Tag Archives: paddi

The Ramen Rater’s Top Ten Spiciest Instant Noodles Of All Time 2014 Edition

THE TOP TEN SPICIEST INSTANT NOODLES OF 2015 HAS BEEN RELEASED, REPLACING THIS LIST – SEE IT HERE

If you like it hot, you’re in for a real treat here. These are the spiciest instant noodles you can get that I’ve reviewed from my 1,446 reviews thus far. If you can’t handle spicy foods, these definitely aren’t for you – these are serious! Many of these were so hot, I couldn’t finish the bowl – and I can handle a decent amount of heat! I used to review hot sauces! Anyways, Hope everyone is having a great summer and here are the spiciest instant noodles of all time for 2014!

#10: Nongshim Harmony Korean Spicy Noodle Dish With Chipotle – United States

This unique instant is very new and quite spicy. What’s interesting about is that you can serve it hot or cold, but the spiciness is going to bite you either way! This is the only variety I’ve found featuring chipotle pepper heat. Original review

#9: Mamee Mi Segera SLLRRRP! Perencah Kari Xtra Pedas – Malaysia

The noodles are good – plump with a nice chewiness. The broth is very spicy and hot – not for the faint of heat! It has a good curry flavor to it. If you like spicy curry, check this one out. By the way, Kari Xtra Pedas means extra hot curry if you couldn’t figure that out! Original review

#8: Maggi Extra Spicy Curry Instant Noodles – Singapore

2014_8_4_tts_008Maggi 2 Minute Curry is a nice instant with a little bit of heat, and with the demand for more hotness, they made this new variety. Extra Spicy Curry has a really great flavor to it and a heat that will definitely challenge many. Original review

#7: MyKuali Penang White Curry Noodle – Malaysia

2014_8_4_tts_007When MyKuali’s White Curry Noodle hit this list last year, there was a bit of a craze for it in Malaysia! People really wanted to give it a try. Not only is it retaining it’s spot this year on the spicy list, but it is the reigning number one on The Ramen Rater’s Top Ten Instant Noodles Of All Time 2014 list. If you can, you have got to try this spicy marvel! Original review

#6: Indomie Curly Noodle With Chicken & Chilli Paddi – Indonesia

This one’s a lot of fun; kind of like Russian roulette on a plate! You’re eating your noodles and all of a sudden wham! There’s usually a couple of these little chillies in there and they pack an extreme punch. You’ll definitely know it when you find it! Original review

#5: emart Dare You! Habanero Jjamppong – South Korea

Extreme heat is paired with nice bit of seafood broth and lots of bits of seafood. All the fire and flavor melded together with thick ramyun noodles make it hot as well as delicious. This one comes in at 1,960 SHU (Scoville Heat Units). Original review

#4: Paldo Teumsae Ramyun – South Korea

On the list for three years now! Another South Korean ramyun with serious kick to it. This isn’t to be trifled with!  Teumsae has restaurants in South Korea which serve up some seriously spicy fare. I really like the text underneath the word Teumsae which reads, ‘Flavor. Culture. Human’ Original review

#3: Samyang Foods Buldalk Bokkeummyeon – South Korea

I would say that I’ve seen dozens of videos of YouTube showing people competitively eating this one. This stuff is extremely hot. Another brothless variety and it really packs a punch as well as has a nice taste to it. Thick ramyun noodles round everything out nicely and will transmit the spicy sauce to your tongue. Original review

#2: Paldo Bulnak Bokkummyun Spicy Fried Octopus Ramyun – South Korea

See that little octopus on the package with the smile on his face? He’s laughing. Laughing as he watches you sweat as you eat this ultra spicy ramyun! I’m not kidding this one was over the top spicy! Bring a fire extinguisher. Original review

#1: emart Dare You! Habanero Ramyun – South Korea

For the third year running, this stuff tops the list. See the little guy in the top right? Yeah – it’s not one to underestimate; this is violently hot. The broth just keeps delivering the heat and it’s just insane. Try licking a lit candle – I swear this stuff is hotter! Original review

Re-Review: Indomie Curly Noodle With Chicken & Chilli Paddi

This is one that ended up at second place on the Top Ten Spiciest Instant Noodles Of All Time – that means its really hot! There are these tiny little peppers (chilli paddi) that are real scorchers and they’re small enough that when you happen to find one, you get quite a jolt! I reviewed this a while back this year – #732 and during the Meet The Manufacturer: Indomie special. This is one of the packs sent directly from Indofood in Indonesia – I am told they will be sending some new samples very soon! Can’t wait to try them!

Finished (click image to enlarge). Added sweet onions, turkey breast, two scrambled eggs and some Dua Belibis chilli sauce. Noodles are quite good – same style as the #1 from the Top Ten Instant Noodles Of All Time list. The flavor is nice – the noodles are coated with a slightly spicy but sweet flavor – and those little peppers pop up now and again and blow your head off – exhilarating! 4.25 out of 5.0 stars. UPC bar code 089686040692 .

How do they make Indomie? Watch and see! I believe this is an African plant but I’m sure its not much different in Indonesia.

Dua Belibis TV commercial

#732: Meet The Manufacturer – Indomie Curly Noodle With Chicken & Chilli Paddi

Alrighty – I’m going out on a limb here, but I’m guessing this is going to be spicy stuff. Let’s find out! First off, what’s chilli paddi? Wikipedia says:

Bird’s eye chili or “Thai chili” (Thai: พริกขี้หนู, RTGS: phrik khi nu, IPA: [pʰrík kʰîː nǔː], literal: Rat dropping chili; Indonesian: Cabai rawit; Malay: Cili api or Cili padi; Tagalog: siling labuyo) is a chili pepper of the species Capsicum frutescens L. in the family Solanaceae, commonly found in Southeast Asia. It can also be found in India, in Meghalaya & in Kerela it is used in traditional dishes of the Kerala cuisine (pronounced in Malayalam as kanthari mulaguMalayalam: കാന്താരി മുളക്). This species (known as කොච්චි (kochchi) in sinhalese) is also found in rural areas of Sri Lanka, where it is used as a substitute for green chillies. It is also a main ingredient in kochchi sambal, a salad made using freshly scraped coconut ground with thai chillies and seasoned with salt and lime juice.

The term Bird’s eye chili is also used for the North American Chiltepin pepper, both due to their small round shape and because they’re widely spread by birds.

Okay – I’ve had hot sauce with these in it before – aye yay yay! Very hot. Let’s go for it!

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

I really like the ‘special’ noodles – they’re a bit flatter than the usual.

Not many packets in this one – here’s the liquid seasoning…

There’s quite a bit of the stuff, too.

Here’s the veggie packet – very full!

See that red thing? Yep – that’s the chilli pepper!

Finished (click image to enlarge). I added a bit of the veggies we got from the local produce stand which my wife turned into a stir fry mix for me (thanks again, honey!), a half of a lime, a fried egg that I did up in a star-shaped cookie cutter with some Huy Fong Sriracha and a little Krazy Mixed Up Salt on top. Oh – and a bit of kizami shoga (pickled ginger) and beef. So what was the first thing I did? Yeah – I put that chilli pepper in my mouth. Oh man that’s some serious heat! That sucker means business!  Only one of them though – although one’s enough for me – the heat lasted during the whole meal! The noodles were great and the flavor was sweet and spicy. This was good stuff! I can’t imagine if I hadn’t pulled that little pepper out and had found it at a random point. Good stuff – 4.25 out of 5.0 stars. UPC bar code 089686040692 .

A Bird’s Eye chilli pepper eating competition – oy!

Tourism video