Tag Archives: rice noodle

#3331: Nona Lim Green Curry Noodle Bowl – United States

#3331: Nona Lim Green Curry Noodle Bowl - United States

This is an interesting one and took a little research. Is a plant based diet same as a Vegan diet? Well this video explains that they’re two different things. This is a fresh bowl which requires refrigeration. I really like green curry – let’s give it a try!

Nona Lim Green Curry Noodle Bowl – United States

#3331: Nona Lim Green Curry Noodle Bowl - United States

Detail of the cardboard outer packaging (click to enlarge). Looks to be meat free but check for yourself. To prepare, add contents to the bowl and microwave for 2~3 minutes. Finally, stir and enjoy!

#3331: Nona Lim Green Curry Noodle Bowl - United States

What you see under the cardboard outer packaging.

Gluten free laksa rice noodles.

A container of broth.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, fried tofu, basil, and pepper flake. The noodles has some oomph to them no doubt which was nice. The broth was very hearty and the inclusion of the vegetables was appreciated. However, the flavor was muted and could have used some salt. 3.5 out of 5.0 stars.  UPC bar code 859792002699.

Nona Lim Heat & Sip Cups, Sampler Variety Pack – Gluten Free (10 oz, 6 Count) – Packaging May Vary

Watch me cook on Instant Noodle Recipe Time!

#3307: O’Taste Pho Rice Noodle HOT – South Korea

#3307: O'Taste Pho Rice Noodle HOT - South Korea

Here’s another one I found over at Boo Han Market in Edmonds, Washington. This new O’Taste brand seems to be cropping up a lot lately. It’s interesting as it’s not exactly a Nongshim variety, but it’s Taekyung Food & Processing, and I’m unsure exactly how they fit in with the Nongshim corporate structure. Maybe I should find out.

Anyways, this isn’t the first Pho I’ve seen from a South Korean company. Nongshim’s Farmer’s Heart range (Farmer’s Heart is a translation of Nongshim) has one. Let’s give it a try!

O’Taste Pho Rice Noodle HOT – South Korea

Detail of the side panels (click to enlarge). Contains fish. To prepare, add everything to the cup and boiling water to the fill line. Cover for 4 minutes. Finally, stir and enjoy!

#3307: O'Taste Pho Rice Noodle HOT - South Korea

Detail of the lid (click to enlarge).

The rice noodles.

A dry soup base sachet.

Dry vegetables sachet.

Finished (click to enlarge). Added pork, star anise, Salad Cosmo mung bean sprouts, red pepper flake, coriander, and sesame seeds. The rice noodles hydrated perfectly with a soft tooth that worked magnificently with the broth. Broth had all the hallmarks of pho and was believable. Impressed as I’ve never found an instant pho I truly enjoyed. 5.0 out of 5.0 stars. EAN bar code 8809061676429.

Otaste Roasted Misugaru Multi Grain Powder, 2 Pound

Watch me cook on Instant Noodle Recipe Time!

#3083: Burung Layang Terbang Kweitiau Kuah Rasa Ayam Bawang – Indonesia

#3083: Burung Layang Terbang Kweitiau Kuah Rasa Ayam Bawang - Indonesia

Here’s one I found over at Waroeng Jajanan, the amazing Indonesian store on 99 in Edmonds. If you’re in Washington state and interested in anything Indonesian entering your stomach, go there. Trust me on this.

This is a rice noodle soup. You might recognize kweitiau from char kway teow (Malay) – Kuah means soup. Ayam bawang? Onion chicken. Let’s do this!

Burung Layang Terbang Kweitiau Kuah Rasa Ayam Bawang – Indonesia

#3083: Burung Layang Terbang Kweitiau Kuah Rasa Ayam Bawang - Indonesia

Here’s the back 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 3~3 1/2 minutes. Drain. Add in 200~250ml boiling water and sachet contents. Finally, stir and enjoy!

#3083: Burung Layang Terbang Kweitiau Kuah Rasa Ayam Bawang - Indonesia

The rice noodle block.

#3083: Burung Layang Terbang Kweitiau Kuah Rasa Ayam Bawang - Indonesia

A dry dual sachet.

#3083: Burung Layang Terbang Kweitiau Kuah Rasa Ayam Bawang - Indonesia

Powder base with chili powder on top.

#3083: Burung Layang Terbang Kweitiau Kuah Rasa Ayam Bawang - Indonesia

A wet sachet.

#3083: Burung Layang Terbang Kweitiau Kuah Rasa Ayam Bawang - Indonesia

A seasoned oil.

#3083: Burung Layang Terbang Kweitiau Kuah Rasa Ayam Bawang - Indonesia

Another dry sachet.

