Here’s one I got at Jason’s Market at the bottom of the Taipei 101 in Taiwan. I’d been very curious about this line as I’ve seen them before; hard to miss with the angry bear on the front! I’m very curious about how ripe and dry correlate with instant ramen. Lately when I use the term ripe, it’s referring to needing to change a diaper as in ‘ooof Miles – you’re ripe!’ Dry as far as flavor I usually think of when it comes to wine. I’m hoping this doesn’t smell like loaded diapers or taste like wine – I’m guessing it won’t. Let’s give it a go!
Here’s the back of the package (click to enlarge). Unsure whether it contains meat but guessing there’s a good chance it does. To prepare, add the noodle block to 600ml boiling water and cook for 3 minutes. Add in sachet contents. Stir and enjoy!
The noodle block.
The liquid base sachet.
The oily concentrated base.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion, baked chicken, hard boiled egg and nanami togarashi. The noodles had a strong backbone and chew with a little crumble; they were good. The broth had a kind of bitter saltiness which went from ‘I like it’ to ‘I dunno’ back and forth again and again. I leaned towards the latter. 3.25 out of 5.0 stars. JAN bar code 4976651082367.
So here’s one of the smaller packs of noodles. This one’s from the Philippines and containes something called Malanggay. Here’s what is said about it on Wikipedia:
In the Philippines, the leaves are widely eaten. Bunches of leaves are available in many markets, priced below many other leaf vegetables. The leaves are most often added to a broth to make a simple and highly nutritious soup. The leaves are also sometimes used as a characteristic ingredient in tinola, a traditional chicken dish consisting of chicken in a broth, Moringa leaves, and either green papaya or another secondary vegetable. The leaves can also be processed with olive oil and salt for a pesto-like pasta sauce that has become popular on the Filipino culinary scene.
It might look like there’s a lot here, but it was a reasonable small packet and the powder is just spread out. Also this is some soupy stuff – two cups of water went with the noodle block which was small.
Click image to enlarge. Threw an egg in with the boiling noodles. Okay so this is like chicken ramen with just the lightest hint of ginger. I do like it, but it’s not anything to write home about in my opinion. I’m giving it 2.5 out of 5.0 stars – absolutely average, but tasty.