Tag Archives: kiki noodles

#2917: Kiki Noodles Mixed With Aged Vinegar

#2917: Kiki Noodles Mixed With Aged Vinegar

The last time I reviewed Kiki noodles was quite a while agoi. I remember that I really enjoyed them quite a bit – high quality noodles and good tasty flavor. Well, now they’ve come out with two new dry varieties – this one is aged vinegar and the other has a young vinegar. Sounds interesting to me – let’s give it a try!

Kiki Noodles Mixed With Aged Vinegar – Taiwan

#2917: Kiki Noodles Mixed With Aged Vinegar

The import/distributor’s sticker (click to enlarge).

#2917: Kiki Noodles Mixed With Aged Vinegar

Detail of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodles to a pot of boiling water and cook for 3~5 minutes. Drain. Add in sachet contents. Finally, stir and enjoy!

#2917: Kiki Noodles Mixed With Aged Vinegar

One of the five individual packs.

#2917: Kiki Noodles Mixed With Aged Vinegar

Here’s the back of the package (click to enlarge).

#2917: Kiki Noodles Mixed With Aged Vinegar

The dry noodles.

#2917: Kiki Noodles Mixed With Aged Vinegar

The first of two sachet.

#2917: Kiki Noodles Mixed With Aged Vinegar

Dark stuff.

#2917: Kiki Noodles Mixed With Aged Vinegar

The second liquid sachet.

#2917: Kiki Noodles Mixed With Aged Vinegar

Dark stuff – slightly lighter than the first dark stuff.

Finished (click to enlarge). Added scallions. The noodles were very good – great gauge and excellent chewiness. The flavor was very much black vinegar with a spiciness. The heat didn’t come from Sichuan pepper, I should add. The flavor was augmented with a soy sauce hit as well. Nicely rounded and tasty. 4.75 out of 5.0 stars.  EAN bar code 4713302680042.

#2917: Kiki Noodles Mixed With Aged Vinegar

Rilakkuma Pottery Ramen Noodles Bowl W/ Spoon

Watch me conquer a plate of these noodles!

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!

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: #2477: Kiki Noodles Sichuan Spices Flavor Noodle

Meet The Manufacturer: #2477: Kiki Noodles Sichuan Spices Flavor Noodle - Taiwan - The Ramen Rater - KiKi椒麻拌麵

Kiki has two products – this one and a scallion oil variety. Sichuan spicy – that’s an interesting kind of peppery taste. Here’s a little about the pepper from Wikipedia –

Sichuan pepper, Sichuan peppercorn, or Chinese coriander, is a commonly used spice in Chinese, Tibetan, Nepali, and Indian cuisine. It is derived from at least two species of the global genus Zanthoxylum, including Z. simulans and Z. bungeanum. The botanical name comes from the Greek xanthon xylon (ξανθὸν ξύλον), meaning “blond wood”. It refers to the brightly coloured sapwood possessed by several of the species. The genus Zanthoxylum belongs in the rue or citrus family, and, despite its name, is not closely related to either black pepper or the chili pepper.

The husk or hull (pericarp) around the seeds may be used whole, especially in Sichuan cuisine, and the finely ground powder is one of the ingredients for five-spice powder. It is also used in traditional Chinese medicine. The pericarp is most often used, but the leaves of various species are also used in some regions of China.[1]

Sichuan pepper’s unique aroma and flavour is not hot or pungent like black, white, or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth (caused by its 3% of hydroxy alpha sanshool) that sets the stage for hot spices. According to Harold McGee in On Food and Cooking, they are not simply pungent; “they produce a strange, tingling, buzzing, numbing sensation that is something like the effect of carbonated drinks or of a mild electric current (touching the terminals of a nine-volt battery to the tongue). Sanshools appear to act on several different kinds of nerve endings at once, induce sensitivity to touch and cold in nerves that are ordinarily nonsensitive, and so perhaps cause a kind of general neurological confusion.”

Yeah to sum up, Sichuan pepper is something very different from say, a jalapeno pepper. It’s interesting stuff! Let’s give this one a try.

Kiki Noodles Sichuan Spices Flavor Noodle – Taiwan

Meet The Manufacturer: #2477: Kiki Noodles Sichuan Spices Flavor Noodle - Taiwan - The Ramen Rater - KiKi椒麻拌麵

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: #2477: Kiki Noodles Sichuan Spices Flavor Noodle - Taiwan - The Ramen Rater - KiKi椒麻拌麵

Six of these bags are in each package.

Meet The Manufacturer: #2477: Kiki Noodles Sichuan Spices Flavor Noodle - Taiwan - The Ramen Rater - KiKi椒麻拌麵

The dry noodles.

Meet The Manufacturer: #2477: Kiki Noodles Sichuan Spices Flavor Noodle - Taiwan - The Ramen Rater - KiKi椒麻拌麵

A liquid base.

Meet The Manufacturer: #2477: Kiki Noodles Sichuan Spices Flavor Noodle - Taiwan - The Ramen Rater - KiKi椒麻拌麵

Has an oiliness and slight sweetness to the scent.

Meet The Manufacturer: #2477: Kiki Noodles Sichuan Spices Flavor Noodle - Taiwan - The Ramen Rater - KiKi椒麻拌麵

A sachet of Sichuan pepper.

Meet The Manufacturer: #2477: Kiki Noodles Sichuan Spices Flavor Noodle - Taiwan - The Ramen Rater - KiKi椒麻拌麵

This is quite a lot of it – curious to see how spicy it is.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, chicken baked with Kiki seasoning and Salt For Life, sweet onion, red bell pepper and sesame seeds. The 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. 5.0 out of 5.0 stars. oodles. No barcode provided.

Meet The Manufacturer: #2477: Kiki Sichuan Spices Flavor Noodle - Taiwan - The Ramen Rater - KiKi椒麻拌麵

Kiki Sichuan Spices Flavor Noodle

A visit to Kiki Restaurant in Taiwan.

Meet The Manufacturer: Product Samples From Kiki Noodles 2

So the samples in the first box got a little banged up, so they sent some more. I see the tape of doom… Let’s see how they did!

Product Samples From Kiki Noodles – Taiwan

A sturdy box and lots of padding!

Oh great (click to enlarge)…. More of the tape of doom…

Phew (click to enlarge)!!! Luckily, the tapers of doom were kind and repackages them safe and sound and didn’t tear open the packs. Hooray! Thank you!

Meet The Manufacturer: Product Samples From Kiki Noodles 1

Meet The Manufacturer: Product Samples From Kiki Noodles 1

A package! Let’s open it up!

Product Samples From Kiki Noodles – Taiwan

Meet The Manufacturer: Product Samples From Kiki Noodles 1

Two packages (click to enlarge)!

Meet The Manufacturer: Product Samples From Kiki Noodles 1

A pack of the spicy variety (click to enlarge).

Meet The Manufacturer: Product Samples From Kiki Noodles 1

In the box, a bowl (click to enlarge)!

Meet The Manufacturer: Product Samples From Kiki Noodles 1

Also a container (click to enlarge)…

Meet The Manufacturer: Product Samples From Kiki Noodles 1

Aha (click to enlarge) – seasoning! Thank you!

 

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!