#3083: Burung Layang Terbang Kweitiau Kuah Rasa Ayam Bawang - Indonesia

Leek.

Finished (click to enlarge). Added soft egg, tofu pok, coriander, baked chicken, fried onion and Salad Cosmo mung bean sprouts. The noodles are indeed wheat noodles and have a broad thin nature – floppy is the right term, and honestly, they’re very good. The broth has a lot of MSG taste to it, but with the broth it works very well. 3.5 out of 5.0 stars.  EAN bar code 8996788711530.

#3083: Burung Layang Terbang Kweitiau Kuah Rasa Ayam Bawang - Indonesia

World Food Mission Classic Indonesian Snacks Box (9 counts Total)

Watch me whip this up on Instant Noodle Recipe Time!

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

Alright so when I found this up at China World in Richmond, BC, I was curious. ‘What’s this torpid all about, anyway?’ Well, Thanks to my friend Kyle, that’s been cleared up. It’s a really bad translation. This really should be Sichuan Spicy Flavor. As far as torpid goes, here’s the definition –

tor·pid
tôrpəd/
adjective

mentally or physically inactive; lethargic.
“we sat around in a torpid state”

Spicy and lethargic beef flavor? Yummy! Translation is a seriously tough thing. It’s definitely an uphill battle for me – Google is of very little help. I’ve been asked in the past by companies what I would call a product and helped them with translating and making it sound like a good name for something sold in the west. I think that would be a neat job – helping companies with western translations. So I guess if you need help with someone proofreading a packaging bound to be on products for the west, contact me maybe I can help. Alright – let’s do up some spicy beef vermicelli!

Chencun The Flavours Of Yunnan China Torpid & Peppery Beef – China

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add boiling water to fill line and sachet contents as well. Cover for 508 minutes. Finally, stir and enjoy!

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

Detail of the lid (click to enlarge).

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

An included fork!

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

Rice vermicelli in its own separate bag.

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

A dry base sachet.

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

A tan powder.

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

A paste sachet.

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

Thick and oily.

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

A vegetables sachet.

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

A nice little mix.

Finished (click to enlarge). Added spring onion. The rice noodle hydrated really well and ended up the perfect chew – just the way I like it. The noodles and broth worked together in harmony. The broth, with it’s deep red color and Sichuan peppercorn and beef taste has a nice oiliness and richness to it. 4.5 out of 5.0 stars.  EAN bar code 6911754102589.

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

Oxford English Dictionary: 20 vol. print set & CD ROM

My father had a full set of the Oxford English Dictionary. I remember looking in one of the volumes and just flipping to a random page, looking at the ceiling and dropping my finger on a spot. One time, I found the word nothing – which refereed to something called a nithing post. A nothing post would be erected in someone’s yard – someone who wouldn’t share their meat.

#2632: Sau Tao Laksa Flavour Ho Fan – Hong Kong

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

Here’s one I found at PriceSmart Foods up in Richmond, BC in July 2017. They had a ton of these and they sounded interesting. These are from Hong Kong – not a place I would think of when it comes to laksa. Here’s a little about laksa from Wikipedia –

There are various theories about the origins of laksa. In Indonesia, the dish is believed to have been born from the Chinese coastal settlements and the mixing of cultures between Chinese merchants and the local cooking practices.[7] As Peranakan Chinese communities have blended their ancestors’ culture with local culture, Peranakan communities in different places now demonstrate diversity according to the local flavour.[8] In Malaysia, the dish is believed to have been introduced by Chinese immigrants in Malacca.[9] In Singapore, the dish (or its local “Katong” version) is believed to have been created after interaction between the Peranakans with the local Singaporeans.[10][11]

Various recipes of laksas have gained popularity in Malaysia, Singapore and Indonesia; and subsequently international recognition. Initially in July 2011, CNN Travel ranked Penang Asam Laksa 7th out of the 50 most delicious foods in the world.[12] Its rank however, fell to number 26th after CNN held an online poll by 35,000 people, published in September 2011.[13] Singaporean Curry Laksa on the other hand ranked in number 44th.[13]

In Indonesia, laksa is one of the traditional comfort foods; the spicy warm noodle soup is much appreciated during cold rainy days. However, its popularity is somewhat overshadowed by soto, a similar hearty warm soup dish, which is often consumed with rice instead of noodles. In modern households, it is common practice to mix and match the recipes of laksas; if traditional laksa noodle is not available, Japanese udon noodles might be used instead

Alright – let’s check out this variety from Hong Kong!

Sau Tao Laksa Flavour Ho Fan – Hong Kong

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

A big and hard to remove distributor/import sticker (click to enlarge).

