heard of with samples they wanted me to try. I love when this happens; happily,I get to try something new and learn some new things. In this case, a Taiwanese company called Kiki. Without further ado, let’s start things off with this interview with Chester Yeung of Kiki Noodle.

Interview With Kiki Noodle – Taiwan

THE RAMEN RATER> Thank you for agreeing to this interview! To start, can you tell my readers about the history of Kiki Noodle?

KIKI> We have been running our restaurant for 26 years focusing mainly in Sichuan cuisine. Having said that we always put healthy, tasty together with safety as our objectives. We focus very much on noodle – as a main staple food for the Easterners. By using our knowledge and experience in making food, we aim to develop our own type of noodles with the best taste and texture, so as to provide a convenience but yet healthy choice to customers. 2015 marks the birth of pre- packed KiKi noodle, a head start after 26 years of experience accumulation.

TRR> What was the first product you made?

KIKI> Our first pre- packed noodle are Kiki Noodle mixed with Sichuan Spices and Kiki Noodle mixed with Scallion oil & soy sauce

TRR> Your company is located in Taiwan. Can you tell us a little about your country?

KIKI> Taiwan is a beautiful island that dwells 23 million people, with mild climate, our people are friendly and welcoming

TRR> Can you tell us about the varieties of instant noodles you make?

KIKI> We currently producing 2 flavors- Sichuan spices and Scallion oil with soy Sauce. Very soon we will launch new flavor with aged vinegar based sauce mixed noodle with spicy and non- spicy options too

TRR> Why the name Kiki?

KIKI> As we said, the name KiKi is to carry on the brand name of our restaurant

TRR> In what countries are your products available?

KIKI> Apart from Taiwan, currently our product are sold in Hong Kong, China, Korea, Singapore and Australia

TRR> How does your noodle making process differ from other instant noodle manufacturers?

KIKI> Unlike the ordinary deep- fried instant noodle; We adopt the traditional noodle making method – air drying by daylight for 48 hours with absolute zero preservative added. By this mean, the natural flavor of wheat flour is retained in our noodle.

TRR> Are instant noodles the only products you make?

KIKI> We will also launch readymade numb and spicy sauce, seasoning powder and instant Sichuan meal etc.

TRR> A lot of people are concerned with their sodium intake. How would you recommend people enjoy your product as part of a healthy meal?

KIKI> Making Healthy and tasty food is being our main objective, and hence we have spent a lot of time in developing KiKi Noodle, I can tell you that our seasoning has lower sodium content than the other instant noodle. Thanks to the special formula of spices mix that developed in our restaurant

TRR> Are you involved in in your local community or participate in charities?

KIKI> We always actively involved in community activities including donation to those charities that taking care of the Social vulnerable groups.

TRR> Are there any new products coming soon?

KIKI> Definitely, we are quite busy at the moment since we have a packed schedule rolling out our new products including 2 new flavor for KiKi Noodle, instant pack for Sichuan Seasoning, numb & spicy sauce as well as seasoning powder.

TRR> When you make noodles for yourself, what do you like to add to them to make them extra special?

KIKI> I personally would go for a soft boil egg with runny yolk, together with some veggie and slices of meat, if I am staving, I would go for luncheon meat wih sunny side up egg.

THE RAMEN RATER> Thank you very much for this opportunity to learn about Kiki Noodle and your products!

Alright – let’s have a look at their products!