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

Detail of the side panels (click to enlarge). Contains shrimp. To prepare, add in all sachets and boiling water to fill line. Cover and let steep for… Yeah – no instructions. Great. I’m going to go with 3 minutes and give it a look and if that’s not enough to hydrate the rice noodles, 5 minutes. Finally, stir and enjoy!

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

Detail of the lid (click to enlarge).

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

An included fork!

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

The ho fan rice noodles.

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

A large dry base sachet.

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

A decent amount of powder.

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

The laksa sauce sachet.

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

Thick and smells like curry.

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

A solid ingredients sachet.

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

Kind of surprised to see corn in this.

Finished (click to enlarge). Added fishball, Salad Cosmo mung bean sprouts, egg , spring onion, and fried onion. The noodles are thin and broad with a little more chew than I expected for a rice noodle, however, not an unwelcome one. The broth was good however I think that the amount of water required due to the fill line position was just way too much and what could have been a stronger curry broth was neutered by dilution which makes me sad. 3.0 out of 5.0 stars.  UPC bar code 087303866793.

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

Sau Tao Brand Scallop Flavor Chinese Noodles, Non-Fried

An ad for another product

#2619: Liu Quan Authentic Snail Rice Noodle

#2619: Liu Quan Authentic Rice Noodle - 正宗柳州壮品螺蛳粉桶装 - China - The Ramen Rater

First off, special thanks to a reader from Malaysia who helped with translation. This one just says ‘spicy rice noodle’ on the distributor label, but it seems to be a non-spicy variety and it mentions snail. I don’t know if it actually is but hey you never know.But I’m pretty sure this is the regular version and not the spicy I reviewed previously by the same company. Actually after getting some comment from a couple friends in Canada and Taiwan, indeed it is snail! Here’s a little from Wikipedia about this variety –

Luosifen (Chinese: 螺蛳粉; Pinyin: luósīfěn; lit. Snail rice noodle) is a Chinese noodle dish and a speciality of the city of Liuzhou, in Guangxi, southern China.[1]

The dish consists of rice noodles boiled and served in a soup made from a stock made from river snails and pork bones which are stewed for hours with black cardamom, fennel seed, dried tangerine peel, cassia bark, cloves, white pepper, bay leaf, licorice root, sand ginger, and star anise. The soup does not usually contain any snail meat but pickled vegetables, fu zhu, fresh green vegetables, peanuts and chili are usually added.[2] Diners can also add extra chili, coriander leaf (cilantro), garlic etc. to suit their own taste.

The dish is served in both small “hole in the wall” type restaurants and in luxury hotel restaurants in Liuzhou city (the latter may include snails in the dish). In recent years, many luosifen restaurants have been established in Beijing, Shanghai, Hong Kong etc. as well as overseas.[3] Instant versions are also available on the web at merchandising sites such as Taobao.[4]

Well, you learn something new every day! Let’s check out this snail variety from China!

Liu Quan Authentic Snail Rice Noodle – China

#2619: Liu Quan Authentic Rice Noodle - 正宗柳州壮品螺蛳粉桶装 - China - The Ramen Rater

Detail of the distributor’s sticker (click to enlarge).

#2619: Liu Quan Authentic Rice Noodle - 正宗柳州壮品螺蛳粉桶装 - China - The Ramen Rater

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, we have a dilemma. Specifically, there are no cooking instructions. So, we proceed this way: add everything except peanut sachet. Then fill to line with boiling water and cover for 5 minutes. As it turns out though THERE IS NO LINE! It’s kind of like they say ‘here’s a buckets of stuff – figure it out, fool! Finally, garnish with peanuts.

#2619: Liu Quan Authentic Rice Noodle - 正宗柳州壮品螺蛳粉桶装 - China - The Ramen Rater

Detail of the lid (click to enlarge).

#2619: Liu Quan Authentic Rice Noodle - 正宗柳州壮品螺蛳粉桶装 - China - The Ramen Rater

An included fork!

#2619: Liu Quan Authentic Rice Noodle - 正宗柳州壮品螺蛳粉桶装 - China - The Ramen Rater

The noodles in their own pack.

#2619: Liu Quan Authentic Rice Noodle - 正宗柳州壮品螺蛳粉桶装 - China - The Ramen Rater

A liquid base sachet.

#2619: Liu Quan Authentic Rice Noodle - 正宗柳州壮品螺蛳粉桶装 - China - The Ramen Rater

A thick paste.

#2619: Liu Quan Authentic Rice Noodle - 正宗柳州壮品螺蛳粉桶装 - China - The Ramen Rater

A pouch of pickled something.

#2619: Liu Quan Authentic Rice Noodle - 正宗柳州壮品螺蛳粉桶装 - China - The Ramen Rater

Mustard stem, perhaps?

#2619: Liu Quan Authentic Rice Noodle - 正宗柳州壮品螺蛳粉桶装 - China - The Ramen Rater

What have we here?

#2619: Liu Quan Authentic Rice Noodle - 正宗柳州壮品螺蛳粉桶装 - China - The Ramen Rater

Tofu skin.

#2619: Liu Quan Authentic Rice Noodle - 正宗柳州壮品螺蛳粉桶装 - China - The Ramen Rater

The final garnish.

#2619: Liu Quan Authentic Rice Noodle - 正宗柳州壮品螺蛳粉桶装 - China - The Ramen Rater

Peanuts!

Finished (click to enlarge). Added squid, spring onion,  and Salad Cosmo mung bean sprouts . The rice noodles hydrated quite well in 5 minutes and have a pretty thick gauge and round shape. There’s quite a lot of noodle as well. As far as the broth, oily and with stronjg flavors. I’m not sure about river snail flavors, but it was definitely interesting. The included peanut was so-so and the tofu skin decent. The mustard stems were pretty good. A fascinating bowl of noodles. 3.25 out of 5.0 stars. EAN bar code 6926392500239.

#2619: Liu Quan Authentic Rice Noodle - 正宗柳州壮品螺蛳粉桶装 - China - The Ramen Rater

GUANGXI LIUZHOU SPECIALTY LIUQUAN RICE NOODLE 268G

I’m confused a little by this. At the same time, I want to know what the fook is.

#2519: Guava Story Anchovy Flavor Guava Rice Noodles

#2519: Guava Story Anchovy Flavor Guava Rice Noodles - South Korea - The Ramen Rater - rice noodles

Here’s something the guys over at ExoticNoods.com sent over – thanks! Okay – guava noodles? I really enjoy guava juice, but never seen a guava noodle before. Better to tear into this pack and see what’s what.

Guava Story Anchovy Flavor Guava Rice Noodles – South Korea

#2519: Guava Story Anchovy Flavor Guava Rice Noodles - South Korea - The Ramen Rater - rice noodles

Detail of the lid (click to enlarge). Contains anchovy. to prepare, add boiling to fill line along with sachet contents. Cover for 4 minutes. Finally, stir and enjoy!

#2519: Guava Story Anchovy Flavor Guava Rice Noodles - South Korea - The Ramen Rater - rice noodles

The guava noodles.

#2519: Guava Story Anchovy Flavor Guava Rice Noodles - South Korea - The Ramen Rater - rice noodles

The seasoning sachet.

#2519: Guava Story Anchovy Flavor Guava Rice Noodles - South Korea - The Ramen Rater - rice noodles

Powder base and vegetables.

Finished (click to enlarge). The noodles hydrated well. They have a light texture and were easily broken when pursed by the lips. The broth is a cinder block to the face. It’s extreme anchovy. It’s just way too fishy for me – and I generally dislike things being called fishy, but this is fishy. 1.0 out of 5.0 stars. EAN bar code 8809248123395.

#2519: Guava Story Anchovy Flavor Guava Rice Noodles - South Korea - The Ramen Rater - rice noodles

Korea: The Impossible Country

Farming the fruit in India

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

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

So today it’s the fifth annual The Ramen Rater’s Bottom Ten Instant Noodles Of All Time. On my other lists, I exclude varieties that no longer are on the market. On this list, everything’s fair game for the bottom ten. As I say in the video presentation, if you like some of these, there’s nothing wrong with you – I just find these detestable personally. These are my least favorite varieties of the over 2400 varieties posted to date. Without gurther ado, the bottom ten.

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

The full list video!

#10: Roland Ramen Japanese Style Quick-Cooking Alimentary Paste With Chicken Artificially Flavored Soup Base – United States

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

Honestly, I expected this to be a kind of ‘run-of-the-mill’ variety. I review based on the base product as well as the provided cooking directions. Well, they call for 3 cups of water and they’re violently bland. In the nutrition facts, they mention that this pack contains 3 servings! I’m guessing this is so they can say the sodium level is low? I’m unsure. What I’m sure of is that I really disliked these. Original review

#9 – Sichuan Guangyou Sweet Potato Instant Noodle Braised Spicy Chitterling Flavor – China

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

The sweet potato thread was alright, but very gloppy. The flavor was kind of brutal; indeed, too strong for me. I think the soup direction might have been better. What’s more, the powder sachet contents didn’t work well as the peas didn’t hydrate whatsoever. Original review

#8 – Maruchan Spicy Tomato Salsa Ramen – Japan

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

The noodles hydrated very nicely and have a standard flatness and thin character. The flavor was unfortunately something of a departure. It was a kind of spicy and putrid tomato melange – like homemade salsa left out overnight from binge drinking with a crew of chainsmokers – which just tastes like pure trainwreck. The bits of potato were interesting and hydrated well enough though – kind of liked that they had potato skins on. But yeah – this was just a fusion that should come undone. Original review

#7: Vedan Wei Wei A Instant Noodles Chicken Flavor – Taiwan

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

The noodles were very ho-hum. While they hydrated well, they seemed like they just didn’t belong in the ‘food’ group; spongy and riddled with sadness. As for chicken flavor, that was definitely absent. I was really happy about the vegetables, but they were mushy. Original review

#6 – Master Kong Artificial Abalone Crab Flavor Instant Noodle – China

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

The noodles were alright – plentiful too. Nothing to write home about. What is to write home about is the flavor. Write a warning letter home! I mean this was just plain funky; seemed initially like a crab stick kind of scent and essence but it just turned into this not food kind of taste that I just couldn’t stomach whatsoever. Couldn’t pour this down the drain fast enough. Original review

#5 – Koyo Reduced Sodium Garlic & Pepper Ramen – United States

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

The noodles are thick – more like ramyun. They have an alright chew; although they seem almost doughy- and not Hakata style ramen noodle doughy. The broth does taste of garlic and pepper, but it’s so very bland. It really is like you could boil some pepper and a clove of garlic and achieve the same results. Not at all to my liking. Original review

#4 – Urban Noodle Authentic Street Food Black Bean – United Kingdom

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

The noodles in this one were flat instead of round. They came out very nicely. The flavoring however was just strange. I expected maybe something of a Korean-Chinese fusion dish, but those are hearty and rich and not savory and sweet. In fact, this one was a little too sweet for me. The thinly sliced bamboo shoots don’t work for me either; leaving them whole would be nicer I think. What’s more, it has a kind of chemically aftertaste; like chlorine or soap. Original review

#3 – One Dish Asia Japanese Ramen Noodle – United States

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

This one comes with a fresh noodle pouch. They didn’t have a very fresh texture; more mushy. The bamboo shoots (which more resembled overcooked carrot and I had to consult the ingredients to figure what they were) were mushy as well. The broth had an acidic and a flavor reminiscent of the teriyaki flavor I’ve encountered in bad teriyaki instant flavors. A hot mess. Original review here

#2 – Baijia Single Noble Black Bone Chicken Flavor Instant Sweet Potato Noodles – China

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

I was told by a guy from the company that this indeed was believed to be medicinal and helpful to women having their ‘time of the month.’ I’m also been told by a reader that people generally don’t like black bone chicken soup even in China. Very slimy sweet potato noodles, thick, greasy broth and horrid veggies that didn’t hydrate well was just a flavor, texture, and complete food hole nightmare for me. This was just horrible stuff that I couldn’t stand. Original review

#1 – Dr. McDougall’s Vegan Pad Thai Noodle Soup – United States

Bottom Ten Instant Noodles Of All Time 2017 Edition

Wow – where do it begin. Well, first off when one in the United States thinks of Pad Thai, they think of what they might find at a domestic Thai restaurant. Okay so the rice noodles came out nicely – short, flat and broad and well hydrated. Now for the broth. Thin. Nothing like pad thai. Has a little lime taste and a kind of herbed taste. The floating bits of tofu are a lot like the marshmallows you get in the hot chocolate that comes with marshmallows. This is as far from pad thai as I can even express in words. It’s like someone gave a broken description of pad thai to someone who has short term memory problems and no taste buds a week prior and told them to make it. I kind of feel personally violated and offended. A new #1 on the Bottom Ten. Original review

Meet The Manufacturer: #2454: KOKA Silk Beef Pho Flavor Instant Rice Fettuccine

Meet The Manufacturer: #2454: KOKA Silk Beef Pho Flavor Instant Rice Fettuccine - Singapore - The Ramen Rater - rice noodle

Today we have a rice noodle variety. Pho is a noodle soup that hails originally from Vietnam – here’s a little about it from Wikipedia –

Phở or pho[1] (pronounced variously as /fʌ/, /fɜːr/, or /f/;[2] Vietnamese: [fəː˧˩˧]) is a Vietnamese noodle soup consisting of broth, rice noodles called bánh phở, a few herbs, and meat, primarily made with either beef or chicken.[3]

Pho is a popular street food in Vietnam[4] and the specialty of a number of restaurant chains around the world. Vietnamese people usually consume it at any time of day. It is often served with sriracha sauce. It originated in the early 20th century in northern Vietnam, and was popularized throughout the rest of the world by refugees after the Vietnam War. Because its origins are poorly documented,[5][6] there is significant disagreement over the cultural influences that led to its development in Vietnam, as well as the etymology of the word itself.[7] The Hanoi and Saigon styles of pho differ by noodle width, sweetness of broth, and choice of herbs. A related noodle soup, bún bò Huế, is associated with Huế in central Vietnam.

Around these parts, we have a multitude of small shops selling pho. Some places have adopted clever names like Pho Shizzle or What The Pho! Westerners tend to promounce o in pho like the end sound in mellow. The correct way is like promouncing it like ‘uh’ – people get kind of hot about this which I find to be funny. In my experience, as long as you are communicating what you need to communicate, as long as the person receiving the communication understands what you’re talking about, then it’s all good. Anyways, let’s peel back the lid on this bowl.

KOKA Silk Beef Pho Flavor Instant Rice Fettuccine – Singapore

Meet The Manufacturer: #2454: KOKA Silk Beef Pho Flavor Instant Rice Fettuccine - Singapore - The Ramen Rater - rice noodle

Detail of the side panels (click to enlarge). Contains fish. To prepare, add sachet contents to the bowl and add 400ml boiling water. Cover and let steep for 3 minutes. Finally, stir and enjoy!

Meet The Manufacturer: #2454: KOKA Silk Beef Pho Flavor Instant Rice Fettuccine - Singapore - The Ramen Rater - rice noodle

Detail of the lid (click to enlarge).

Meet The Manufacturer: #2454: KOKA Silk Beef Pho Flavor Instant Rice Fettuccine - Singapore - The Ramen Rater - rice noodle

The rice noodle block.

Meet The Manufacturer: #2454: KOKA Silk Beef Pho Flavor Instant Rice Fettuccine - Singapore - The Ramen Rater - rice noodle

A dual sachet.

Meet The Manufacturer: #2454: KOKA Silk Beef Pho Flavor Instant Rice Fettuccine - Singapore - The Ramen Rater - rice noodle

A light powder.

Meet The Manufacturer: #2454: KOKA Silk Beef Pho Flavor Instant Rice Fettuccine - Singapore - The Ramen Rater - rice noodle

Oil.

Meet The Manufacturer: #2454: KOKA Silk Beef Pho Flavor Instant Rice Fettuccine - Singapore - The Ramen Rater - rice noodle

The garnish sachet.

Meet The Manufacturer: #2454: KOKA Silk Beef Pho Flavor Instant Rice Fettuccine - Singapore - The Ramen Rater - rice noodle

Fried onion, coriander and chilli flakes.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, beef, star anise, sweet onion, jalapenos and Huy Fong Sriracha chilli sauce. The rice fettuccine cam out pretty well. The noodles are wide and flat. The broth has a nice beef taste and the notes of cinnamon and anise I’d expect. The bowl’s included garnish went well and hydrated well. 3.25 out of 5.0 stars.   EAN bar code 8888056510016.

Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors

A KOKA rice noodles range TV spot.

#2417: Super Bihun Bihun Kuah Rasa Baso Sapi

#2417: Super Bihun Bihun Kuah Rasa Baso Sapi - Indonesia - The Ramen Rater - rice vermicelli - beehoon

I reviewed this probably over 1000 reviews or more ago, but I noticed on this one it says it’s got a new formula. So bihun is rice vermicelli. But baso sapi – what’s that? Wikipedia, if you please:

Bakso or baso is Indonesian meatball,[2] or meat paste made from beef surimi.[3] Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The term bakso could refer to a single meatball or the whole bowl of meatballs soup.

Bakso can be found all across Indonesia; from the traveling cart street vendors to restaurants. Next to soto, satay and siomay, bakso is one of the popular street food in Indonesia.[4] Today, various types of ready to cook bakso also available as frozen food commonly sold in supermarkets in Indonesia.

Beef meatball – sounds good. So let’s give this baso sapi flavored vermicelli a try!

Super Bihun Bihun Kuah Rasa Baso Sapi – Indonesia

#2417: Super Bihun Bihun Kuah Rasa Baso Sapi - Indonesia - The Ramen Rater - rice vermicelli - beehoon

Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 400ml boiling water Steep for 2 2-3 minutes or until the noodles are soft. Add in sachet contents. Finally, stir and enjoy!

#2417: Super Bihun Bihun Kuah Rasa Baso Sapi - Indonesia - The Ramen Rater - rice vermicelli - beehoon

The noodle block.

#2417: Super Bihun Bihun Kuah Rasa Baso Sapi - Indonesia - The Ramen Rater - rice vermicelli - beehoon

A dual sachet.

#2417: Super Bihun Bihun Kuah Rasa Baso Sapi - Indonesia - The Ramen Rater - rice vermicelli - beehoon

A slightly granular mixture.

#2417: Super Bihun Bihun Kuah Rasa Baso Sapi - Indonesia - The Ramen Rater - rice vermicelli - beehoon

Chilli powder.

#2417: Super Bihun Bihun Kuah Rasa Baso Sapi - Indonesia - The Ramen Rater - rice vermicelli - beehoon

An oil sachet.

#2417: Super Bihun Bihun Kuah Rasa Baso Sapi - Indonesia - The Ramen Rater - rice vermicelli - beehoon

Has a garlic scent.

Finished (click to enlarge). Added hard boiled egg, tofu puff, Salad Cosmo mung bean sproutsd and coriander. The vermicelli is awesome – I like how it has a kind of fluffy character to it it without being mushy. The broth has a very good flavor; a kind of garlic and onion taste with a nice underlying beef kind of hit. The oiliness is on point and the chilli powder gives a little touch of spice. 3.75 out of 5.0 stars.  EAN bar code 8994357010046.

#2417: Super Bihun Bihun Kuah Rasa Baso Sapi - Indonesia - The Ramen Rater - rice vermicelli - beehoon

Super Bihun Kuah (Rasa Bakso Sapi) – (Pack of 10)

he king of bakso! This is one huge beefball!

#2392: MyKuali Penang Red Tom Yum Goong Rice Vermicelli Soup

#2393: MyKuali Penang Red Tom Yum Goong Rice Vermicelli Soup - Malaysia - The Ramen Rater - rice vermicelli

Hey awesome! So I’ve been trying to get my hands on the full range of MyKuali rice vermicelli bowls for a while now. Indeed, they are only sold in Southeast Asia which can make it difficult. However, the kind folks at MyKuali sent me quite a few of their newer varieties and so I’ve got them all including a couple others! So today, it’s Penang Red Tom Yum goong. So, what does this mean? Wikipedia, if you please:

Tom yum, rtgstom yam, Thai: ต้มยำ,  [tôm.jām]) is a Thai soup, usually cooked with shrimp.[2] Tom yum is widely served in neighbouring countries such as Cambodia, Brunei, Malaysia, Singapore and Laos and has been popularised around the world.

The words “tom yam” are derived from two Thai words. “Tom” refers to the boiling process, while “yam” refers to a Thai spicy and sour salad. Indeed, tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crush chili peppers.

Commercial tom yum paste is made by crushing all the herb ingredients and stir frying in oil. Seasoning and other preservative ingredients are then added. Next the paste is bottled or packaged and sold around the world. Tom yum flavored with the paste may have different characteristics from that made with fresh herb ingredients. The soup often includes meats such as chicken, beef, pork, or shrimp.

Tom yum goong (Thai: ต้มยำกุ้ง) or tom yam kung, the version of the dish most popular among tourists, is made with prawns as the main ingredient.[7] The dish originated during the Rattanakosin Kingdom.[8]

Well that sums it up to a degree. So tom yum in Thailand often tends to be on the thinner side while in Malaysia they like their broths thick. Furthermore, the cousin of this one won The Ramen Rater’s Top Ten Instant Noodles Of All Time 2015 Edition! So let’s check out this Penang Red Tom Yum Goong!

MyKuali Penang Red Tom Yum Goong Rice Vermicelli Soup – Malaysia

#2393: MyKuali Penang Red Tom Yum Goong Rice Vermicelli Soup - Malaysia - The Ramen Rater - rice vermicelli

Detail of the side panels (click to enlarge). Contains shrimp. To prepare, first add all sachets into bowl and fill to line with boiling water. Next, cover for 4 minutes. Finally, stir and enjoy!

#2393: MyKuali Penang Red Tom Yum Goong Rice Vermicelli Soup - Malaysia - The Ramen Rater - rice vermicelli

Detail of the lid (click to enlarge).

#2393: MyKuali Penang Red Tom Yum Goong Rice Vermicelli Soup - Malaysia - The Ramen Rater - rice vermicelli

So here we have an included fork as well as and included spoon!

#2393: MyKuali Penang Red Tom Yum Goong Rice Vermicelli Soup - Malaysia - The Ramen Rater - rice vermicelli

The vermicelli.

#2393: MyKuali Penang Red Tom Yum Goong Rice Vermicelli Soup - Malaysia - The Ramen Rater - rice vermicelli

The soup base powder sachet/.

#2393: MyKuali Penang Red Tom Yum Goong Rice Vermicelli Soup - Malaysia - The Ramen Rater - rice vermicelli

A light powder with little speckles.

#2393: MyKuali Penang Red Tom Yum Goong Rice Vermicelli Soup - Malaysia - The Ramen Rater - rice vermicelli

The paste sachet. Indeed, a large one.

#2393: MyKuali Penang Red Tom Yum Goong Rice Vermicelli Soup - Malaysia - The Ramen Rater - rice vermicelli

A thick and oily paste.

#2393: MyKuali Penang Red Tom Yum Goong Rice Vermicelli Soup - Malaysia - The Ramen Rater - rice vermicelli

A garnish sachet.

#2393: MyKuali Penang Red Tom Yum Goong Rice Vermicelli Soup - Malaysia - The Ramen Rater - rice vermicelli

Chives and chilli pepper.

Finished (click to enlarge). Added fish ball, coriander, Salad Cosmo mung bean sprouts, chilli flake and fried onion. The vermicelli came out nice – not too chewy and very plentiful. I used a pair of kitchen scissors to make 3 cross cuts in order to make them more manageable with a fork. The broth is a sea of flavor. So it has a strong lemongrass presence coupled with a serious spiciness. The shrimp taste is strong here and the broth is thick – really thick. The included garnish was excellent and hydrated perfectly. 5.0 out of 5.0 stars. EAN bar code 9555655005357.

#2393: MyKuali Penang Red Tom Yum Goong Rice Vermicelli Soup - Malaysia - The Ramen Rater - rice vermicelli

My Kuali Tom Yum Goong Noodle, Pack of 8 by MyKuali

A promotional video for MyKuali.

#2390: Nissin Rice Vermicelli Pickled Vegetable Pork Flavour

#2390: Nissin Rice Vermicelli Pickled Vegetable Pork Flavour - Hong Kongh - The Ramen Rater - rice vermicelli

So here’s yet another variety from Nissin Foods Hong Kong. Indeed, they sent a massive amount of varieties for Meet The Manufacturer! This one’s a rice vermicelli for the health conscious. Here’s a little info about rice vermicelli from wikipedia:

Rice vermicelli are a thin form of rice noodles.[1] They are sometimes referred to as rice noodles, rice sticks, or bee hoon, but they should not be confused with cellophane noodles, which are an Asian type of vermicelli made from mung bean starch rather than rice.

I’m unsure if anyone would call rice stick rice vermicelli. Rice stick is literally like a stick while the vermicelli is very thin and wispy. Let’s check out this rice vermicelli from Nissin Hong Kong!

Nissin Rice Vermicelli Pickled Vegetable Pork Flavour – Hong Kong

#2390: Nissin Rice Vermicelli Pickled Vegetable Pork Flavour - Hong Kongh - The Ramen Rater - rice vermicelli

Detail of the side panels (click to enlarge). Contains pork. To prepare, add in sachets (except the pickled vegetables sachet) and boiling water to fill line. Let steep for 3 minutes. Add in pickled vegetables sachet contents. Finally, stir and enjoy!

#2390: Nissin Rice Vermicelli Pickled Vegetable Pork Flavour - Hong Kongh - The Ramen Rater - rice vermicelli

Detail of the lid (click to enlarge).

#2390: Nissin Rice Vermicelli Pickled Vegetable Pork Flavour - Hong Kongh - The Ramen Rater - rice vermicelli

The rice vermicelli block.

#2390: Nissin Rice Vermicelli Pickled Vegetable Pork Flavour - Hong Kongh - The Ramen Rater - rice vermicelli

The dry seasoning sachet.

#2390: Nissin Rice Vermicelli Pickled Vegetable Pork Flavour - Hong Kongh - The Ramen Rater - rice vermicelli

A fine powder.

#2390: Nissin Rice Vermicelli Pickled Vegetable Pork Flavour - Hong Kongh - The Ramen Rater - rice vermicelli

A dry vegetable sachet.

#2390: Nissin Rice Vermicelli Pickled Vegetable Pork Flavour - Hong Kongh - The Ramen Rater - rice vermicelli

Bok choy and red bell pepper.

#2390: Nissin Rice Vermicelli Pickled Vegetable Pork Flavour - Hong Kongh - The Ramen Rater - rice vermicelli

The pickled vegetables sachet/.

#2390: Nissin Rice Vermicelli Pickled Vegetable Pork Flavour - Hong Kongh - The Ramen Rater - rice vermicelli

Mustard greens.

Finished (click to enlarge). Added chashu pork. The rice vermicelli was a little chewier than most. Not in a bad way – just a little surprised. The broth was very nice. It had a good kind of pork taste to it and a creamy color like a form of tonkotsu. The pickled vegetable component’s mustard greens went very well with it. 3.75 out of 5.0 stars. EAN bar code 4897878160075.

Betty Saw’s Best Noodle Recipe


A short and very quick history of instant noodles.